Rodney B.'s

12out of12

Reviews

Semolina Pudding W/Spiced Plums

Posted by Super Wifey  

This is a difficult recipe for me to rate, because it's different from the kind of thing I usually cook and I don't have much experience in the genre to compare against. As a result, I stuck fairly close to the recipe, with my only change being... — Rodney B. Sep 10, 2009

Recipe #368124

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Strawberry Rhubarb Streusel Pie

Posted by Shar-on  

Wow, what an amazing pie! We increased the amount of filling 50% to 6 cups in a ratio of 4c rhubarb : 2c strawberries. Baked it in a regular-depth 9-inch pie plate. Which means it was piled high. When it came out of the oven, it looked like... — Rodney B. Sep 5, 2009

Recipe #83789

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Simple Collards With Yogurt and Old Bay

Posted by Myra  

Not really to my taste, I suppose. YMMV. — Rodney B. Apr 6, 2009

Recipe #344405

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Moroccan Beet Salad

Posted by justcallmetoni  

I've always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch. As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar. However, after putting the dressing on... — Rodney B. Apr 6, 2009

Recipe #240509

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Garlic Chicken Breasts

Posted by Chemaine  

I don't really understand Michbb's objection, or whether Michbb even tried this recipe. It's pretty clear by reading this recipe that it's some kind of Middle Eastern-style recipe. I just made it for dinner, and it's great! I would say the... — Rodney B. Dec 1, 2008

Recipe #267309

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General Tso's Chicken

(1 person found this helpful) Posted by mama's kitchen  

Overall, I wouldn't say this is better than the best I've had in restaurants. But then, I live in the Seattle area, where the Asian restaurants are sublime. It was certainly better than anything I've had on the east coast or in the midwest 15... — Rodney B. Nov 25, 2008

Recipe #164706

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Ma Po Tofu (From Cooking Light)

Posted by LonghornMama  

Really liked this. Made with 1lb of ground pork and about 10 oz. of rsff chicken broth. Came out very well. Will definitely make this again. — Rodney B. Nov 25, 2008

Recipe #147859

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Melitzanopita (Greek Pie Using Eggplant (Aubergine) )

(1 person found this helpful) Posted by evelyn/athens  

We followed this recipe pretty closely and it came out great. Our one major deviation was that, when I opened the drawer in the fridge to pull out what I thought was parsley, it turned out to be pea vine sprouts! We used the sprouts, and the... — Rodney B. Feb 20, 2008

Recipe #180054

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Seared Salmon with Horseradish Tomato Vinaigrette

Posted by Jacques Lorrain  

We stuck quite close to the recipe, and the 2 of us gave it mixed reviews. I thought the flavors were marvelous, and would easily award 4 stars. The blend of tarragon, thyme and rosemary in the breading is sublime; it's the first time I've ever... — Rodney B. Jan 10, 2008

Recipe #471

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Scallop and Leek Soup

Posted by *Parsley*  

This soup was very yummy... I think with a couple mods I'd give it a 4.5 even. I only made 2 notable changes to the recipe, which were that I used an extra carrot, and I had to add an extra half cup or so of wine because it didn't have enough... — Rodney B. Nov 17, 2007

Recipe #153728

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Fresh Peach Blueberry Cobbler

Posted by ~Bliss~  

We made this pretty much as written, the only substitutions being butter for margarine, and white flour for the cornstarch. It was fantastic. Served it with heavy whipping cream, and had it for dessert and breakfast the next morning! Highly... — Rodney B. Aug 15, 2006

Recipe #93866

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Sugar Crusted Sweet Potato Biscuits

Posted by jaynine  

I'm surfing around comparing various recipes for sweet potato biscuits. Compared to others, this one uses a humongous amount of baking powder. For the size of this recipe, I think 3 tsp. would be more in line. Particularly, compare it to recipe... — Rodney B. Nov 20, 2005

Recipe #107679

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