Raedwulf Recipe Reviews (Pg. 1) - Allrecipes.com (10131168)

Meat Marinade Magic

Reviewed: Feb. 8, 2012

I should add, the ingredients as measured in this recipe are just a guide. I often add far more Tobasco and rarely measure the garlic or ginger. Sometimes I'll do less water and more Soy although I don't stray too far, the salt quotient gets very high if you taper the water down to say 1 part water, 3 parts soy sauce. Also, use a high quality soy sauce, heat under the broiler will cause the cheaper stuff to separate. Basmati rice absolutely kills with this.

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RW Turkey Pot Pie

Reviewed: Feb. 3, 2012

These things are awesome

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Candy Apple Cole Slaw

Reviewed: Jan. 22, 2012

This stuff is the bomb.

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Creamy Peanut Butter Fudge

Reviewed: Jan. 15, 2012

Well, as a fudge snob eletist, I fully expected to find this wanting somehow. I allowed as how I don't know everything and went ahead anyhow and the end result was pretty fine indeed. Some thought the peanut butter taste strong, others, like me, thought it a bit light. Some thought it too sweet, others, like me, said its fudge for crying out loud. In the end, this recipe makes a bunch of fudge and it all got eaten up. Its a winner.

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Fruitcake

Reviewed: Jan. 7, 2012

I'm an experienced cook but I'd never previously had the foresight to make a fruitcake before the season until now. First discovery was that these things are hellaciously expensive to make. Second, this is a poor choice for a fruitcake and I do believe the fault lies with the tempering. I followed the instructions thoroughly and my cake was dry. It felt moist enough and I could never get it to accept more than 2 tbsp of brandy, but was dry upon eating. Also, 2 tbsp of cloves is such serious overkill, too much cloves. Lastly, it could have been sweeter, which given the ingredients might seem odd, still, the sweet factor was minimal. Research after the fact has shown me that the cakes need to be wrapped in a brandy soaked cloth and placed in an airtight container. I might make this again but with changes. As it stands, a 3.

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Soft, Moist and Gooey Cinnamon Buns

Reviewed: Jan. 3, 2012

Great recipe. I'm sure if I'd thought to read through the other reviews I would have caught the reference to kneading the lot in a greased bowl. A must, I kneaded on a floured surface and it soaked up quite a lot of extra flour which made it a bit of a trick to roll it out. It was so darned elastic, it kept wanting to suck itself back into a ball. I managed it but good grief, just knead it in a bowl, all will be well, these are tasty!!

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Sausage Egg Casserole

Reviewed: Dec. 27, 2011

This is pretty good. I am deathly allergic to green chiles so take note I subbed in a green pepper. A little underwhelming at first but gets better as you work through it. I upped the mushrooms a bit, used an additional few ounces of oyster mushrooms. Next time I'll use a much better sausage, this is worth the good stuff. Also, the cooking time is a bit light, at one hour it was just done, a somewhat larger pan would remedy that.

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Turkish Coffee Pudding

Reviewed: Dec. 20, 2011

Having made this many times, my advice is pay close attention to the "scant" direction regarding the cardamom. Fill a level teaspoon and then knock out a quarter of it. Too much will overpower the coffee.

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Addictive Sweet Potato Burritos

Reviewed: Nov. 6, 2011

Decidedly unusual. They aren't bad, nor are they stellar. They're odd. I'm glad I tried them but no one was willing to have them again.

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Beef Roast in Red Wine (Carni Arrosto al Vino Rosso)

Reviewed: Oct. 14, 2011

The usual crock pot mush meat, definitely not my favorite. As per other reviews I reduced all liquids and spices by 25%. That was fine, the cooking liquid was monstrously bright, the wine ( I used a shiraz) was a little overwhleming but I thickened it with a flour slurry and it actually worked really well over the meat and potatoes ( Oven roasted spuds and carrots). The cooking vegetables, I added some sliced mushrooms, are sacrificial, not fit for consumption. If I ever made this again, I'd add a lot more vegetables to the crock pot AND I'd reverse the wine and broth ratio, twice as much broth, half the wine. However, that mush meat thing...yuck but that's just me. Wife and kid liked it fine, you might too.

