Vytas Recipe Reviews (Pg. 1) - Allrecipes.com (14452302)

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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Sep. 27, 2012
Great recipe. changed the molasses to honey(sweeter and left the color lighter.) i did make this with habanero and it was great as a hot sauce. afterwards (when my plant had good peppers) i substituted the habanero peppers with (6 not 12) Ghost peppers (bhut jolokia) resulting in a hot sauce with great flavors but even more heat!
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French Onion Soup Gratinee

Reviewed: Feb. 24, 2013
Great Recipe. Can be a bit Labor intensive but that is all on a matter of preference. My only advice/changes would have to be in the amounts of beef/chicken broth. These are interchangeable but it does depend which kind of broth you prefer. I generally do less chicken broth and more beef broth. The beef broth gives a bolder flavor. Second change would be i used Swiss and mozzarella cheese. They are cheaper and more readily available. I have used Gruyere(which is most traditional)but i did not like the flavor(most likely due to lack of knowledge of using the cheese). Honestly a great recipe relatively cheap and wonderful presentation for holidays or special events.
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Patti's Mussels a la Mariniere

Reviewed: Feb. 24, 2013
I am new to cooking mussels myself, but this was a great start in finding what i liked when eating mussels. The first time i made this recipe i did just about perfect this recipe. Afterwards i added some red pepper flakes for some spiciness. The best thing about this recipe is that it can be made on a smaller budget with a "ritzy" feel. Adding a pasta is simple, and best bread is a fresh french baguette (mussels will not last long in the fridge and neither will french bread, max 2-2.5days)
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