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Turkey Pumpkin Enchiladas

Reviewed: May 29, 2013
These were delicious! Wouldn't change a thing although I used chicken in place of turkey as I find turkey very dry. Served with Corny Mexican Salad also from this site.
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1 user found this review helpful

Corny Mexican Salad

Reviewed: May 29, 2013
Used 1 tin of black beans, 1 tin of mexican mix. Also used a whole medium/small avadaco. Served with turkey pumpkin enchiladas also from this site.
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1 user found this review helpful

Kofta Kebabs

Reviewed: May 29, 2013
Perfect as is! We got 8 decent size kebabs from them - 2 each! Goes well with roasted bullhorn peppers stuffed with feta, couscous salad and tzatziki. Going to make them for our street party/BBQ this weekend. :)
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1 user found this review helpful

Thai Monkfish Curry

Reviewed: May 29, 2013
Extremely easy to make and tasty dish. Be careful with the amount of curry paste you use, begin with a smaller amount and add more to taste. :) We upped the amount of monkfish a bit to serve 4 but kept the rest of the ingredients the same. There was still lots of sauce to go around. Served with steamed white rice and steamed baby green asparagus tips.
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0 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Nov. 3, 2012
Only thing I changed was to add some liquid smoke. Delicious recipe. :)
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4 users found this review helpful

Hunter's Roast

Reviewed: Oct. 15, 2012
This was a nice recipe, meat was very tender and the pepperoncinis provided a nice level of heat. I seasoned the meat generously before I put it in the slow cooker. I wouldn't rave about it though. I've got much nicer venison recipes so I'm not sure I'll be rushing back to make this again.
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3 users found this review helpful

Beef Barley Lentil Soup

Reviewed: Apr. 28, 2010
very tasty, hearty, filling meal-time soup. i scaled down the recipe for 4-5 people. based on other reviews, i made a few minor changes: added some crushed garlic, worcestershire sauce and bay leaf. used instant barley, so added that towards the end with the tomatoes. the total liquid i used consisted of 1/2 beef stock, 1/4 red wine and 1/4 water. didn't have lemon-pepper seasoning to hand unfortunately, but seasoned well with freshly ground black pepper. recommended. :)
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5 users found this review helpful

Beef Pot Pie I

Reviewed: Apr. 11, 2010
this was nice, but i've had better. i found i had to season it well before i put it in the oven, and even the end result was missing 'something'. we enjoyed it, but i won't be in a rush to make it again.
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6 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Jul. 11, 2009
i used chicken stock instead of veggie, didn't have zucchini so substituted more celery in place, doubled the tinned tomatoes, used barlotti beans instead of chickpeas, added fresh garlic instead of powdered, didn't need any extra salt (the stock was salty enough), and i doubled the worcestershire sauce. i also sauted the veggies first to bring out their sweetness a bit, then simmered the lot for an hour, adding instant barley for the last 15 mins. served with baguette & herb butter, and sprinkled with parmesan. tasty soup, but i think i'll up the spices a bit more next time to suit my taste.
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1 user found this review helpful

Gorgonzola and Wild Mushroom Risotto

Reviewed: May 28, 2009
what a delicious recipe! we used all fresh chestnut mushrooms, and used extra truffle oil at the end to enhance the truffle flavour even more (we're big truffle fans). completely forgot to season it, and never noticed! yum. :)
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5 users found this review helpful

Venison Pot Roast and Gravy

Reviewed: Mar. 28, 2009
i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but still needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't something common here, so i made mine using 1 tbs fresh coarse ground black pepper, 1 tsp kosher salt, onion power, garlic power and ground coriander each, and 1/3 tsp crushed red pepper flakes. but! it was absolutely delicious. i served it with roasted potatoes, carrots, parsnips & shallots, and it went down a treat. the only reason i'm giving it 4 stars instead of 5 is because i suspect that the reason the meat wasn't more tender is because i used meat from the freezer. also, we're not big eaters, but there's no way 1 pound of venison would divide between 4 people. 3 at a push maybe. nice one, i'll be making it again. :)
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22 users found this review helpful

