rudechack Recipe Reviews (Pg. 1) - Allrecipes.com (1216812)

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Best Lemonade Ever

Reviewed: May 30, 2002
everyone loved this drink. my boyfriend described it as "amplified lemonade." the taste was just right, and it was pretty easy to make! thanks:)
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12 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 18, 2003
this was great - i added a bit of mandarin to the mix and the salsa turned out very well. i did use ten tortillas however, and ran out after about 75% of the salsa was consumed. next time i'd make more tortilla chips. but great recipe overall.
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0 users found this review helpful

Pizza Dough III

Reviewed: May 6, 2003
This dough was excellent. It had just the right amount of sweetness. (you can also substitute honey for the sugar) I preheated a pizza stone in a 500 degree oven, and then placed the dough on the stone, topped it with a little bit of olive oil, some crushed tomatoes, mushrooms, oregano, rosemary, sliced tomatoes, and mozzarella and baked it at 500 for about 12 minutes. the result was phenomenal. i was glad that i invited friends over for dinner - it made me look good! thanks for sharing!
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5 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jan. 11, 2004
I have only recently discovered the wonder that is the Crock Pot, so I was looking for something healthy, tasty, and free of red meat. This exceeded my expectations! It tasted great and was filling too; an excellent dish for these cold New England winters. I put it on low around 11:30, and by 6:00 I was eating a fabulous meal. I did add a splash of lemon juice, but that was my only change. Thanks for this great recipe!!
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4 users found this review helpful

Peanut Butter Brownies I

Reviewed: Oct. 5, 2009
These are the most delicious brownies EVER. I made them once last winter during a snow storm, and they absolutely got me through it. They are unbelievably divine.
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1 user 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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0 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

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

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

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
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

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

Grilled Mediterranean Vegetable Sandwich

Reviewed: Apr. 18, 2003
this was great - i actually got two foccaccia breads and did one with the mayo spread and one with olive oil and herbs. both were great and got excellent reviews from my partygoers (vegetarians and carnivores), and they disappeared faster than anything that i've ever served a party before. so tasty, and light too!
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3 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

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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28 users 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

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

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

Best Brownies

Reviewed: Jun. 18, 2006
These brownies are fantastic. I served them at a BBQ and everyone kept talking about them and how they were the best brownies they ever had. I had some leftover chocolate frosting from a cake recipe I had made earlier in the week, so I used that instead of the frosting included in the recipe. It was pretty similar in its contents though, and it was a perfect complement to the delicious brownies. I might make another batch of these and freeze them for a nice cold summer treat. These are, indeed, the best brownies. Thanks for sharing.
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1 user found this review helpful

Asian Lettuce Wraps

Reviewed: Jul. 23, 2006
I had an abundance of butter lettuce in the garden, so I decided to give these a whirl. I'm glad I did, as they were delicious! I used ground turkey instead of beef, and I substituted ground ginger since I didn't have any fresh ginger, but those were the only changes I made. They were great tasting, they weren't as messy as other lettuce wraps I've made in the past, and best of all, they were healthy! This is an excellent addition to my recipe box. :)
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1 user found this review helpful

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