[HungarianGypsy]

Please let me know of a good oil based dressing that doesn't taste so oily. No matter how I do the dressing the olive oil always seems too strong.

Do you know how to make a basic roast sticky chicken? It is something to do when you're home all afternoon.

I am going to copy your list and work through that. Maybe we can come up with other ideas, too. I also make a nearly plain jane roll. I saw nearly, because I like to add honey. Would like to say how much, but I just add it until it looks right. Maybe 1/2 a cup. The only time I messed it up wasn't my fault, but the fault of the oven I used. I was so upset, because that batch was the best rising I have ever gotten out of a batch of rolls. I had fellows wanting to try them when they hadn't been cooked yet. The tops burned, but the inside was fine. They were later used for bread pudding.

[AnAmericanMother]

If you use a lighter olive oil instead of the extra virgin cold press, it will taste less oily. The classic formulation is 2 parts vinegar to 1 part oil.

We happen to like the olive taste. One of my kids' favorite treats is to toast French bread on the corners of the grill and then dip it in olive oil while their daddy is doing the steaks. If no charcoal is burning, we toast the bread in the toaster and then go after the olive oil. And it's very healthy for you too!

[AnAmericanMother]

What is roast sticky chicken? I may know it by another name, but we just pat our chicken dry, then dot it with olive oil or butter and rub it inside and out with lots of salt and pepper and whatever herbs anybody wants.

My dad gave us a funny contraption that props the chicken up on end so that it stands in the roasting pan. Sort of like beer can chicken but without the can (my kids think that cooking a chicken sitting with a beer can up its poor bum is the funniest thing they have ever seen!)