pomplemousse Recipe Reviews (Pg. 1) - Allrecipes.com (18630817)

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Lemon Coconut Cupcakes

Reviewed: Jul. 12, 2014
I wanted more lemon in this so I added lemon juice and lemon zest. But then I accidentally dumped in way more coconut than called for . . .so ended up with much more coconut-y cupcakes than planned. Guess that's what happens when I use the bag to measure instead of a cup. Oh, well. Took them to work and they were gobbled up. I didn't make the frosting--have frosting I was trying to get rid of, but the cupcakes were decent with the added lemon. I may try these again without so much coconut, but they still were pretty good. Thanks for the recipe!
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Texas Lime in the Coconut Muffins

Reviewed: Jul. 5, 2014
Pretty good. I had none of the special oils, so I just used regular old vegetable oil, and it worked just fine. I've been on a mission to use up some of the coconut I have had in the cupboard for what seems like forever. It's still good, but I wanted to make sure it stays that way, so I thought these would be a good thing to try, especially as I also have flaxseed meal to use up. These are a hearty, somewhat limey muffin. This makes 24 regular muffins, so bear that in mind if you are looking to make a small batch. You will only get a small batch if you make large muffins. With smaller muffins, I baked for about 25 minutes, which worked well. Thanks for the recipe!
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Buttery Cupcakes with Coconut Topping

Reviewed: Jun. 13, 2014
Very good. I adjusted a bit because I wanted to use more coconut in the cupcakes themselves, and I didn't really have the time to make the frosting--plus, I already had leftover frosting in the fridge. So, I used the cup of coconut in the cupcakes, frosted with whipped cream cheese frosting, and then topped with chocolate sprinkles and some coconut. Husband loved them, as did coworkers. Thanks for the recipe!
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Lemon Pepper Mahi Mahi

Reviewed: Jun. 5, 2014
Not bad. Something to remember: Mahi Mahi is a very mild white fish that has almost no flavoring whatsoever (in my opinion, at least), so it's going to turn out flavorless unless there is seasoning that is strong. I didn't think there was even close to enough lemon pepper seasoning in this recipe to help it along, so I added about a tablespoon of that and increased the lemon juice to closer to 2 lemons worth, and sprinkled Parmesan cheese on the fillets before baking. I also marinated for about 24 hours, turning occasionally to make sure it was coated. Something I also tend to forget when I'm making thicker fillets: fish can cook better at higher temps, so when 350 wasn't cutting it after a half hour, I jacked up the heat to 425 for 20 minutes and it was cooked. This turned out relatively well, but for a flavor that our household liked, it needed some zing. If you have a household that isn't so sold on flavor (they salt things to death, use ketchup no matter what it is . . .), the original recipe will work just fine. It just needed a bit more for us, but all in all a decent starting point. Thanks for the recipe!
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Peanut Butter Cupcakes

Reviewed: Jun. 1, 2014
Very peanutty! We received a vat of cream cheese frosting from hubs' family, so I made some cupcakes today . . .these definitely make 24 cupcakes and used up a good portion of the cream cheese frosting. Very nice flavor of peanut with the cream cheese frosting. Thanks for the recipe!
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New York-Style Pizza Dough

Reviewed: Jun. 1, 2014
Good pizza dough recipe. It's not all that flavorful, but pizza dough doesn't necessarily need to be, especially if you are topping it with a lot of yummy toppings. I wasn't sure of the yield, either, but I prefer thicker crusts, so I doubled this (had to add an extra 1/2 c of flour to compensate) and ended up with three pizzas--two large and one medium sized pizza. However, if I'd done thinner crusts I'm confident I could've gotten 5, possibly 6 pies out of this. I allowed the first two pies to rise for 20 minutes on the pan at 200 degrees, and left the other pie to rise on the board since I didn't have room in the oven for 3 of them. In transferring the third crust to the pan, it deflated so I let it rise again in the oven for 20 minutes. This one was much flatter, though, so I guess that's a technique if you like thin crusts but still like extra rising time. I made 2 Margherita pizzas and a 3rd pizza with whatever we had leftover: basil, pizza sauce, boursin cheese, bacon, and green olives. I like this crust; rises well and adjusts well, basic, and very simple to punch it up in flavor. Hubs really liked the crust on this; it turns out really soft and he used it to dip in spaghetti sauce. Thanks for the recipe!
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Margherita Pizza

