Renee Ridgeway Recipe Reviews (Pg. 1) - Allrecipes.com (18251457)

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Renee Ridgeway

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Cherry Bliss Brownies

Reviewed: Jun. 24, 2013
Decadent, rich, chocolate deliciousness... oh yeah, with CHERRIES ON TOP!!! What more could you want??? This is an excellent dessert and really simple to make. It didn't last very long at the pot luck I brought it to!
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Outrageous Warm Chicken Nacho Dip

Reviewed: Jun. 24, 2013
This was just okay... nothing special. Probably won't make it again.
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Beer Glazed Brats and Sauerkraut

Reviewed: Dec. 9, 2012
This was a hit with my guests, but I did make a couple of changes to it, which is why I felt it deserving of 4 rather than 5 stars. I skipped the brown sugar altogether as others had suggested, omitted the caraway seeds since I had none and in step #3, I added a big healthy squeeze of spicy brown mustard. Also, use a hearty beer, not a light beer, and you should let it sit open for awhile before cooking so it gets flat.
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4 users found this review helpful

Firecracker Scallops

Reviewed: Oct. 12, 2012
I made this last night and let me just say it was OUTSTANDING! I've made several scallop dishes over the years but never with horseradish sauce in the mix... WOW!!! What an awesome addition indeed... SO good that even my usually unimpressed husband was undoubtedly impressed. The nice crunchy texture of the bacon and scallions went perfectly with the melt in your mouth texture of the scallops... and then, the bit of zing from the horseradish took this way over the top! I had to gain control of myself and step away from the table to avoid the urge to lick my plate clean!
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1 user found this review helpful

Easy Cheese Ball II

Reviewed: Sep. 5, 2012
Okay everyone, here's the trick to take this cheese ball from good to superior... get a jar of dried beef to chop and add to the mix. BUT, be sure to allow enough time for this to sit in the fridge over night. It seems to make such a huge difference by allowing 12-24 hours for the flavors to meld together. Every time I make this, people ask for the recipe and they usually ask, "what's that added flavor, can't quite figure it out"? Dried beef..... ah! Keeps 'em guessing all the time.
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5 users found this review helpful

Ham and Cheese Bowties

Reviewed: Sep. 5, 2012
Very tasty and quite simple to put together.... I love making mac & cheese recipes at home because you have complete control over the ingredients. Believe me, restaurants use heart stopping, artery clogging amounts of butter and cheese. I agree that the ratio of pasta to sauce is a bit off... you'll want to use at least 12 oz. of bowties. Also, I used a couple of teaspoons of Dijon mustard and a few splashes of hot sauce to suit our taste. Served this with fresh green beans for a hearty and delicious meal. Thanks for sharing!
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Happy Roast Chicken

Reviewed: Sep. 3, 2012
Okay, this is one those extremely RARE, hard to find, magical mystery recipes. First, let me just say, WE LOVED THIS!!! I thought it sounded somewhat simple... well, simple maybe, but most definitely OUTSTANDING! As other reviewers noted, I have no earthly idea where the mustard flavor went, except into an awesome gravy! But honestly, I didn't measure the mustard, but rather liberally rubbed it on and we were amazed that there wasn't a "mustardy" taste to this chicken. Just a truly moist chicken on the inside and a PERFECT crispy skin on the outsdie. As I mentioned already, the gravy was phenominal. Thank you SO much for sharing this happy chicken recipe. It has made us happy indeed!
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4 users found this review helpful

Rich and Creamy Beef Stroganoff

Reviewed: Jul. 16, 2012
OH MY! This was super flavorful, a little bit different than the ordinary stroganoff and really hearty! Use whatever cut of meat you want, but if you go with the cheaper cuts, just be sure to allow enough cooking time to insure the meat is tender. This one's a definite keeper... even picky husband was impressed!
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2 users found this review helpful

Cranberry Meatballs

Reviewed: Jul. 16, 2012
TERRIFIC appetizer!!! This disappears pretty quickly every time I make it.... the cranberry flavor adds a nice change to the grape jelly version. I like to use a zesty bbq sauce to add extra zing... "Stubbs Spicy" is my current fave. Also, this works well with pre-made frozen meatballs if you want to save time.
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1 user found this review helpful

Capers and Halibut

Reviewed: Jun. 1, 2012
This was DELICIOUS!!! A simple, yet outstanding sauce... I did make this with halibut, although I think it would work well with most types of fish. Thanks to Barbara for submitting this one!
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3 users found this review helpful

Classic Goulash

Reviewed: Dec. 8, 2011
A great childhood memory comfort food... I tweek this to our liking by using 2 cups beef broth and one cup water; also I agree with so many other reviewers that chopped bell pepper is a must. In Boston, we called it American Chopped Suey. In Florida, it's known as Goulash and in Ohio, they call it Marzetti. Whatever name you use doesn't much matter... it's easy, affordable and tasty!
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6 users found this review helpful

