Bacchante Recipe Reviews (Pg. 1) - Allrecipes.com (10056213)

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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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11 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Mar. 15, 2009
This was such a hit with my guests at my breakfast party this morning, and a huge hit with me! Doubled the recipe, but used 18 eggs, and 2 cups of half n half instead of milk. Put 2 1/2 bags of Texas Toast Garlic and Cheese Croutons on the bottom of a 9x13 pan. Then cooked the 2 lbs Maple Sausage with chopped onions and put that layer. Then a layer of cheddar cheese (I did half sharp/half mild), then the egg mixture. 45 minutes cooked covered at 350, then 20 minutes uncovered at 325. I sprinkled a little more cheese on top when I uncovered it, for the last 20 min of cooking. Filling, beautiful, tasty, addictive, and a great thing to make when you have to cook in bulk for a breakfast party! I served with biscuits! Thanks for this keeper of a recipe!
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6 users found this review helpful

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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5 users found this review helpful

Ladyfingers

Reviewed: Aug. 26, 2009
This recipe's terrific & we need to get the rating up so more will try it out! My local grocery store didn't have soft Ladyfingers for my Tiramisu and I thought how lovely it would be to homemake Ladyfingers in my homemade Tiramisu! I was so happy to find a recipe here. And it worked perfectly and wow yum in the Tiramisu. I took the advice given and: sifted the flour twice, did not overwhip the eggs, & be gentle about folding in the egg whites. Also took the tip about chilling the batter. After making it I kept it in the bowl and put it in the fridge for a bit. No spreading or problems of any kind. Thanks for this great recipe to make my Tiramisu truly perfect!
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4 users found this review helpful

American Lasagna

Reviewed: Sep. 12, 2009
Wow! This was really fantastic. Full of flavor, a hearty meal! Doubled onion, garlic, seasonings (except the brown sugar) & tomato paste and had just the right amount of sauce. I also doubled the Ricotta mix and added a lil 1% cottage cheese. I let this sit in the fridge overnight before baking the following evening. I was really impressed. This recipe's a keeper for sure! Thanks!
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3 users found this review helpful

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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3 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 27, 2009
Wow! Hurray for this recipe! Yummmmy! Especially following SARAH_LIZ’ suggestion of topping it with EAGLE BRAND’S Maple Pecan topping. That is boiling 1 cup of heavy whipping cream with ¾ cup real maple syrup for 20 minutes. Add ½ cup chopped pecans. Chill in the fridge before serving. I decorated with pecan halfs around the edge. Beautiful and delicious!
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2 users found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 20, 2010
Being a very amateur cook, I just served this to a dinner party last night who said they had never had such a fancy meal at a friend's house before. It kinda scared me to cook something like this, but going through it, it was actually quite simple. It looked beautiful and tasted delicious. Next time I will make extra port sauce to serve in a bowl at the table, as all wanted extra of the sauce for the meat and for the garlic mash taters I served with it (along wth asparagus). I only wonder if the meat shouldn't have been marinated in something just to add a little more the meat itself? Thanks for makin' me look good last night!
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1 user found this review helpful

Grandma's Green Bean Casserole

Reviewed: Nov. 27, 2009
This was absolutely out of this world! The BEST dish on the Thanksgiving table. Wow! However, I must admit that I used much of momma_s’ suggestions, which is the “most helpful” review for this recipe – EXCEPT I did not mix cheese or French fried onions in with the green beans NOR did I add extra cheese. I used fresh steamed green beans (HUGE difference), reduced the sour cream to about ¾ cup, added black pepper and 1.5 tsp or garlic powder. I mixed half a can of crushed French fried onions in with the crackers and doubled the butter at this point. 500 stars! A winner!
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1 user found this review helpful