Reviewed: Jun. 1, 2014
Delicious! I didn't have canned whole tomatoes, so I used fresh tomatoes, sliced them, seeded them, then chopped them and mixed them with minced garlic and allowed to drain. I also misread the directions and ended up doubling the basil because I put basil under the cheese, then realized it's supposed to be topped in the last 5 minutes, so I did that too. I made two pizzas as directed with this, but made a thicker dough. I used the New-York Style Pizza Dough recipe on here, allowing it to rise for 20 minutes before I topped it. I also chopped the mozzarella to help it spread better. I upped the temps to 425 to compensate for the thicker crust but kept the rest the same. This was a lovely lunch for hubs and I, and I gave the second pizza to my neighbor so she could enjoy as well. Super easy and delicious. Thanks for the recipe!
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English Pub Potato Salad With Cucumber and Bacon

Reviewed: May 26, 2014
Pretty good potato salad, but it needed a bit more ingredients to kick it past bland. I added dill, a bit of brown mustard, and pickle relish to make it more palatable. Pretty good, and we all enjoyed it as a side for our Memorial Day bbq. Thanks for the recipe!
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Lemon Pie Bars

Reviewed: May 26, 2014
Delicious! And very creamy for lemon bars. I read through several reviews remarking on the amount of crust to filling, so I kept the crust to the same amount but doubled the filling. Glad I did, as it is a lot of crust. I also cut back on the sugar, using a 1/2 cup less. I like them even more tart, so I might add either more lemon juice or zest next time. Since I doubled the filling, I had to cook another 17 minutes. All in all, though hit that we all enjoyed as a treat after a bbq.
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Elk Steak Marinade

Reviewed: May 26, 2014
Excellent marinade. I had to quadruple this, however, as it makes a tiny amount. I couldn't figure out if it was supposed to absorb completely, but that's not how I'm used to marinating meat so I made more. Hubs asked me to add liquid smoke, so I did, and I added minced garlic as well. Didn't have elk, just used hubs' family farmed beef steaks. Everyone loved it. Thanks for the recipe.
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Best Pork Chop Marinade

Reviewed: May 26, 2014
Very nice. I used this on about 6 small pork chops that hubs grilled for Memorial Day. I marinated them overnight and they turned out excellent. Very flavorful, and hubs didn't even complain about the brown mustard in this. Surprisingly, I had everything on this list in the house so I didn't change anything. Thanks for the recipe!
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Cream of Wheat Griddlecakes

Reviewed: May 10, 2014
These were pretty good. I used two packets of Cinnabon flavor Cream of Wheat. The pancake batter is pretty thick, but makes for nice, hefty pancakes. I used Greek yogurt for the sour cream. Made about 8 pancakes for us, and hubs decided to put bacon on several of them, which actually was pretty good. Thanks for the recipe!
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Marinated Orange Roughy

Reviewed: Apr. 28, 2014
Very good. Used Hake instead of Roughy, but they are all white fish, so I figured it would work. Definitely did. Baked at 400 degrees to a internal temp of 145 per the fish package instructions instead of broiling. Worked out really well. Forgot sesame seeds and forgot to baste, so I just poured the remaining sauce over the fish after serving. I may just use lemon juice instead of orange juice next time since I couldn't really taste the orange juice. Thanks for the recipe!
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Italian-Seasoned Baked Eggplant

Reviewed: Apr. 27, 2014
Yum! I love this--as a snack or as a filling for sandwiches. Instead of dipping in milk, however, I brushed with olive oil then dipped in the topping. It was cooked a bit longer--was helping hubs repair a window--but it still turned out delicious. I love the flavor, and the cornmeal and flour mix worked well. I used my mandolin to slice the baby eggplant I had, so I ended up with lengthwise slices instead of rounds--baby eggplant is apparently too small for rounds on my mandolin. I did salt, rinse, and pat dry before putting on the topping. I really enjoyed this, and since hubs won't touch eggplant, it's all mine. Thanks for the recipe!
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Eggplant Chips

Reviewed: Apr. 27, 2014
Nice little chips, although mine turned out more chewy than crispy, and it really appears to depend on the thickness and size of your slices. I sliced into rounds and used baby eggplant (a mix of white and purple) since that's what I had and what I prefer anyway. I also didn't spray with cooking spray or drizzle olive oil on them, so that probably changed the texture a bit too. I sprinkled with salt and soaked out the liquid, then rinsed, drained and put on paper towels to dry. Then I brushed with olive oil and dipped in the mix to coat. Then I baked as directed. Turned out very good, but hubs turned up his nose since he's an eggplant snob (as in, he won't try it at all!). More for me--this doesn't make a lot of eggplant chips anyway! Thanks for the recipe!
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Slow Cooker Baked Beans

