POETTE Recipe Reviews (Pg. 1) - Allrecipes.com (1035871)

Spaghetti with Broccoli and Mushrooms

Reviewed: Nov. 6, 2011

Just okay. The sauce is quite grainy if you use the parmesan in the can. I made it with fresh broccoli, mushrooms and garlic like many of the other reviewers. It doesn't really make a "sauce" -- it's just tons of butter and grainy parmesan. You can make a luscious alfredo sauce with no more work and next time I'll do that like usual, since the butter and parmesan in this is so much that it's crazy fattening. I don't mind making an occasional super high calorie and high fat meal, but then I prefer it be so good your eyes roll back in your head. :)

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No Bake Chocolate Oat Bars

Reviewed: Apr. 25, 2010

32 servings in a 9x9 pan? By my calculations, these are roughly 100 calories per bite. There's a reason this is the first generation of kids expected to have a shorter life than their parents.

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4 users found this review helpful

Burrebrede (Scottish shortbread)

Reviewed: Dec. 30, 2009

How did anybody get this to work with no liquid? It is like dry sand and was a crumbly mess.

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Vanilla Ice Cream VIII

Reviewed: Jul. 31, 2009

This is super easy and very sweet and tasty. My kids really liked it and I liked how much lower in fat and calories than regular ice cream it is (do you know the calories in whipping cream? Ack! LOL). I think the people who are unhappy are not following the last step of the directions-- freeze according to manufacturer directions. It will be very watery if you serve it without freezing for at least a couple of hours! And of course it won't be super creamy, there's not much fat. My kids ate it right away anyway (with coconut, chopped walnuts and chocolate chips stirred in) and loved it. We made it with whole milk since I figured using anything with less fat would probably be too watery. I also noticed that half the great reviews changed it to be made with cream or evaporated milk, which is making a totally different recipe. This one is kind of icy but it's still quite good. It's cheaper, healthier and easier than 95% of the ice cream recipes out there. We plan on making it again tomorrow night. :)

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Crazy Crust Pizza Dough

Reviewed: Jul. 22, 2009

I reduced the egg but otherwise left the recipe as it was written. The whole idea of it is that it's a pourable pizza crust (super easy and quick!) so it didn't make sense to add a bunch of flour and baking soda and roll it out, even if that does work. I doubled the recipe (but still only used 2 eggs) and poured it into well greased cast iron pans and baked empty for 20 minutes. Then I topped one with black olives and homemade pizza sauce and cheese for the kids and spread the other with homemade pesto sauce and then piles of sauteed onions and red and yellow peppers and pizza cheeses. I baked another 10 minutes and then broiled them for a couple of minutes to really melt and brown the top. Both pizzas were delicious (especially the pesto one!). The crust was a little thick and doughy but fully cooked. Having lots of oil in the pan helped it crisp up nicely. It bubbled up in one pan a few times as it was cooking so I pierced it with a steak knife to let the air out. Considering other pizza dough recipes need up to an hour for prep work, rising, rolling and so on and this takes literally a MINUTE to whip up and pour in a pan, I'll definitely be making this again. All four kids, hubby and I all liked this recipe.

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Simple Garlic and Basil Pesto

Reviewed: Jul. 15, 2009

My kids thought this was too spicy. Our fresh farmers' market basil (green and purple) did have quite a bite, as did the fresh garlic. I mixed in a little cream to soften it and that was really tasty. I didn't have brazil nuts so I used a few walnuts, and I toasted them and the pine nuts first to improve the flavor. I tried the recipe as suggested in the blender to begin with and it just didn't nicely turn into a paste. I finally just dumped everything in and blended, and it took less than a minute. Next time I won't waste 5 minutes with the first step. :)

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Pizza Dough I

Reviewed: Jul. 6, 2009

I added some garlic powder and used olive oil instead of vegetable oil, but otherwise followed the directions exactly. I agree with those who say you have to roll this pretty thin or you get a very bread-like crust. Good, quick, easy. Will make again.

