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

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Whole Wheat Oatmeal Bread

Reviewed: Mar. 25, 2008
I have been trying a new whole wheat recipe bread every day this week. The differences between each recipe are slight, but it looks like our family votes this recipe as the best one from the site. It wasn't too dense, nor did it have the bitter flavor some whole wheat bread has (I used 100% whole wheat, no bread flour). It tastes just like something from the bakery, even if you don't take the time to make it by hand.
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64 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: Mar. 15, 2007
I usually do wheat bread with only 1/3 whole wheat flour, because I don't like whole wheat bread that much, but this bread was excellent. It isn't too dense, and it is quite moist. I make bread a few times a week, and my husband said this is the best I have ever made. I made it by hand: proofed the yeast, let rise 1 1/4 hours, then formed into loaves and let rise about 45 minutes. Baked on 350 for 30 minutes.
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53 users found this review helpful

Vegetarian Quiche

Reviewed: Jan. 9, 2007
Tasty and healthy. The curry gives it an interesting touch that I liked. I substituted broccoli for the zuchini, and it turned out great.
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42 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Mar. 18, 2012
Good, basic pudding recipe. Here's tip for unexperienced pudding makers: don't stir constantly until the milk starts to boil. I used to stir the milk the whole time, and it would take FOREVER to boil and the milk would sometimes get a burnt flavor because it was on the heat for so long. Only stir occasionally until it starts to boil (otherwise it keeps losing the heat and won't get hot enough to boil), and then stir constantly for about 2-3 minutes before taking it off the heat. If you do that, then it is easy and relatively fast to make pudding.
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28 users found this review helpful

Gazpacho Andaluz

Reviewed: Oct. 16, 2007
This is a great gazpacho recipe. My mother-in-law is Spanish, and she always made this for my husband. This is the first time I have made it that he has been satisfied as to its authenticity. BUT, don't add so much water!! I didn't add any water, just some ice (in the blender) to make it cold rather than room temperature. Otherwise, the flavor will be too watered down and the consistency will be too liquidy.
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26 users found this review helpful

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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14 users found this review helpful

Brown Chicken Stock

Reviewed: May 24, 2007
This is an excellent chicken broth. It's easy to make, and sooo much better than store bought. Plus, it's "all natural." I use it to substitute for oil in a lot of my cooking. It's much healthier.
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12 users found this review helpful

Buttermilk Biscuits II

Reviewed: Jan. 14, 2007
I guess the one person who didn't like these biscuits scared everyone from trying them. I think the recipe is great.
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11 users found this review helpful

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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9 users found this review helpful

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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7 users found this review helpful

Granola Raisin Bread

Reviewed: Mar. 28, 2008
Excellent!! I made it with 100% whole wheat flour. The flavor and texture are great, plus it's healthy and very hearty. Every time we eat it, my husband can't stop saying how much he likes this recipe. I've been making a different recipe every day lately, and this one ranks at the top of the list.
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7 users found this review helpful

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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6 users found this review helpful

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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5 users found this review helpful

Roasted Red Pepper and Tomato Soup

Reviewed: Oct. 18, 2007
This is an excellent soup!! I felt like a professional chef after serving a soup like this. I made a different soup every day this week, and this was our favorite one. To make it even more healthy, I left out the sour cream and added 1 1/2 cup of milk to the roux before mixing it in with the rest of the soup. It's standard procedure in a lot creamy soup recipes, and it worked great with this one.
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5 users found this review helpful

Slow Cooker Beef Pot Roast

Reviewed: Jun. 9, 2013
Five stars for tasting good and for being a slow cooker recipe that doesn't have canned soup or any other processed food. I have had such a hard time finding slow cooker recipes with whole food ingredients, and I will use this one as a guide to experiment with as I try to expand my slow cooker repertoire. Try this instead of the one with 2,000+ reviews that does no more than throw a can soup and a seasoning packet (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes way better, it's way healthier, and it only takes about 10 more minutes to put together. I am not a fanatic when it comes to eating "naturally," but I do like to eat real food.
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4 users found this review helpful

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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4 users found this review helpful

Apple Crisp II

Reviewed: May 15, 2009
This a great, classic apple crisp recipe. We loved it. I don't agree with other reviewers that it had too much water. To make it healthier I mixed 1/4 cup of honey with the apples instead of sugar and used whole wheat flour. It doesn't affect the flavor at all, and makes it good enough to be considered a healthy dessert. For a variation, I tried it one time with frozen cranberries and some nutmeg mixed in, and it transported me right to the holidays. I can't wait to make it again for Christmas time (of course I could make it any time of the year, but detracts from the special holiday feel:).
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4 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 29, 2012
I have made these beans many times and I will never make them any other way. It's so much easier and less messy than boiling them because it isn't necessary to keep an eye on them and they are ready to eat once they are done cooking (whereas if you boil them, then you still have to season and cook them). I don't mash them up right away, but rather just keep them whole so that I can use them for anything I want. The flavor is great! If you have hard water, then it is recommendable to add a tsp. of baking soda to the water so that they will soften better.
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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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