Reviewed: Nov. 29, 2009

I definitely prefer it without the beef bouillon powder. Add a few drops of lime juice, or a twist of lime.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 1, 2009

I've seen this recipe using tomato/beef juice INSTEAD of tomato/clam juice, it's a Bloody Bull. I wouldn't recommend combining the flavors, though, too salty.

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Reviewer:

KaylaK

Cooking Level: Expert

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Reviewed: Jun. 6, 2009

Absolutely leave out the beef boullion! I've never had a Caesar this way. Rim the glass with celery salt and instead of the celery stalk, try a dilly bean for some added punch.

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Quesnel, British Columbia, Canada

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Jul. 7, 2005

I'm used to Caesars having a little more kick to it so I added a small bit of creamed horseradish. I don't know if the beef powder was needed.

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Reviewer:

JENDAHLKE

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Reviewed: Mar. 31, 2005

I'm northof the border here and wedon't make them like this!!Leave out the beef bullionand add some salt and pepper and you have a great Caeser ..that's what We..Canadians call them !! :)Use louisianna hot sause insted of Tabasco too........yumm.

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