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

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Lemon Cheesecake Squares

Reviewed: Mar. 10, 2015
Very easy; just a tad difficult to spread the jam, so I heated it briefly in the microwave. Made a lot! Thanks for sharing.
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Oma's Cottage Cheesecake

Reviewed: Feb. 24, 2015
The cheesecake part of the title is a total misnomer . . .but seriously, it doesn't have any cream cheese or even low fat cheese that can be used in cheesecakes, so not sure why you'd expect it to taste like cheesecake. Admittedly, I hacked this recipe because I thought I had enough cottage cheese but I didn't so I used half Greek yogurt instead. It's more of a custard, which is what I thought it would be. It's not a bad custard, but it's not the greatest either. Hubs was not all that impressed, but he's eating it. He does not, however, want me to make it again. It didn't set while baking but firmed up as it cooled. this, however, is possibly because of my sub but it's all good. Thanks for sharing the recipe!
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Sour Cream Noodle Bake

Reviewed: Feb. 19, 2015
This is okay, but it takes a lot of pots for something so simple. Flavor could use a bit of jacking up; it helped to add more spaghetti sauce and some mesquite seasoning. Very easy but yes, similar to Hamburger Helper . . .just baked. Thanks for the recipe.
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Chocolate Chip Cheesecake Brownies

Reviewed: Feb. 17, 2015
A little too sweet and bland for me but hubs really enjoyed them. That's good bc I made them for him. I baked the first cookie crust for about ten minutes then topped w the cream cheese and remaining cookie and baked for dirty minutes which worked well. I used a small cookie scoop to add the top crust as its too hard to spread. Glad hubs enjoys it! update: I like these better cold, which is great, as they should be in the fridge anyway.
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Instant Chocolate Oatmeal Cookies

Reviewed: Feb. 7, 2015
Hubs wanted no bake cookies and so he and I made these today. We used Spelenda instead of sugar . . .and it appears that was a mistake. We had to increase the butter to 1 cup but didn't realize that until we'd started mixing everything together so I had to melt 1/2 cup of butter in the microwave and then add it in with the rest of the mix. It worked out okay in the end, but since subbing Splenda for sugar is the only change we made (other than adding a spoonful of peanut butter--just remembered that too!), I have to assume that was the difference. So, it worked, but I'd do 1 cup of butter if you sub all Splenda. Sugar must be heavier or something and make a larger amount of syrup. Hubs loved them anyway, and insisted on huge cookies--I pulled out the medium cookie scoop and he protested so the ice cream scoop is what we used instead. He's happy, so I'm happy. Recipe worked great for what he wanted. Thanks for sharing!
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Yummy Pumpkin Cheesecake Bars

Reviewed: Feb. 7, 2015
Made this with a from scratch cake mix recipe (Cake Mix from Scratch recipe from here) and I thought it made too much crust, which is perhaps why they suggest a jelly roll pan for this (I used a 9x13 pan and baked an extra 25 minutes). However, that would still have made a lot of crust in relation to the topping. Hubs didn't think it was too much crust and seemed to enjoy it. He had a huge helping last night. I did think that the combination was pretty good, if a tad sweet for me. thanks for the recipe!
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Cake Mixes from Scratch and Variations

Reviewed: Feb. 7, 2015
I used this recipe to make a cake mix for the Yummy Pumpkin Cheesecake Bars recipe on here, so I didn't actually make the cake. However, the mix worked perfectly well in the recipe and tasted great. It was very easy, too, and I'm saving this to my recipe box for when I next need a cake mix but have no mix in the house. Thanks for the recipe!
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Impossible Pumpkin Pie II

Reviewed: Feb. 6, 2015
Not sure we would agree this makes its own crust. However, that aside this tastes like regular pumpkin pie without the crust. Hubs asked me to make one, and this one fit the bill with the ingredients we had. He liked it well enough--he ate it until it was gone. I tried it but I'm not a pumpkin pie fan so few pumpkin pies will meet my approval. He liked it so we are going with his opinion. I do like how simple this is to make. Thanks for the recipe.
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Easy Blackberry Crumble Cake

Reviewed: Jan. 27, 2015
Pretty good. I used cranberries instead of blackberries--what I had--but quadrupled the suagar as cranberries are much tarter than blackberries. I also heeded the reviews and baked this in an 8x8 pan--made for a thick batter and cobbler. Hubs thought this was okay and I did too. I liked the tartness of the cranberries, but I think blackberries or raspberries probably would be better. However, no reason to dock this recipe as a result. I think it was a nice cobbler. Thanks for the recipe!
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Spinach and Chicken Casserole

Reviewed: Jan. 21, 2015
Not bad. Very creamy, which isn't my favorite but hubs likes creamy dishes and it sounded intriguing, so I thought I'd give it a shot. Until I realized (after taking everything out of course) that I didn't have enough cream cheese for a full or even a half recipe. :( So I improvised and made a roux to compensate. It made for a very runny but good casserole. I actually liked it a lot, despite the runniness and the cream. I'll have to try it again when I have the correct amount of cream cheese. Thanks for the recipe.
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Chicken and Pumpkin Lasagna

Reviewed: Jan. 6, 2015
This is pretty good in my opinion. Hubs was a little less enthusiastic, but he can be a bit picky about combined flavors. He liked it better after topping with Parmesan cheese and garlic powder. I have to agree with the one reviewer who felt this did have a pumpkin flavor, but I actually like it that way. I didn't have lasagne noodles and didn't feel like making them, so we used egg noodles instead. I also doubled this recipe, I guess, because I made enough for a 9x13 pan. I used a pumpkin pasta sauce that we'd tried a few days earlier and was a bit bland for us on pasta. I liked it in this. I did add garlic, onion, and Italian seasoning to this. If I'd had veggies to add I would've put those in as well, but all I have right now is lettuce. I had to sub cheddar for mozzarella. A creative combination and I'm planning on freezing most of the leftovers. Thanks for the recipe!
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Strawberry Cream Cheese French Toast

