pomplemousse Recipe Reviews (Pg. 11) - Allrecipes.com (18630817)

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Tangy (Not Sweet) Tartar Sauce

Reviewed: Jan. 26, 2013
Very nice tartar sauce. I used minced onion and dried celery seeds since I didn't have celery salt. Made this the night before and served with some fish sticks. Hubs loved it, and I enjoyed it too. It isn't sweet and is a very easy recipe to make, so I'm happy. :) It does make more than we needed for the two of us, but I expect it to last for a bit in the fridge so we'll have some fish again in a few days. Thanks for the recipe!
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Asian Water Roux White Bread

Reviewed: Jan. 23, 2013
I have no frame of reference about Chinese bread or Chinese bakeries, so I really don't know what the texture of this bread is supposed to be. That being said, though, by following the directions, I too, got more of a dough than a roux or a paste. I just soldiered on, probably out of sheer stubbornness, I guess. At any rate, I did let it stay in the fridge overnight then made it the next day. My mixer wasn't too happy with me, probably more bc I doubled this recipe than anything else, but I was able to get a decent dough out of it. I tried this making 2 loaves out of one batch like the recipe suggested; it did take a long time to rise (about an hour--I can usually get dough to rise in 20-30 mins) and made 2 very small loaves. I then used my Pullman pan and made one large loaf with the 2nd full batch. I suppose you need to use small loaf pans, or use a full loaf pan for this bread. I got a chewy, sweet (but not really dessert sweet) bread. It's not bad, and it turns out rather pretty. Thanks for the recipe.
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Slow Cooker Split Pea Soup with Bacon and Hash Browns

Reviewed: Jan. 23, 2013
Pretty good. I didn't have any bacon, so left it out, and meant to put in the potatoes but got sidetracked. Even so, it was a very hearty soup; probably doesn't need the potatoes and ham, but I bet it's good with it. My only note is the bacon probably adds salt and flavor; it was a tad on the bland side for me, but since I didn't add the bacon I figure that is my fault. I did have an interesting dilemma with the time frame; it was on all day on low but nowhere near done when I got home, so I jacked it up to high and it was done after two hours on high. So, for those who are having issues with lack of cooking, try different temps on your slow cooker. This makes loads of soup; we just finished it this week and made it earlier last week. Thanks for the recipe!
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Golden Sultana Bread

Reviewed: Jan. 21, 2013
Nice loaf; the raisins are a yummy touch. One loaf came out huge; I think next time I'll divide the dough into two loaves, as it rose rather high very quickly. I also think I will add more raisins since I find myself wanting more of them. Very easy, very nice; will probably make again. Thanks for the recipe!
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Oven-Roasted Potatoes

Reviewed: Jan. 20, 2013
Very nice flavor, and easy. I didn't have uncooked potatoes, but leftover canned white potatoes, so I just used those. I was heavy on the paprika since I really like it. I thought they could use something else--maybe some minced or powdered garlic or powdered onions, but not bad. Thanks for the recipe!
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Scrambled Egg Brunch Bread

Reviewed: Jan. 19, 2013
Not bad. Incredibly easy; I've done breads like this before. If you're hesitating because you think it's complicated and hard, don't. It really isn't. You can do an uneven number of slices so they don't match and it will still come out gorgeous. Since I've made very similar recipes before, I didn't worry too much about adjusting the ingredients because I didn't have everything called for. I brushed pesto on the bread first, then used a Laughing Cow cheese (2 wedges) as the cream cheese layer, used vegetarian sausage, and scrambled three eggs, put on top, then closed the loaf and baked. Tasted good, looked pretty, and was mostly eaten at a work breakfast. Thanks for the recipe!
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Roasted Red Pepper Chicken

Reviewed: Jan. 19, 2013
I thought this was pretty good. I noticed comments that people wanted more of the sour cream layer, so I doubled it (loosely--didn't really measure, but I had enough to cover all 4 pieces of chicken). I liked it, hubs thought it was so-so, but I think it might be more tasty and visually appealing with an assortment of veggies instead of just the red pepper for the chicken filling. Hubs isn't the biggest fan of peppers but he does eat them; I'm thinking a mix of peppers, artichokes and maybe potatoes or zucchini would be good. It does, I agree, need a bit more seasoning--I added garlic powder to the sour cream mix. Thanks for the recipe!
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Strawberry Pretzel Salad

