rua Recipe Reviews (Pg. 1) - Allrecipes.com (18014100)

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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

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

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

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

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

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

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

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

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

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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23 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

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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18 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 and Stilton Soup

Reviewed: Nov. 16, 2004
I think this is the best recipe i've found for cauliflower and blue cheese. I used approx. 1kg cauliflower head (before the leaves and stalk were removed) and as stilton was sold out in my supermarket this evening, i used 150g castello blue, which isn't as crumbly - but has the same mild creamy taste as blue stilton. (I'm going to experiment with Danish blue next time) ;) I also used a little less pepper (I crushed 1 tsp of white and 1 tsp of black pepper corns, and used about 3/4 of the total). The sherry addition really adds to the taste. :) Will definitely be reusing this one. :) update: okay, i've since tried this with stilton which i find just isn't strong tasting enough, and also with danish blue - which turned out to be the exact flavour i was looking for. :) so if you're a blue cheese lover, danish blue's your man! :)
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19 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

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

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

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

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