CURELOM Recipe Reviews (Pg. 1) - Allrecipes.com (1203918)

Best Ever Brisket

Reviewed: Sep. 17, 2010

I made this today for a church group and everyone said how good it was and asked for the recipe. The only change I made was I used an 8 pound brisket. I think if I used a 4 lb. brisket I would only use half of the rub as it covered and seasoned the 8 lb. one very well. This was very good and I will make it again.

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3 users found this review helpful

Best Chilled Beets

Reviewed: Sep. 3, 2010

These were great. I had just a few beets from my garden, not enough to bottle and was looking for a recipe that resembled pickled beets. I noticed the recipe is a Taste of Home recipe and have never had trouble with their recipes, so I went to their web site to check the recipe. The recipe was the same but all the comments said it should be 1/2 teaspoon salt NOT 12 which would be 1/4 cup (way too much for a lot of things). So I made the recipe based on that and only made 1/3 of the recipe. After letting the beets sit in the fridge for a day they are very tasty, almost as good as regular pickled beets. I used a tea strainer for the cloves but next time may keep one or two in the sauce as I like a bit more clove flavor. I will make this again.

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6 users found this review helpful

Overnight Coffee Cake

Reviewed: Jul. 18, 2010

This was very good. I didn't cook it for 40 minutes as it was done at 25 minutes. Loved the crunchy crumb topping, the smaller nut pieces was just right for it. Thought it was very moist, even after leaving it uncovered for half the day. Being able to mix this up the day before and have it warm in the morning was why I decided to make this and I wasn't disappoined with the results. Will be making this again.

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3 users found this review helpful

Sourdough Cheese Bread

Reviewed: Feb. 12, 2010

We have made this several times and our family enjoys it very much. We first saw the recipe in a Taste of Home magazine and had to try it. We use bold and spicy mustard as we don't like the taste of the dijon and vary the cheese to what we havae or sounds good at the time. We also use sliced green onions rather than regular onions. Was served this at a wives group and everyone there enjoyed it too.

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5 users found this review helpful

Apple Cider Sauce and Pork Loin Chops

Reviewed: Feb. 11, 2010

We thought these pork chops were good and will probably make them again. I don't cook with alochol so I didn't add the sherry and I didn't add anything in it's place, just cooked the juice down. It doesn't really thicken as you might expect with most sauces but the moisture evaporates leaving a concentrated sauce that is a good compliment to the chops.

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4 users found this review helpful

Authentic Korean Bulgogi

Reviewed: Dec. 1, 2009

My family loves bulgogi. The recipe I got from a Korean friend doesn't include the wine, pear juice, sugar or mushrooms. Since I don't cook with alcohol just used more pear juice for the wine.

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11 users found this review helpful

Orcchiette Pasta with Broccoli Rabe and Sausage

Reviewed: Nov. 30, 2009

This is a great recipe. Very close to one I got when stationed in Italy. The main differences are the sausage wasn't used and after blanching the broccoli was sauted with the spices. The Italian lady who taught me to make it used the same pot and water for boiling the pasta and blanching the broccoli. Just blanch the broccoli first, scoop it out and cook the pasta. She said it didn't add anything to the pasta but saved water and using two pots. It has been the most requested recipe by my children when they leave home.

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27 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Nov. 18, 2009

I didn't have steak rub so I used a pork rub I had, it worked well. While cooking I got a strong vinegar smell but the meat didn't have a vinegar flavor. It did have a nice flavor and was very moist, the outer layer of the meat had a very good flavor where the marinade had baked on.

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1 user found this review helpful

Asparagus with Parmesan Crust

Reviewed: Nov. 18, 2009

Really liked this. My husband said it was good and he's not a big asparagus fan. Didn't add the basalmic vinegar because I made a roast that was marinated in it and didn't want to have balsamic vinegar overload, I will use it next time. The cheese melted nicely and paired well with the asparagus.

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1 user found this review helpful

Breakfast Sausage Casserole

Reviewed: Nov. 14, 2009

I've been making this for years, every Christmas morning. My family loves it. Funny thing is the first time I made it they didn't like it but they requested it a couple years later and I have been making it ever since. The only change I make is to use cream of celery soup as no one likes mushrooms.

