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

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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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57 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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36 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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19 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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11 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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10 users found this review helpful

Strawberry Rhubarb Coffee Cake

Reviewed: May 14, 2007
Very good. The cake was very moist and the filling just the right amount. Next time I will probably reduce the amount of cornstarch a bit as I could taste it in the filling. I used fresh strawberries and probably used a bit more than 10 ounces because we could taste a lot more strawberries than rhubarb. I may add some cinnamon to the topping next time too.
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10 users found this review helpful

Apple Pie Ham

Reviewed: Apr. 19, 2006
This was pretty good. The whole family liked it. One daughter didn't like the apples served on the side though.
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10 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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8 users found this review helpful

Stir Fried Asparagus

Reviewed: May 5, 2006
Very Tasty, my whole family liked this. I used olive oil and fresh garlic and about half as many onions.
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8 users found this review helpful

Very Berry Cheesecake

Reviewed: May 1, 2007
This was very good. One person that ate it said he didn't like cheesecake but that it was very good. The smallest springform pan I have is 10" so I doubled the ingredients and it filled the pan very well, it had to cook a bit longer. I was just using raspberries and didn't have any fresh ones so I thawed a bag of frozen ones and let them drain for about a day (used the juice and another bag of frozen raspberries to make a raspberry sauce that was drizzled over when served) then added them in the center of the cheesecake. They didn't hold up too well but still had a good flavor in the middle. I don't have a food processor and was running the cottage cheese through my blender. It was too thick and wouldn't blend well so I added the orange juice (I don't use alcohol in cooking) to the cottage cheese and it blended up very smooth.
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7 users found this review helpful

Carrot Coconut Cookies

Reviewed: Mar. 28, 2008
My Mom used to make these all the time when I was growing up. They were great. I made some the other day and they were still good. I don't remember my Mom adding coconut though. They don't spread very much and are soft and tasty.
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6 users found this review helpful

Warm Maple, Ham and Apple Coffeecake

Reviewed: Apr. 23, 2006
This was ok. The biscuits in the middle of the pan were doughy (baked it for more than 45 minutes) and they didn't seem to add anything. If I make this again I'll leave them out and serve them on the side. The ham, apple and maple flavors were very good together. I had some leftovers and added cheese to it, it was good that way too. I didn't have apple pie spice so I substituted it with cinnamon, nutmeg and allspice.
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6 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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5 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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5 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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5 users found this review helpful

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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4 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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4 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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4 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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4 users found this review helpful

Fennel and Orange Salad

Reviewed: Sep. 27, 2007
I asked my family what they thought of the salad and they said it was ok but not all that great. I liked it though. I thought the oranges and fennel went well together. I peeled the oranges before slicing them.
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4 users found this review helpful

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