pomplemousse Recipe Reviews (Pg. 12) - Allrecipes.com (18630817)

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Rigatoni alla Puttanesca e Arrabbiata

Reviewed: Dec. 25, 2012
Delicious! I loved this. Hubs, not so much. I was doubtful he'd like it, though, as he is not a fan of this type of flavor, olives, or capers. I was using up some artichokes, though, so thought I'd try it on him and see. He ate it but wasn't overly thrilled. That's okay; I LOVE the flavor, and I'll eat this for lunch leftovers. I doubled the recipe and got five servings of this. I also used canned tomatoes (2 cans) instead of fresh and added more olives (whole, so I could pick them out for hubs). I did think the feta was good, but maybe a tad overkill; there's so many strong flavors in here, that Parmesan or mozzarella might work even better. You need to like all of these ingredients separately in order to like them in this dish. Thanks for the recipe!
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Creamy Potato Breakfast Casserole

Reviewed: Dec. 25, 2012
Not bad. With the chicken broth, this felt more like a dinner casserole, so I think with some chicken added it would be stellar--and a dinner casserole. For a breakfast casserole, not enough egg for me, and a tad too much potato. Hubs really enjoyed it. I thought it was good but needs some tweaks. Thanks for the recipe!
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Banana Chocolate Chip Muffins by Melt® Buttery Spread

Reviewed: Dec. 25, 2012
Hmm. A little dry; I'd put more banana in next time. I did have to bake longer since I used crocks for big muffins and made a bread as well. Still, this doesn't have as much banana flavor as I'd like, and perhaps the wheat bran is what makes it dry. I'd up the banana next time. Thanks for the recipe!
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Parmesan Crusted Baby Carrots

Reviewed: Dec. 25, 2012
Yum! I have a hard time finding carrot recipes, bc I prefer savory, not sweet, and I'm a picky one when it comes to carrots . . .but this is good. I really enjoyed them. I think the only criticism I have--and it's more of an addition--is I would love garlic with these. I, too, roasted, but did not chop my baby carrots (they were large, too--some of the baby carrots in the bag are smaller, so keep that in mind), so they took about 1 hour and 15 minutes at 350. I'd up the temp to 375 or 400 next time, but otherwise it's good. I put the Parmesan in with the butter and carrots, and although it got a bit crisp, a lot kind of melted into the carrots and I ended up with a buttery, Parmesan-y taste. Very good, actually. I think I'll stick with roasted so as not to dirty a lot of pans, but I think this recipe is a great starting point. Thanks for the recipe!
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Tomato and Artichoke Focaccia

Reviewed: Dec. 24, 2012
Delicious! I didn't have bell peppers, so left it out, and I thought along with the other reviewer that a can of tomatoes would be way too much. I actually just sliced one small campari tomato--hubs isn't a fan of cooked tomatoes other than sauce, so I just put it on my side of the pizza. I don't like mushrooms, so I put mushrooms on his side of the pizza, and then we ended up with sides we both liked. I love the artichoke in this--tons of flavor, and makes it hard to miss the tomato sauce. I used the recipe for Grill Dough on here for the crust but baked as directed since I really didn't want to cook outside when it is 37 degrees. Thanks for the recipe!
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Maple Pumpkin Cheesecake

Reviewed: Dec. 24, 2012
Easy and very rich. Yeah, mine cracked, but whatever--there's a topping, so really, who cares? I tasted the pumpkin and while I supposed there is some pumpkin pie flavor in this, I don't agree that pumpkin pie is basically what it is. It's very creamy, texture is different, and you can play around with this to make it more to your taste. I used a mixture of cookie crumbs and chocolate graham crackers in the crust and it worked out beautifully. I had to bake an hour and 30 minutes at 350 for this to be done. Thanks for the recipe!
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Grill Dough

Reviewed: Dec. 24, 2012
Very basic pizza dough recipe. Yes, this is a tad easy but if you are starting out, it has the basics, and you can add toppings to your hearts content with this one bc it is a simple, relatively plain dough. I didn't grill it because it's 37 degrees outside and was snowing earlier, but I baked and used for the Tomato and Artichoke Focaccia recipe on here. Turned out lovely. Thanks for the recipe!
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Simple Salmon with Balsamic Sauce

Reviewed: Dec. 23, 2012
I thought this turned out very well. I just sprinkled lemon juice on top and estimated the liquid ingredients. It is a simple sauce that does go well on salmon, and although I cooked one filet a bit longer, it was a larger size so needed it. thanks for the recipe!
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Melissa's Chicken Cacciatore

Reviewed: Dec. 23, 2012
I really loved this recipe. I didn't remove the sauce from a pan and put in a 9x13; I really didn't see the point of dirtying a lot of large dishes, so instead when I removed the chicken, I just put it in a bowl, then put it back in with the rest and popped the whole pan of sauce into the oven (I used an oven safe skillet that I use for Shephard's pie). I had limited time when I made this, and had to walk away, so I didn't end up putting any wine or cheese on this dish, but I can't say I noticed the lack at all. I did add more olives than called for ( a whole can) and left them whole, as hubs does not care for olives. I don't care for mushrooms, though, so I also left them whole; he had my mushrooms and I had my olives, so it worked perfectly. I will probably make this again, and perhaps will remember the wine and cheese this time. I served over spaghetti. This makes a lot of food, but the leftovers are just as good, I don't mind. Thanks for the recipe!
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Christmas Creamy Egg Nog

Reviewed: Dec. 23, 2012
Found this recipe and made it last night for hubs at his request. He added more rum, but said he enjoyed it. I used the fake eggs that are already pasteurized. Thanks for the recipe!
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Banana Crunch Cake

