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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.

Outrageous Caesar Salad

Reviewed: Jul. 4, 2009
Fabulous! I had to make 2 changes: I used Olive Oil (and therefore cut back the amount by 1 tbsp) as I had no Safflower oil on hand, and I used 1oz of Anchovy Paste instead of filets...I just can't handle those little suckers! After mixing in the coddled egg, I took my immersion blender to the mix and it came out nice and creamy. Then I took it to the next level and cut up some warmed up leftover grilled chicken and tossed it with the salad...Too yummy for words! This tasted just like the Ceasar Salad I get from my favourite authentic Italian Restaurant! Thanks Jeff!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Outrageous Caesar Salad

Reviewed: Jul. 4, 2009
Fabulous! I had to make 2 changes: I used Olive Oil (and therefore cut back the amount by 1 tbsp) as I had no Safflower oil on hand, and I used 1oz of Anchovy Paste instead of filets...I just can't handle those little suckers! After mixing in the coddled egg, I took my immersion blender to the mix and it came out nice and creamy. Then I took it to the next level and cut up some warmed up leftover grilled chicken and tossed it with the salad...Too yummy for words! This tasted just like the Ceasar Salad I get from my favourite authentic Italian Restaurant! Thanks Jeff!!
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0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.

Peppermint Chiffon Cake

Reviewed: Dec. 21, 2008
While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for Maple Chiffon - Just sub mapline for the peppermint. This is a cake I have made for 30 years and it NEVER comes out dry! Perhaps the egg whites were over-beat and too stiff? Great Alteration to a classic! Thanks for the recipe!!
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5 users found this review helpful

 
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