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

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Terrific Turkey Chili

Reviewed: Jan. 28, 2014
Like most everyone, I modified this somewhat. I ixnayed the green chilis and chili pepper flakes. Subbed in its place a hot and spicy taco seasoning with chipotle and a tablespoon of Ancho chili powder.I added two cans of beans, one of black, one of kidney and added an additional of can of chopped tomatoes. The result is most decidedly delicious and I'll make this again. I should add, I also did not use the cheddar or sour cream. I've no doubt those would be awesome on this but why bother going to the expense of ground turkey if you're just going to deep 6 the health benefits? A good if somewhat odd base recipe but delightful nonetheless.
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1 user found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Jan. 16, 2014
A little pedestrian as is. I remedied that with some Hoi Sin sauce.
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Basic Ham and Bean Soup

Reviewed: Dec. 31, 2012
I gave this a 3 because I feel like I simply must have done something wrong. I used hamhocks, lots of tender loving care went into this and what I got was bland enough that I tossed the lot. Otherwise I'd have clocked this a 1 star. I really tried to get this rocking but it was just not to be. In retrospect, I think this needed some more veggies and some sugar, just a little. I'll look a little further afield.
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Seafood Piccata

Reviewed: Nov. 22, 2012
This bears little resemblance to any Piccata I'd previously made, which intrigued me. Thus my making it. AND? It was quite a waste of 50$ worth of good seafood. The broth was far too acidic. Want to fix this? Cut the lemon in half and replace the wine with chicken broth. That would be about all it takes but for my money, there are far better well rounded seafood broths out there.
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Pumpkin Spice Scones

Reviewed: Oct. 28, 2012
These are really good. I made them exactly as written and the only thing I found was that the amount of icing required is serious overkill. Better than half of what I painted on ended up on the counter. The next time I make these, I'll put the first glaze on over some wax paper, then gather up what rolls off and add the spices to that for the second go round. Other than that, a nice tasty light yet filling treat.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jun. 16, 2012
I made this as suggested excepting the flour which I just plain forgot. I suspect it's prescence is there to thicken the sauce so add it later, or cornstarch, whatever, or not, if you like a thin sauce. I kept my breasts whole, in future I would suggest cutting them in strips or pounding them flat. The flavour of the sauce is good but needs to be carried further into the chicken. This is a pretty simple dish and you could and probably should expand this a little to include some more complexity, a reduced red wine, some shallots, white pepper and sliced red peppers. For the record I've long since discovered the error of cooking with cheap Balsamic vinegar. Do not make any recipe requiring Balsamic vinegar with cheap stuff.
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Taco Salad

Reviewed: Mar. 17, 2012
This was desperate for some seasoning in the meat. I thought I would try it this way first but as I suspected it was just a wee bit bland. Easily corrected by adding in some taco seasoning to the meat, which I did tonight. It was yummy.
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4 users found this review helpful

Hot Tamale Pie

Reviewed: Mar. 9, 2012
Ok, took me awhile to find this recipe because I only saw the video once prior to making it lol. Thusly I did change a few things, relatively minor. First, we have no Jiffy cornmeal mix up here so I made a double cornbread recipe and split it. No Poblano's either so I chopped up a red and a green bell pepper. I didn't thaw my corn. The spice amounts I guessed at and while I was a little light on the salt, it was fine. I subbed in just a very little bit of red pepper flakes instead of the chipotle powder because we like just a wee bit of heat. I upped it a bit more by using a pre-mixed bag of shredded cheddar, jack and colby cheese with hanbanero and jalapeno peppers. I used maybe a 1/2 cup of cheese. The end result was and is wonderfully edible. A dish that will go in the rotation!
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45 users found this review helpful

Chicken a la Calorie King

Reviewed: Mar. 2, 2012
I gave this a 5 based on it's ease and use of leftovers. I made this with a few changes however. I'm sure as is, it's a tasty as can be but I don't like canned milk or cornstarch. Thusly, I started with a little over two cups of cut up left over roast chicken, into the big fry pan with that along with two cups of chicken broth, about a cup of last nights leftover wild rice and another 1/2 cup of leftover green beans and another cup of mixed frozen veggies, got that to simmerin like it says. From there in another pot, I made a simple bechamel using 2 tbsp butter, 3 tbsp flour and 1 1/2 cups of chicken broth and 1/2 cup of cream. That thickened up immediately and I added it to the chicken mixture. Served it with baking powder biscuits and it was a great warm yummy leftover dinner. Of note, I added absolutley zero seasoning but it could use some pepper. With the butter and cream this goes about 180 calories per serving not including the biscuits.
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Leftover Chicken a la King

Reviewed: Mar. 2, 2012
I gave this a 5 based on it's ease and use of leftovers. I made this with a few changes however. I'm sure as is, it's a tasty as can be but I don't like canned milk or cornstarch. Thusly, I started with a little over two cups of cut up left over roast chicken, into the big fry pan with that along with two cups of chicken broth, about a cup of last nights leftover wild rice and another 1/2 cup of leftover green beans and another cup of mixed frozen veggies, got that to simmerin like it says. From there in another pot, I made a simple bechamel using 2 tbsp butter, 3 tbsp flour and 1 1/2 cups of chicken broth and 1/2 cup of cream. That thickened up immediately and I added it to the chicken mixture. Served it with baking powder biscuits and it was a great warm yummy leftover dinner. Of note, I added absolutley zero seasoning but it could use some pepper. With the butter and cream this goes about 180 calories per serving not including the biscuits.
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5 users found this review helpful

Quick and Easy Sicilian Meatloaf

Reviewed: Feb. 15, 2012
I don't often make recipes that require a soup packet for seasoning but today I did and this wasn't bad. I didn't use the ketchup topping, finishing the loaf with 8 cut slices of swiss cheese and I'm glad I did that because a lot of the cheese in the loaf didn't make it despite being very well sealed.
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3 users found this review helpful

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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Displaying results 1-20 (of 51) reviews
 
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