SOTHEBOMB Recipe Reviews (Pg. 1) - Allrecipes.com (1546140)

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Tomato, Corn, and Avocado Salsa

Reviewed: Aug. 9, 2012
I am not sure if I should be reviewing this, considering that I made so many changes. I made this for a grilling party to serve with steaks. I subbed black beans for the black olives, omitted the red bell pepper & jalepeno to suite the main dish I was serving. Everyone enjoyed it. My mom loved it. I thought it was just ok. Needs another acid component. I used the juice from 1 lime, an equal portion of olive oil, and salt to taste. Simple and good, but nothing to write home about.
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Tomato, Corn and Avocado Salsa

Reviewed: Aug. 5, 2012
I am not sure if I should be reviewing this, considering that I made so many changes. I made this for a grilling party to serve with steaks. I subbed black beans for the black olives, omitted the red bell pepper & jalepeno to suite the main dish I was serving. Everyone enjoyed it. My mom loved it. I thought it was just ok. Needs another acid component. I used the juice from 1 lime, an equal portion of olive oil, and salt to taste. Simple and good, but nothing to write home about.
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Basic Chocolate Layering Cake

Reviewed: Aug. 5, 2012
I really enjoyed the texture of this cake. It was very easy to work with. I wasn't knocked out by the chocolate flavor - I would not describe it as "rich" by any means - but one can always up the chocolate quotient with mix ins. This cake can stand up to it.
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Sandy's Chocolate Cake

Reviewed: Aug. 5, 2012
I really enjoyed the texture of this cake. It was very easy to work with. I wasn't knocked out by the chocolate flavor - I would not describe it as "rich" by any means - but one can always up the chocolate quotient with mix ins. This cake can stand up to it.
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Au Gratin Potatoes

Reviewed: Aug. 5, 2012
Great as is. Perfect starter recipe - variations are truly infinite. I added dried minced onion, garlic powder, and parsley. Making it again tonight with dill. I like it crispier so I reduced it down to 3 potatoes and baked it in two 9 inch tart pans. I also sprinkled some cheese and panko crumbs on top. I also recommend layering potatoes and sauce, starting with a small amount of sauce on the bottom.
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Creamy Au Gratin Potatoes

Reviewed: Aug. 5, 2012
Great as is. Perfect starter recipe - variations are truly infinite. I added dried minced onion, garlic powder, and parsley. Making it again tonight with dill. I like it crispier so I reduced it down to 3 potatoes and baked it in two 9 inch tart pans. I also sprinkled some cheese and panko crumbs on top. I also recommend layering potatoes and sauce, starting with a small amount of sauce on the bottom.
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Merlot Dipping Sauce

Reviewed: Jul. 4, 2012
Very satisfying with a steak... and much quicker and easier than the red wine reduction I usually serve. We especially enjoyed the zing of the balsamic vinegar. This sauce certainly brightens a dish. I used a nice cab, three large cloves of garlic, and halved the butter. I also added some cayenne, salt, and black pepper to taste.
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Lebanese Garlic Sauce

Reviewed: Jun. 29, 2012
It just didn't emulsify (sp?) for me - although, I followed the directions exactly. Very disappointed. I tried many fixes, none worked.
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German Chocolate Cake Frosting

Reviewed: Apr. 16, 2012
very enjoyable and just the right consistency. The cooking procedure didn't work so well, so I improvised and increased the heat (as other reviewers have suggested). It turned out just fine. I only had 2 eggs, so I used them whole. I also used real butter and 1 tbsp corn starch. We love coconut, so we increased it to 2 cups. Next time, I will reduce the sugar to compensate. The recipe yielded an ideal amount of frosting to frost a 2 layer 8 inch cake.
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German Chocolate Cake Frosting II

Reviewed: Apr. 16, 2012
very enjoyable and just the right consistency. The cooking procedure didn't work so well, so I improvised and increased the heat (as other reviewers have suggested). It turned out just fine. I only had 2 eggs, so I used them whole. I also used real butter and 1 tbsp corn starch. We love coconut, so we increased it to 2 cups. Next time, I will reduce the sugar to compensate. The recipe yielded an ideal amount of frosting to frost a 2 layer 8 inch cake.
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Best-Ever Texas Caviar

Reviewed: Apr. 1, 2012
I never ever rate a recipe without eating a portion, but this is the one exception. I made the dressing as written, but the smell was absolutely atrocious and the flavor was even worse. If there was a recipe for "stinky gym sock bean salad" this would be it.
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Avgolemono Soup (Greek Egg Lemon Soup)

Reviewed: Mar. 12, 2012
Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor, but did not want to mess with all the skimming so I used 2 lbs split, bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies, so I removed them as the recipe suggests, but if I had my druthers, I'd chop them up, leave them in, and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences, the whole family enjoyed the soup.
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Yia Yia's Avgolemono

Reviewed: Mar. 12, 2012
Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor, but did not want to mess with all the skimming so I used 2 lbs split, bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies, so I removed them as the recipe suggests, but if I had my druthers, I'd chop them up, leave them in, and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences, the whole family enjoyed the soup.
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Carrot Cake

Reviewed: Mar. 11, 2012
Very good, but the flavor of the cloves was a bit overpowering and it was on the sweet side (yes, I DID use unsweetened applesauce). I left out the raisins and coconut. I topped it with walnuts and our favorite cream cheese frosting. I think walnuts inside the cake would be even better.
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14-Karat Cake

Reviewed: Mar. 11, 2012
Very good, but the flavor of the cloves was a bit overpowering and it was on the sweet side (yes, I DID use unsweetened applesauce). I left out the raisins and coconut. I topped it with walnuts and our favorite cream cheese frosting. I think walnuts inside the cake would be even better.
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Luscious Fruit Punch

Reviewed: Mar. 11, 2012
Very tasty. We did not add alcohol, but premium vodka or rum would be a great addition. Next time, I will replace the lemon-lime soda with gingerale - just as a personal preference.
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Luscious Slush Punch

Reviewed: Mar. 11, 2012
Very tasty. We did not add alcohol, but premium vodka or rum would be a great addition. Next time, I will replace the lemon-lime soda with gingerale - just as a personal preference.
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Mock Champagne

Reviewed: Mar. 11, 2012
Very refreshing! Perfect as is.
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Shawna's Creamy Garlic Dressing

Reviewed: Mar. 9, 2012
Tasty, but way too much mayo for me. I reduced the mayo to 3/4 cups. I also wanted a creamy garlic dressing, so I started out by pureeing 3 cloves of fresh garlic in a quarter cup of 2% milk, then followed the recipe. Next time I will reduce the mayo to 1/2 cup, sub in 1/2 cup nonfat plain yogurt, and add 1 tsp of honey.
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Creamy Buttermilk Dressing

Reviewed: Mar. 9, 2012
Tasty, but way too much mayo for me. I reduced the mayo to 3/4 cups. I also wanted a creamy garlic dressing, so I started out by pureeing 3 cloves of fresh garlic in a quarter cup of 2% milk, then followed the recipe. Next time I will reduce the mayo to 1/2 cup, sub in 1/2 cup nonfat plain yogurt, and add 1 tsp of honey.
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