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Gobble Up Granola Snacks

Reviewed: Jun. 16, 2009

Very good, very easy, very high in sugar so not diet food (especially with the number you'll eat in one sitting!). :) These are a great substitute for the store bought granola bars though and you can easily make them all natural and suit your tastes, plus you can add in other healthy add-ins and they're way cheaper this way. I followed the basics of the recipe with substitutions to fit our family. Since we have a peanut allergic child, I used sunbutter (sunflower seed butter, which works the same in recipes). I didn't have rice crispies so I used a Cheerio-like cereal. I kept the proportions the same (5 cups dry ingredients with the oats, raisins, cereal) and used a combination of 5 cups of oats, cereal, coconut, dried cherries, finely chopped dates, sesame seeds, walnuts and white chocolate chips. The sour and sweet with the tart cherries and sweet white chocolate along with the crunch of the cereal and walnuts made them really good. I greased the pan with olive oil and used wet hands to press it in well, and it didn't stick at all or crumble. I'll definitely make more, with a mix and match of ingredients each time. I wrapped ours in waxed paper for quick breakfast/car snacks.

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Sour Cream Coffee Cake III

Reviewed: Jun. 14, 2009

This is super high in fat, calories and sugar so I wouldn't make it too often but it's a great treat. My kids had a sleepover last night and I made it for breakfast and it was a big hit. I used a bigger pan and was worried that it wouldn't have enough topping so I doubled it (thinking my sugar loving kids wouldn't mind!). It was WAY too sweet with double the topping. Even the kids said there was too much brown sugar topping. Leave the recipe as it is and it's perfect. Very moist and rich. The only change I made was to use almond extract since I was out of vanilla. Great recipe!

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Tender Pork Roast

Reviewed: Apr. 24, 2009

I screwed up and somehow didn't see the sugar and mustard in the recipe, so I made it without. When I tasted it towards the end it didn't taste finished so I ended up adding about a half cup of brown sugar anyway and that helped a lot. I only used 1/2 cup soy sauce and it was VERY salty even for our salt-loving tastes. Even with my mistakes the kids and us adults all really liked it. Looking forward to making it again and making it right (with less soy sauce). :)

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Scalloped Potatoes and Onions

Reviewed: Jul. 28, 2008

This was fairly easy to make and was tender, but I prefer the creamy taste of traditional scalloped potatoes to these slightly chicken-flavored ones. Increased the oven to 400 and cooked for 1.5 hours and they were very tender. Hubby and kids liked them.

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Glazed Cinnamon Biscuits

Reviewed: Sep. 19, 2007

This recipe was fairly easy but I'd definitely tweak it more next time. The dough was a little dry so I added more butter and a bit more milk. The final biscuit was pretty bland and not sweet at all other than the filling. I think more butter and the addition of sugar to the dough would improve it greatly. I topped these with cream cheese frosting and that was the really tasty part. I'll try one of the other recipes next time.

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Carrot Cake XI

Reviewed: May 3, 2006

EXCELLENT! This is moist, sweet and delicious. We made it without the nuts (allergic child) and it was a huge hit. Really delicious.

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Deep South Fried Chicken

Reviewed: May 3, 2006

My kids liked it but I thought it was way too greasy and not flavorful enough.

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Carrot Cake

Reviewed: May 1, 2006

FABULOUS! This was super moist, sweet and tasty. I made it for my daughter's birthday and there wasn't a scrap left. Skip their frosting though and make homemade cream cheese frosting. The combination is heaven.

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Golden Sweet Cornbread

Reviewed: Apr. 17, 2005

Wonderful! I used buttermilk but otherwise made it exactly as stated, in a cast iron skillet in the oven. It was moist, sweet, flavorful and not crumbly. Will add it to my recipe book for sure.

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Easy Fried Eggplant

Reviewed: Apr. 17, 2002

Our family didn't care for this. The texture was an issue. I added some seasoning but it still seemed a bit bland too.

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Portobello Sandwiches

Reviewed: Nov. 4, 2001

My 3 y/o loves everything but she spit this out and made a face! My husband loves mushrooms but was turned off by the vinegar. I was a bit turned off by the texture. They are easy but I think I'll have to tweak this before I make it for my family again.

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3 users found this review helpful