Ruth Recipe Reviews (Pg. 3) - Allrecipes.com (10697955)

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Sarma (Stuffed Cabbage)

Reviewed: Sep. 28, 2009
This recipe is excellent. I was looking for a recipe like the one my Polish aunt makes, and this one looked just right. I boiled my cabbage leaves in salted water with vinegar added, as some posters suggested. The recipe came together easily - the only time consuming part was getting out my meat grinder for the ham. I will definitely be making these again!
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9 users found this review helpful

Peach Muffins

Reviewed: Sep. 15, 2009
WAY too oily. I should have gone with my instinct and cut way back on the amount of oil called for, and added yogurt or extra eggs for some of the liquid, but I gave the recipe a try as is, and I regret it. Not that the muffins tasted bad; they didn't, but they were very oily. They tasted like cookies to me, rather than muffins, and didn't have enough peach flavor, but everyone liked them. Next time I will cut back on the cinnamon also, which I think added to the cookie flavor. Oh, and I also had a problem with the recipe making more muffins than it said. You could cut the recipe in half and still get a dozen decent-sized muffins.
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1 user found this review helpful

Wonderful Waffles

Reviewed: Sep. 1, 2009
Not so wonderful, is my opinion. I really wanted these to be great, but unfortunately they were only so-so. A lot of trouble for waffles that weren't even as good as the ones I usually make.
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1 user found this review helpful

Easy Polenta with Tomato Sauce

Reviewed: Sep. 1, 2009
My polenta has never turned out so well! Thank you for a great recipe. I used home made sauce with eggplant in it, and it was fabulous. I'll definitely be making this recipe again.
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0 users found this review helpful

Magic Lemon Pie

Reviewed: Jun. 8, 2009
Very good recipe! The filling gets 5 stars, but the meringue only gets 3 (I averaged them to get 4). The meringue is incredibly skimpy. I recommend doubling the egg whites, although it isn't necessary to double the sugar. I loved how easy the filling was compared to the lemon filling I usually make. It took less time and dirtied fewer pans. It also cooked beautifully and kept beautifully. No separating at the edges, and no weeping or beading! I made this first in a lemon version, then in a lime version. The lime was good, but the lemon was better. If you want a little stronger flavor, simply grate a little zest into it. But everyone who ate my pies thought the flavor was great just as it was. Hope this helps someone.:-)
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39 users found this review helpful

Creamy Parsnip With Ginger Soup

Reviewed: Apr. 16, 2009
This recipe doesn't get a 5 because I had to thin it with water because it was so thick, and the cayenne kicked the heat up too much for my kids to like it. Next time I'll make it without the cayenne; I think the ginger is heat enough. Overall it's quite a good recipe, though, and the garnish is a great addition.
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4 users found this review helpful

One Bowl Brownies

Reviewed: Jan. 17, 2009
Great converter to gluten-free! Way better than a mix, this brownie recipe worked really well when I made it gluten-free by using bean & rice flours. The flavor was fabulous, and the smooth texture just melted in our mouths! I sprinkled the top with chocolate chips just for an extra punch of chocolate. This is my forever brownie recipe!
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1 user found this review helpful

Raspberry Truffles

Reviewed: Dec. 3, 2008
I gave this recipe 4 stars because I had to tweak it to make it a 5 star.:-) I make them with premium dark chocolate and leave out the coffee granules. Also, I use all-fruit preserves instead of regular raspberry jam, because it has a cleaner, stronger flavor. The result? Perfect truffles that are making me famous. I roll them in toasted almonds, but also roll some in a mixture of cocoa powder and powdered sugar for those who don't care for nuts.
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60 users found this review helpful

Fresh Cherry Cobbler

Reviewed: Nov. 8, 2008
Excellent, easy recipe! I doubled the amount of cherries, and it worked very well. I also tried a pineapple version, using brown sugar instead of white, and it was even better. Both times I reduced the sugar in the batter to 3/4 cup, and the sugar on the fruit to 1/2 cup. I used sweet cherries, and canned crushed pineapple.
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5 users found this review helpful

