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    Rhubarbarella

    The Great White North

    Chef #302992

    The Great White North

    Joined: Mar 19, 2006

    Birthday: Jul 04

    15 reviews by Rhubarbarella

    1 - 10 of 15 sorted by Date | Rating | Helpful

    Reviewed Best Lemon Blueberry Bundt Cake
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      |  (2 people found this helpful) |  By Redsie

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    "WOW!!!! This really is the best blueberry bundt cake I've ever made (and I've made A LOT of bundt cakes. I made three modifications - only used 1 1/2 cups sugar (because I like it less sweet, used a combination of milk and yogurt for the buttermilk (because I didn't have any, and I left the corn syrup out of the glaze (also because I was out..."

    Aug 28, 2007 on Food.com

    Recipe #176927

    Reviewed Absolutely the Best Gluten-Free Peanut Butter Cookies
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      |  (2 people found this helpful) |  By BigFatMomma

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    "One word here - Wow!These cookies were fantastic. I have used various different nut butters (peanut, hazelnut, almond, etc in these cookies and have been thrilled with the results every time. I even used JanV's suggestion of the chocolate chips and found those cookies to be even more so delicious. I agree with BigFatMomma that these are even..."

    Aug 23, 2007 on Food.com

    Recipe #135725

    Reviewed Chocolate Hazelnut Butter
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      |  By Mercy

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    "YUM! This is pretty close to what I buy at Trader Joe's. I used only 1 cup of powdered sugar because I don't like it too sweet and I increased the cocoa to 5 tablespoons because I like it really chocolately. I had to use 3 tablespoons of oil to get it to the consistency I like. I originally tried making it in the blender, but it overheated (it..."

    Nov 6, 2006 on Food.com

    Recipe #96540

    Reviewed Best Albondigas Soup
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      |  By RuizA

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    "This soup was fantastic! I find the flavor of this soup reminiscent to tortilla soup or posole, but lighter. I had to make two small changes - used NuSalt instead of regular salt to reduce the sodium and used bread crumbs in place of the cooked rice because I wanted the soup in a hurry and didn't have any cooked rice on hand. One other thing, I..."

    Nov 4, 2006 on Food.com

    Recipe #107281

    Reviewed Mummy Dogs
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      |  By Pumpkie

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    "These were too cute!!! We used a package of refrigerated pizza dough (cooked according to package directions and about twice as many hot dogs. We get chicago style dogs from a local butcher and they're uncooked when we get them, so we grilled them before using in this recipe. We also used a pizza cutter to make fast strips with the dough. Tha..."

    Oct 29, 2006 on Food.com

    Recipe #102083

    Reviewed Honey Hazelnut Spread (The Anti-Nutella
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      |  By Chef Kate

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    "Thanks for the recipe! YUM YUM YUM! I'm a huge fan of nutella, but not of hydrogenated vegetable oil and sugar. This spread has that great toasted hazelnut flavor I love in nutella, but without any funny stuff. We used it as a dip with some tart apples from the local farmer's market. To put it simply - "Wow!""

    Oct 17, 2006 on Food.com

    Recipe #120220

    Reviewed Mail Order 'powder-Free' Red Enchilada Sauce
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      |  By SpicyDoc

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    "Tasty! This is not a recipe for someone looking for a quick enchilada sauce. If you are looking for an authentic style sauce with lots of flavor, this recipe fits the bill quite nicely. I had to salt the sauce to taste (probably because I used low sodium chicken stock. Thanks for the recipe!"

    May 17, 2006 on Food.com

    Recipe #149510

    Reviewed Fish Tacos
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      |  By Tish

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    "SERIOUSLY YUMMY! Made these for dinner last night with one small modification - used skillet toasted corn tortillas instead of flour. My husband was extremely leery of the idea of eating fish in a taco, but he ended up eating 8 of them! That alone is a great testament to their tastiness. Can't wait to make them again. Thanks for sharing the r..."

    May 17, 2006 on Food.com

    Recipe #26516

    Reviewed Zigni
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      |  By André Grisell

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    "This was very good! I used some niter kebbeh instead of the vegetable oil and I had my own berbere on hand which I used. It thickens up quite nicely and works well with injera. I will definitely make it again!"

    Mar 20, 2006 on Food.com

    Recipe #31076

    Reviewed Authentic Injera (aka Ethiopian Flat Bread
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      |  (1 person found this helpful) |  By Heather U.

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    "This is a very authentic version of Injera. It has a nice sour tang to it because of the fermentation. I didn't have teff flour, but I ground teff in my spice mill and used that instead. If you use whole teff, you will have gray/brown injera - it's not a color for the squeamish!"

    Mar 20, 2006 on Food.com

    Recipe #96980

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