Dracula's revenge revisited!

[JJ40]

I made Dracula's revenge last night from October 2000. I subbed Gruyere for the Swiss cheese and it was YUMMY!

Just wanted to remind everyone about this great recipe...

Julie

[valchemist]

I, for one, don't need reminding. It is an awesome recipe!!!!!

(But I hope a couple of people decide to try this recipe as the result of your post.)

[Jewel]

You know a few months ago I was all psyched to make this recipe. Planned it for days and spent all kinds of time prepping it, then once it was done, we weren't that thrilled! Seemed like it needed something! Maybe 'cause the garlic was roasted or something, but DH and I consider Garlic a food group, and we just didn't think that it had the flavor that everyone else raved about. Did you follow the recipe exactly or did you jazz it up with something? I'm curious, because I'd love to make it again if I thought I could make it a little perkier!

[valchemist]

Jewel,
I used Asiago instead of Parmesan and I used about a cup of Gruyere. Also, I roasted four heads of garlic instead of three. But you are right that there was no overwhelming garlickiness to the taste. I guess that's how it is supposed to be with roasted garlic.
Val

[Tiger]

I agree with Val. You don't have to remind me of this recipe. It's one of my favorites!!!!! I think I may use a little more cheese than called for but I don't do anything else to it.
It makes a lot so it's great when you want leftovers. I'll even eat it cold!
Althought I do have to say I made it about two weeks ago and took leftovers to work the next day. After lunch one of my patients asked me what I ate. And I had mints!!

[This message has been edited by Tiger (edited 05-30-2001).]

[This message has been edited by Tiger (edited 05-30-2001).]