Reviewed: Jan. 2, 2015
I didn't use strawberries in this because I don't have fresh and although I thought I had some in the freezer, I couldn't find them when I went to make this. So, I subbed cranberries, which made this much more tart than planned, I'm sure. I didn't make the sauce--I thought about it, but decided to use just regular syrup (hubs used Karo syrup) to cut the tartness of the cranberries, and that made it perfectly sweet. The sauce would've been too sweet for me even with the tartness of the cranberries, although hubs might not have minded. This is more of a bread pudding to us, and although it's good, did take a bit longer than stated--and I made a half batch in an 8x8 pan. It took about 1 hour 15 minutes to cook through. We did like this but thought the cream cheese needs some modifications. Perhaps we wouldn't think this if I'd made the sauce, but I'm not a fan of making sauces to top, and I think I would prefer mixing cream cheese with sugar and vanilla, using that as a layer, and then going from there. I did add vanilla and cinnamon to the egg mixture. Thanks for the recipe!
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Banana Chocolate Chip Cake

Reviewed: Dec. 29, 2014
Nice, basic banana cake that hubs is liking. I myself would prefer it without chocolate chips, but I made this for him. I read through a lot of reviews, but the only thing I changed was to put this in an 8x8 pan instead of a 9x13 so I'd have a cake vs. bars. It made for a nice, thick cake that hubs can eat mostly by himself over the course of several days. It needed perhaps another 15-20 minutes to bake thoroughly in the 8x8. Thanks for the recipe!
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Banana Blueberry Muffins with Lavender

Reviewed: Dec. 29, 2014
Very nice. The lavender is noticeable, but hubs still liked the muffins. I wasn't sure he would . . . .however, it gives a subtle flavor. without the lavender, I'd definitely add vanilla or cinnamon, but with it was rather lovely. The muffins do not overfill, rise nicely, and are a tad dense but are nice little muffins for breakfast or a snack. Thanks for the recipe!
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Rainbow Salad

Reviewed: Dec. 26, 2014
Don't be fooled by the time on this recipe . . .it takes longer, but it's an easy recipe. If you want to make it, bear these things in mind: you can make the jello one at a time (you do not need to go by these directions that dirty numerous bowls), you really can let a lot of time go by in between making the layers (really, this could be an all day endeavor but I wouldn't stress it--I just would make it the day before you need it at least and you can walk away), and you can use any flavor jello you want. You really don't have to make a rainbow, although that makes it very pretty, and I did leave out a few colors because I just didn't have them. You end up with a bit extra of the evaporated milk if you use a regular can that is 12 oz, but I decided not to sweat it and just reduced the water and used up the rest of the evaporated milk in the last jello layer so I wouldn't have to figure out what to do with a half cup of evaporated milk. This is just jello, so don't be expecting a wow recipe . . .and people who don't like jello probably won't be thrilled, but if you like a bunch of jello flavors, it will probably be fun for you and your family. My best tip was from one of the reviewers here, and that was to let the jello cool to room temp before pouring on top of each layer. You don't have to, but it makes it much easier to make sure the previous jello layers don't melt. If I make this again, I may try using ginger ale or something with the layers. Thanks for the recipe!
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Roasted Parmesan Rosemary Potatoes

Reviewed: Dec. 26, 2014
Yum! I think I may have made these a long time ago, but since I didn't add a photo or review, perhaps I'm making that up. However, this is incredibly easy and very tasty. The potatoes stick a bit, even with the olive oil and the foil, but are relatively easy to get off the foil--except for stirring halfway through. All that being said, though, they turn out very flavorful and crispy. I love both, and the ease of cooking them. Thanks for the recipe!
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Creamy Broccoli and Cheese Casserole

Reviewed: Dec. 26, 2014
Not a bad creamy broccoli casserole but it didn't really wow me . . .it is hard to do so with this kind of casserole though as I'm not the biggest fan of creamy stuff. About half got eaten at Christmas dinner, but we did have a ton of food, and people seemed to like it. My biggest concern is with the method; next time, I think I'd make an actual roux as the flour and milk mixture clumped up while making it. During baking and cooling it did thicken, but I prefer the roux method even if it dirties another pot. Thanks for the recipe!
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Light and Grainy Wheat, Rye, and Flax Seed Bread

Reviewed: Dec. 26, 2014
Very nice, flavorful bread. My visiting family members loved the taste; it has a sweetness from the molasses and a graininess from the variety of flours and the cereal that makes for a nice little taste. I made the dough in the bread machine, finished off in the oven, and did not have shredded wheat cereal so just used Grape Nuts. If I ever have Shredded Wheat, I'll try that next time. Overall, though, this was a lovely bread. I made rolls and a free form loaf that turned out well. Thanks for the recipe.
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Cheesy Sausage and Egg Bake

Reviewed: Dec. 23, 2014
Not bad, but nothing special either. I took this to work and it took a while to get eaten. The bisquick mix makes it easier to mix, but made it a little weird texture wise. It is, however, relatively easy and versatile--you can add a lot of different ingredients to this. Thanks for the recipe.
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Cornish Splits

Reviewed: Dec. 21, 2014
Pretty good, basic rolls. Yeah, they are a tad bland but I'm not sure you want flavorful rolls if you are just going to add butter and jam or whatever. Still, I did add some Italian seasoning and Kosher salt to jack up the flavor a bit and it worked well. I doubled this and used another 1/2 teaspoon of yeast. I normally mix the dough in the bread machine, and I did that here, then shaped and baked. Thanks for the recipe!
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