pomplemousse Recipe Reviews (Pg. 10) - Allrecipes.com (18630817)

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English Muffin Loaves

Reviewed: Mar. 31, 2013
Very nice toasted and for breakfast. I guess it's the baking soda that puts the holes in the bread. Really easy, and because I made very small loaves ended up with 3 of them. I'm freezing two of them for when I don't feel like making bread. Didn't have any issues with the dough being too sticky or not sticky enough. I did roll in corn meal before baking just to make them a tad more English muffin-y. Thanks for the recipe!
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Prosciutto Cups

Reviewed: Mar. 31, 2013
Very easy. I made these in 5 minutes and just let bake. We tried them for breakfast and I made them in regular muffin pans--I had prosciutto to use up, but it's very long and wide and 2x the size of normal prosciutto (that's Costco for you) so I would've have to slice it and didn't want to deal with it. So I made about 6 of these cups and put in cheese and egg in the remaining prosciutto cups, then baked at 350 for a half hour. Really good! This was a nice breakfast, and the eggs worked perfectly too. Now I have breakfast for the rest of the week, always a bonus! I did add some bacon and some seasoned salt to the prosciutto cups--tasty. Thanks for the recipe!
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Pull-Apart Hot Cross Buns

Reviewed: Mar. 30, 2013
Delicious. I love the pop the cranberries give to these buns. These make huge buns; if you want smaller, make 24 buns--12 were huge. Worked, but huge. I went to make the frosting and learned I had no confectioner's sugar, so I just used some leftover frosting I had in the fridge with pecans. Not exactly the same, but delicious. I love the cardamom in this. Thanks for the recipe!
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Mozzarella-Stuffed Meatballs

Reviewed: Mar. 30, 2013
Nice meatballs. A little time consuming, but fun to have the mozzarella inside. I rarely make meatballs, so I followed the recipe (relatively, used mozzarella ball that I cut--no string cheese) and cooked on the stove top. Next time I think I'll bake--these ooze out mozzarella, and make for greasier than necessary meatballs on the stove top. All in all, though, we loved these. Very good with pasta.
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Brazilian Chicken with Coconut Milk

Reviewed: Mar. 30, 2013
Very good . ..but spicy, and I left out almost all of the cayenne--just put in about 1/8 of a teaspoon. We can be weird about tomatoes in sauces that are not spaghetti, so I just left them out and used red pepper instead--made for a nice slight crunch and flavor. This is a very pretty dish and was lovely over rice. I'd cut back on the spice for our household, though. Thanks for the recipe!
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Roasted Red Pepper and Goat Cheese Frittata

Reviewed: Mar. 24, 2013
Good, but definitely bland, so needs some spicing up. I noted the reviews and added a Montreal Steak flavoring (garlic and onion) and worried it was too much since I dumped more than I intended, but it worked really well and gave it a good flavor. Used regular instead of roasted red peppers and it was fine--just added to the latter half of the potato cooking time. I needed to let the eggs set longer, about 20 minutes, then put in the broiler (on low) for 4 minutes. Nice breakfast, and definitely could work for dinner. However, be aware that this is extremely thin so I was still hungry after one serving and ate two. Thanks for the recipe.
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Guinness® Dogs

Reviewed: Mar. 24, 2013
So these aren't too bad, but I didn't really taste much extra flavor--I used Nathan's hot dogs, which have a really distinctive flavor, so maybe that's my problem. I also think I'd prefer a bit more beer--1 bottle didn't really cover the hot dogs--to flavor, so I think I might try these again in a smaller pan or in a slow cooker to allow for the flavors to meld longer. Definitely an interesting idea, though. Thanks for the recipe.
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Homemade Tomato Basil Pasta Sauce

Reviewed: Mar. 23, 2013
Very simple, quick and easy. This is not going to be a thick, smooth sauce like the jars in the store, but a fresh, chunky sauce. I like other sauces better, I must admit, but this is a good way to use up tomatoes (I had 4 beefsteak tomatoes to use up) and is pretty tasty. I left out the water--in my experience, tomatoes are watery enough--and just used olive oil to coat the bottom of the pan. Served over mini penne and had a nice, quick, filling lunch with salad. Thanks for the recipe!
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 23, 2013
I'm not a fan of corned beef or cabbage, but hubs is, so I made him some at his request. I tried it and thought it was okay, but again, I'm not a fan. He really enjoyed this. I changed a few things because of my time frame; I put it on low all day (probably about 12-15 hours)and used half chicken broth, half water, and an entire bottle of beer. Thanks for the idea from a reviewer about putting the spice packet in a tea ball; if hubs hadn't gotten a hold of it and opened it, it would've worked perfectly! Now that he is educated as to what it is, perhaps I'll get him to leave it alone next time! He enjoyed, although it made a ton of food, but he's happily eating the leftovers. His only comment was that perhaps we should use less corned beef next time with the same amount of cabbage. Thanks for the recipe.
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Quick and Creamy Pasta Carbonara

Reviewed: Mar. 17, 2013
Not bad, and it doesn't take a long time if you use already cooked and crumbled bacon, which is what I did. I don't think I could handle the bacon grease it calls for personally, but that's me. I fully expected this recipe to have eggs; since it doesn't, I suppose it's more of an Alfredo sauce, but it's not bad. Hubs and I had for a quick lunch. I added red peppers in place of peas since we didn't have any and used tri color rotini and penne since that is what we have. Thanks for the recipe.
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Gnocchi with Chicken, Pesto and Fresh Mozzarella

Reviewed: Mar. 17, 2013
Yum! This is so simple, especially if you forget to read the recipe and think it calls for already cooked chicken. Which is, of course, what I did, but that made it even faster. Very delicious, easy, and a great idea. Thanks for the recipe!
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Cavatini I

