RUCIFEY Recipe Reviews (Pg. 1) - Allrecipes.com (1064333)

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Grilled Portobello Mushrooms

Reviewed: Jun. 9, 2007
We did make a couple of changes. We used both red and green pepper and some fresh onion, toss them in the food processor with some olive oil and minced garlic and chopped it in the processor. We also cook them gill side down a few minutes, before flipping them and adding the pepper mixture. We add mozzarella cheese and serve it as a sandwich with garlic bread we also make on the grill. YUM!
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4 users found this review helpful

Bean Soup

Reviewed: Dec. 3, 2006
I used someone else's suggestion of the boiling & baking soda thing. I then put everything in a crock pot and set it in the fridge overnight. I cooked it on low for about 10 hours. I filled about half my blender with the soup and blended to make the broth thicker. This was really good and the first time I've EVER gotten bean soup to work for me. Next time though I'll add the ham at the end and add a bit of salt (I didn't add mucg salt for fear it would be too salty with the ham and the ham bone). Thanks for the recipe.
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8 users found this review helpful

Cheesy Italian Tortellini

Reviewed: Dec. 3, 2006
WOW! This was yummy! I did make a few changes though. I didn't use ground beef (don't eat red meat) and I couldn't find any sausage that we like so I used Italian seasoned ground turkey. Worked perfectly! Also for some reason our store didn't have any white mushrooms, so I used presliced baby portabellas. I also made my own sauce. And I had to use ravilois instead of tortellini because again our store didn't have any. It was rich and warm and just yummy. Perfect for the cold weather we've been having. The leftovers were great too!
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3 users found this review helpful

Ham and Pineapple Kabobs

Reviewed: Oct. 6, 2006
I've made this twice. The first time it was pretty good but the second time was amazing! I tripled the sauce and marinated the ham over night. Then while my husband grilled it I heated up the sauce to pour on top. Next time I'll just double the sauce. We served it over white rice. Made excellent leftovers too.
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5 users found this review helpful

Cheese Ravioli with Three Pepper Topping

Reviewed: Oct. 6, 2006
This was so pretty on the plate. I did make some changes. I used vegetable broth instead of chicken to make it meatless & and only used half of it and I used a whole red and yellow pepper and smaller green one (like red and yellow better). Next time I won't cook the peppers as long so they're more crisp. I also used minced garlic when sauteeing.
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6 users found this review helpful

Best No-Bake Cheesecake

Reviewed: Jun. 14, 2006
This was quick and easy and I took the advice of other reveiws- 2/3 cup sugar, 1 1/2 cup heavy whipping cream (whipped before adding- make sure the beaters and bowl are way cold too), added vanilla. It was not as solid as the other cheesecakes that I've made, but it wasn't soupy either. I also used a nilla wafer crust (made in food processor, easiest way to make crust). It didn't have a super cheesecakey taste. My husband said he liked it, but I made it Sunday and there's still half in the fridge. Usually cheesecake doesn't last in our house this long. The best part was not having to use the oven. To sum it up, quick and easy, made a few changes, tasted good but wasn't the best cheesecake I've ever made.
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3 users found this review helpful

Rosemary Roasted Turkey

Reviewed: Nov. 30, 2005
This was incredible! I've now made this 3 times (once this year for Thanksgiving and I made 2 last December for a party). Everyone loved it! The only thing I changed was exchanged the olive oil for butter and probably added more garlic. I did not stuff the turkeys. This turkey also makes an amazing gravy! This year I learned that I have to make the gravy boil so it won't seperate. So Yummy! Thanks for the recipe!
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3 users found this review helpful

Mrs Espy's Enchilada Sauce

Reviewed: Nov. 8, 2005
WOW! I was really nervous about this. I usually use the can sauce, but I couldn't find my regular brand. I took the advice from another review- using 3TBS oil (but I used butter instead) and 1 TBS flour, but I sauteed some minced garlic in the butter first, then instead of 1/4 can tomato sauce, I used 1/2 can. I was so scared I was going to have to throw out my veggie and chicken enchiladas, but not only did it taste wonderful, my husband had three servings that night, then polished of the rest the next day. I only got to have one serving! He said it was better than the can kind! I'll be making it again this week. Thanks so much for the recipe and the tips! Just a note, even if it doesn't taste that great by itself, it's incredible when on your enchilads.
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36 users found this review helpful

Peanut Butter Frosting

Reviewed: Oct. 24, 2005
This was amazing. I follwed the advice of others and adjusted the recipe for sweetness and over butteriness. Here's what I came up with: 1 and 1/4 cup peanut butter (room temp), 1 stick butter (at room temp), 1 and 1/3 cup confectioners sugar (added slowly and mixing after each time) 4 Tbs cream. What I did was after creaming together the PB and butter and slowly added the sugar 1/3 cup at a time with 1 Tbs cream. after I mixed it I tasted it and repeated. It tasted best to me at 1 and 1 1/3 cup sugar. I added more PB (the extra 1/4 cup) about half way through to make it more peanut buttery. It's VERY rich. I used it as the filling for a chocolate cake, then frosted with chocolate and sprinkled the new PB and chocolate swirled chips. It was a big hit.
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123 users found this review helpful

Bean Quesadillas

Reviewed: Oct. 12, 2005
I wanted to update this since we've made changes since the first time. We omitted the corn and tomato and added mushrooms, which I sautee in butter, garlic and a bit of wine, then we add the chopped onion and the juice from one lime and sautee a bit more, then add chopped red pepper and a bit of lime zest. Sautee a bit more then add 1/8 cup water and the rinsed beans. Cook until heated through, make the quesadillas and cook in the over (350) until crisp and melty. I recently served this for dinner with a 12 year old and he LOVED it. Didn't even care that there was no meat!
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26 users found this review helpful