Reviewed: Jan. 19, 2013
I think this is one of those recipes most people either love or hate. Hubs loved this and ate it within 48 hours. I thought it was just okay; however, my apathy could be because I used Splenda instead of normal sugar in the middle layer. I thought I'd humor hubs for once, and I didn't like the aftertaste. However, since he loved it so much I'm going to make it for him again; we have more Cool Whip and more pretzels. We do not have more strawberries, frozen or otherwise, so I'll try with the fruit we have (raspberries I think), and I'll just leave out the cream cheese since we don't have anymore. I didn't use the amount of cream cheese called for since 1. I didn't have it and 2. we've tried similar layers with cream cheese in jello salads and have not liked it at all. So, this is a variation for our house. I thought the instructions were easy, I froze each layer in between, started the jello first so it had time to cool, and did not have any seepage even though the strawberries created lumps (note: spoon in the jello layer, don't dump like I did!). Thanks for the recipe!
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Steak and Ale Type Bread

Reviewed: Jan. 19, 2013
Not bad. This is a very heavy, dry bread so it doesn't work very well as sandwich bread. It'd probably work better as rolls accompanying coup or something, which is originally why I made it, but then went ahead and used as toast and sandwiches as well. I did this more bc we don't really go through 2 or 3 loaves a week in this house; usually just one and I didn't want to freeze this. Next time I'll do rolls and freeze them so I can pull out as needed for soup or chili. If you enjoy rye and heavy wheat type breads, you will probably be okay with this. If you are used to store bought white or wheat, I doubt you'll be a fan. We were okay with this; hubs by now is used to me experimenting with different types of flours and breads. Thanks for the recipe!
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Beef Au Jus

Reviewed: Jan. 13, 2013
Very easy. I didn't have beef drippings, so used margarine, and used water and Better than Bullion for the beef broth. Takes 5 minutes, and was good with the Beef and Roasted Red Pepper Sandwiches I made it for. I ended up with more than I needed, so I just tossed the remainder in a soup I'm putting together for the crock pot. If you added more flour, this would also make some beef gravy. Thanks for the recipe!
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Beef and Roasted Red Pepper Sandwiches

Reviewed: Jan. 13, 2013
Very nice sandwiches. I'm not a roast beef fan, but hubs is, so every once in a while I'll buy it for him. I pulled out sliced lunch meat for this recipe and made homemade au jus (used Chef John's Beef Au Jus recipe) for the recipe. I'm not a big fan of dip sandwiches, but I thought these were pretty good and hubs loved them. A little heavy on the steps, especially making the au jus from scratch, but these really didn't take that long--about 15 minutes to make 3 sandwiches for the two of us. Thanks for the recipe!
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Tomato-Cream Sauce for Pasta

Reviewed: Jan. 12, 2013
Pretty good. I made more sauce, both bc I had an extra tomato to use up (I used three large beefsteak tomatoes--which is equal to about 1 1/2 cans worth) and bc I really didn't think this would make enough otherwise. It did, though--I had enough to top three more servings of pasta, so I guess I'd have been fine. This is incredibly easy to make, and I used greek yogurt instead of the heavy cream: don't have any heavy cream and I get sick when there's too heavy of milk products, so it works better for me anyway. I did puree this a bit, but I cooked in a skillet--should've cooked in a pot since it was hard to puree with the immersion blender. I left out the sugar--I know some people think it makes tomato sauce less "harsh"; I just think it makes tomato sauce disgustingly sweet, so I always leave it out, which works better for us. Hubs thought this was just okay--I guess he's not interested in a creamy tomato sauce and would prefer alfredo or tomato sauce. Thanks for the recipe!
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Slow Cooker Western Omelet

Reviewed: Jan. 12, 2013
Hmm. This was all right, but I'm glad I tried it at home first prior to taking it to work for a breakfast meeting. I have a large oval slow cooker that turns to warm after the cooking time is reached, so it kept it warm and not overcooked when we woke up. It was, however, a bit too moist and mushy. I'm thinking that if I feel like trying this again I'll use a towel under the lid as someone suggested to reduce the moisture; that might've led to the mushiness. It wasn't bland, as others have stated, but perhaps that is because I used spicy ground sausage, sprinkled garlic powder, salt and pepper on the potatoes, and put parsley, salt and pepper with the eggs as well as canned green chiles. I didn't have fresh or frozen potatoes; all I had was canned white potatoes, so I sliced them and layered on the bottom. I only did one layer each of every ingredient since it seemed too much otherwise; I did, however, top with the remaining cheese. All in all, this was okay, but I think I'll bring something else to my breakfast meeting next week. Thanks for the recipe!
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Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce

