Bellerophon Recipe Reviews (Pg. 1) - (10916121)

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Peanut Butter Chili

Reviewed: Nov. 5, 2008
First off, I made this dish exactly according to the recipe, for evaluation. It bugs me to read a recipe review wherein the dish has had so many revisions and changes right out of the box that it bears no resemblance to the original intent. How is one to determine whether to give it a try or not? I do realize, though, that taste is a personal thing. And after taste-testing this chili made to the formula, I thought it might suit me better with a few mods of my own. I tripled the chili powder to 1 tablespoon, added 1/2 tsp cumin, and a pinch each of cinnamon and allspice. For a little more acid, to brighten the flavor just a bit, and some extra spice as well, I added a can of Ro-Tel tomatoes. It was still just a little thicker than I prefer, so in went 1/4 cup or so of vegetable stock (in keeping with the vegetarian label, though I'm no vegetarian). In my opinion, my initial 3 stars went to 4 stars. I'm still wondering about the 3 garlic cloves AND ALSO garlic powder. Next time I'd probably just mince another couple of cloves. Quick and easy, inexpensive and filling! Tastes good, too!
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28 users found this review helpful

Chicken in Onion and Mustard Sauce

Reviewed: Oct. 15, 2008
I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I'll probably forego the Mister Mustard, and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!
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24 users found this review helpful

Capidotada (Mexican Bread Pudding)

Reviewed: Jan. 9, 2009
This is a long-traditional Spanish dish, with roots going back to at least the 1600's, and as such many variations have arisen over time. Both spellings appear to be acceptable, and virtually all recipes call for the cinnamon and cheese combination. It simply isn't capirotada without the cheese. Think apple pie with a slice of sharp cheddar on top -- wonderfully complimentary flavors! The ingredients used have strong religious symbolism, this being primarily a lenten dish. I made this recipe exactly as presented, and found it to be quite pleasing, as did the others in my family. Next time I will probably try using brown sugar instead of the less-historic refined white sugar. I might try using sliced almonds or walnuts. And I would try buttering the bread and oven toasting it, rather than frying. But I really enjoyed this exactly as is.
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19 users found this review helpful


Reviewed: Aug. 8, 2013
Made this exactly according to the recipe, except used pork cutlets rather than veal.It was pretty good, but both of us deemed it a bit bland. Next time, I'll lightly season the dredging flour with salt and pepper. The egg wash that was left behind still contained most of the grated cheese and parsley, and probably the salt, pepper, and nutmeg, too. So I'll put the grated cheese (Probably Pecorino Romano instead of Parmesan) and the seasonings into the crumb dredge, hoping to get a little more of those flavoring agents to remain on the meat rather than going down the drain with the spent egg wash. Lastly, I may also throw a little lemon pepper in with the crumbs.
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1 user found this review helpful

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