THEBACCHUS Recipe Reviews (Pg. 1) - Allrecipes.com (1588717)

Tangy Coleslaw

Reviewed: Apr. 17, 2011

I was looking for a low-carb version for a diet and substituted Splenda for the sugar. Quite yummy!

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This was my first time making homemade pasta sauce and it was delicious. I added a handfull of mushrooms and a can of black olives. It was awfully thick so I used half a bottle of red wine to thin. Wonderful!

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1 user found this review helpful

Meatball Nirvana

Reviewed: Feb. 1, 2011

These were delicious! I used two parts ground beef and one part ground turkey, dried minced onion, and egg instead of the milk and they turned out delicious!

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Quiche

Reviewed: Dec. 25, 2010

Delicious! I used both pre-cooked bacon and ham. I use the hot water pie dough (my grandma's recipe) that I had in the freezer. So good, cheap and easy. Our Christmas morning brunch and a new tradition!

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2 users found this review helpful

Roasted Sherry Duck

Reviewed: Nov. 26, 2010

Delicious! I only cooked my 5 1/2 lb duck for 2 hours and it was plenty well-cooked. I basted often with the sherry mixture and the pan sauce was fabulous! Like a sauce from an upscale restaurant. I was afraid the sherry would overwhelm the flavor, but it was rich and delicious. Hubby was totally impressed. It was our Thanksgiving dinner along with roasted potatoes and Roasted Garlic Cauliflower from this site. So elegant!

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7 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 24, 2010

I made this for my friend's Oktoberfest party and it got rave reviews. As I didn't want chunky vegetables in the soup, I used a stick blender after cooking the veggies to puree. I also added probably a teaspoon or two of cider vinegar as I didn't find that the sharp cheese I used was quite sharp enough. Finally, I found that the flavor benefitted greatly from sitting overnight in the fridge. Yummy!

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Tzatziki I

Reviewed: Oct. 10, 2010

Fantastic. I subbed sour cream for yogurt (out of yogurt), and shredded the cukes on a box grater. I think the secret is the fresh garlic. Delicious!

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Artichokes in a Garlic and Olive Oil Sauce

Reviewed: May 9, 2010

I thought this was very good. I added +- 1/2 cup of pasta water to the oil/butter mixture, cause the hubby likes lots of sauce. I also sauteed 1 pound of shrimp and placed on top. Also added shredded parm to finish. Pretty easy and satisfied my pasta craving.

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2 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Apr. 17, 2010

I had to modify for ingredients on hand: I jazzed up the slaw (used fresh sliced cabbage with shredded carrot, finely chopped celery, and thinly sliced red pepper). As I didn't have chipotles, I thought that a 4 oz can of green chilies would work. Not. So I added about 2 teaspoons of chili garlic paste (I think it's also known as sambal oelek), which was great with the addition of lime juice. I did not bread the fish, as we're watching calories, so just pan-fried in a little olive oil. Yummy!

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Broiled Tilapia Parmesan

Reviewed: Mar. 21, 2010

This was delicious. I got "the look" from my husband when he took his first bite! As others had advised, I added a touch of Old Bay and bread crumbs. I broiled on low for two minutes on one side (I had VERY thin fillets), and two minutes on the other, then added topping for three or until it was good and browned. It took longer to make the side dishes than the fish!

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Liver Pate

Reviewed: Feb. 21, 2010

Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not that normal strong chicken liver flavor. I left in some cooked onions while pureeing, and added about 2 TBS more dry sherry (didn't have cooking sherry). Substituted mace for allspice and still fantastic.

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11 users found this review helpful

Bananas Foster II

Reviewed: Feb. 21, 2010

Fantastic! I omitted nuts and this was still a big hit at my dinnere party!

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Popovers

Reviewed: Feb. 21, 2010

Fantastic!

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Grilled Tuna Steaks with Dill Sauce

Reviewed: Oct. 4, 2009

The sauce was great (with my substitutes) and I loved the slight lemony flavor the marinade added! I subbed Splenda for the sugar.

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1 user found this review helpful

Glo's Sausage Fried Rice

Reviewed: Sep. 4, 2009

I used this recipe as a guide for my own tastes. Used shrimp and thinly sliced pork loin with a few slices of small dice Canadian bacon. Added cumin seeds sauteed in oil and mushrooms and fresh cilantro at the end. Also used brown rice instead of white. Very good! Wished I had oyster sauce as I read somewhere it really makes the dish.

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Spicy Black Bean Soup

Reviewed: Aug. 20, 2009

This was VERY good. Next time I'll put it all in the crock pot so I don't have to monitor for burning. Made brown rice to go with it and froze half as it's only my hubby and I. Definitely a Make-Again.

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Chicken Florentine Rice Casserole

Reviewed: Aug. 13, 2009

I thought this was very tasty and delivered on flavor quite well. I subed 1 egg for cornstarch and used regular instead of instant brown rice. I will try the dump-it-all-in-the-dish method as others the next time. That would make the recipe even more attrative!

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1 user found this review helpful

Fajita Marinade I

Reviewed: May 24, 2009

Yummy! I actually used this to supplement precooked chicken and pork that I put in a skillet with peppers and onions and it gave it a wonderful flavor like my favorite Tex-Mex restaurant. My husband was spooning it out of the pan!

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Grilled Garlic Artichokes

Reviewed: May 17, 2009

These are VERY yummy! I made the mistake of steaming for 25 minutes -- way too long and as a result some of mine fell apart and couldn't get to the grill. The halves that did make it were exceptional! Looking for the flavor of the ones from Houston's -- this is close.

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Jay's Jerk Chicken

Reviewed: May 3, 2009

After blending, I thought I wanted more flavor profiles, so I doubled the spices and thought it was wonderful! I did not have jalapeno, so I used a combination of crushed red pepper flakes and Louisiana Hot Sauce to taste (maybe 1/2 t flakes and 1/2 t sauce). I marinated for 6 hours, but I bet overnight would be even better. I had a 3 lb bag of Tyson individually frozen chicken breasts (8 in total) and used the marinade for all of them. Hubby grilled all of them and I now have leftover chicken for WONDERFUL grilled chicken salads during this next week. Thanks!

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2 users found this review helpful