rudechack Recipe Reviews (Pg. 2) - Allrecipes.com (1216812)

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Classic Tiramisu

Reviewed: May 31, 2006
This was my first crack at making tiramisu and boy was it successful! I had some extra marscarpone cheese that I needed to use up, so I decided to try this recipe out. I made the ladyfingers from this site, which were surprisingly easy, and they formed a perfect base for the rest of the ingredients. I made this in a casserole dish (about 8 x 13) instead of a bowl, which worked out fine. Instead of using Kahlua, I just used espresso, and the espresso actually cut through a lot of the other flavors when I took my first bite. It worked well. I also didn't have any regular granulated sugar on hand, so I used turbinado sugar and it didn't have any adverse effects on the final product. I chose to top it with an espresso-flavored dark chocolate, which I just shaved with a vegetable peeler as someone suggested. It looked like something that I might get in a fancy Italian restaurant and it tasted better than any tiramisu I've ever had. After my co-workers get a taste of this tomorrow, I'm sure it will be an often-requested favorite. This one's a definite keeper.
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6 users found this review helpful

Scottish Oat Scones

Reviewed: May 15, 2006
These are great, hearty scones. I agree that they are a bit dry, but a cup of tea takes care of that. I made them with half all-purpose flour and half whole-wheat flour, turbinado sugar, half butter and half apple sauce, and raisins. I also topped them with the maple butter frosting from this site and they were a nice addition to my rainy morning.
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4 users found this review helpful

Chicken Enchiladas II

Reviewed: Mar. 8, 2006
I've made this recipe twice this week because it was so good. The first time, I bought a piece of grilled chicken breast at the prepared foods counter at my local grocer, and it was super easy. Today, I just grilled up some chicken breast that I had in the freezer and although it required one more pan, it was still a relatively quick and easy meal with a fabulous result. The store was out of diced green chiles in a can so I bought a couple of fresh jalapeno peppers and used those. Also, DH thought it would be a great idea to get habanero cheddar instead of regular cheddar so they were scorchingly spicy. I bought an organic, relatively healthy cream of mushroom soup and used this instead of the Campbell's standby and it made a big difference. Overall this is a great recipe and I will certainly be adding this into my regular rotation. Thanks for sharing!
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1 user found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Feb. 13, 2006
I will preface this by saying that I used sauce from a local Italian shop and that really is what probably made this dish so fantastic. But I also used panko breadcrumbs, which gave it a nice crunch. A great, super simple dish overall.
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1 user found this review helpful

Sun-Dried Tomato and Pesto Cheese Spread

Reviewed: Dec. 16, 2005
Although I did not get to try this myself, everyone raved about it at my party. I served it with an assortment of crackers and people kept asking me for the recipe. It's a nice mix of flavors. To save time and energy, I didn't do multiple layers of each thing - I only did one of each, so there were 3 layers in total. I put the dip right onto a charger - white on bottom, red in the middle, green on top. It eliminated the need for the baking dish/plastic wrap thing, which sounded like it could have been a disaster. I also didn't have time to let it sit for a while before serving, but it certainly didn't deter my guests. This was gone by the end of the night. It looked nice too.
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27 users found this review helpful

Baked Brie in Puff Pastry

Reviewed: Dec. 16, 2005
This was quite tasty. I served it with a reduction of raspberry lambic and pecans and it was a hit. Unfortunately, some of the cheese ran out of the side for some reason and made it look a bit messy but it was a good dish nonetheless.
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1 user found this review helpful

Skillet Corn Bread

Reviewed: Nov. 27, 2005
I used this as the base to a cornbread stuffing for Thanksgiving and it worked very nicely. I'm not sure whether or not I like having whole kernals of corn in there, but it was a hit nonetheless.
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0 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 27, 2005
Great departure from the norm. This got very good reviews at Thanksgiving and I personally enjoyed it a lot. The flavors work well together.
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9 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Nov. 27, 2005
This was delicious. I didn't have any carrots on hand, and I used little pasta stars instead of rice (threw them into the pot 5 minutes after the soup came to a boil). I also used my leftover Thanksgiving turkey in place of the chicken, which was fine. I added a bit more lemon too. It was excellent - definitely a nice change of pace from your regular old run-of-the-mill chicken soup.
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0 users found this review helpful

Cranberry Apple Pie III

Reviewed: Oct. 10, 2005
I have been making this pie for quite some time now (don't know why I didn't review it before now!) and it's consistently amazing. In fact, this is my most requested pie, and I make a variety of pies! The balance in this recipe is just perfect - the right amount of tartness, sweetness, crunch - everything. I don't change a thing about it. Thanks so much for sharing this recipe!
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16 users found this review helpful
Photo by rudechack

