EKRUDERT Recipe Reviews (Pg. 1) - Allrecipes.com (18896013)

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Cake Balls

Reviewed: Mar. 15, 2009
I gave the recipe 2 stars for 2 reasons: 1) The recipe worked as written and the end result of the recipe was, in fact, a "cake ball" so there weren't any inherent problems there; and 2) My husband and my brother both liked the cake balls although they wanted them to be bite size.
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3 users found this review helpful

Banana Brown Sugar Pancakes

Reviewed: May 26, 2008
This is a good "base" recipe that can be easily modified to suit individual tastes. I used mixed berry oatmeal instead of banana. My husband and I both enjoyed the pancakes and they had a nice texture and consistency. They also browned very nicely. My comments are: 1) Instead of using a combination of salt and baking soda, I used 1 tsp. of baking powder, which provides a little bit more fluffiness; 2) My other pancake recipe uses 1 Tbsp of white sugar for 8 servings so I scaled the sugar back to 1 tsp since the instant oatmeal obviously contains a lot of sugar. I cannot even imagine how unbearably sweet these would have tasted with a full 1/2 c. of brown sugar on top of all of the sugar in the instant oatmeal. For kids who have a sweeter palate, I would say maybe 1/8 c. of sugar would be okay, but any more than that would be a sugar overload.
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25 users found this review helpful

Chocolate Cream Pie I

Reviewed: Apr. 27, 2008
Definitely not the best cream pie I have ever made. For the end result, it would be much easier to just make an instant pudding pie. I was expecting something that tasted like it was homemade, and the extra effort wasn't worth it for a run of the mill pie.
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Feb. 17, 2008
This is THE sugar cookie icing recipe - look no further! It is great for piping and flooding, sets up quickly, stays shiny, and the colors don't bleed. A small batch goes a long way if you thin it down for flooding. Definitely the best icing recipe I have ever used.
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2 users found this review helpful

Chocolate Ganache

Reviewed: Oct. 1, 2007
This is a very good multi-purpose base recipe for ganache. I have used it for almost every possible application of ganache. If you want to use the alcohol, you can always use an appropriately flavored liqueur to compliment your baked good. I like to use Chambord (raspberry flavored liqueur) to compliment a raspberry swirled cheesecake.
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2 users found this review helpful

Beer Margaritas

Reviewed: May 9, 2007
These were excellent! I made them on Cinco de Mayo for my brother's fiancee's graduation party. She said she hated margaritas, so my mom made sure to have other beverages available and only bought one container of limeade. Turns out my bro's fiancee liked the margaritas a lot after all! They were quite good and enjoyed by all, including my husband, who is a margarita connoisseur. I made one recipe and because we were all using a lot of ice and 6 oz glasses, we got about 12 servings out of this recipe. Like other reviewers, I too used about 3/4 of a limeade can of tequila and 1/4 can of triple sec. My beer of choice was a Corona and I used just plain old water for the "water" ingredient. I couldn't imagine adding 7-Up or Sprite (even diet) because these were pretty sweet to begin with. I like a tart margarita, so I adjusted the flavor by squeezing a lime into my glass of ice before pouring in the drink. I will definitely make these again.
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2 users found this review helpful

Depression Cake I

Reviewed: May 5, 2007
I scaled the recipe by 1/4 and made mini muffins as an additional dessert for my dad, who recently had a heart attack and is watching his saturated fat, sodium, and cholesterol intake. I used trans fat free shortening and half whole wheat, half unbleached flour. This cake rose nicely and had a very moist texture. I don't know if this happened with only my cake (maybe because I didn't use raisins) or if it is a result of the spices, but the inside of my mini muffins were a nice shade of maroon!
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5 users found this review helpful

Chicken Pasta Primavera

Reviewed: Mar. 11, 2007
I thought this recipe was excellent, as did my husband. I plan on making it again and having friends over, one of whom is a vegetarian. My husband and I did not have this with chicken, but I can imagine that chicken would blend nicely with the sauce. I did make some changes to make the meal more filling since we weren't having the chicken. I used whole wheat wide egg noodles (no yolks, of course!) and while the noodles were cooking, I added about 4 cups of chopped broccoli and 2 cups of chopped green beans to the pasta water. I put the broccoli in about 3 minutes before the pasta was done and the green beans 1 minute after that. It made a very tasty vegetable-heavy main course!
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3 users found this review helpful

Classic Spanish Sangria

Reviewed: Jan. 27, 2007
I lived in Spain for several years and I have had all types of sangria. A lot of sangria in restaurants doesn't have any liquor added, but is just sweetened, fruity wine. Some restaurants add brandy, rum, and even vodka. My personal favorite is dark rum, but I scaled back the recipe so that there was only 1 oz. of rum per serving. A slightly less potent concoction, but it still packs a punch! I only gave the recipe four stars because I think that it needs a lot of tweaking for individual preferences and I did not care for the flavor that the lemons and limes added. Next time, I will use oranges and peaches, which is the "classic" Spanish fruit of choice in my experience.
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8 users found this review helpful

