CURTISLEE Recipe Reviewed - Community

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I didn't have grated orange peel, which probably would have helped a little, but overall, I didn't like this recipe as much as other stirfry recipes I've had. I didn't taste any hint of the Dijon mustard. If I prepare this again, I'll make sure I have the orange peel and make a few other modifications. It also needed a little salt; that helped the flavor a bit. Thanks, Kathleen.

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1 user found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Nov. 6, 2008

The store where I bought the sausage did not have spicy Italian sausage, so I used regular Italian sausage and added an extra 1/2 teaspoon crushed red pepper flakes. Too, I couldn't find cavatelli pasta, so I used farfalle. Do note, you may need to adjust your olive oil amount depending on the kind of pasta you have available. Using farfalle--for example-- (bowtie type) requires more olive oil because there is more pasta surface to coat. My wife loved it and I thought it was pretty good too. I look forward to trying it with spicy Italian sausage next time.

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5 users found this review helpful

Garlic Bread Fantastique

Reviewed: Nov. 6, 2008

Very good, though I rate it lower than Parmesan Garlic Bread, also available at the allrecipes website. I use the broiler so rarely that I have to be especially careful that I don't get sidetracked and burn the bread. The combination of spices, mayo, and butter is hard to beat.

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0 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Nov. 3, 2008

I wasn't happy with the consistency. It ended up a little too thin. I remember seeing risotto made on The Food Network and the chef heated the chicken broth. Maybe that would have helped the consistency. Too, I wasn't super careful about adding 1/2 cup of broth at a time. I'm just trying to think about where I may have messed up. The flavor was darn good, despite being slightly thin. My wife didn't think it was especially good, but she is a somewhat picky eater. This risotto isn't as good as other risotto recipes I've had, but it's still very good.

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Caramel Apple Dip

Reviewed: Oct. 31, 2008

Splendid, especially on a busy Halloween night. I paired this with Honey Crisp apples, one of the best apples available. The recipe approximates the taste of carameled apples, without the sticky mess and stick-to-your-teeth inconvenience. I highly recommend this easy-to-prepare recipe.

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0 users found this review helpful

Fountain-Style Vanilla Malt Shake

Reviewed: Oct. 24, 2008

The mixture turned out too thin. Maybe it's because I used 1% milk? Even after adding more ice cream, it was still way too thin. The flavor seemed very average.

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2 users found this review helpful

Classic Waffles

Reviewed: Oct. 18, 2008

I did not make any modifications and this recipe was just great. Next time, I may experiment by adding a little more sugar and vanilla. I had some sausage links and OJ for an awesome weekend breakfast.

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1 user found this review helpful

Three Bean Salad

Reviewed: Oct. 17, 2008

The dressing for this bean salad is perfect. I wouldn't change anything. This is a truly great side dish.

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2 users found this review helpful

Old Fashioned Brown Gravy

Reviewed: Oct. 16, 2008

This is a good recipe, but it needed some salt and pepper. I used beef stock in place of water for a richer flavor.

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4 users found this review helpful

Apple Crisp II

Reviewed: Oct. 16, 2008

This should be the definitive apple crisp recipe for allrecipes.com. It tastes exactly like apple crisp should taste. I prepared it "as is" and wouldn't change anything. I bought some caramel and used it as topping. Mmmm!

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1 user found this review helpful

Sausage Stroganoff

Reviewed: Oct. 12, 2008

So quick. So easy. So tasty. I used mashed potatoes instead of noodles, but either would be great. Rice would also be delicious. When you are in a hurry, but still want great taste, this recipe is perfect.

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0 users found this review helpful

Specials

Reviewed: Oct. 3, 2008

My family enjoyed these okay, but I had higher expectations. I didn't discern much of the cheese flavor. Further, the burgers came out concentrated, more like a meatloaf than grilled hamburgers. Grilled hamburgers are always good, but I hoped for more from this recipe.

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0 users found this review helpful

Grilled Buffalo Wings

Reviewed: Oct. 3, 2008

I expected hotter wings. Considering the volume of hot sauce called for, I'm surprised the wings were so mild. My other gripes are that, 1) the sauce seems too thin and as such, doesn't adhere to the wings, and 2) it's a hassle and time consuming to keep moving the wings from the grill to the pot and back again. On a positive note, the flavor is pretty good. After all, grilled chicken is pretty good, but if I use this recipe again, I will modify a few things.

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1 user found this review helpful

Northwest Steakhouse Steak Marinade

Reviewed: Sep. 19, 2008

I thought this was pretty good, but my wife especially loved it. We will definitely use this recipe again. The butter is a steak twist I had not used until today. Do note that these steaks are particularly susceptible to flare up when grilling, because of the butter. Be prepared.

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4 users found this review helpful

Cheesy Hash Browns

Reviewed: Sep. 15, 2008

Quite good, but do note that the recipe turns out an extremely small portion. My son and I had this for dinner and had to limit ourselves to just a dab, so there would be some left when my wife gets home from work. If you are cooking for a family and/or have an appetite larger than a bird's, don't think twice about doubling it.

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3 users found this review helpful

Rhubarb Crunch

Reviewed: Sep. 10, 2008

Remembering that my mom loves rhubarb, though I've never had rhubarb crunch, I knew there had to be such a thing, so I settled on this one from allrecipes. It's awesome! As many reviewers recommmend, go with six cups of rhubarb and only 1/2 cup of butter, which provides more than adequate butter flavor for the cruch level. My only (minor) complaint is that the crunch level turned out thicker than expected. Next time, I may only use enough crunch mixture to create a thin layer, so it is not as thick as it was this time. Great recipe!

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1 user found this review helpful

Sassy Steak Marinade and Sauce

Reviewed: Sep. 10, 2008

Over the summer, I've tried numerous allrecipes beef marinades. So far, this one is my favorite. True, it is different than most, because of the sweetness, but what an interesting, different flavor. My family all enjoyed the t-bone flavor, marinated for 24 hours. Still, none of the three even tried the mushroom sauce. Nuts. It rocked my taste buds with intensity. I prepared a double batch of sauce on the side, so I didn't have to wonder if I boiled the mixture used for the steaks long enough.

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Savory Grilled Potatoes

Reviewed: Sep. 10, 2008

Pretty good. Definitely a nice enhancement. I've used salt and olive oil in the past. This recipe certainly adds more flavor and I will use it again. I did make a couple of healthy substitutions, no-fat mayo for regular mayo, and low-fat parmesan cheese for the regular version. This was a great side dish to go with our marinaded grilled t-bones.

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Best Steak Marinade in Existence

Reviewed: Sep. 1, 2008

The basil flavor is quite pronounced. This marinade is pretty decent, even though in my case, I only marinaded the N.Y. strips for three hours.

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1 user found this review helpful

Grilled Peppers

Reviewed: Sep. 1, 2008

Not bad, particularly if you are looking for a change from standard grilled peppers with salt and olive oil. I used reduced fat mozzarella cheese, which made it a healthier recipe. We did not have jalapeno peppers, so we had to do without them, but I imagine it would be an even better recipe with them.

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1 user found this review helpful

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