Tiramisu II

Reviewed: Nov. 11, 2009
What can I say? I just got home from the get-together I served this at. People who never liked Tiramisu ate up their entire piece and came looking for more. My Tiramisu lovers' eyes grew wide at first taste, and at the last bite, proclaimed it among the best theyd ever tasted! As for me, I found out that I don't care much for Tiramisu. But how can I argue with every single person who tasted this one tonight? FYI: I used the homemade Ladyfingers recipe on here and I am SOOO glad I did! I think it is a MUST, the ONLY way to go! I used an 8x8 springform pan, just be sure to run a knife along the edge before opening the spring to serve. Be sure to leave in the fridge a few days before serving to let the flavors coagulate. This recipe is so straightfoward. Thanks for makin' me look like a rock star tonight!
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1 user found this review helpful

Coconut Cream Pound Cake

Reviewed: Sep. 14, 2009
Mmmm. I've been looking for a cake recipe w/ a kick - something different than plain ol' cake. The coconut flavor is wonderful. Only used 2 cups sugar & doubled coconut extract. Made a 3-layer 8-inch round cake, tasted great with frosting. Hesitated on giving the 5th star because the cake was hard. I wonder if anyone else had that issue. I wish it was just a bit softer in texture. But the flavor is wonderful & I will def use this recipe again. If I could give it 4 1/2, I would have!
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 12, 2009
These are good but I wasn't blown away by them. Definitely soft. But I added the nuts just to give it some texture! Not overly impressed. Not bad.
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1 user found this review helpful

Creamy Caramel Flan

Reviewed: Jul. 21, 2009
There has GOT to be a better way to make the caramel topping. It took FOREVER, at over an hour and a half, I finally turned the heat up to medium. It finally got liquidy brown, at last. I went to pour it into my warmed 10 in pan, and it covered about 1/4 of the pan and immediately hardened. I was unable to spread it or do anything with it. I will try the rest of the recipe again, but I will definitely find a different method for the caramel topping. What a waste!
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1 user found this review helpful

German Sweet Chocolate Cake I

Reviewed: May 15, 2009
WOW! WOW! This was sublime. I must admite, I used the German Chocolate Cake Frosting II but I used the cake recipe from here, and it was terrific. Had a distinguished flavor with the German chocolate, and just the right consistancy for the frosting. I served it to my European friends and they said it was a truly authentic recipe. Thank you for this, this is a gem!
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1 user found this review helpful

Artichoke Spinach Lasagna

Reviewed: Mar. 1, 2009
I didn’t love this, and I’m confused why it’s so highly rated. Thought I did something wrong, but others shared my issues in the reviews I read. At a party I threw, my guests said it was very good, but the other dishes I made vanished, while this was the one I had most of left. I boiled the noodles for half the recommended time on the box (about 6-8 minutes), and those actually came out quite nicely. I added extra cheese and a ricotta layer, and that also worked out well. But I didn’t have enough sauce, and I only ended up using 6 noodles instead of the 9. And I thought the sauce came out watery even though I only used 1 cup of the veggie broth. I thought the whole dish was rather bland and boring. I look forward to seeing more reviews on how to liven this up. I think I’ll try the alfredo sauce next time for a little added thickness, and perhaps even less broth. This time I uhad sed Classico Triple Mushroom Pasta Sauce, which I thought was good, but didn’t stand up to the liquid. I plan to try again, but so far, not impressed and a little confused about the high ratings.
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1 user found this review helpful

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

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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1 user found this review helpful

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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1 user found this review helpful

Rich Chocolate Frosting

Reviewed: Jun. 13, 2010
This frosting was very easy to make, and easily spreadable (I let it sit for about 10 min before frosting), the cake frosting was a quick breeze. But I thought the taste was way to cocoa-ish (I made the recipe exact). I put it on a chocolate cake I have made famous, that I usually put buttercream frosting on, and I thought this frosting brought the cake down. I think I will look for a recipe with real chocolate, not cocoa next time.
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Toasted Garlic Bread

Reviewed: Sep. 12, 2009
Mmmm! Used French bread. Doubled the recipe, but tripled the garlic! I let this sit in fridge for the day, then made it soft again for spreading. Mine almost burned at 3 min cooking so keep your eye on it! All gone in one dinner. Wish I had made more!
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