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35 users found this review helpful

Frosted Rhubarb Cookies

Reviewed: May 23, 2009

I didn't use the frosting on these cookies, they don't need it. I also didn't use the coconut because I didn't have enough. I baked the first batch for 12 minutes and the rest for 15 as the rhubarb needed the extra cooking time. I made the dough then refrigerated it for about a day. When I got it out it had a bit more moisture in it from the rhubarb, so these are best to bake the same day.

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1 user found this review helpful

Rhubarb Bread I

Reviewed: May 23, 2009

This was very moist and good. The topping added a nice crunch even though it didn't look like it would. I think next time I will add a bit of cinnamon to the batter.

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2 users found this review helpful

Key Lime Cheesecake I

Reviewed: May 1, 2009

Made this recipe as given except for adding a bit of sugar in the crust. Thought the lime flavor could have been a bit stronger and the tartness was not overpowering. I used Nellie and Joe's bottled key lime juice. It didn't have the normal cheesecake texture though, more creamy like a pie. My family said it could use more lime flavor and a bit more tartness.

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2 users found this review helpful

Spice Islands® Cinnamon Roll

Reviewed: Nov. 16, 2008

The rolls were soft and good. I had to add more flour than the 6 1/2 cups called for. After I got the flour added it wasn't the consistency for kneading so just added more until it was, trying not to add too much to keep it a soft dough. I think I could have added a bit more flour. My son, who is a chef, suggested using the potato water for the yeast and not using that other 1/2 cup (just don't get the water too warm and kill the yeast). Instead of making mashed potatoes I made instant using just milk and water in them. For the potato water I used the same bowl I had cooked the instant potatoes in and added a few potato flakes then heated it up. I also rolled the dough out to about 6 inches bigger than called for because at the size suggested it was thicker than we like our cinnamon rolls. Because of this I got about 30 rolls instead of 24. We like nuts and raisins in ours so I added some of those to the filling too.

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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 15, 2008

These were excellent, very light and fluffy. I have used a recipe that calls for pudding mix but like this one much better. My daughter made them for a church group and came home with an empty pan. We used Indonesian cinnamon when we made ours. This is the same recipe that Todd Wilber has on his web site "Top Secret Recipes" and the reviews there are all good.

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4 users found this review helpful

Oatmeal Molasses Bread

Reviewed: Oct. 18, 2008

Good bread. It has a light molasses flavor that isn't overpowering. Soft and moist. I didn't add the aniseed because I didn't have any.

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8 users found this review helpful

Autumn Harvest Cookies

Reviewed: Oct. 18, 2008

These were good. We liked the orange flavor. My husband can't eat cranberries because of a medication so I made half with cranberries and half with raisins. I think I like the cranberries better but both were good.

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1 user found this review helpful

Shrimp and Quinoa

Reviewed: Oct. 4, 2008

This was good. I just wish I had had all the ingredients for it. I didn't have bell peppers so I used celery and and added a very few pickled red peppers for color. I didn't have fresh ginger so I used crystlized and a little powdered. I also added 2 cloves of garlic and a bit more asparagus because we like it.

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2 users found this review helpful

Molasses Mistake Cornbread

Reviewed: Oct. 2, 2008

Probably won't be making this one again, it I do it'll be greatly modified. I liked the different flavor from the molasses but it was missing something else in taste. I didn't like the texture at all it was very spongy and nothing like I expect cornbread to be.

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3 users found this review helpful

Summer Rainbow Salad

Reviewed: Sep. 27, 2008

I made about 1/3 of this recipe as some in my family don't like avocados and some don't like mangos, I didn't want a bunch left over if no one ate it. I don't care for raw onions but was going to add some anyway and forgot to add them, I will try it again with the onion. My husband thought the combination looked very odd but tried it and said it was ok. My son ate all of what he took it even though he is one who doesn't like avocados. There was a bit left over I had for lunch the next day and it was still good, not wilty or mushy.

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4 users found this review helpful