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RW Spaghetti and Meatballs

Reviewed: Oct. 8, 2011

Somewhat typical of fine Italian cuisine but delicious nonetheless.

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Slow Cooker Pulled Pork

Reviewed: Sep. 10, 2011

This is ridiculously easy which earns it a star. Other than that, it's kinda like a manwich, canned sloppy joe mush meat. I used a pork roast, served over toasted calabrese buns and topped with fresh apple coleslaw. I may try it again someday but the chances aren't good. If I did though, I think I'd ixnay the root beer in favour of some delicious broth I could concoct, get a little smoke in there.

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Jamaican Burgers

Reviewed: Sep. 5, 2011

These were tasteless. I don't know, I didn't know quite what to expect and I gave these every advantage, making home made buns, the works. I used Basmati rice which has a flavor we adore. For the record, use an egg, squishing it all together is something you'll still have to do to form a patty, perhaps a 2nd egg might help but to what end? I might try something like this again but it would have to be radically different.

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Angel Biscuits II

Reviewed: Sep. 4, 2011

These really are the bomb. I was setting out to make a savory hamburger bun, thinking these would achieve that size. Nope, pretty much stayed at the 2 1/2" cutter size but , they're good. So it's sliders tonight!

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Banana Crumb Muffins

Reviewed: Sep. 2, 2011

I managed to get these down to 205 calories per muffin with just a few simple tweaks. 1st, instead of 1/3 cup of butter, I substituted 1/6 of a cup of olive oil and 1/4 cup of applesauce. Additionally, I apportioned the batter to make 12 muffins. The decision was wise because the muffins were tall, fully formed. A wonderful recipe!

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Cinnamon Coffee Cake II

Reviewed: Aug. 21, 2011

Holy Moses, this sucker is heavy. If you're looking for a light cake, this aint it. It tastes ok but it's a the thighs recipe and for that, I want better than 'tastes ok'.

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Caribbean Fish With Mango Salsa

Reviewed: Aug. 20, 2011

This recipe has as couple of issues that just kill it. Number one, the entire recipe requires 1 tablespoon of spice mix. The directions have you mixing up what will amount to a full 1/3 of a cup of spice mix. I don't know about you but JHC what a waste. Then it has you put the 1 tbsp you will use in the panko where it pretty much languishes because the egg dunk won't work without the flour dunk that should precede it. The result as directed was tasteless fish with a bright crunchy and completely out of place fruit salad. SO, I made it again tonight. (I had all this spice mix left over!!) I mixed the tbsp of spice mix in with 1/4 cup of flour and dredged the tilapia in that, then egg, then panko. The Salsa I put on the stove and cooked with an additional tablespoon of lime juice and 1 tsp of the spice mix. The result was perfect, making this into a 5 star recipe. The fish became full flavoured and juicy cuz the spice was on the fish and sealed with the flour and egg, I also salted the filets before flouring. The salsa actually became a salsa and with the spice added became a rich accompaniment perfectly married to the flavour of the fish. THIS I will make again. What to do with the remaining spice I have no idea. Cut it in half at least, even just a 1/3. I also subbed parsley for the cilantro which I taste as soap.

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Jamaican Curry Chicken

Reviewed: Aug. 6, 2011

Reading this recipe, I honestly didn't expect much. Shows you what i know! This was absolutely delicious. I did some steamed broccoli and some pan seared cauliflower drenched in a butter based curry saice along side this and they complemented each other beautifully. Next time I'll serve up some pappadums with the meal. The only changes I made was to halve the chicken breasts and I neglected to do the one hour wait after I added the curry powder to the chicken. Spot on.

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Sloppy Joe Sandwiches

Reviewed: Jul. 13, 2011

Ok, I read a ton of reviews and the best thing anyone said about it was that it tasted exactly like what came out of a can. Think about it. It does, it tastes exactly like the junk you get out of a can. The teens loved it, meat and ketchup, come on.

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3 users found this review helpful