PATHEFLIN Recipe Reviews (Pg. 1) - Allrecipes.com (1611189)

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Cheese Babka

Reviewed: Mar. 30, 2012
I reviewed this recipe on March 30, but decided to update the review after making it several times and each time it gets better than the last. Doubt it is as authentic, but it is sure scrumptious. We have now become Cheese Bapka addicts, thanks to this wonderful recipe, and no longer have to order it from New York. We incorporated the following changes to the recipe and it is right on the mark for us and is picture perfect, like Kristina’s photograph. As others have indicated, dough is a bit sticky and we added about ¾ cup of flour. We added additional vanilla to the dough and also the filling. We rolled the dough out on a huge cutting board covered with parchment paper which made the dough much easier to roll. We used cream cheese, instead of Farmer’s Cheese (as suggested by one reviewer), and it was just as good or better. We also did not spread the cheese mixture all the way to the other end and the mixture stayed contained in the dough and spread throughout to the end when rolling it. Next, we did not twist the dough and none of the cheese leaked out to the side of the pan during cooking time. We baked for 30 minutes perfect; moist and delicious.
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28 users found this review helpful

Guacamole

Reviewed: Mar. 15, 2010
Look no further. This recipe is fantastic and we've tried a lot of them! After it was mixed it up, I thought it tasted a bit bland but after it set an hour, it was beyond perfect! Liked the idea one reviewer suggested of adding salsa. Didn't try that but may next time, just to experiment.
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Dec. 27, 2009
Absolutely wonderful and didn't change a thing. Have no idea why it took much longer to cook as I have a new oven and know the temperature is correct. Took 2 hrs for a 5 pound roast, 3 ribs, to reach temperature of 120. It was very rare and very yummy!
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1 user found this review helpful

Cornbread to Die For!

Reviewed: Oct. 30, 2009
Exceptional and the very best I've ever had.
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1 user found this review helpful

Refreshing Summer Orzo Salad

Reviewed: Jul. 13, 2009
Delicious! I'm not a huge fan of feta and added only 6 oz. instead of 12 and it was perfect. I didn't change a thing. After 3 days, I swear, it is getting better and better.
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0 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Jul. 6, 2009
Absolutely delightful, as the other reviewers have indicated. My SO said we'd have to bring the recipe with us to a cookout as everyone would want it. I said that was presumptous -- NOT. Everyone wanted it. He suggested next time, leaving some seeds in the pepper as it didn't have any kick in it. He also thought it would be good to use the Roma tomatoes that aren't as mushy.
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0 users found this review helpful

Silky Sweet Potato Puree

Reviewed: Nov. 12, 2008
The name of this recipe is perfect "Silky" -- it is truly a wonderful side. The only change I made was cutting the butter back to 3 tbs and it couldn't have been better!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 3, 2008
First of all, I absolutely hate banana bread, although I love bananas but only eat them when they are greenish. We had some bananas going bad and my SO insisted on making a banana bread since we had all the ingredients on hand. OMG, I took a small sample and was shocked how delicious it was. Didn't change a thing and would make it over and over again when I have some spoiled bananas.
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1 user found this review helpful

Sweet-and-Sour Coleslaw

Reviewed: Jul. 8, 2007
We consistently try new recipes for coleslaw and always come back to this one. It's fabulous for a picnic as it is not only healthy but contains no mayo to worry about spoiling.
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3 users found this review helpful

Spring Strawberry Spinach Salad

Reviewed: Apr. 8, 2007
Salad was wonderful. Like other reviewers, we cut the sugar to l/2 cup but would cut it to l/8 cup next time. We used white balsamic vinegar and took it to an Easter brunch. It had rave reviews. Definitely a keeper!
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6 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Jan. 20, 2007
Truly a wonderful entree. I coated it with grain mustard, and used Panko breadcrumbs instead of Italian as suggested by some other reviewers. I cut the temperature back to 400 instead of 425 as I was afraid the bread crumbs would burn but would cook at 425 the next time. Could have been a bit browner. Will definitely make over and over!
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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 28, 2006
Absolutely wonderful. This is such a simple recipe and the kosher salt picks it up a notch. I'm definitely adding this recipe to my favorites! Followed the recipe exactly and wouldn't change a thing.
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0 users found this review helpful

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Dec. 25, 2005
This pork roast is absolutely awesome! Here's what I did a bit differently: we were serving 6 guests so cut the whole pork roast in half but used the full recipe for the stuffing. Timing was perfect but did take out of the oven at 150 as I figured it would still cook. Moist, tender and perfect. The Port Wine gravy was delicious. Served with pureee of Sweet potatoes and roasted onions with balsamic vinegar and it was a wonderful accompaniment. Be sure the meat therm. is placed into the pork and NOT the dressing. Although the recipe said to baste with the pan dripping, there were none -- only burnt pieces on the cookie sheet. As the pork was setting, I added the juices from the pork to the gravy. Do try -- it got rave reviews from our guests but be careful not to overcook as a friend did. Take it out at 150 to rest! I will definitely make this over and over again. Cheap, delicious meal! For those who wish to cook at 350, I think the very slow cooking time is what gives it the flavor and tenderness. The timing really does work as boosting the temperature up to 400 makes it nice and brown and taking it out of the oven at 150 is perfect as it sets for a while.
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179 users found this review helpful

Apple Spice Dump Cake

Reviewed: Feb. 4, 2005
As suggested, used l l/2 cans pie filling. Looked like way too much topping and only used half. Thought it was too sweet. Would use even less topping but probably won't make again.
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0 users found this review helpful

Lemon Bundt Cake

Reviewed: Jan. 26, 2005
This cake is truly wonderful. Have made it time and time again and added some fresh lemon zest which even kicked it up another notch. Moist, flavorful, easy - what more could you ask for!
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3 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 15, 2003
Kudos for this recipe. The best! After making several batches a friend showed me the secret to not getting your hands sticky with the dough--spoon mixture in a zip-lock bag and cut a shall corner out of the end of the bag (easier than a pastry bag) - just squeeze out in a thin line on the parchment and it makes perfect size biscotti. This is definitely a keeper. Never made biscotti before and it couldn't have been better -- much better than store-bought! Thanks to Ginger for sharing.
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6 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 22, 2001
Just made this for a holiday get together and was it ever a hit. Everyone asked for the recipe and I was embarrassed to admit how easy it was to make. Definitely a keeper!
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1 user found this review helpful

 
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