Reviewed: Jan. 12, 2013
Pretty good! I had to bake for an hour and 30 minutes, not 45, but that's okay. Oven's are different, and I often have to bake longer. I completely forgot the sugar while making this, and weirdly enough it was still fine. I used dried sweetened cranberries instead of raisins--maybe that's why it was fine, with the sugar from the cranberries. I didn't put the sauce on top; ran out of time. This is easy, tastes good (even without sugar) and a good way to use up my godfather's Swedish Christmas bread he sends us every year. Thanks for the recipe!
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Mom's Creamy Tortellini Tomato Soup

Reviewed: Jan. 11, 2013
Yum! Very good soup. It turns out like a rich tomato bisque, actually, with tortellini. I did make a few changes based on what we had on hand. I don't have or use half and half because I'm lactose intolerant; instead, I used skim milk (the only milk I can stomach) and it was fine, dried basil bc I have no fresh, and left out the sausage. Unlike others, I didn't modify the flour amount but did add a cup more chicken broth (my cans have two cups and I didn't want to deal with half a can) and left out the sausage. I think it would be good with sausage, but I don't think it's necessary. This soup has a lot going on already and is rich enough we didn't miss the meat. Very good with bread, or grilled cheese as we had it with. Thanks for the recipe!
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Slow Cooker Pork Tenderloin with Beer and Veggies

Reviewed: Jan. 7, 2013
Meh. I liked the vegetables in this--they absorbed a nice flavor from the ingredients (I used a Samuel Adams beer), but the pork itself was rather dry and bland. Not sure if using pork chops instead would make the meat more flavorful, or if I should just cook veggies in the crock pot and roast the pork in the oven separately. I didn't try a big tenderloin with this recipe--just did a small piece, about 4 servings worth. Perhaps I overcooked it? I will attribute the dryness to user error, but the meat still wasn't flavorful enough for me. Thanks for the recipe!
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Whole Wheat Pasta

Reviewed: Jan. 1, 2013
I've only made pasta twice before this, once with my sister in law who did most of the rolling, and second with hubs, who again did most of the rolling, so I'll admit I have no idea what I'm doing. So any problems I experienced are more than likely due to my lack of experience with pasta making. I used the KA for all of the steps. This dough is very difficult to knead (don't forget the humidity where you live affects this greatly, so who knows what someone else may experience) and I did have to add water; however, I believe I added too much because it ended up being too sticky. Since I'm an experienced bread baker and bread dough can still be used when pretty sticky, I wrongly assumed the same for pasta dough. Nope, not so much. If you have to add water, do it, but you should add very slowly and may have to add flour back in like we had to do for our pasta dough. I gave up, put it back in the fridge for a day or so, then brought it out and tried it today. I had to add flour back in until the dough was slightly sticky, then push it through the flat pasta attachment, then put in the fettuccine maker. It took lots of trial and error, but now I'm feeling a bit more confident about pasta making, and I believe I will have more success this time! I made loads of this recipe, so am freezing some. It works out to a thick (well, that could just be me!), full bodied noodle. Tastes good. Thanks for the recipe!
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House Fried Rice

Reviewed: Jan. 1, 2013
Not bad. I picked this because it was relatively simple and I had 2 pork chops, peas, rice, and carrots I wanted to use. I left out the chicken and shrimp just because I didn't really want to add any more meat. I thought I didn't have celery until I checked the freezer and found some. I loosely followed the directions--I had already cooked rice from a few days ago, so I used that, and I guess I tripled the recipe but did not add as much soy sauce as called for--I was worried about the sodium content. An okay and relatively easy fried rice, and it went well with dumplings and egg rolls, but I think it needs a little more something, perhaps ginger. I may try that next time. thanks for the recipe!
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Pineapple Bread Pudding with Raisins

Reviewed: Jan. 1, 2013
Yum! I had leftover cranberry bread that was a mix of heels and pieces so I wanted something to do with it. However, had no milk--hubs used that up with breakfast smoothies. So, I went looking and found this. I scaled the servings down to 3 and used fresh pineapple I chopped in the food processor and just brown sugar instead of white. recipe doesn't say what size dish, so I used 4 baking crocks and baked at time and temp directed. Turned out very yummy, thanks for the recipe!
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Seven Grain Bread I

Reviewed: Dec. 31, 2012
Made one loaf with Kashi Whole Grain Cereal, baked it in my new cloche oven and served to guests with Alfredo pasta and green beans. Everyone LOVED it and there were 2 small slices left and that was it! In terms of the process, this was a pretty wet dough so maybe a tablespoon or more flour would not go unused. The bread itself was light (likely due to the white flour) but with a grain throughout from the cereal. As others have done, I may try with a bit of wheat flour next time. Thanks for the recipe!
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