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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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

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

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

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

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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3 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

Candy Apple Cole Slaw

Reviewed: Jan. 22, 2012
This stuff is the bomb.
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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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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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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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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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51 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

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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4 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

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

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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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

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

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