Bacchante Recipe Reviews (Pg. 2) - Allrecipes.com (10056213)

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Chicken and Broccoli Braid

Reviewed: Mar. 1, 2009
This was just awesome! Fun and easy to make, looks beautiful, and tastes so yummy! I steamed the chopped broccoli just a couple minutes. I sauteed the chopped raw chicken with the garlic and onion. I used less mayo (1/4 cup) and less dill (1 tsp), which was the RIGHT thing to do. I about doubled the cheese, using 1/2 sharp cheddar, 1/4 mild cheddar and 1/4 Italian Mix. (Sharp was the way to go in my book). Author made it unclear, but you put the second sheet of dough ON TOP of the first. Really flatten out the dough, to make it bigger (and thinner). *Put the chicken mix on before cutting, down the center about 3 inches wide. **Work quickly with the dough! The warmer it gets, the harder to work with, specially when braiding. I put almond slices on top to decorate. Baked up beautifully and tasted sublime!
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Artichoke and Spinach Swirls

Reviewed: Mar. 1, 2009
These were a hit! SO yummy! A bit messy to make, but well worth it! I used two packages of fresh spinach and sautéed it, then used a strainer to drain the liquid. Used 1 part mayonnaise and 3 parts sour cream (instead of the ½ cup mayo. Both together give it very nice flavor!) Added ¼ cup goat cheese to shredded parmesan. Make sure the pastry is thawed so you can roll it, but work fast with it, as the warmer it gets; the harder it is to cut. Use a sharp knife! Be sure not to overfill the pastry, as it will ooze out on the final rolls, and will be more difficult to cut and keep together for the transfer to the baking pan. But if you underfill, you’ll just get pastry, so try to find the perfect balance. Baked some standing up, some lying down, and they all baked up fine. SO good! A MUST for parties!
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Hummus III

Reviewed: Dec. 17, 2008
This was SO easy to make. And the ingredients can be varied in amount any which way. And if you add too much of something, just add some more beans! Got endless compliments at a dinner party. Wonder if I'll ever buy pre-made hummus again! Yum yum!
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1 user found this review helpful

Irresistible Pecan Pie

Reviewed: Nov. 29, 2008
Mmmm! Lots of pecans gave it a great taste! Truly authentic pecan pie. Rich and hearty. Try some homemade whipped cream!
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Grandmother's Buttermilk Cornbread

Reviewed: Jul. 9, 2008
The last time I made cornbread it came out dry and bland. This recipe tasted like it was store bought! I used a little less sugar than called, and might use a touch less next time to play with it. I added a few handfuls of frozen corn into the mix. I did not have a cast-iron skillet, so I greased the 8 in pan with vegetable oil and popped it into the pre-heating oven while I mixed the rest of the ingredients in the same pot I melted the butter in. Baked up beautifully in under 30 minutes. The taste is moist, and just sweet enough. Quite yummy! Great recipe! Thanks!
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Caramelized Baked Chicken

Reviewed: Jun. 12, 2008
This was really good! I made it on the fly when I had nothing in the house to make for dinner. This recipe's ingredients are perfect for that! I improvised to taste (I put lots more garlic in!) and put it all with some sliced carrots in a pot and brought to boil then turned down heat and cooked as recommended or 10 minutes. I sliced two chicken breasts in long slices and put in a casserole dish and poured the sauce and carrots on top. I baked at 400 degrees or 20 minutes. Made plenty of rice to go with it! It was delicious! I went from having nothing to make for dinner to being absolutely stuffed! Can't wait to try more veggied next time (celery, mushrooms, onions, snap peas, peppers, etc)!
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Corn Casserole I

Reviewed: Jun. 5, 2008
Everyone said this was the best thing on the table at a family dinner where many brought dishes. I used Del Monte Creamed Corn and 1/2 cup sharp cheddar and 1 cup mild cheddar. The chilies do not add heat, just flavor, so don't let them scare you. I left it in the oven for 90 minutes.
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Double Layer Pumpkin Cheesecake

Reviewed: Jun. 5, 2008
Wow, good. Sweet n' spicy, I loved it. Makes a lot of mix so if you wanted to make a deep dish 10 inch you could. Used more pumpkin mix than called for to give more flavor, also used more of the spices than called for, for same reason. Could try less sugar, but this amount was very good. Next time I will make this with homemade whipped cream, but ran out of time this time and used Cool Whip. ***Warning: only problem I had was I was surprised by the amount of pumpkin-haters I came across at my Thanksgiving dinner. And they equally did not like this, so be aware.
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Chicken Breasts Stuffed with Perfection

Reviewed: Jun. 5, 2008
Wow, this was so yummy! REALLY flavorful and received rave reviews. I'm not a fan of tomatoes, so I made half the stuffing with roasted red peppers, which worked VERY well (the tomato eaters enjoyed theirs equally as much). I used a bit more sour cream and garlic than called for in the recipe. I used a large bottle of Newman's Own Italian Dressing to marinate the chicken. I made the bread crumbs as directed. It wasn't difficult at all, but make sure you leave your bread out to stale it a few days in advanced, and this recipe makes a LOT more bread crumbs than you need. I will modify that next time. The recipe also made enough stuffing for one more chicken breast, so I will add one more breast next time. But this time I cooked the extra stuffing on its own and it was gone by the end of the night! Yum! [I served this with garlic mashed potatoes and Italian peas, a perfect combo!]
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Almond Crunch

Reviewed: Feb. 13, 2007
I thought this recipe was super easy. I used twice the amount in slivered almonds and crumbled crushed almonds on the top of the chocolate. Unclear how big of a jelly roll pan to use, I used a bigger tray, and the bark was thin and VERY tasty, but the chocolate kept falling off (even after it sat in the freezer for hours). I made a second batch in a smaller jelly roll pan and the bark came out much thicker, and the chocolate stuck nicely, but it definitely did NOT taste as good as a thinner bark. So I wonder what the trick is to having the thinner bark but keeping the chocolate sticking to the bottom layer. Anyway, it was the yummiest thing I have made in a while, and all my friends were impressed because the texture SEEMS sophisticated but they never knew it was so easy. I surely recommend it. YUM!
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