SIRMIROM Recipe Reviews (Pg. 1) - Allrecipes.com (10758285)

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Irene's Barbeque Sauce

Reviewed: Nov. 4, 2009
I was very surprised how good this was. The ingredients were not intuitive for me, and the smell of the sauce base boiling was NOT very good! I baked chicken with this sauce, reserving some for a final basting - and it was really, truly great, and I was so pleased that it wasn't heavily laden with sugar like so many sauces. Will make it again!
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8 users found this review helpful

Sugar Free Chocolate Macaroons

Reviewed: Oct. 22, 2010
I just couldn't get this to work. I was using a different brand of sucralose, and a liquid one at that. It just wouldn't, wouldn't work. Cookies came out like lumps of styrofoam that crumbled into ashes. Not so appealing. Maybe it was me, but I will try another recipe next.
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5 users found this review helpful

Texas BBQ Beef Brisket

Reviewed: Sep. 11, 2010
Made exactly as written, scaled for a 4.5 pound brisket (not 'flat cut', just nicely trimmed). Took about 4-5 hours on my stove, but was totally fantastic. No changes needed!
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4 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Oct. 26, 2008
My crockpot is small - it just held a single 4 pound corn beef and the beer and spices, no room for anything else. I put it in for 10 hours on 'low', but my 'low' is VERY low - at 10 hours it was still somewhat firm. At 14 hours, though, it was LIKE BUTTER, totally delectable and perfect. So you need to know your own crock pot, but this was an ideal, ideal recipe (great for shabbos / yuntiv too).
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4 users found this review helpful

Wonderful Meatloaf

Reviewed: Oct. 6, 2007
Everyone loved it. Used 1 kilo of meat, so I had to round up the ingredients. Basically, did it as written except added two eggs, about 3 tablespoons wheat germ, salt, pepper, and about a teaspoon minced garlic. Used brown rice, not white, and since it was more meat upped it to a full cup of rice. Fantastic, and wonderfully simple. It held together, but I did need to cook it for about 45 minutes.
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jul. 11, 2008
Quite good and flexible. I doubled it for a 9X13, and used a combination of dubious fresh (some green!) peaches and one small can of peach slices (with the juice, since I was worried about the sweetness of the fresh peaches). It was more cinnamon than I thought necessary - if I double it again, I would not double the cinnamon.
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3 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: Oct. 8, 2010
I wanted to make this South Beach appropriate. SMade by hand. I wanted to use one kilo of flour, so calculated to 33 servings. Used canola oil in place of margarine, one cup of soy milk in place of the powdered milk and one of the cups of water, and used liquid sucralose in place of the sugar. Proofed the yeast with the remaining warm water and a tiny bit of brown sugar (so the yeast could grow), then added to the other ingredients. I needed to add extra flour, the dough was so sticky. Let dough rise twice, then shaped. Incredible texture - the lightest 100% WW I ever made. I like a sweeter flavor - honey would have been excellent - but it was really, really great. Will make again.
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2 users found this review helpful

Caramel Apple Coffee Cake

Reviewed: Aug. 1, 2010
Fantastic. Used unsweetened applesauce for half the oil, omitted nuts, shredded the unpeeled apples... and added a bit of cinnamon and used soy milk / margarine for the topping. To die for. Will try using whole wheat flour next - it's moist enough to handle it. Amazing, amazing recipe.
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2 users found this review helpful

Sara Jane's Oatmeal Cake

Reviewed: Dec. 12, 2009
Cake was very dense but enjoyable, topping was more like a thin macaroon than a frosting? We all liked it, all ate it - but it was a bit odd.
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2 users found this review helpful

Brown Sugar Brownies

Reviewed: Dec. 25, 2008
Great, simple, easy, yummy!
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2 users found this review helpful

Honey Baked Chicken II

Reviewed: Oct. 5, 2008
I not only halved the butter, but used butter-flavor margarine instead, and even substituted some of THAT with olive oil. Just to make the melting easier, I ended up making all the sauce ingredients in a saucepan, so they all melded together nicely. I baked two cut up chickens with the sauce (it made a LOT of sauce) at about 375 for 45 minutes, then uncovered, basted with a bit of reserved sauce, and they were done in about another 20 minutes. I ran the broiler for a couple extra minutes to get them brown and pretty. The sauce is fatty enough that you can remove the skin from the chicken pieces with impunity. Even the white meat stayed fairly moist. I like curry, and I like honey mustard, but I didn't ADORE this particular combination. I think chopped onions would have enhanced it. My guests and husband were happy though. Recommend mashed potatoes or rice or something on the side to help soak up the extra juices. Am looking forward to the leftovers making great chicken salad.
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2 users found this review helpful

Darn Good Chicken

Reviewed: Oct. 2, 2007
Not bad, but for my husband and I the nutmeg was a little too strange, it didn't add. Made it again with garlic instead of nutmeg - and what could be bad?? :)
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2 users found this review helpful

Cola Chicken

Reviewed: Dec. 7, 2006
I increased the garlic, but still found this somewhat lackluster. It needs something to rev up the flavor. The chicken was also a little tough - watch cooking time VERY carefully, as I think it needs less than stated.
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2 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Oct. 9, 2014
No pot, so seared it in the oven. No rack, just laid it in the pan. No time, so did 350 degrees for 4 hours. Still perfect and amazing.
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1 user found this review helpful

Delicious Pumpkin Bread

Reviewed: Nov. 9, 2013
Like others, I replaced half the oil with sugar free applesauce - great. Also I used fresh, boiled pumpkin instead of canned, and so I omitted the extra water (since the pumpkin was so wet) and also used probably 3 cups total. Used chocolate chips too.
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1 user found this review helpful

One Minute Chocolate Icing

Reviewed: Jun. 8, 2012
Well it took more than 1 minute, but this was easy and didn't need powdered sugar, yay! I tripled the recipe for everything except the vanilla (oops, I forgot it). Also used margarine not butter, and soy milk not cow's milk. The character of the icing did not change with beating; that is, seemed the same before and after. A tripled recipe was ample for two 9 X 13 cakes. I poured / dolloped it on like ganache, just smoothing a bit with the back of the spoon. Great recipe!
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Apr. 26, 2012
Fantastic! I used 80% whole wheat, 1 tablespoon instant yeast, and replaced the 1 cup of milk with a 1/2 cup of soy milk and more water. Also used margarine instead of butter. Just simply perfect, rave reviews, totally wonderful. I will be making these for my kids' lunches, much cheaper than buying them the rolls I was sending them to school with!
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1 user found this review helpful

The Perfect Chocolate Chip Cookie

Reviewed: Dec. 3, 2009
Made with whole wheat flour. Dough was coarse and mealy, cookies were nice in terms of flavor, odd in terms of texture.
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1 user found this review helpful

Honey Garlic Vinaigrette

Reviewed: Dec. 30, 2008
Very simple, very good. I added a smidgen of salt and pepper. Increasing the garlic would also be good.
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1 user found this review helpful

Banana Oat Muffins

Reviewed: Dec. 11, 2008
Great base recipe. Used half whole wheat, half white flour. Used brown sugar instead of white. Used soy milk instead of cow's. I didn't have enough bananas, so I used apple sauce to get up to a cup of fruit. I then also tossed in a few other things I wanted my daughter to eat :), like some wheat germ and some quinoa cereal that had dried fruit in it. All worked like a charm - they were great! My husband and I ate way more than my daughter!
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1 user found this review helpful

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