Baked Macaroni and Cheese I

Reviewed: Sep. 7, 2005
This is awesome as a base recipe. I have been desperately trying to recreate the baked mac and cheese from a local pub, and this has catapulted me to the closest I'll be to perfection. I omit the bacon, use orechiette pasta instead of penne, and omit the onion and garlic. Instead of just cheddar, I use a mix of shredded asiago, swiss, smoked mozzarella, and cheddar and I sprinkle a tiny bit of mustard powder in top of the mac before it bakes. I always bake it for more than in called for because I like parts to crisp up.
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2 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Jul. 27, 2005
I'm sorry to say but these were the most awful pancakes I've ever eaten. They were rubbery and horribly disgusting. I couldn't even finish the ones on my plate. The only good thing about these were the tangy fresh blueberries I used. I followed the advice of others and cut the baking powder in half while doubling the sugar. And I also let the mixture sit, as the instructions said. Still, no luck. Don't waste your time on these. Make the buttermilk pancakes on the site (even if you don't have buttermilk, you can still use regular milk and a squeeze of lemon juice as a substitute) and add blueberries. It will be way better.
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2 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jun. 29, 2005
This was divine!!! I cut the recipe down to make only 2 servings, which worked fine. I also didn't have any raspberries on hand, so I placed a dollop of raspberry preserves on top of the cake and dusted it with powdered sugar. It looked awesome and tasted better. A perfect rendition of something I'd expect from a great restaurant!
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12 users found this review helpful

Chicken Piccata II

Reviewed: May 7, 2005
This is awesome. I make it fairly often and it has kind of become my specialty. I took the advice of others and added some things - I add way more lemon than is called for and I sometimes throw lemon slices into the simmer, and I also add about a half a can of chopped artichokes, a couple tablespoons of capers, and a quarter cup or so of white wine. Sometimes I serve it over roasted garlic mashed potatoes, and other times I serve it over pasta. It's even better when garnished with fresh parsley. This is a great recipe that, with some tweaking, will garner oohs and ahhs from all your guests.
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3 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 20, 2004
This fudge is excellent. I had to make a couple of changes because I was missing some ingredients and it still worked out great. I didn't have the milk chocolate chips, but I did have some Hershey's kisses so I chopped up one cup of those and added them to 2 cups of Ghiradelli semi-sweet chocolate chips. I kept the sugar ratio the same, and it was a nice amount of sweetness. I poured part the mixture into mini silicone muffin pans (so easy - just pops right out!) and petit four tins and they look great. A nice addition to my Christmas repertoire!
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2 users found this review helpful

Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Oct. 31, 2004
This was a really different kind of bread, but I liked it and so did most of the people that I had over for dinner last night. The flavors are really interesting, and unlike flavors you expect from bread. I made the dough in the bread machine, then shaped it into a skull, formed eyes and a mouth in honor of Dia de los Muertos, and baked it for about 35 minutes. The glaze was also a nice touch. I don't think this is a bread for everyone, but I'm glad I made it and I'll likely make it again.
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6 users found this review helpful

Granny Kat's Pumpkin Roll

Reviewed: Oct. 31, 2004
This was excellent. The cake was fluffy and had great flavor. I added about 3/4 cup of chopped pecans to the icing, and it worked very well. Great recipe!
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0 users found this review helpful

Cream of Pumpkin Curry Soup

Reviewed: Oct. 31, 2004
I altered this recipe to make it vegan since I had some vegan guests coming over. Instead of butter, I used Earth Balance spread to saute the onions and garlic, and I used Soy creamer instead of half and half. I was afraid that it would give the soup that weird soy milk taste, but it didn't. It was a creamy and tasty soup; I actually wish I had doubled the recipe because it was gone in about 5 minutes. Everyone loved it.
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Swedish Pancakes

Reviewed: Aug. 29, 2004
These are quite good, though they are more like crepes than traditional pancakes. Beating the egg whites makes all the difference in the world - they are fluffy and have a nice consistency. I wanted to add fruit to them while cooking but I didn't because they are so thin. I guess next time I'd probably cook up some fruit to serve on the side. A nice departure from the ordinary.
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3 users found this review helpful
Photo by rudechack

Ooey-Gooey Cinnamon Buns

Reviewed: Aug. 5, 2004
These are delicious. They weren't all that difficult to make, and the result was a gorgeous pan full of perfect looking little cinnamon buns. I actually took a picture of them because they were so beautiful! They are very tasty and I'm glad I made them.
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1 user found this review helpful

Displaying results 21-40 (of 75) reviews
 
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