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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82 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

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

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

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

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

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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4 users found this review helpful

Jambalaya stuffed tomatoes

Reviewed: Mar. 20, 2010
yum
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7 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

Candy Apple Cole Slaw

Reviewed: Jan. 22, 2012
This stuff is the bomb.
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3 users found this review helpful

Jambalaya-Stuffed Tomatoes

Reviewed: May 25, 2012
I figured I'd better make an addendum to this recipe seeing as how they edited out a few important details. Make sure your tomatoes are very firm, not quite fully ripened. The baking will cause really ripe tomatoes to just fall apart. Also, if you can stand it, make these up, cool them and refidgerate overnight. These are even better warmed up.
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13 users found this review helpful

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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7 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

RW Turkey Pot Pie

Reviewed: Feb. 3, 2012
These things are awesome
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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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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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8 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

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

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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4 users found this review helpful

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