Reviewed: Mar. 12, 2013
This makes a ton of pasta. I swear I 1/4'd this but still ended up with a full 9x13 pan of pasta. It's a good thing we liked it and it's serving as our lunches this week! I didn't put in ground beef but instead used some chopped kielbasa. It's hard to get the pasta out of the pan in the layers, so next time I'd skip that layering step and instead just mix it all together, plus add 1 cup of water to the pasta sauce and just cook the pasta in the pan with everything else (you just have to cook it longer this way--about twice as long as the original recipe). That's the lazy way of making baked pasta and usually my go to. :) This is very meaty and cheesy. I used wheels because that is what I had on hand. Thanks for the recipe!
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Prosciutto Parmesan and Pine Nut Bruschetta

Reviewed: Mar. 12, 2013
I just used regular bread and completely forgot the pine nuts, but I love pine nuts so wish I'd remembered. I did add garlic and prefer broiling for a minute/two (I have to be careful--I've burned more than my fair share of food under the broiler!) and thought it was a different yet good accompaniment to pasta. I think I prefer garlic bread, but then I'm obsessed with garlic, hence my adding garlic to this recipe. It is fun to try new things, and I do love prosciutto. Thanks for the recipe!
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Golden Soft Pretzels

Reviewed: Mar. 12, 2013
As pretzels, pretty good. A bit sweet (makes sense--sugar was more than in other pretzel recipes I've used), and I had to add 1/2 c more flour, but that's normal. With dough you have to adjust liquid to dry ratios pretty frequently depending on the moisture in the air. The directions leave a bit to desired, however. I have never, and probably never will, boiled bagels or pretzels for 10 minutes. 30 seconds on each side--a minute if you are determined to get the boiling in correctly--is sufficient. I've never had a problem. I also just use a tall, heavy saucepan and put water and baking soda in--never a ton, probably about 2-3 tbs of baking soda to 3-4 cups of water. These were very golden, and nice and chewy, perfectly baked at 25 minutes. Thanks for the recipe.
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Lemon Lovers Luscious Cheesecake Pie

Reviewed: Mar. 10, 2013
Very good, but hubs wasn't so sure about the lemon flavor of this. I liked it, but even I, a lemon obsessed person, thought it was too much. Maybe just the cheesecake without the lemon curd on top, or a plain cheesecake with lemon curd on top would be best for us. I didn't have whipped topping and so yesterday we tried it w/o the whipped topping; after we bought some, we tried it today with the whipped topping. It's definitely better with the whipped topping. Thanks for the recipe!
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Overnight Apple Cinnamon French Toast

Reviewed: Mar. 10, 2013
Good, but I agree with the reviewers who say this is almost too sweet for breakfast. It tastes more like a dessert. I used cherry pie filling since that is what I had and toasted a cinnamon swirl bread so the bread wouldn't be soggy. This worked perfectly, but I don't think the syrup or the sugar and butter mixture is necessary--unless you use fresh fruit, in which case, the bottom sugar and butter mixture would be nice. I did make sure to press the bread down into the pie filling and used tin foil on the bottom and sprayed it generously. Glad I did--some of the bread was sticking to the tinfoil. Thanks for the recipe!
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Perfect Lemon Curd

Reviewed: Mar. 9, 2013
Yum! I love this lemon curd! I have never purchased it or made it, but I love lemon, so I thought this would be good, and it is! I don't use butter (I'm lactose intolerant and butter kills me), so I think it cooked slightly different for me with margarine, but it still worked. I couldn't get the lemon curd to hold marks from the whisk, but it was coating the whisk and the pan, so I knew it was done, and it was. It thickened up in the fridge and was full of divine lemony-ness. I read through the reviews and ended up deciding to temper the eggs, which always works well for me. I read some of the advice about tempering--it's not that complicated. Just whisk the hot mixture into the eggs, constantly whisking, until the eggs are warm, then slowly whisk the egg mixture into the hot mixture on the stove. My eggs have never curdled, and I've never had to strain them, nor have I ever needed to use a double boiler. It takes just a few minutes, a little patience, and constant stirring. Thanks for the recipe!
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Hearty Garden Chicken and Rice

Reviewed: Mar. 9, 2013
Pretty good. I didn't have all the veggies called for, so used a frozen Normandie Vegetable blend, which worked well. I added a cup of water and bullion to the veggies so they would cook in the skillet, tossed in some kielbasa sausage, and baked the chicken instead of boiling. Worked well; it was pretty spicy, although I think that might've been my fault; I think I put in more cayenne than I meant to. Still tasted pretty good, though. I halved this and it was plenty for dinner with enough for a good size serving leftover. Thanks for the recipe.
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Seashell Supper

Reviewed: Mar. 8, 2013
Nice, easy and quick. Quicker if you don't add water that you have to cook down--I didn't add any water, just didn't drain the can of tomatoes. I halved this recipe, used mini wheels (couldn't find shells in the house), added mushrooms, olives, and garlic, and was done in 20 minutes. Served with salad and garlic bread for a quick weeknight meal. Thanks for the recipe.
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Sun-Dried Tomato Palmiers

Reviewed: Mar. 6, 2013
I thought these were super simple to whip up, and I just adjusted a tad to make it easier for myself. I used the food processor to chop the sun dried tomatoes, then added the remaining ingredients and pulsed together. It worked perfectly for me. I was a tad confused by the instructions to roll up; it's probably me, but I didn't understand why you couldn't just roll up starting on one end, so that's what I did. I also didn't flip in the oven; I would've made a mess, knowing me, so I just let it bake for 10 minutes total on the same side and it worked fine. Served as a side with some soup and it made for a filling and warm dinner. Thanks for the recipe!
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