Tropical Salad with Pineapple Vinaigrette

Reviewed: Oct. 4, 2005
This was pretty good. Our biggest problem was keeping everything cool since it was SO hot the day we made it. I used turkey bacon, but next time I'll use bacon bits instead of cooking bacon. We also used fresh pineapple, added a bit more juice to the dressing and used candied almond slices.
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4 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Oct. 4, 2005
WOW these were good. We had them last night and my husband is already asking for them again. We did make a couple of changes. I juiced 2 small lemons so I think it was a bit more than the recipe stated and we grilled them. We had planned to mariate them over night, but they actually marinated for 2 nights. SO Yummy! We served with red potatoes baked on the grill.
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3 users found this review helpful

Ricotta Fettuccine Alfredo with Broccoli

Reviewed: Oct. 1, 2005
This was really bland. I even added some crushed fresh garlic and it still didn't taste good. It smelled wonderful, but it didn't taste at all like it smelled. I may try playing with it sand seeing if I can make it less bland. Maybe using cornstarch inseat of the roux and using more garlic and such.
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4 users found this review helpful

Fudge Truffle Cheesecake

Reviewed: Apr. 10, 2005
WOW, Very Chocolatey! I mixed milk and dark chocolate and I think I may have added a bit more than the recipe called for. Next time I make it I'm going to serve it with strawberries or raspberries. Very Trufflie:-)
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2 users found this review helpful

Double Chocolate Mocha Trifle

Reviewed: Jan. 10, 2005
WOW this was awesome!! I served it for December's full moon gathering and everyone LOVED it. I'm still hearing how wonderful it was. I did make a few changes. Instead of the candy bar I used the bag of Scor toffe already crushed up and since my friend has a milk alergy I used mocha mix instead of milk in the pudding. And I used Fat Free cool whip when mixing it and then I added extra creamy cool whip to the top and more candy! Thanks for the recipe!
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2 users found this review helpful

Surprise Burgers

Reviewed: Jun. 8, 2004
These were pretty good. I replaced the ground beef with ground pork (I don't eat red meat) and I added teriyaki glaze in the meat mix and then again on top. The pineapple was really good in it (you can taste it through most of the burger), but I was wishing there was more. I'm not sure how I'll do that. Or maybe some fresh pineapple? Thanks for the recipe!
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Pasta Con Broccoli

Reviewed: Apr. 16, 2004
I've made this so many times since my original review I decided to up date. I have been making it a bit differently now too. I usually use bow tie or whole wheat penne pasta. I boil it, and when it's about half/1/4 done I add the broccoli. In a seperate sauce pan (while the water and pasta boil) I sautee about 1-2 tsp jarred garlic in butter until it starts to smell sweet. I then add mushrooms(about 8 oz)and sautee them with a about 1 TBS of white wine. I then add the cream (lately though I've been using fat free half and half and if needed thicken it with a bit of corn starch) and some basil. I then add the tomato sauce (one small can) and freshly ground pepper and salt. I let the sauce simmer covered until the pasta and broccoli are done, then add the sauce to the drained pasta and broccoli. It is a bit more work, but I like having the sautee'd mushrooms and letting the flavors meld together in the sauce. I serve it topped with parm cheese.
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162 users found this review helpful

Old Fashioned Macaroni Salad

Reviewed: Apr. 16, 2004
We loved this, even Scott who doesn't like cold pasta. I did make a coupld of changes. We used can chicken (don't like tuna)(I put in in a bowl and separated the chunks with a fork), used the little salad macaronies, red pepper instead of green and add chopped cucumber. We also used lite miracle whip instead of the mayo (we're not big mayo fans). I'd been looking for an easier way to make chicken mac salad and this was perfect. You couldn't even tell that the chicken was canned, and it was so much easier than boiling that chicken all day. thanks:-)
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38 users found this review helpful

Souvlaki

Reviewed: Apr. 16, 2004
This was really good. My husband and I were trying to decide if we liked this or the Grecian Pork Tenderloin (also from this site) better. I like the meat equally, but I liked that we cooked veggies with it. In addition to the green peppers and onions we also cooked red pepper and button mushrooms. It was nice to have one less thing for me to do in the kitchen (I made some wild rice mixture) and we both love grilled veggies. Thanks for the recipe.
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1 user found this review helpful

Toffee Chunk Cheesecake

Reviewed: Apr. 16, 2004
OH WOW this was wonderful! I did make a few changes though. First after doing the crust (which I always make by food processoring the cookies then slowly adding the melted better while plusing the cookies) I added about 1/3 or the carmel/chocolate mixture and no scor bars. I then mixed the packaged pre-chunked scor bar (whole bag) in with the cheesecake mixture. I cooked in the oven at 425 for 20 minutes and the 250 for another hour and about 15-20 minutes, with a pan of water on the shelf below it. After it cooled a bit, I put another 1/3 of the carmel/chocolate mixture on top and sprinking some chunked scor bars (these I used the actual candy). I made it for my husbands birthday and he loved it! It was a very big cheese cake, it was a little poofed when it came out of the oven, but while it cooled it settled (I add the top carmel/chocolate layer after it settled). It was a very heavy cheese cake (like it actually weighed a lot). Very dense, very sweet and very rich. But Scott loved it! Thanks for the recipe and for the extra tips I got reading the reviews.
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5 users found this review helpful

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