Easy Mint Chocolate Chip Ice Cream

Reviewed: Jan. 27, 2007
Great recipe! I have made this several times with different variations. I most recently used low fat half and half and high-protein skim milk in order to cut down the fat but keep the creaminess. It was great - not too icy for very low fat ice cream!
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31 users found this review helpful

Waffles I

Reviewed: Jan. 27, 2007
Great waffle recipe! Quick and easy to make, delicious to eat. I used brown sugar and added some ginger, nutmeg, and cloves to give the waffles a gingerbread flavor and served them with pumpkin butter. My husband loved them. Since this recipe basically calls for just mixing all of the ingredients together, i used my big 4 cup measuring cup to measure out all of the liquids and mix them up first, then I just measured the dry ingredients right into the measuring cup and beat them in with a whisk. I have fewer dishes and I used the measuring cup to just pour the batter right onto the waffle iron!
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1 user found this review helpful

Cream of Pumpkin Soup

Reviewed: Dec. 14, 2006
The soup is quite good, but it has a very strong, almost overpowering onion flavor. I added extra spices to help mask/balance out the onion. Next time I may try using the half the onion and substituting yams, potatoes, or even some fresh squash. I also used evaporated milk in place of the cream to cut down (a bit) on the calorie/fat content.
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0 users found this review helpful

Creamy Rice Pudding

Reviewed: Sep. 8, 2006
I have made this recipe several times with different variations, including berries, spices, Splenda instead of sugar, etc. It always turns out great. I have found that mixing the egg and tempering the egg mixture will help prevent scrambling of the egg. However, my best advice for preventing scrambled egg in your pudding is to use egg substitute instead of a real egg, mix it with the milk, then prior to adding to the pudding, stir the egg/milk mixture with the hot spoon that you have been using to stir the pudding while it is cooking. While adding the egg mixture, pour very slowly and stir the pudding constantly while pouring. This combination of easy steps has always resulted in a very creamy, very thick pudding without any bits of scrambled egg.
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6 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Mar. 22, 2006
Delicious! I used 1/2 whole wheat flour, Splenda baking blend (1/2 white sugar blend and 1/2 brown sugar blend), egg substitute, and Smart Balance margarine and added some walnuts and it turned out wonderfully - great texture, great flavor. I did bake at 300 for about 70 minutes like others suggested. Moist, tasty, and reduced calories and fat!
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 2, 2006
Excellent pancake recipe. I used some whole wheat flour and added a little bit of vanilla and they came out light and fluffy!
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1 user found this review helpful

Nutty Pumpkin Waffles

Reviewed: Oct. 23, 2005
Excellent with apple butter! I used half whole wheat and half regular flour, doubled the pumpkin (I love pumpkin flavor), and halved the milk at first and then added some a bit at a time to get the right consistency. They were very light and fluffy! Took about 2 minutes longer to cook on my waffle iron than regular waffles.
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2 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Oct. 13, 2005
Excellent! I would have given it 6 stars if I had that option. Even my brother, who hates pretzel salad, ate 2 pieces and took a third home with him. The cream cheese layer is amazing!
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5 users found this review helpful

Hot German Potato Salad III

Reviewed: Sep. 4, 2005
Delicious! I omitted the bacon slices and sauteed the onions in about a tablespoon of olive oil. I added some reduced fat bacon bits after cooking. Really reduces the amount of fat and cholesterol without sacrificing too much taste. I also reduced the salt because the amount required yields nearly a full daily serving of sodium per serving of potato salad. I thought the amount of sauce was more than adequate (although I did cut the potatoes into big chunks instead of into thin slices). Next time I might up the vinegar slightly because the recipe as written doesn't have as much tang as I like. Overall, an easy, really fast, delicious recipe!
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11 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Jan. 23, 2005
I would say the soup is average. It's better than canned soup, but there just isn't anything that makes it stand out. Cheese is almost necessary to make it flavorful. The hominy doesn't add much to the recipe and next time I would leave it out since low sodium hominy isn't widely available and the point of making my own soup is to avoid the sodium. I would add more corn and more black beans to replace the volume lost by omitting the hominy. However, I will only make this soup again if my boyfriend really wants it. The vegan black bean soup is a much better choice for a similarly spicy soup.
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0 users found this review helpful

B and L's Strawberry Smoothie

Reviewed: Jan. 4, 2005
Very good smoothie! Experiment with all kinds of fruit combinations (fresh or frozen) and different flavors of yogurt. OJ can also be substituted for the milk based on what fruit is used. I like frozen mixed berries with strawberry or blueberry yogurt and my boyfriend likes OJ, vanilla yogurt, and either bananas or frozen peaches. Honey can also replace the sugar just be sure to reduce the amount of whatever is being used to sweeten the smoothie if the frozen fruit is presweetened. Using flavored instead of plain yogurt also adds a sweeter flavor so watch out for that as well. The recipe as written is excellent and is a great starting point for all kinds of wonderful smoothies!
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6 users found this review helpful

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