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

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 25, 2008
Very good. I baked this at 350 for 15 minutes as I had somethig else in the oven at that temp. The Asparagus came out great. Since so many comments mentioned the vinegar and soy sauce raito and some mentioned it being in "Cooking Light" I checked that site. There it says to use 2 tea. soy sauce and 1 tea. balsamic vinegar. I used raspberry balsamic vinegar as that is all I had on hand. It was good (I do want to try it with regular) and it had a bit of extra sweetness.
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0 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

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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56 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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16 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

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

Easy Key Lime Pie I

Reviewed: Jul. 9, 2007
I used bottled keylime juice (Nellie & Joes). On the bottle the recipe calls for 3 egg yolks so I comprimised and used 4. We liked the flavor, it was nice and tart. The pie was a bit thin but I don't have the smaller pie pans.
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1 user found this review helpful

Berry Oatmeal Muffins

Reviewed: Jul. 10, 2007
Good muffins. Only thing I changed was I didn't add the nuts. The topping didn't add anything, and it didn't stay on very well. Next time I may just use a regular strusel topping or none at all
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0 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: Feb. 17, 2008
Very good bread! I made some small variations, used 1/2 cup applesauce and 1/2 cup oil for the 1 cup oil. Because of picky eaters and nut allergies I put half the batter in one pan then to the other half I added the nuts and I used dried cherries (we don't like the marschino cherries) I didn't use the coconut because I didn't have any (I was sure I did). The without loaf was good but the with loaf was even better. I plan on getting coconut for next time I make this. One daughter saw the title and said yech, macadamia nuts. I think I'll try those next time too, in one loaf. This one is a keeper.
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0 users found this review helpful

Garbage Quiche

Reviewed: Mar. 25, 2008
This was very good, I liked the flavor and texture. We had it for dinner tonight and I'm looking forward to the leftovers for lunch tomorrow. Since my pie pans are bigger it made one pie and enough leftover for a small tart pan. I didn't have to cook it longer either. I didn't use salt and pepper but since we like lemon and herb on broccoli and in eggs I used some of that.
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3 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

Orange Pecan French Toast

Reviewed: Mar. 29, 2008
We had this for breakfast this morning and it was very good. After reading other reviews about how sweet it was I didn't add the corn syrup, the white sugar or powdered sugar on top. I think I had the brown sugar mixture a bit uneven because some places it seemed to be a bit much and other places was just right. I toasted the pecans for the richer flavor. I had both challah and french bread I needed to use up, not enough of one for the pan so I used both, cut into 1 inch slices. In the places where the bread didn't fit together tight I put in some pieces of bread to take up the space. I had 4 eggg whites in the fridge so I used all 4 and the 2 whole eggs. I forgot to add the orange zest but the orange flavor was still noticable, I will add it next time for some extra flavor. I baked it for 40 minutes because I wanted it a bit more brown that what it was at 35. We let it sit for about 10 minutes before cutting it and had no soggy bread problems, nice and moist and tasty. Next time I make this I was thinking about mixing some cinnamon with the brown sugar, melting the butter in the bottom of the pan and sprinkling the brown sugar over it.
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3 users found this review helpful

Scrumptious Strawberry Shortcake

Reviewed: Sep. 27, 2008
Very good flavor. They were good just to eat plain too. I was going to make these but had to have my daughter do it instead. She rolled it out too thin so they were hard to split open. I will try these again only thicker.
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0 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

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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3 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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2 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

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

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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3 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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2 users found this review helpful

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