Fresh Pumpkin Pie

Reviewed: Nov. 2, 2008
I had fresh pumpkin to use, and this recipe called for stuff we can eat on our diet, so I tried it. Although I cut back the honey a bit and upped the spices, it still tasted quite strongly of honey and there wasn't much other taste. The texture was very nice, but I had a lot of extra "water". Perhaps I should have drained the pumpkin puree longer? The recipe didn't say to drain it at all, but my pumpkin seemed a lot more watery than canned, so I drained it for a few minutes. I was hoping the recipe took that into account, since it's for fresh pumpkin. I think that if I cut back the honey further and up the spices further and drain my pumpkin longer, this will be a very good recipe, but as it stands, it's just OK. My kids really liked it, but it was "their" pumpkin.
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8 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Oct. 13, 2008
Very good. I made it with lamb chops, and it worked very well. I used about 2/3 cup brown sugar instead of a cup. If I were making pork chops, I'd go ahead and use the whole cup.
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0 users found this review helpful

Wheat Crackers

Reviewed: Sep. 30, 2008
I used this recipe as a starting point for making gluten-free nut crackers. They were very easy to make; I simply replaced the whole wheat flour with hazelnut flour, and the all-purpose flour with rice flour. They weren't as good as Nut Thins, but they were certainly a lot cheaper, and my kids liked them.
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1 user found this review helpful
Photo by Ruth

Cheddar Crackers

Reviewed: Sep. 15, 2008
I really like this recipe. I adjusted it to be gluten-free, using one cup white rice flour, and one cup garfava flour in place of the all-purpose flour (plus 3/4 teaspoon xanthan gum). I also followed the suggestion to replace the white pepper with cayenne, since I wanted them to taste like Cheez-Its. I used 1/2 cup butter instead of 3/4 cup, and I used 1 cup of cheese, not 1/2 cup, as many others had suggested. I think the crackers would have been even cheesier if I'd have used sharp cheddar, but I bought mild cheddar by mistake. The recipe worked really well, only I had to bake them much longer to get them done enough, but that could very well be because of the different flours I used. I will be making these again!
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70 users found this review helpful

Honey Vanilla Ice Cream

Reviewed: Sep. 14, 2008
Very tasty. It's a must to put it in the freezer for a while after it's made, though. It tastes better when it's firmer.
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0 users found this review helpful

Crustless Cranberry Pie

Reviewed: Sep. 14, 2008
Very good, but very hard to get out of the pan. I greased it, but apparently not well enough. Everyone liked the flavor, though!
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5 users found this review helpful

Scotch Eggs

Reviewed: Sep. 14, 2008
I loved the idea, but it didn't work so well. First, I only needed 1 beaten egg, so I was glad I decided to beat only two instead of 4. Second, I baked them rather than fried them, and there was just not enough sausage - it shrank too much. Maybe because of the baking? But they tasted quite good. I will try making them again, but I don't think this is the recipe to follow. I'm thinking the ones that use just 4 boiled eggs are probably better.
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1 user found this review helpful

Flourless Chocolate Cake I

Reviewed: Sep. 14, 2008
This deserves 5 stars because it doesn't just taste great, the recipe works perfectly, and the cake looks beautiful, too. Other flourless cakes fall in the center, but not this one! It was pastry chef quality, and we all loved it!
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2 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Jul. 28, 2008
I made this dairy-free, using olive oil instead of butter, and rice milk instead of cream. I added two carrots, doubled the pumpkin, halved the onion, doubled the spices, and added 1/4 cup packed brown sugar. It was quite good! I am sure it would be awesome with croutons, but we are avoiding wheat...I think next time I'll toast some pecans to sprinkle on top. I also think almond milk would have been a richer choice for replacing the cream, but we all loved it the way I made it.
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1 user found this review helpful

Irish Ginger Snaps

Reviewed: Jul. 17, 2008
I adjusted the recipe a bit, using 1/4 cup butter in place of some of the shortening, and doubling the ginger. I really liked these cookies, and so did my kids. If you make them the size the recipe says (teaspoonful), you will get 83 cookies - I did. And they are the typical gingersnap size. I did not have any issues with the dough holding together. Perhaps those cooks who did used too small of an egg, or are not experienced with cookie making? I did press mine down a bit with a glass, like most gingersnap recipes say to; I figured this recipe accidentally left that part out. I baked mine on stones, so they needed more like 7-8 minutes instead of 5-6. Watch out, they are quite addictive!:-)
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15 users found this review helpful

Five Flavor Pound Cake II

Reviewed: Jul. 14, 2008
Five stars for flavor and texture! I must say, however, that the recipe should state that it will not fit in a bundt pan. I kept out some of the batter to put in a couple small pans, but everything ended up running over a bit. This is a rich, super sweet dessert - perfect for those special occasions!
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0 users found this review helpful

Displaying results 41-60 (of 75) reviews
 
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