Poirot Recipe Reviews (Pg. 1) - Allrecipes.com (13245713)

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Bread Pudding with Praline Sauce

Reviewed: Dec. 17, 2013
This is VERY sweet -- especially if you're going to add a sweet sauce to top it off. I wish I had followed my instincts and cut the sugar down to 2 cups. I would also mix all the ingredients together before pouring them into the bread -- otherwise you're likely to break down the bread completely .-- so you get mush. I like the crusts also because that helps to keep it from compacting down too much -- just make sure to soak bread long enough to absorb the liquids.
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39 users found this review helpful

Oyster Dressing (Stuffing)

Reviewed: Nov. 20, 2010
This is a pretty good recipe, but for 8 cups of bread crumbs (I used herb flavored), I added about 2 cups of chicken broth besides the oyster juice from 3 - 8 oz cans of oysters. You'll want to add enough liquid so that the stuffing is very wet, and give it enough time to really soak into the bread - about 15 to 20 minutes. You could easily add chopped turkey giblets, garlic and about 1/2 cup bell peppers for a little extra flavor.
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29 users found this review helpful

Braised Corned Beef Brisket

Reviewed: Mar. 21, 2013
Made two corned beef roasts for a family dinner - one traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I agree with another reviewer that 2-3 tablespoons is too little water for "braising".
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23 users found this review helpful

Sweet Potato Bread

Reviewed: Aug. 4, 2011
I made exactly per recipe ... it was delicious. I disagree with the reviewer who thought it wasn't sweet enough ... I think I'd use about half the white sugar next time and it would still be nicely sweet. I didn't think it needs any more orange zest than the recipe calls for either ... I taste the orange flavoring quite distinctly. In fact, if I was going to add anything it might be another 1/2 cup of mashed sweet potato. Thanks, my guys finished one of them after dinner.
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12 users found this review helpful

Swedish Meatball Casserole

Reviewed: Oct. 11, 2010
I don't see the value of doing the work this dish takes, and then adding the unhealthy additives present in a boxed Hamburger Helper. I couldn't recommend this dish.
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11 users found this review helpful

Bread Machine Challah I

Reviewed: Nov. 25, 2010
Best bread I've ever made in my machine, and I've owned and used my breadmaker for about 10 years. I made it this morning for Thanksgiving, and the whole loaf was gone halfway thru the meal. Make sure to check the dough after the first mix, and be prepared to sprinkle in a few tablespoons of flour if it looks too wet. Also don't be afraid to restart the cycle after you do that. I actually accidentally used 3 T oil instead of the margarine the first time, and it came out so good I just did that the second time too. Also made one loaf with regular flour, and the second loaf with bread flour ... bread flour texture was a little better. Definitely a keeper ... I just need to translate this to a 2 lb loaf size.
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9 users found this review helpful

Authentic New Orleans Red Beans and Rice

Reviewed: Aug. 5, 2014
I liked seasoning mix -- extremely close to what I currently use -- but I put the hot sauce on the table. Three suggestions: 1)The beans need to be soaked overnight to be thoroughly hydrated and cleaned - drain and refill the water after soaking. 2)Add the ham hock and cook for about 3 hours before adding the veggies and prefried/drained sausage. 3)While sauteing the veggies add a couple of large spoons of beans and mash into the veggie mixture. This flavors and slightly thickens the sauce.
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8 users found this review helpful

Split Pea and Ham Soup II

Reviewed: Feb. 9, 2011
This is a good recipe, just as it is ... of course, it's almost exactly the recipe included on the split pea package. I still find myself wishing that reviewers could comment on a recipe without grading it. Sometimes the suggestions are good, but it makes no sense to grade a recipe as 5 star when the changes made have created an entirely different recipe. At any rate, I like the seasonings in plain split pea soup. I probably use more onion, but I love onion. And I like my soup smooth and creamy so I blend it and add a little milk or cream. My kids always liked it over thin buttered egg noodles ... yummy.
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8 users found this review helpful

Honey-Mustard Macaroni Salad

Reviewed: Dec. 18, 2012
Delicious - love the extra flavor added by the honey mustard -- I used Dijon and honey. My only recommendation is that you make it at least a few hours in advance to give the onion and bell pepper time to meld flavors. I ate some right after putting it together -- it was very good, and then 5 hours later at the party -- it was even better. Will definitely make again -- maybe add some chicken or ham for a main course?
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7 users found this review helpful

