Trudi Davidoff Recipe Reviews (Pg. 1) - Allrecipes.com (13367257)

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Trudi Davidoff

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Pink Lemonade Pie

Reviewed: Jan. 13, 2009
This is just awesome. I have made this dozens of times over the years. It's a family fave for Easter and birthday parties. Our family loves this.
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Spiced Applesauce Bread

Reviewed: Jul. 20, 2009
This is soooo good, this is an excellent and adaptable recipe. I substituted about a teaspoon of pumpkin pie spice for the individual spices and left out the nuts. I'd like to try this with golden raisins which I think would be very nice too. I split the batter into two 8" loaf pans and reduced the cooking time, I checked with a toothpick and the loaves were done at about 45 minutes.
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Aunt Millie's Broccoli Casserole

Reviewed: Sep. 18, 2009
I made this to take to our family Rosh Hashanah dinner--OMG! Everyone just loved this dish. I left out the salt and pepper because the soup and cheese had enough salt of their own and Hub's tum can't tolerate black pepper. Also, the croutons I used were very well seasoned, so for our family, the salt and pepper weren't used. And honestly, I don't think they were needed. I used mostly American cheese and added in whatever I had left in the coldcut drawer--there was some cheddar with horseradish, some swiss and some shredded cheese blend. This was just totally awesome and sooooo easy to make. I can't give ten stars but I would if I could. Bravo! (As an afterthought--I think I would like to try this again using reduced fat cheese and cut down on the butter too. I think it would also be good, perhaps just seven stars instead of ten, but still quite yum.)
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Maryland Crab Cakes II

Reviewed: Apr. 12, 2010
These were just wonderful. I had extra large eggs so I added a little bit more bread crumbs to offset the added moisture from the bigger egg, also dredged the patties in bread crumbs and sprayed with PAM before broiling about 5 minutes on each side with the rack in the middle of the oven. I'll add that fresh chopped parsley really makes this a wonderful crab cake. We very much liked these, especially Hubs who can be picky.
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4 users found this review helpful

Sweet Potato Bread I

Reviewed: Sep. 28, 2010
Can I give ten stars? Made this today and cooked it in a bundt pan, then drizzled with icing and shook on some colored sprinkles. I added a teaspoon of vanilla to the batter and left out the nuts as I didn't have any, probably would be just as good with them, but certainly this is just awesome without nuts. I'll be making this over and over again. Hubs is usually not keen on spice-of-any-kind cakes, but this one he really liked.
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3 users found this review helpful

Easy Meatloaf

Reviewed: Dec. 1, 2010
SO glad I looked at this recipe, it's the same recipe I used when I was a new wife--can't remember where I first saw this recipe, maybe in a supermarket magazine. I lost my copy years ago and was happy to find it again here. This is a classic meatloaf that is as easy as it is delicious!
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Butterscotch Icebox Cookies

Reviewed: Dec. 21, 2010
Totally fabulous cookies.
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Apple Strudel Muffins

Reviewed: Jan. 27, 2011
OMG, I wish I could share the aroma of these muffins while they're baking. Just awesome. One of the secrets to success is to use good ingrediants ~ real butter, not oleo, and use real vanilla. I used a spatula to fold in the flour mixture, think it took 24 folds to get it all incorporated. I baked 6 big Texas-size muffins, baking time was just about 27/28 minutes. The family devoured them as soon as they were cool enough to remove from the pan.
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Gooey Butter Cake III

Reviewed: May 30, 2011
I made this cake to take to a family BBQ and it was gobbled up in a flash. Everyone asked me to make it again next time we get together. I made one change, and that was to add a teaspoon of almond extract to the crust. I baked it in a glass pan and found that the bottom browned a bit more than I would like, not burnt, but definitely quite well-browned, so next time I make this I think I'll use a metal pan or lower the temp to 325 for glass, and that should be enough to keep the bottom from over-browning. This cake was extraordinarily easy to make, simple ingredients available at any grocery. I'll make this one often! So easy and sooooooo good!
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 17, 2011
Hubs, who is very much a vanilla-lover, said this was the best chocolate cake he has had. I did cut back on the oil and used only a half-cup but added a half-cup of plain applesauce for balance. Very good cake, really yum.
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Cream Soup Base