Reviewed: Dec. 17, 2012
Very nice cake. I used old, frozen bananas and doubled the recipe so I could have some at home and take it to work as well. I looked up how much 1 cup of bananas is--it says 3 bananas. I don't know if that's accurate or not, but that's what I used. People who think this is heavy may want to make sure they are using 2 cups of oat flour--I did as the submitter suggested and processed 1 1/4 c for the cup of oat flour and got a bit more, so I adjusted the flour accordingly. This took a while longer to bake, and I changed the temp to 350, but that's all good. Most things take a while in my oven, and all ovens are different. My coworkers raved over this cake. Thanks for the recipe!
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Country Breakfast Casserole

Reviewed: Dec. 16, 2012
We really liked this, but did have some changes to make. I read all the reviews and decided I wanted a crust so did as others did and put hash browns on the bottom. I don't have frozen ones, so I julienned about 3 potatoes then fried in a skillet with margarine and onion and garlic seasoning until browned. Frozen probably wouldve been fine to cook in the pan, but in my experience, raw potatoes take forever to bake so it's best to at least parbake prior to use in casseroles. We both really liked this, but I am very glad I added the potatoes. I also think that doubling the eggs would be best, as I wanted more eggs in this. I didn't have bread out that I wanted to use, so I improvised and grabbed old homemade croutons, processed them a bit in the food processor, and basically topped with crouton crumbs. It turned out really well, and I think it would be good with bread, too. I will try it next time, as I really like the idea of bread on top of a breakfast casserole instead of on the bottom where it often bcomes soggy. Thanks for the recipe!
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Curried Mango Chicken

Reviewed: Dec. 15, 2012
This wasn't too bad--but I forgot that hubs isn't a fan of warmed tomatoes, and I sometimes take a dim view of them as well if there are a lot over rice (which is of course what I did). So, perhaps less tomatoes for this house. I only really remembered when hubs commented, then had a "duh" moment. I didn't have curry paste and although I know this isn't an exact sub, I used curry powder instead and it was fine. I also had frozen chicken breast that I'd forgotten to defrost, so I just used 4 chicken breasts and cooked a bit longer. I like the mango chutney in this, but I think I'd prefer a different veggie, so maybe we'll do that next time. Very easy and tasty otherwise, though. For those of you who would like to make your own mango chutney, there's several recipes on here for it. Just do a search for mango chutney and you will find a few options to try. For curry paste, there's a recipe at Thaitable, food, and thaifoodabout (all .com websites). A google search will find you a few more as well. Thanks for the recipe!
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English Muffin Breakfast Strata

Reviewed: Dec. 15, 2012
I really liked this. It wasn't soggy like some stratas I've had before. It probably helps to use English Muffins--which is not what I used. I actually used a stale bread braid bc it was too hard to eat any other way, so went looking for a strata. It worked perfectly. I also just used sausage patties and cut them into pieces. I'd be willing to try this with English Muffins; I like the idea, and I think it would work very well. I'll keep this one to try completely as written! thanks for the recipe!
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Cinnamon Swirl Orange Bread

Reviewed: Dec. 15, 2012
Very nice bread. I like the hint of orange, although I'd like a bit more, so I'd probably add more zest next time. I did not, however, do the glaze, so that could be the difference. I used margarine to spread on the roll, then sprinkled instead of doing water. This turned out to be a nice, orangey hinted cinnamon loaf that tasted good without anything, although was very nice with honey and margarine. Thanks for the recipe!
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Basic Gingersnap Cookies

Reviewed: Dec. 7, 2012
This cookie is tasty, but holy muscles! you get a work out with this dough! I added more liquid for it to come together, but it was still really difficult to roll out. I played around with it then decided enough was enough and my exercise was over for the day. I froze the rest for pie crust or another cookie exercise day. This bakes up very nice in the oven and you can end up with crunchy cookies if you bake longer or have a thinner dough (yeah, mine wasn't so thin) or soft if you have thick dough and cook a bit less. They are full of ginger flavor, so if you like that, odds are you'll like this cookie. Thanks for the recipe!
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Cardamom Bread

Reviewed: Dec. 7, 2012
This is a very lovely recipe. I added more liquid, as suggested. Instead of water and milk I just put in a cup of milk for the liquid and that mixed up perfectly fine. I refrained from tweaking this one otherwise, although I was tempted. This is a nice, basic bread with a beautiful flavor of cardamom throughout. I took this to a holiday party and completely forgot to bring any jam or anything to go with it and it was almost completely gone before the night was over; coworkers took the rest home. I braided it, then put it in a loaf pan to make it more festive and it baked beautifully. I baked at 375 for 40 minutes for a perfect loaf. Thanks for the recipe!
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Eggless Peanut Butter Cookies

Reviewed: Dec. 7, 2012
Easy, basic peanut butter cookies. they really spread, so bear that in mind, and if you don't like flat, thin cookies you won't like these. I thought they were good and tasted great. Thanks for the recipe!
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Dilly Onion Braid

Reviewed: Dec. 7, 2012
I'm not so sure about this bread. It bakes up very prettily, but does not rise much, and it seems somewhat rubbery, so I think I'll try others instead. It is fun rolling it though and I did end up with a couple of pretty braids. Thanks for the recipe!
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Orange Fluff II

Reviewed: Dec. 7, 2012
Hmm. I've never had anything similar, so I have nothing to compare it to, but we were not a fan of the cream cheese topping--it was kind of rubbery when all was said and done. We ended up taking it off the top. The jello itself was good--I didn't have pineapple so left it out and added a bit of water. I didn't have two boxes of orange jello, so hubs suggested raspberry and orange. That didn't work so well, however, so I wouldn't suggest that. Barring that, though, we liked the jello so would try that again, just leaving the topping off. Thanks for the recipe!
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