Ruthie Recipe Reviews (Pg. 1) - Allrecipes.com (18916647)

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Chicken Noodle Casserole I

Reviewed: Dec. 27, 2013
This is a great starter recipe. I did add some garlic to give it a little zip along with some herbs. The nice thing about it is that you can add different ingredients to keep it interesting. I found that the two cans of "cream of" soup were just a little too much for my liking. I suggest using only one can of cream of mushroom and adding one of those liquid chicken flavorings to it. Also, I found it wasn't as good the next day heated up as a leftover so I recommend that you scale it down in size to finish at your first meal. Other than that, it's a winner!
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Apple Cider Sauce and Pork Loin Chops

Reviewed: Feb. 10, 2009
The current recipe calls for way too long for cooking the chops. They came out well done and dry (even with the sauce). I would cut way back to 10-12 mins on baking time. Couldn't find frozen apple cider, but used concentrate apple/raspberry blend which works fine. Also, takes forever to burn down sauce so if you're in a hurry, use some cornstarch & a little water and add to sauce. Thickens right up. I will make again with these changes. But with the current recipe, only rates 3 stars in my book.
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2 users found this review helpful

Peruvian Chicken Soup (Aguadito de Pollo)

Reviewed: Jan. 28, 2009
This recipe deserves 5 stars! I made it last night for sick hubby. He loved it. I loved it. You just can't go wrong with this recipe. I really love the flavor of the fresh cilantro. I did use the less expensive bone-in chicken breast and par-boiled first, then picked the meat from the bones. Also saved the cooked broth and combined that with chicken broth, which cuts down on what you need for store-bought broth. Pre-cooked Basmati rice added last - which is good because I don't like overcooked rice or pasta in a soup. So easy to make and yummy ... bravo on this recipe!
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2 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Jan. 14, 2009
I liked this recipe because it was so fast to make. I used italian turkey sausage and discarded the outer casing. Any pasta type works. I used penne. To make a healthier version, I cut back to 3 tablespoons of olive oil and then added a 1/2 cup of chicken broth thickened with corn starch. That added some real flavor and sauce. I also added some oregano. The texture of the broccoli and sausage go well together. Will definitely make this again.
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3 users found this review helpful

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Reviewed: Oct. 17, 2008
I really liked this recipe. I did make a few changes as suggested. I pan-seared the breasts before baking, although if you do this, you should really stick to about 20 mins. of remaining cooking time. The 1 hour or more makes for drier/well done chicken. I also used the prosciutto instead of bacon. This was good, but it is very lean and does dry up quickly upon baking. To avoid this, I would put prosciutto on the last 5 mins. of cooking time. Next time, I think I'll try turkey bacon. Everything else stays the same and definitely good flavor. I would also suggest some water in the pan surrounding the breasts. Keeps them moist. Thanks for sharing!
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3 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: May 22, 2008
I liked this dish, but found it difficult to cook steak the way I like it in the frying pan. You have to time it just right when putting in the alcohol and lighting it on fire. Steak ended up being almost medium well and I like my steak medium rare. Will adjust next time. Also, the sauce was a little bland so next time I will add something (maybe garlic powder) at the end to give it a little more zip. I used Jim Beam Bourbon which gave it a yummy taste. Would be awesome with mashed potatoes. Thanks for sharing!
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Amazing Italian Lemon Butter Chicken

Reviewed: May 19, 2008
I had mixed reactions to this recipe. I thought the taste was great, but the prep and ingredients just didn't fly like the way it was supposed to and I had to modify. First of all, way too much chicken for the sauce. You need to double it or make 1/2 the chicken. The fat & calories overwhelmed me and there really is no way to make it lighter. Anyone got any ideas? I tried chicken boullion, but way too salty as the sauce is quite delicate. Also, I just had to put garlic in it because I didn't like the taste without it. I also added some basil and rosemary. I changed bacon to prosciutto as suggested and that was a good thing. I think bacon would have been much too greasy. I ended up serving this over herbed rice and it was good. With the lack of sauce, pasta would have been much too dry. Not a bad recipe, just not accurate.
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1 user found this review helpful