Reviewed: Dec. 20, 2011
Only giving a four because it's way too fattening as is, goodness gracious, it takes a half-stick of butter! I used two tablespoons of butter and a 1/4 cup of white flour to 2.5 cup milk and still thought it a bit too thick, I'd like to try it with maybe 4 tsp of butter next time and see how it comes out like that. Despite the richness of the original recipe it still is a wonderful base for a soup. I've made it with broccoli and some leftover mashed potatoes and loved that, and tonight we used mushrooms and corn. I'd like to try it with shrimp or clams and potatoes, should be yummy like that too.
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Biscotti

Reviewed: Dec. 21, 2011
My son recently moved across the country and I wanted to mail him some cookies for the holiday, biscotti was recommended. I tried this recipe and was extremely pleased with the results, they were so good that I nearly didn't have enough to mail! For packing I wrapped the biscotti into a long rectangular block with foil and slipped it into a bottle gift box. Awesome. This recipe is very tweakable for flavor and add-ins, I used a 1/2 teaspoon of cinnamon and a cup of chopped pecans. My son wrote to me that they went so well with his coffee. Proud and happy Mom here. If you must mail cookies then biscotti make the trip well, and this recipe is the one to use. Can't say enough good things about it!
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Red Cabbage and Apples

Reviewed: Dec. 20, 2012
Very good, really nice to serve hot or cold. I've made this several times, sometimes changing the vinegar and sugar--brown sugar, honey, agave syrup, red wine vinegar, cider vinegar and tonight used some lingonberry vinegar. In the summer, we serve it at BBQs for a side or topper for hotdog or sausage sandwiches.
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Cheesy Polenta

Reviewed: Jan. 1, 2013
Delicious. I subbed fat-free half and half for the whole milk and used a combination of cheddar and aged gouda. I can imagine using up several cheese ends to make this, it's nice to vary and not have all one cheese, and some fresh herbs stirred in at the end might be nice too. This is a really good base recipe that you can adjust on a whim. We found that 2/3 to 3/4 cup of this recipe is enough as it is very filling. I served it with a grilled sausage and asparagus. The remainder is in a loaf pan chilling in the fridge for slicing and pan frying.
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Grilled Portobello Mushrooms

Reviewed: Jul. 4, 2013
Just wonderful. I had no balsamic but subbed with lambrusco vinegar and only used about half called for in the recipe--we don't like too much zing. Hubs never cooked a portobello before today, he put them on a grill rack and let cook about ten minutes, a very big one needed a few minutes more, very easy to grill and excellent for beginner or experienced chefs. Family raved about the favor.
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Jumbo Fluffy Walnut Apple Muffins

Reviewed: Mar. 29, 2014
These didn't rise as much as I expected, the tops were more flat than peaked, next time I may add a tsp more of baking powder to get a better rise. Despite the flat tops, they were quite yummy. My son and DIL thought they were the best muffins I have made, so five stars for that.
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Stuffed Zucchini

Reviewed: Jun. 3, 2014
Quite delicious, I will be making this again. I used some turkey bolognese sauce I had made the night before instead of sausage and tomato sauce. I stuffed the filling into halves of the smallish Lebanese/Israeli zucchinis--I've also seen them called Greyzini squash. These are tender zukes and cooked perfectly for the recipe.
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Master Pizza Dough

Reviewed: Aug. 2, 2014
Superb crust. I make this recipe in the food processor, I'll make three of four separate batches and wrap each dough ball with plastic wrap, then foil, and then into the freezer. A ball will defrost overnight in the fridge or an afternoon on the counter, or remove foil and use 10% defrost in the microwave--check every 30 seconds until dough is defrosted and softened. For the freezer crusts I don't bother to warm the water, I use a full teaspoon of salt and two teaspoons of rapid-rise. i never make anything the same way twice and this week I made doughs with one cup AP flour, one cup of bread flour, a half cup of whole wheat and added in as much extra bread flour as was needed to form the dough ball. Hubs loved this batch.
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