Reviewed: Apr. 27, 2014
Good beans. As others have said, you may have to adjust timing or water as everyone's slow cooker is different. I adjusted the water a lot; I put several inches of water above the beans and then had to add more in while soaking. I did not drain the beans before putting in the slow cooker. This did make for rather soupy beans while cooking in the slow cooker, but eliminated the need to add water back in to the cooker while they were cooking away. I also waited to add the meat (I just used cooked and chopped bacon pieces) until about 4 hours into the cooking process. I didn't have maple syrup, so I used maple flavoring and honey. I'm not sure that adding salt up front means beans won't cook or not, but I prefer to add seasonings like that at the end--so hard to adjust down! So, I waited to add the salt and pepper with the mustard and ketchup at the end. I had a 2 pound, so 32 ounce, bag of pinto beans (no navy or Great Northern beans at Target) and per hubs this needed another 1/2 cup of brown sugar at the end to bring it to his preferred sweetness, as the only adjustment I made for the increased beans was the water. I did have to keep the lid off halfway for the last 1 or 2 hours of cooking to bring the liquid down. All told, we ended up with about 5 meals (there are two of us) of baked beans, so I froze three of them for another time, and it cooked for about 8 hours on high. Thanks for sharing!
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Baked Eggplant Parmesan

Reviewed: Apr. 26, 2014
Delicious! Several steps to get this recipe fully complete, but it's worth it. I ended up with a huge amount of eggplant parmesan, so I divvied it up and froze several portions. Hubs doesn't like it, so it will be all mine. I ate it over spaghetti and gave him some sauce and meatballs over spaghetti to make him happy. We were both happy for dinner that way. :) Thanks for the recipe!
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Mexican Casserole

Reviewed: Apr. 16, 2014
Not bad. I modified it by putting it in the slow cooker and using nacho cheese sauce for the cheese--just topped at serving with cheddar as well. This worked out well in the slow cooker, but does turn out soupy. Not surprising--I was expecting that--but not something I want to do when I really have my heart set on a casserole dish. In that case, I'd just do as directed. However, I had a bunch of frozen items (beans, chicken) when I went to make this dish and didn't have the time to defrost and bake, so I just dumped it all in the slow cooker, turned it on high for about 4-6 hours, and voila! Dinner! I did make rice to serve it over. Turned out delicious, and I'm glad I tried it that way--this makes it so easy and great meal for a busy day. Thanks for the recipe!
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Soft-N-Fluffy Hamburger Buns

Reviewed: Apr. 6, 2014
Very easy, and a bland, store bought type bun--recipe submitter gave full disclosure for those of you who are unsure. I forgot to flatten them so ended up with puffy rolls (I didn't use vital wheat gluten), and 12 minutes wasn't quite enough to brown mine. I took them out anyway; next time I'll have to leave them in longer or use the broiler or something. Worked well for hubs' barbequed pork for dinner. Thanks for the recipe!
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Chicken Broth in a Slow Cooker

Reviewed: Apr. 6, 2014
Okay, so this recipe is so totally easy. I've never made broth before, although I'm a pretty adventurous and experienced cook, but I'm also rather a lazy cook, and I love to walk away, which is why I love the slow cooker. I stumbled upon this recipe while trying to figure out what chicken soup to make with a rotisserie chicken carcass. Didn't find a soup I liked, so I made one up, but I decided to use this broth as a base. So easy and it made for a wonderful chicken soup base. I did add some bullion to the broth because I was making chicken soup, and subbed parsley for the basil, but otherwise just left it alone. I cooked on 4 hours on high, removed several of the veggies and 4 cups of stock for the chicken soup I was making, then added back in 6 cups of water and simmered on low for another 6 hours or so. I ended up with about 5 1/2 cups of broth to freeze, which I separated into containers with 2 cups and 1 1/2 cups of broth respectively. I used a paper towel in a colander to separate out the broth from the chicken and vegetables, then picked through the chicken, removed the bones, removed the onions, and gave to the dog as a snack once it was cool. I'll so totally make this broth again. It was so easy, and very flavorful. And, although there was some fat on top when all was said and done, it was very little and I won't skim it next time since it was barely worth it. Thanks for the recipe!
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