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Slow Cooker Chili II

Reviewed: Mar. 14, 2007
We loved this chili recipe, it was absolutely delicious. I halved the amounts to make it for 4, but kept the original amount of garlic and increased the amount of hot pepper sauce. This one's certainly a keeper - we'll be using it regularly. :)
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3 users found this review helpful

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

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

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

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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77 users found this review helpful

Cream of Cauliflower Soup I

Reviewed: Sep. 18, 2006
i followed the recipe word for word and it turned out fantastic. we're more than happy to have leftovers again tomorrow - in fact, we're looking forward to it! delicious recipe. we ate it with garlic bread and it was a perfect accompaniment. :)
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1 user found this review helpful

Herbed Mushrooms with White Wine

Reviewed: Mar. 11, 2007
I followed the recipe to the T, using 50/50 white and chestnut mushrooms - the result was delicious. It's the perfect accompaniment to Veal Fricassee. Although I made enough for 6, the whole lot was devoured by 4 people and I was asked to share the recipe. ;)
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2 users found this review helpful

Chicken Dijon

Reviewed: Jun. 13, 2005
That was absolutely fantastic! :) I've just finished eating, and ran to the computer immediately. ;) The only things I changed were: I sliced the chicken to increase the cooking time, and didn't put it in the oven - instead I added the chicken pieces back to the sauce once it was ready and reheated. I also used taragon mustard as I didn't have dijon handy. Absolutely excellent recipe. :)
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19 users 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

Smoked Salmon Pasta with Scotch

Reviewed: Dec. 27, 2006
Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder. :)
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20 users found this review helpful

Spicy Pumpkin and Sweet Potato Soup

Reviewed: Mar. 26, 2005
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. ;) **UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. ;)
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25 users 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

Guacamole

Reviewed: Jun. 27, 2007
excellent guacamole recipe! tastes even better the next day! the only adjustment i made was to add some dashes of worchestersauce to it.
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5 users found this review helpful
Photo by rua

Turkey Loaf

Reviewed: Oct. 21, 2006
I'll have to admit I made this with chicken, but it was still absolutely great. The chicken seasoning I used also included salt, so instead of 2 tsps of salt, I used 1 tsp of salt and 1 tsp of chicken seasoning, and it worked out perfectly. I also used a little less breadcrumbs. I served it with baked stuffed pumpkin, and it was totally consumed, with compliments. :)
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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

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

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

Lahmahjoon (Armenian Pizza)

Reviewed: Jun. 27, 2007
this was a very interesting way of making pizza! because we're a household of 2, we had it 2 days in succession. first day i thought there was a tiny something missing, so i added some salt to the remaining mixture, and the next day it tasted perfect. i soaked the tortillas in water before i spread the meat mixture on them, and that stopped the base drying out too quickly while cooking in the oven, as we wanted to put some chopped lettuce and tomato in the centre and roll them up. i found 230 degrees a little high on the first day, so on day 2, i heated the oven to 200 degrees and it was perfect. i also served it with some guacamole and sour cream. yummy! :)
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1 user found this review helpful

Mustard Crusted Tilapia

Reviewed: Jul. 17, 2007
this was good! italian bread crumbs aren't something that i've ever found in europe, so i added some italian herbs to the paste instead, and sprinkled the fish with fine breadcrumbs (paneermeel) and seasoned with sea salt. came out delicious. will definitely make again.
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10 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

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