rubyruth Recipe Reviews (Pg. 1) - Allrecipes.com (10038086)

Apple Strudel Muffins

Reviewed: Apr. 9, 2011

Good muffins. Mix-in some cinnamon, nutmeg, and honey with the apples first so that the flavor abosrobs into the apples. They're good even without the streusel topping for a healthier breakfast.

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Spinach Stuffed Chicken Breasts

Reviewed: Mar. 22, 2011

Super! Easy to prepare, healthy, and delicious! You can add just about anything you like to the mixture- mushrooms, tomatoes, chopped nuts, etc. I made extra stuffing to stuff and completely cover the chicken with and I'm glad I did; it added more spinach and flavor to the dish. If you don't wrap the chicken with bacon, be sure to cook it for less time (I cooked mine for 20 minutes on 400).

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Megan's Granola

Reviewed: Feb. 16, 2011

This is absolutely wonderful! I don't think my husband will ever let me buy a box of cereal again! As many others, I used the recipe as a reference, but substituted different ingredients according to my tastes (I used craisins, almonds, pumpkin seeds and coconut in one batch and almonds, pumpkin seeds, coconut and chocolate in the other). I'll continue to make this with different variations so as to always have something new. I followed the cooking instructions in the "Great Granola" article on this site to cook it on 300 for 30 minutes, then add the craisins, coconut, pumpkin seeds, and ground flax seed (1/2 cup), and cook it for 15 more minutes. It came out perfect! Thanks for the tip about it hardening as it cools and not as it cooks. . . I would have been worrying that it wasn't done yet because it was still soft in the oven. It's done when it's golden brown. My 4-year-old usually won't eat cereal, but she gobbled a bowl of this up in minutes. Adding some chocolate chips right after it comes out of the oven and mixing it in makes it taste like cookies, which is a great way to get a whole lot of healthy ingredients down a picky eater. Be sure to add some ground flax seed since it adds a whole lot of nutritional value and a bit more flavor. I also followed the suggestion to use coconut oil (I used 1/2 cup of coconut oil and 1/2 cup of olive oil), and I think that it gave it a nice touch, plus the fact that it's a lot healthier than vegetable oil.

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Slow Cooker Turkey Soup with Dumplings

Reviewed: Feb. 6, 2011

I made this from scratch by boiling a turkey carcass for 4 hours and using the broth in place of canned stock and the poultry seasoning- it is much healthier and tastier that way. I'll use this again with chicken bones as well. I've never had dumpling soup before, and it turns out we quite liked it. From now on I will choose dumplings in my soup over noodles. I did have to simmer them for about 30 minutes to get them fully cooked, though.

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Apple Puff Pancake

Reviewed: Jan. 16, 2011

This kind of pancake was good with apples, but this recipe has too much milk. I didn't understand what some of the reviewers meant about it having a custard-like texture, and since I like custard, I thought I'd try it anyway. In the end, the correct description for the texture is mushy and odd. Most other recipes for puff pancakes use 1 cup of milk with the same (or similar) amount of eggs and flour, so simply reducing the milk to 1 cup should take care of the problem. Even so, I'll stick with another recipe for puff pancakes and add the apples myself.

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Grain and Nut Whole Wheat Pancakes

Reviewed: Sep. 29, 2010

These pancakes are great! They are very hearty, but not heavy. We liked it better with some roasted almonds and walnuts (any nuts) blended up with the oatmeal: that way the nutty flavor is in every bite. I also sprinkle on some blueberries for added nutrition and flavor- but the pancakes are just as good without them. I definitely recommend this recipe over any other whole-wheat or whole-grain pancake recipe I have tried.

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French Breakfast Muffins

Reviewed: Jun. 1, 2010

We didn't like these too much. They didn't have much flavor, and were kind of like sweet biscuits.

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Chilean Empanada

Reviewed: May 27, 2010

This is for the dough only: it wasn't bad, but it wasn't the authentic empanada dough I was looking for. It wasn't flaky or pastry-like enough, so I'd say the proportions of butter and flour would need to be altered. If you aren't used to eating real empanadas, then this dough will do just fine, but if you are cooking for Latinos, you should keep looking for a better recipe.

