THEBACCHUS Recipe Reviews (Pg. 1) - Allrecipes.com (1588717)

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Gazpacho

Reviewed: Jul. 26, 2014
Delicious, though I adjusted for my taste. I added Worcestershire to give a bit of umami and used a stick blender as I did not have a regular blender. Mine also benefitted from an additional teaspoon of sugar and more vinegar. I keep it in a pitcher in the fridge so it's easy to pour from. Add olive oil & a dab of sour cream to increase the wow factor for guests but I think it's delicious without those serving additions!
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Chef John's Quiche Lorraine

Reviewed: Jul. 6, 2014
I tried this twice today as a dry run for our Bastille Day celebration. I used my grandmother's pie crust recipe which is delicious, but I did not have a deep dish pie plate so I used a springform pan. First time it seemed like I did something wrong with the pie crust as it was mushy on the bottom. Second time the crust was better but did not cook thoroughly on the bottom, which I think might be a result of the wonderful custardy-light filling. I think this is a fantastic recipe using a deep dish pie crust pan, but I need to tweak it when using a springform pan, which I thought gave it a café-like appearance. All in all, I will always use this recipe as a go-to for a light, fluffy quiche. Husband is French and thinks this is fantastic.
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Rachel's Cranberry Chicken Salad

Reviewed: Jun. 8, 2014
I used a whole chicken that I inadvertently overcooked (ALWAYS set the timer). I used tarragon instead of dill, celery instead of onions, and sunflower seeds instead of pecans (as those were the ingredients I had). I did use the lime juice and thought it added a wonderful component to the dish. Rave reviews from all who tried it, so I will probably continue making it this way. If I hadn’t found this recipe, I would have never thought to put dried cranberries in chicken salad – simply delicious!
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Sarasota Lemonade

Reviewed: Jun. 7, 2014
I modified it, but not on purpose -- I misread the recipe. I used two bottles of semi-sweet Seyval Blanc (Midwestern wine grape) and where the recipe for pink lemonade printed on the side of the can say dilute by 4 cans, I diluted by 1/2 of that. I also just put a splash of the lemon lime soda (maybe an ounce or so) on top after pouring the beverage into the glass so it didn't go flat. I tested it on many people who all loved it!
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Alyson's Broccoli Salad

Reviewed: Jun. 7, 2014
SO much better than the grocery deli case. I buy already cut up bagged broccoli and put in half the bacon and seeds the night before so the flavors will meld. I add the other half in before serving. A big hit with our vineyard workers and hubby!
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Mediterranean Lemon Chicken

Reviewed: Mar. 2, 2014
I did change the recipe some but the results were delicious. I did mine in the crockpot. Used boneless skinless breasts (because that's what I had), peeled two lemons and added all juice plus probably 1/4 c total bottled lemon juice, and seared breasts in skillet. Deglazed skillet with probably 1/3 c white wine and added to slow cooker. Sauteed garlic in olive oil until almost brown and added. Cooked for four hours on low. Poured juice into saucepan and thickened with cornstarch. Delicious over polenta.
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Vegetarian Tortilla Soup

Reviewed: Dec. 7, 2013
My husband and I are NOT vegetarians, but we still thought this was delicious. I used chicken broth instead of vegetable broth, because that was what I had on hand. I also reduced the green chiles to two cans, which was just right for us. Next time I would take others advice and add a can of black beans. Also, instead of corn chips, I think I would use corn tortillas, slice into quarters and baked until crispy, just to reduce the fat from the fried chips. I think I will also double this recipe and freeze half next time, just because it was that good!
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Tangy Slow Cooker Pork Roast

Reviewed: Nov. 3, 2013
My husband and friends absolutely love this - even better than pulled pork. I buy the whole pork loin when it comes on sale for $1.88 a pound, divide into three roasts and freeze the other two. I omit the salt and cut the sugar down a bit. I also choose to double the sauce recipe. So easy and delicious!
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Chicken Delicious

Reviewed: Aug. 22, 2013
I used 8 chicken breasts, and added 2 cups of mushrooms for the last hour. For both soups I used the 98% fat free variety. I followed others advice here and did not add celery or table salt, which I am glad I did not as we thought it was on the cusp of being too salty. It seemed too thick towards the end so I thinned it with approx. 1 cup water and 1/2 cup white wine. We served this over couscous (hubby's favorite) and served with a tossed salad. The most delicious "Quick & Easy" recipe I have tried in a long time!
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Spy Thai Beef

