GrandeBouche Recipe Reviews (Pg. 1) - Allrecipes.com (11866624)

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Anne's Homemade Chorizo

Reviewed: Dec. 5, 2009
I've lost track of the number of times I've used this recipe as a base for chorizo. Generally I use this recipe as a base for Sliders. I add an egg and (wearing gloves) grab handfuls of the mixture and squeeze it through my fingers. This is to break down the meat and meld the ingredients together. I cut down on the chili powder in order to add other spices to make the sausage hotter. The recipe is good as is but very versatile if you want to make it your own. I've used this recipe as a meatloaf and as the meat component in soups. It is tasty and versatilel. I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol).
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17 users found this review helpful

Andouille Sausage

Reviewed: Dec. 4, 2009
Sliders are popular these days so this recipe is an excellent alternative to beef sliders-better tasting and much cheaper. I omit the pork fat and casing. I use gloves and squeeze the mixture thoroughly to combine the spices. I form small slider size patties topped with cheese and onions. I've also used this sausage in soups. This recipe is very versatile, you can make the sausage as hot as you like. I am the chef at a sports bar and grill in Dania Beach, Florida. I will be making these Sausage Sliders for the Superbowl representing Louisiana along with Breaded Pork Tenderloin Sliders to represent Indiana
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8 users found this review helpful

Italian Wedding Soup I

Reviewed: Dec. 4, 2009
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). You MUST MUST MUST let this soup rest overnight before serving to let the flavors fuse together. The first time I made this soup I cooked the orzo seperately, browned the meatballs but thought the broth was bland. I doctored it with basil, garlic and oregano but my shift ended and I gave up trying to fix the soup. When I came to work the next day the soup had sold out...a gallon of soup in 3 hours during a 90 degree Florida heatwave. I now make this regularly, I still doctor the broth but let the soup sit overnite with the meatballs so the basil infuses. I use fresh spinach instead of escarole and make the meatballs the size of my pinky nail so that there are plenty of them. This soup tastes good, looks good and will get you rave reviews.
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16 users found this review helpful

Lasagna Roll-Ups

Reviewed: Dec. 4, 2009
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). ABSOLUTELY BRILLIANT! Since everything is cooked, I don't bake the rollups. Instead I put them in soup bowls topped with the meat sauce and microwave them to order. Before serving I top them with provolone and parmesan. When making the roll ups, I arrange the lasagna noodles snugly next to each other and just slop the stuffing on--I use cottage cheese with wilted spinach, parmesan, garlic, oregano and basil. I roll the noodle, set it in the bowl, top with the meat sauce, wrap it and put it in the refrigerator and nuke it when it gets ordered. 1 1/2 minutes in the microwave then I put provolone and parmesan on top and nuke for 30 seconds. I serve it with garlic toast.
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97 users found this review helpful

Southwestern Egg Rolls

Reviewed: Dec. 4, 2009
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I use egg roll wrappers which are much easier to work with. Instead of using water to moisten the wrappers, I make a sauce and use a paint brush to moisten the wrappers before I put in the stuffing and roll them-ranch dressing with dijon and hot sauce is a good combination to paint the wrappers with or as a sauce to dip them in. The recipe is great as is but feel free to play around with the ingredients and spices.
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3 users found this review helpful

Washabinaros Chili

Reviewed: Dec. 4, 2009
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I used Guiness as the beer and coffee liqueur instead of coffee. I played around with the spices and the end result was a hit and sold out
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8 users found this review helpful

Spinach and Blue Cheese Soup

Reviewed: Dec. 4, 2009
I am the chef at a sports bar and grill in Dania Beach, Florida. My clientele consists not only of local residents but tourists from around the world. I am expected to prepare extraordinary soups and specials on a daily basis...on a limited budget with limited time. My ratings are based on customer response...so take them seriously. I have earned the reputation as the Soup Nazi (Seinfeld lol). I hate bleu cheese but liked this soup. I used cream cheese instead of milk and fresh spinach (frozen spinach often has a fishy smell and taste). Customers like a soup with texture so I didn't puree anything. Tastes good and looks good. A bit of parmesan on top when you serve is a nice touch.
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8 users found this review helpful

 
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