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

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World's Best Lasagna

Reviewed: Jan. 2, 2008
Truly, one of the best I've ever eaten. I found that I had lots of sauce left over. Freezes well and does good things over spaghetti.
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1 user found this review helpful

Brunswick Stew

Reviewed: Aug. 16, 2008
As written this recipe will produce a colorful lump of stew, stuck in a solid glob to the bottom of your pot. To avoid this, double the water, add a quarter bottle of white wine at some point and a cup of chicken boullion, at least. In the end, you'll get a delightfully tasty (and very thick) Brunswick Stew.
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41 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Nov. 8, 2008
I've been making almost exactly this recipe for 25 years using 3 cups of sugar instead of two and 1/2 cup of butter divided. It always turns out perfectly. I always add 1/4 cup of butter to the pot in the beginning and a TBSP of corn syrup once it reaches a boil. Sifting the cocoa with the sugar blends it well and helps avoid cocoa balls. I've never bothered to let it cool after reaching the desired temp, just remove it from the heat and plop in the butter and vanilla and start stirring. For reference, I never use the softball method, too arbitrary. Get a good candy thermometer, and if you are new to this, cook it to 240 F.. You'll have to stir it for quite a while after removing it from the heat. If you want to shorten the stirring time a little, cook it to 245 F. but wait to do this until after you've made it a few times. No higher temperature than this though, otherwise you'll be making a rock. When to stop stirring? A lot of recipes will tell you to pour when the shine comes off but I find that's a little late. For the record, the stirring is absolutely necessary. The stirring forms long crystals of sugar. The longer and more plentiful they are, the finer the grain of your fudge. Lastly, this recipe claims to make 60 pieces...um, nope, more like 18 to 24.
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71 users found this review helpful

Chicken Cordon Bleu Casserole

Reviewed: Dec. 2, 2008
The fix. Do the chicken cubes right up to the point where you add the milk and soup. Stop right there. Boil up some linguini, prepare the soup in a separate pot with only 1/2 cup of milk to create a thick sauce. While that's doing, put the chicken cubes, ham and swiss under the broiler to melt the cheese and serve with the linguini covered with the thickened soup. Nice crispy chicken and all the flavor of a faux cordon bleu.
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2 users found this review helpful

Fish Chowder II

Reviewed: Jan. 11, 2009
I made this for the first time as above with the following changes, along with the onion, add 1 chopped leek. With the potatoes. Simmer for 12 – 15 minutes only, they’ll finish with the milk and corn. I separated out 1 cup of milk and mixed that with 1/4 cup of flour which I used to both slow the soup and thicken the broth right before serving. I also used 2 tsp. Old Bay Seasoning along with one packet of vegetable Bovril. Additionally, Cod isn’t necessary. I used a pound of Pollock, and enough Halibut, Shrimp and Scallops to make up another pound. Finally, do not under any circumstances allow your fish to stew for 15 minutes. By all means stew the rest of it until it’s reached a slow boil but once you add that fish, no more than 5 minutes to finish it. Any more and you’ll ruin that delicate meat. It was delicious and consumed with zeal.
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19 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Feb. 2, 2009
Really good. I took the advice of a number of previous reviewers and cut the sugar in half. I'm glad I did, it's very sweet as is. We also found that the dressing is enough to do almost two salads.
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4 users found this review helpful

Spaghetti Sauce II

Reviewed: Feb. 2, 2009
This is pretty good once you get past the fact that if you make it as advised, you'll end up with a pretty solid glob of 'sauce'. ADD 2 cups of water to this, then keep another couple of cups handy throughout the simmer, there's not nearly enough liquid in this to qualify it as a sauce, really. It's tasty though.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 25, 2009
Stellar cookies! I'm up at 3500' so my cooking time was 12 minutes plus. Also, I didn't have any vanilla pudding, so I used butterscotch, no problem. Lastly, the dough was a little thick, even with microwaving for a bit so I added 3 Tbsp. of milk and that did the trick. I cooked them on parchment in rotating pans. Incredibly delicious and they stay soft inside, crispy out. My new go to Chocolate Chip recipe.
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3 users found this review helpful

French Onion Soup Gratinee

Reviewed: Mar. 26, 2009
Hmm, unlike a lot of you, I didn't like this version. French onion soup isn't a particularly difficult soup to make so I expected a little more given the exception of some of the ingredients. For us, the wine was sorely missed, as was the Emmental Swiss. I had leftovers so I froze that. On a second sampling, I made some home built whole wheat garlic croutons and heaped that in with the Swiss. It was better but then the Worcestershire became the issue...I'll not make this again, there are far far better recipes out there for this simple elegant soup. It would seem that this recipe has been edited, it now includes wine and swiss cheese. It WILL be better. I'd still ixnay the worcestershire.
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2 users found this review helpful

Mom's Coleslaw

Reviewed: Jul. 4, 2009
I made this with precisely the proportions described. At first I set out to halve the dressing after reading some of the reviews but I had to up the amount back to the original or the Slaw would have been too dry. The only mod I applied was to add 1 shredded apple. The results were consumed quietly with the occasional murmurs of yum yum.
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3 users found this review helpful

Whipped Cardamom Sweet Potatoes

Reviewed: Jan. 25, 2010
These are fantastic! I didn't whip them, just used a masher. Everyone loved them and the deep fried shallots are a winner. These will become part of the rotation. Simple, different and oh so savoury.
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4 users found this review helpful

Baked Potato Soup

Reviewed: Mar. 19, 2010
I added a leek to the garlic and onion which made this into a rather stellar soup. The sad part was the hot sauce. I used Tobasco and it was completely unnecessary, way way too hot. I say serve it on the side for the fire lovin ones. Otherwise, wonderful.
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3 users found this review helpful

Jambalaya stuffed tomatoes

Reviewed: Mar. 20, 2010
yum
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7 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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11 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

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

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
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

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

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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6 users found this review helpful

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