Raedwulf Recipe Reviews (Pg. 2) - Allrecipes.com (10131168)

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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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3 users found this review helpful

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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2 users found this review helpful

RW Spaghetti and Meatballs

Reviewed: Oct. 8, 2011
Somewhat typical of fine Italian cuisine but delicious nonetheless.
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2 users found this review helpful

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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4 users found this review helpful

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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8 users found this review helpful

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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3 users found this review helpful
Photo by Raedwulf

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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8 users found this review helpful

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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4 users found this review helpful

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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52 users found this review helpful

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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6 users found this review helpful

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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4 users found this review helpful

Like Nobodys Shepherds Pie

Reviewed: Jul. 7, 2011
Hey Kellie Ann, I don't like red wine either, to drink. But cooking with it is another story.
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3 users found this review helpful

Pork Chops and Dirty Rice

Reviewed: Jul. 4, 2011
4 stars for a soup recipe is pretty good although this one is almost a 3. The rice ( I used Basmati ) had a wonderful flavour but was perhaps just ten minutes overcooked. I'd suggest 1/3 cup less water and 10 minutes less cooking. The chops were delicate and juicy but not all that flavourful so next time I'll brine before searing and ramp up the soup mix with a caramelized onion/beef broth reduction. A little extra salt wouldn't hurt either.
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8 users found this review helpful

Stove-to-Oven Pot Roast (blending several pot roast recipes)

Reviewed: May 15, 2011
This recipe is a wee bit out of kilter in terms of figuring out a few things. It presumes a little. That said, it produces a rather stellar gravy. DEFINITELY make the gravy! Long after the meal, I went hey wait a minute, wasn't there something about sour cream? Yes, there was, just doesn't tell you what to do with it. I suspect it was supposed to go into the gravy. Whatever, it was really good without it. I used a sirloin tip roast because I can't get a chuck up here. The vegetables were spot on, perfectly cooked and like I said, with that gravy and some good Yorkshire puddings, yummy. The gravy turns this into a faux sauerbraten, a method and recipe I will make again.
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6 users found this review helpful
Photo by Raedwulf

Cappuccino Pie

Reviewed: Jan. 25, 2011
I didn't make this exactly as written. I used a teaspoon of instant espresso powder. I also used a large package of vanilla pudding (.5. oz) with only 2 cups of milk (as opposed to 3). This almost filled the crust. If I'd used the 3.5 oz, sheesh, there would not have been enough filling. Lastly I didn't use chemically altered oils to top it, I used whipped cream which was actually cheaper. What I ended up with was a fast easy pie with a taste that was sweet, unsophisticated and mildly compelling. After I "made" it, I let it stiffen up in the freezer for an hour before serving. If you absolutely had to make this as a carry along, you could add some gelatin to your whipped cream to prevent it from deconstrucing.
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17 users found this review helpful

Bundle of Veggies

Reviewed: Jan. 17, 2011
For the life of me I don't know why I've not reviewed this before. This is our absolute number 1 GoTo recipe for a nice vegetable side dish to almost anything. I did it once on the grill and every subsequent time in the oven at 350 for 25 minutes. I've subbed in a variety of other vegetables but beware, a lot won't do well with the short baking time so I find with things like broccoli, onions, carrots, cauliflower etc... I steam them for 8 minutes first, then add to the foil package. Always delicious, always completely eaten.
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11 users found this review helpful

Chocolate Fudge by Dad

Reviewed: Dec. 28, 2010
The temperature/thermometer deal can be completely eliminated by learning the soft ball method. In the SB method, you simply take a little of the fudge from the pot and drop it into a glass of cold water. The fudge should puddle down to the bottom into a button shape. Grab it, feel it, that button will be soft and pliable. You should be able to form it into a ball but the ball should not be able to hold its shape once you place it on the counter. Soft Ball.
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6 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Dec. 28, 2010
Sorry, this was just a thigh enhancer. This went through three meals and most of it remains in the pan. Everyone said, hey I like this, but then no one ate it nor did anyone re-warm some for the snack plates, a total bust. For me, a waste of cheese.
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11 users found this review helpful

Burrebrede (Scottish Shortbread)

Reviewed: Dec. 23, 2010
This is delicious. I made it as described but opted for a 9 inch square pan. The result, at full baking was both a little undercooked in the center, and over crisped on the outside. Next time I'll go with a 10 inch pan and instead of sprinkling half the sugar over top, I'll reduce that to 1/4 on top, 3/4 inside. A nice shortbread with a wee tweak.
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12 users found this review helpful

Displaying results 21-40 (of 53) reviews
 
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