Barley Burger Stew

Reviewed: Mar. 8, 2009
i did a wee bit of tweaking to the recipe - i added 2 cloves of garlic, half a red and half a green pepper. i didn't add the cup of water because i used instant barley (cooks in 12 minutes) that i added for the last 30 mins of cooking. that gets 4 stars... but then i added some garnish - grated mozzarella and sour cream, and that makes it a 5 star. :) got leftovers which i'm presuming will be even better after standing a night in the fridge. om nom nom++!
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1 user found this review helpful

Lithuanian Krupnikas

Reviewed: Mar. 7, 2009
couldn't get our hands on fresh turmeric root, so used 1,5 tsp dried instead as per a previous review. this made it a little bit difficult to strain, but patience paid off, and we've finally sampled it after having it stand for about 2 months. fantastic. we've had some at room temperature and we're totally blown away. interested to know what it's like when heated, but not expecting a bad result. :)
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13 users found this review helpful

Ginger Salmon

Reviewed: Mar. 7, 2009
i won't say we didn't like this recipe, it was good, we both ate it up, but it's not something i'll add to my list of 'things to make regularly'. not exactly sure what was missing, it just didn't really grab us.
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1 user found this review helpful

Braised Beef with Barley

Reviewed: Feb. 14, 2009
this was my first time using pearl barley, so i was quite interested to see how this turned out and if my b/f would actually like the barley bit. (he can be fussy.) :) chuck roast isn't so common in the netherlands, so i used chuck roast steaks (better known as sukadelapjes in .nl). worked fantastically. i used chestnut mushrooms instead of white, 4 toes of garlic, 400ml beef stock plus 100ml red wine, and just 1 tsp of salt. no problems with the barley being undercooked or not enough gravy. everything was perfect. served with crispy roasted potatoes, and the b/f gave it 5 stars. a winner. :)
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7 users found this review helpful

Creamy Turnip With Paprika Soup

Reviewed: Jan. 12, 2009
as huge a lover as i am of turnips, this was actually my first time attempting turnip soup, and i wasn't disappointed. this was really delicious. i've made it twice, both times not needing to use the full amount of milk suggested, and also adding some fresh cream. i think the 2nd time i made it turned out better, the onions and turnip caramelised better and the consistency was perfect. the crisped shallots really do add to the flavour. i served it with warm dark brown crusty baguette and herb butter.
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1 user found this review helpful

Grilled Cilantro Salmon

Reviewed: Jul. 26, 2008
i've been looking for a marinade for salmon for a while that'd make me go 'ooooooooh!' and this was finally it! i discovered at the last minute that i had less honey in house than i thought, so i ended up using less than called for in the recipe. plus i took the advice of some other reviewers and increased the garlic. i left it sit in the fridge for a good hour before baking it in the oven for 18 mins (basting it now and then with the marinade) and grilling it for 2 mins to crisp up the top a bit. absolutely delicious! i'll be using this regularly. definitely a recipe that you'd be proud to serve to guests. :)
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2 users found this review helpful

Smoked Salmon Pesto Pasta

Reviewed: Jun. 12, 2008
the idea of smoked salmon and pesto totally intrigued me, so i had to give it a go. first time we made it as printed with the exception of doubling the amount of salmon, tasted it, and decided to add a sprinkling of lemon juice and a couple of dashes of tabasco. That helped a lot, but 2nd time round we also replaced the water with white wine, and that turned out to be the prefect combination. will definitely be making again. :)
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16 users found this review helpful

Chunky Tomato Potato Soup

Reviewed: Jun. 1, 2008
we enjoyed this, but it definitely needs a bit of tweaking. i love stew type soups, but this was really stodgy! i scaled it down for 4, which required half a can of tomatoes, but i ended up chucking in the lot. i might omit the cornstarch next time and see if that helps. i also threw in a handful of elbow macaroni. next day when reheating it, i added some white wine and some water to it to give it a bit more liquid consistancy, and added some lemon juice and it made a world of difference. i served it sprinkled with grated cheese. think i'll add some red bell pepper next time for a slightly fruitier taste too.
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4 users found this review helpful

Monkfish Provincial

Reviewed: Jul. 17, 2007
this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! :)
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75 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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