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

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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

Seafood Cioppino

Reviewed: Aug. 17, 2012
Excellent sauce recipe. I doubled and froze some sauce ... used it later by just pan searing skinless chicken thighs with a cup of onions (we love onions). Then simmering in the sauce for about 1 hour. I didn't have as much success with the seafood though, I think the clams made it a little bitter.
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Slow Cooker Mashed Potatoes

Reviewed: Nov. 29, 2011
What a great idea, and almost as good as just made russets. Everyone in my family loves fresh mashed potatoes, and this make ahead recipe is a delicious choice. I was a little hesitant because I don't generally make mashed potatoes from reds, but they worked just fine even though dinner was an hour later than planned.
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Kristen's Potato Leek Soup

Reviewed: Feb. 1, 2013
I bought some leeks on whim -- always wanted to try a Potato-Leek soup. My only complaint is that I got less than 1/2 a bowl -- the family loved it. I'd seen other recipes that called for cornstarch, but I found that pureeing a portion, as suggested, thickens it quite nicely. There's no need to be exact in the proportions of ingredients ... I preferred a little more butter, and I didn't have 6 leeks on hand - only 4. Will certainly make it again -- thanks.
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Irresistible Irish Soda Bread

Reviewed: Mar. 21, 2013
I have no idea if this bread is authentic or not, but the taste fit perfectly with the corned beef and cabbage meal. Didn't even need butter. I made as directed -- the evening before -- and wrapped in aluminum foil overnight. I can't speak to recommendations that it needs raisins because I hate raisins in bread -- Will make again.
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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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Sweet Dinner Rolls

Reviewed: Feb. 16, 2011
Finally ... a roll recipe that produces soft delicious rolls. I used 2 1/2 teaspoons rapid rise yeast -- proofed in warmed water, and added a little extra flour (about 1/8 cup) after kneading for a few minutes, to get the smooth consistency needed. I made crescent shaped rolls with half the dough, and even though I didn't do a great job of making them a uniform size - some were at least 25% larger than others - they still baked up nicely in a 375° F oven. I'll probably try cloverleaf with the rest of the dough. Although I'm tempted to make some pigs in blanket with the rest in the morning. Thanks for the great recipe.
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Easy Pork Roast

Reviewed: Mar. 23, 2013
Great recipe! I'll admit to having doubts about cooking my favorite roast with tomatoes poured over, but I needn't have worried. Served with steamed white rice and veggie for a family dinner -- everyone liked or loved it. I used Guinness (almost beer), since that's all I had, and skimmed as much fat off the gravy as I could about half way through the cooking -- my 7 lb roast was done in 4 hours at 275 degrees.
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Stuffed Green Peppers I

Reviewed: Jan. 29, 2011
Excellent recipe, and very easy to make. I sliced my bell peppers in half, because that's the way I remember my grandmother's, and doubled the cheese, because my family loves cheese. Cooking the rice with the can of diced tomatoes gives a slightly spanish rice flavor and adding a little fresh oregano and basil suited my family's taste also. Thanks for the great recipe
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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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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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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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Cream of Broccoli Soup I

Reviewed: Jan. 8, 2014
This was excellent -- hard to believe that someone gave it 3 stars because it didn't have as much salt as they liked -- that's assumed salt to your taste in my book. I made almost as directed -- just decreased the milk by 1/2 cup because I like it a little thicker. I also added 12 oz of crawfish at the very end, but the soup was great before I did that -- just felt like I would like the soup with crawfish and a little heat ... and I did. I can see adding more veggies to this soup too .. thanks for the great recipe.
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Richard's Chicken Breasts

Reviewed: Nov. 6, 2014
So easy, and so good. Changes I made weren't enough to peg it a star. Chicken needs a little salt and pepper before sprinkling with flour mixture. After pan frying the chicken, I added a dollop of butter and sautéed the onion/mushroom mixture before deglazing the pan with the wine. I also added about 1/2 cup of chicken broth before putting the breasts back in for the final cook period. Will make again.
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Buttermilk Pancakes II

Reviewed: Mar. 9, 2012
Excellent recipe ... just as written. Made 10 large pancakes - fluffy and delicious. I've made these pancakes several times and the last time I only had a pint of buttermilk -- just added a cup of milk instead. They were still fine -- didn't think of making substitute buttermilk, but I will next time. Loved one reviewers idea of freezing the extras between layers of wax paper.
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Best Ever Creamy Soup

Reviewed: Jan. 24, 2014
Excellent -- even my son who doesn't like cauliflower enjoyed this soup. I love that it's thickened with the potatoes -- so no cream and it freezes very well. I probably only used a little over 3 lbs of potatoes because I didn't think I could cook 5 pounds of potatoes in that amount of water, but I don't see where that would have affected the taste any. I hesitated on that many onions, but it wasn't too oniony tasting at all. I froze half without the cheese and will add it when I reheat. Made the French rolls on this site to go with it. Thanks for the great recipe.
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Southern Baked Yellow Squash

Reviewed: Oct. 28, 2013
Delicious! I usually make my squash casserole with a cheese (like asiago), but decided to try this one instead. I was not disappointed - will make again. I just realized on re-reading this recipe that I did not add the 1/2 cup breadcrumbs to the squash - I only sprinkled italian breadcrumbs and butter over the top. I didn't miss the other breadcrumbs.
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French Bread Rolls to Die For

Reviewed: Jan. 20, 2014
Made these rolls in my Zojirushi bread maker -!they were excellent, and I loved the chewy crust. I had no issues with the cook time or temp - I made 12 rolls and cooked them on a silicon mat.
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Fresh Tomato Shrimp Pasta

Reviewed: May 1, 2014
Excellent one dish meal -- very filling, and hard to pass up seconds. I made no substantial changes, other than cooking my own shrimp with a little cajun spice. I think it would be good with extra spinach too -- and I was concerned it would be too much tomato, but it wasn't. Whole family enjoyed it.
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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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