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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Mar. 12, 2010

These were pretty good. A nice quick, healthy option for breakfast. Although I almost always love anything with oatmeal, I didn't think it was too great in this recipe. I'd prefer a very similar recipe with all whole wheat flour, a little or no oatmeal, and more blueberries (which of course, can always be added).

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Crispy Rosemary Chicken and Fries

Reviewed: Dec. 28, 2009

Easy to prepare and delicious. As other reviewers have remarked, I used chicken breasts and only baked them for 30 minutes. I added some cherry tomatoes sliced in half, which gave the dish more flavor, nutrition and color. I definitely recommend the addition.

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E-Z Drop Biscuits

Reviewed: Nov. 28, 2009

I make this recipe often. It's a quick solution to a meal that's not quite complete. Try it with whole wheat: the flavor and texture are the same, and it adds some nutrition to an otherwise low-nutrition food.

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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 28, 2009

Just what a snickerdoodle should be.

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Clone of a Cinnabon

Reviewed: Nov. 28, 2009

Excellent! I often leave off frosting and sugary toppings to make treats less unhealthy, but better not to skimp on this recipe: the frosting makes a big difference. I put chopped, roasted almonds and coarsely chopped apples in the filling and it was a great variation on the traditional cinnamon roll. Also, a whole-wheat version is surprisingly good: don't be afraid to try it.

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Fudge Cake

Reviewed: Nov. 28, 2009

This wasn't all that fudgey or rich. It was a good, regular chocolate cake, but doesn't qualify as a fudge cake in my books. Other than that, there's nothing wrong with the recipe, but I will personally stick with Dark Chocolate Cake IV from this site.

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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 28, 2009

These were super! I was surprised I could get biscuits like this without having to use a recipe that calls for rising. They were so easy, and yet so good. Let's just say it right out: they are just like the biscuits at KFC, but way cheaper.

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Honey Oatmeal Bread II

Reviewed: Nov. 28, 2009

This was a nice oatmeal bread. I added a couple handfuls of unsoaked oatmeal to the dough when I was almost done kneading to give it more texture and flavor, and also sprinkled some on top before I baked it. I also used all whole wheat flour. The result is a hearty, healthy and tasty loaf of bread.

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Curried Coconut Chicken

Reviewed: Nov. 28, 2009

Excellent! The flavors mix together wonderfully so that it doesn't exactly taste like curry, or coconut cream, or tomatoes: they blend together to create a unique flavor that is delicious. I followed the recommendation to sautee the curry first for 1-2 minutes, then add the onion until it is transparent, then to add the tomatoes, and then continue with the recipe as written. I don't know if it made a difference or not, but it came out great.

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Blueberry Sauce

Reviewed: Nov. 28, 2009

This was a nice sauce. I made it with frozen mixed berried and put it on my New York cheesecake. It was way better than store- bought pie fillings (of course). I''ve also used it as a filling for crepes, and that's great too. I reduce the amount of sugar in nearly everything I make, but I don't recommend that with this recipe because it comes out rather bitter and flavorless. Just put it all in there and say that the healthiness of the berries makes up for it.

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Roasted Garlic Lemon Broccoli

Reviewed: Nov. 28, 2009

This was a simple way to prepare broccoli, but it made it seem a little more special than regular old broccoli. I will blanche the broccoli next time by boiling or steaming for 2-3 minutes first so that it doesn't dry out in the oven while it's baking.

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MMMMM... Brownies

Reviewed: May 15, 2009

By far the best brownie recipe I have ever found, and I've tried ever so many. It is important to sprinkle some chocolate chips on top before baking: it makes them look superb and give you something to sink your teeth into when you're eating them. It also very important to eat these cold: the melted chocolate sort of hardens and the texture is perfect. They have that nice chewy/crispy top, with the perfect amount of chewy gooeyness. I always only cook them for about 20 minutes.

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