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 24, 2011
We LOVED this recipe! Never would've thought to use a pork roast for chili, but let me tell you, it worked out wonderfully. I didn't find any need to slice up the pork into strips; just put the roast in the crockpot whole and then you can easily shred the meat with a couple of forks before serving. Also, there's no need to use pork tenderloin. A less expensive cut of pork works well as the slow cooker will make it super tender. This is now known as "Piggy Chili" in our house; thanks for the post!
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9 users found this review helpful

Jalapeno Chicken II

Reviewed: Apr. 4, 2011
Not your everyday chicken breast... this one stands WAY out amongst the crowd. The flavor of the bacon with the chicken, jalapeno & cheese blends together AMAZINGLY! I double wrapped each chicken breast with 2 strips of bacon; one length wise and another across the middle, in an attempt to keep the cream cheese from melting out. It worked out somewhat, but I will fool with it next time to get a more cheesy taste. Maybe sprinkle some shredded pepper jack cheese on top for 5 minutes before they're done??? DEFINITELY pre-cook your bacon a little if you want it cooked all the way through. Hubby and I both really liked this... I can't wait to make it again!
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10 users found this review helpful

Bada Bing Pork Chops

Reviewed: Mar. 27, 2011
Bada Bing... Bada Boom! These are superb pork chops! Definitely take the extra time to marinate them overnight... other than that one tip, follow this one exactly and you won't be disappointed.
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7 users found this review helpful

Slow Cooker Carolina BBQ

Reviewed: Mar. 27, 2011
Wish I could rate this one higher than only 5 stars... yes, it's THAT good. I read several reviews and found an awful lot of whining about the vinegar smell, but honestly, I thought it smelled WONDERFUL! Be sure to add some Liquid Smoke... it is the ONLY thing missing from the recipe. For a 4 or 5 LB. pork roast, you'll want to add a couple of tablespoons of liquid smoke. Man oh man, I could eat this stuff all week. Make your favorite cole slaw recipe to top off the pork with and trust me, you will be smiling at the result.
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20 users found this review helpful

Italian Style Meatloaf I

Reviewed: Mar. 27, 2011
This was a really good meatloaf... with the spices called for, you definitely taste the Italian seasoning. I have a rotation of a few different meatloaf recipes I use, but this is the first I've tried with an Italian flavor. The only thing I'd recommend is using "petite diced" tomatoes instead of the regular ones. The petite diced blend better into the meat and you get more tomato taste in each bite. Also, forget the loaf pan and just free form it into a loaf, then bake on a broiler style pan so the grease has a place to drain off. When you use a loaf pan for meatloaves, the meat just sits and soaks in all that nasty grease.
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12 users found this review helpful

Halibut with Creamy Garlic and Herb Sauce

Reviewed: Mar. 27, 2011
Let me just say that this "Creamy Garlic & Herb Sauce" is truly OUTSTANDING!!! I have yet to actually try it with halibut though, but it would be good on just about anything! I jump to Step 3 in the recipe and go from there. I've made it three ways so far. First I used it over crab cakes to rave reviews. Then I served it over cheese stuffed ravioli and again it was excellent. The other day I made a pasta dish with shrimp & spinach, along side an appetizer of pan seared sea scallops... this sauce is so good that we poured some over both courses! The whole tablespoon of crushed red pepper is a bit much though; I used about half that amount and it was still somewhat spicy. We seriously LOVE this and I can't wait to try it a dozen more ways!
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9 users found this review helpful

Cocktail Meatballs

Reviewed: Nov. 14, 2010
Fantastic! Took these to a party where they were quickly devoured. Loved the flavor blend of the cranberry sauce with the chili sauce, brown sugar and lemon. Much more flavorful than the old style grape jelly recipe. I used store bought meatballs to save time and wouldn't hesitate to do it again. Great appetizer recipe... this one's a keeper!
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3 users found this review helpful

Baked Zucchini

Reviewed: Nov. 14, 2010
LOVED it! Even my zucchini hating husband loved it and that's saying a LOT! I subbed extra virgin olive oil for the butter with great results and cut back on the cooking time by 5 or 10 minutes. The key here is to use freshly grated Parmesan cheese rather than the powdered junk... really doesn't take much time and definitely worth the little extra effort. A great new way to serve zucchini!
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18 users found this review helpful

Bob's Stuffed Banana Peppers

Reviewed: Nov. 14, 2010
Excellent stuffed peppers! I ended up with way more filling than 8 banana peppers could hold, so I added a couple of red bell peppers to the pan to hold the excess. All were deeelicious! I used 1 lb. hot Italian sausage mixed with 1 lb. ground sirloin... other than that I followed it as stated. OH, except for step one... I skipped it. There's really no need to boil the peppers because 1 hour in the oven is more than enough cooking time. A big thanks to Bob for coming up with this one!
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12 users found this review helpful

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