Tangy Grilled Pork Tenderloin

Reviewed: May 16, 2008
This was excellent marinade and so very simple. The trick is to plan ahead and marinate overnight. Next time, I'm going to add some fresh garlic to the marinage. Thanks for sharing!
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Chicken Melt

Reviewed: May 15, 2008
These were very good. Quick and easy. Next time I think I will try a different cheese like pepperjack. Thanks for sharing!
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3 users found this review helpful

Spinach Tortellini Soup

Reviewed: Apr. 28, 2008
This was pretty good, but I wasn't jumping up or down about it. Needed a real boost of flavor, but couldn't figure out what.
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The Best Meatloaf I've Ever Made

Reviewed: Apr. 10, 2008
I made this last night. For the most part, it was very yummy, but I felt like it just missing something in the middle. I think next time I will add a spice, oregano or thyme or maybe a different kind of cheese. Very good recipe though - hubby loved it.
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Pork Tenderloin with Steamed Kale

Reviewed: Apr. 9, 2008
I made this as listed except added fresh garlic to marinade. I thought it was good, but not great. Seemed to be missing something. Used dried cilantro - will use fresh next time. The kale was wonderful - my new best veggie! Thanks for sharing. Will make again, but might add something else to give it some zip!
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5 users found this review helpful

Honey Baked Chicken I

Reviewed: Mar. 17, 2008
I made this last night at the last minute with boneless, skinless chicken breasts. Prepared as is except added fresh garlic instead of garlic powder and also added some dry rosemary, lemon juice and doubled the honey. Marinated for 1 hr beforehand. Came out delicious and I think if you marinated overnight would be even better. To keep this from being dry, make sure you cover with tin foil, which the recipe did not call for. I think this is a good base recipe, but you can add different herbs to kick it up a notch. Thanks for sharing!
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7 users found this review helpful

Warm Steak and Potato Salad

Reviewed: Mar. 7, 2008
This is a great salad recipe and so fast. I forgot to add the tomatoes, but it still was so yummy, especially the dressing. I added 1 packet of Splenda to the dressing as it was a little too sour for my tastes. The Splenda takes the edge off and gives it a slightly sweeter finish. And yes, as others have said, double the dressing recipe as it is not quite enough for two. This will be on my regular rotation from now on! Thanks for sharing!
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2 users found this review helpful

Rosemary Roasted Pork Tenderloin

Reviewed: Mar. 3, 2008
Very yummy recipe. Will definitely make again. I marinated over 24 hours and would recommend at least that time.
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3 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Feb. 22, 2008
These were good as a basic recipe, but they need something to give them zip. Will try some other herbs next time and definitely need to marinate at least 6-8 hours or overnight. Thanks!
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2 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Feb. 21, 2008
This was just okay. Needs something. Next time I'll think of something to add with some zip.
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2 users found this review helpful

Chicken and Corn Chili

Reviewed: Feb. 6, 2008
This was very good. Quick, easy and simple ingredients. Definitely worth making again.
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1 user found this review helpful

Phyllo Turnovers with Shrimp and Ricotta Filling

Reviewed: Jan. 25, 2008
I made these and thought they were good, but like everyone else, they really need some kick in the filling and also a dipping sauce. Also, forget the phyllo dough. Just use wonton wrappers - so much easier to use and you can find them in just about any grocery store next to packaged herbs. Next time, I think I will use more tobasco and maybe some jalapeno or another kind of chilli or hot sauce, plus a dipping sauce.
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42 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Jan. 10, 2008
This was the best! Loved the mix of the jam and herbs. I used wild blueberry jam instead of raspberries. Just my preference. Very fast and easy to make even on short notice. Will make this again and again. Thanks for the great recipe!
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2 users found this review helpful

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