Swedish Meatballs II

Reviewed: Dec. 30, 2011
This recipe is very close to my favorite from an old Good Housekeeping Cookbook from the 1940's. The nutmeg is the key, and my favorite recipe uses cream or half and half for the sauce. Dust the meatballs with flour before searing in butter to brown. Then pour about 2 cups of liquid (could be cream and a cup of chicken bouillon) and use a spatula to stir under the meatballs while the sauce thickens and meatballs simmer and finish cooking. Sprinkle a little nutmeg in the sauce too ... yummy.
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5 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Feb. 17, 2014
Excellent and freezes well. I didn't have a ham bone or ham hocks, so I just added a tablespoon of chicken "Better than Bouillion" paste. I didn't find 8 cups to be too much water -- maybe others cook the beans covered that will keep them thinner. Toward the end I mash about a cup of the beans (same as I do for red beans). The cooking time was longer - even after an overnight soak I simmered them for about 4 hours. Kept some for immediate and froze a couple of containers for future lunches. Thanks for the tasty recipe.
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4 users found this review helpful

Sarah's Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 21, 2013
The meat was very good, but beer gave an odd taste to the veggies. Two of my family commented (and only tasted the veggies) and I hadn't even told them I'd cooked the corned beef with stout beer. I don't plan to use this recipe next time.
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4 users found this review helpful

A Nice Slow-Cooked Pork

Reviewed: Oct. 19, 2011
I seared the roast over high heat in my iron pan. I agree with other reviewers and cut the broth to 2 cups with a little less than a cup of wine. That still gave me quite a lot of liquid, but I like the meat to be almost completely covered while it's slow cooking. Since I reduced the liquid, I also cut the rosemary to a half tablespoon ... I think I'd cut it to a teaspoon next time because it's flavor is so strong. The resulting pork is very close to a pulled pork. I would make this again ... possibly adding green beans and carrots.
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4 users found this review helpful

Caesar Salad I

Reviewed: Sep. 27, 2011
This was so easy, and really good ... I did omit the anchovies though, and replaced the coddled egg with a freshly boiled egg. I put all the dressing ingredients including the boiled egg in a 2 cup measuring cup and blended with the chop attachment of my immersion blender. I was pleasantly surprised that the result was a creamy mixture .. I had been concerned that it would be more similar to oil/vinegar dressing.
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4 users found this review helpful

Pork Chops for the Slow Cooker

Reviewed: Jan. 20, 2014
Adding honey, halving the soy sauce, frying first. The soy sauce was too much, but it tasted okay -- my issue was that the pork chops completely dried out and were hardly edible. Maybe pork doesn't have enough fat for such a long cooking time or this might be worth trying on a larger piece of meat.
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3 users found this review helpful

Southwestern Quinoa Salad

Reviewed: Sep. 14, 2013
All I could taste was the lime, and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that, the quinoa grain is so small that I thought it didn't stay nice and separated ... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.
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3 users found this review helpful

Chef John's Chicken Riggies

Reviewed: Mar. 25, 2013
Really good, and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes, but easy enough to add a little less hot peppers and I also used mild italian sausage. Will make again. I didn't have any olives, but I think they would have made a good addition.
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3 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Jan. 27, 2012
Well, it's definitely not lowfat, but this was an excellent holiday side dish. I just sliced up the brussels sprouts two days before to save time, and sliced the bacon in little pieces and just cooked until i felt I had enough bacon fat. Put the chopped bacon on a couple of paper towels and cooked for a few more minutes in the microwave to crisp. I also didn't really measure how long the brussels sprouts cooked, but I know I didn't cook them more than 10 minutes ... nice flavorful and good the next day warmed up.
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3 users found this review helpful

Belle's Hamburger Buns

Reviewed: Nov. 29, 2011
Excellent! I can see making miniatures for mini hamburgers, but a full sized bun has enough density to support a 1/3 lb hamburger. I'd love to try with sesame seeds next time. I will definitely make these again. Update: I made this dough in my Zojirushi breadmaker ... so easy, and just as good. Made them a little larger and flattened a little more .. perfect hamburger buns. As another reviewer pointed out, humidity can slightly affect the ratio of water to flour, and there's a little bit of a learning curve in recognizing when the dough is just right. But really, it's not too difficult so do try this recipe for buns.
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3 users found this review helpful

Scalloped Potatoes and Hamburger

Reviewed: Nov. 28, 2011
Great idea but I'd nix the canned mushroom soup, and saute the onions with the ground meat for more flavor. I actually made this as a stove-top by adding flour to the hamburger meat while frying, but it would be easy to make a gravy and put it all together for the oven.
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3 users found this review helpful

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