Reviewed: Aug. 16, 2013
I had to make a quick dinner for my sister who loves Thai food, but can only eat softer foods due to TMJ issues. This was perfect! I made the mistake of using Bragg's Liquid Amino All Purpose Seasoning instead of low-sodium soy sauce, which made the dish too salty. I also used crunchy peanut butter, as that's all I had, but that was delicious. I doubled the sauce ingredients and added a little water at the end to make it soupier. We put it over boil-in-bag brown rice and served julienned red peppers and slivered green onions on top. With the exception of my overly salty substitution, this got rave reviews! This will be my quick ground beef go-to from now on.
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Stupid Simple Roast Chicken

Reviewed: Jul. 23, 2013
This was very good! Unfortunately, I should have gone by the thermometer instead of the clock, as my 4 lb. chicken was quite overcooked at the end of 50 minutes. I rinsed and patted dry the chicken, then stood it up over a Solo cup in the refrigerator for about an hour to let the water drain out before roasting (I didn't want a soggy chicken). After roasting for 30 minutes, I poured about a cup of water into the roasting pan and it made for a delicious jus for the chicken. Hubby loved it, too! I will just watch my meat thermometer next time.
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Daddy's Apple Salad

Reviewed: Jul. 7, 2013
My mother made something like this in the 70s and I was craving it. I used honey to taste instead of sugar, used only 3 ounces of vinegar, and only apples with crunchy peanut butter. Just like Mom used to make. Thanks, Juli!
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Meatloaf that Doesn't Crumble

Reviewed: Jul. 4, 2013
Tough to keep the veggies from being watery, but delicious! I changed a bit and made into meatballs for customers to sample in our tasting room, and got great reviews!
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Coleslaw

Reviewed: Jul. 4, 2013
I'm trying to find more healthy options than the typical mayonnaise-laden potato salad, macaroni salad, and coleslaw from my grocery's deli case. I purchased a 14 ounce package of coleslaw mix (on sale for $0.99!), added about 1/4 leftover red onion, and roughly used the recipe above for the dressing. I used 3 T honey in place of the 1/4 C sugar, 1/4 c cider vinegar, 3 T olive oil. I also added a sprinkling of ground ginger and maybe 1 T of soy sauce, just to add a bit of Asian flair. It was delicious! This is my new go-to alternative to heavy grocery store coleslaw!
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Tangy Coleslaw

Reviewed: Apr. 17, 2011
I was looking for a low-carb version for a diet and substituted Splenda for the sugar. Quite yummy!
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World's Best Pasta Sauce!

Reviewed: Feb. 6, 2011
This was my first time making homemade pasta sauce and it was delicious. I added a handfull of mushrooms and a can of black olives. It was awfully thick so I used half a bottle of red wine to thin. Wonderful!
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Meatball Nirvana

Reviewed: Feb. 1, 2011
These were delicious! I used two parts ground beef and one part ground turkey, dried minced onion, and egg instead of the milk and they turned out delicious!
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Quiche

Reviewed: Dec. 25, 2010
Delicious! I used both pre-cooked bacon and ham. I use the hot water pie dough (my grandma's recipe) that I had in the freezer. So good, cheap and easy. Our Christmas morning brunch and a new tradition!
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Roasted Sherry Duck

Reviewed: Nov. 26, 2010
Delicious! I only cooked my 5 1/2 lb duck for 2 hours and it was plenty well-cooked. I basted often with the sherry mixture and the pan sauce was fabulous! Like a sauce from an upscale restaurant. I was afraid the sherry would overwhelm the flavor, but it was rich and delicious. Hubby was totally impressed. It was our Thanksgiving dinner along with roasted potatoes and Roasted Garlic Cauliflower from this site. So elegant!
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Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 24, 2010
I made this for my friend's Oktoberfest party and it got rave reviews. As I didn't want chunky vegetables in the soup, I used a stick blender after cooking the veggies to puree. I also added probably a teaspoon or two of cider vinegar as I didn't find that the sharp cheese I used was quite sharp enough. Finally, I found that the flavor benefitted greatly from sitting overnight in the fridge. Yummy!
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