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

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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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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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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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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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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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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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German Chocolate Cake Frosting II

Reviewed: May 15, 2009
Took FOREVER to make, but in the end, it was worth it. I definitely recommend adding that tablespoon of cornstarch! I started this frosting before making the cake and by the time I was done making the cake, the frosting was finally done. Takes a lot of attention, constant stirring, don't take it off the heat too soon. You want it thick and almost a light tan. Frosted the German Sweet Chocolate Cake I with it and it was divine!
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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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Photo by Bacchante

Flourless Chocolate Cake I

Reviewed: May 15, 2009
This was a huge hit at a dinner party I went to. Yet I think it tasted even better a few days later. The chocolate is rich but a bit bitter, so I decided to serve it with fresh whipped cream. I prefer my chocolate a little sweeter than this but how can argue with all my friends who fell in love with it?
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One Bowl Chocolate Cake III

Reviewed: Mar. 20, 2009
I just made these as cupcakes and was very pleased! It's moist and tastes great, I can't wait to make it as a cake next time! I used a full cup of cocoa (Ghiradeli) and sifted the cocoa as well.
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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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White Chocolate Raspberry Cheesecake

Reviewed: Mar. 1, 2009
WOW!!!! Beautiful and tasted like it was store bought. WHAT a gem of a recipe!
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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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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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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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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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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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