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

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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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76 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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50 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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48 users 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

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
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

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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11 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
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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7 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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7 users found this review helpful

Jambalaya stuffed tomatoes

Reviewed: Mar. 20, 2010
yum
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7 users found this review helpful

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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6 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

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

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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5 users found this review helpful

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

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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4 users found this review helpful

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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4 users found this review helpful

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