pomplemousse Recipe Reviews (Pg. 13) - Allrecipes.com (18630817)

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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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Vegan Split Pea Soup I

Reviewed: Mar. 6, 2013
Very filling! I halved this soup, both bc I only had a cup of split peas and because it's just two of us. I kept the spices as directed for a full recipe, though, and am glad I did. I put this in the crock pot all day. I had it on high for about 4 hours, then changed it to low for the last six. I added two more cups of water and vegetable bullion to this. Hubs liked it but thought that it needed chicken. Since this is a vegan recipe, I'm amused, but I suppose since we aren't vegan it doesn't matter for us. I added leftover chicken to our leftovers of this soup. Thanks for the recipe!
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Slow Cooker Buffalo Chicken Pizza Loaf

Reviewed: Feb. 24, 2013
Hubs loved this. I didn't really but we'll go by his opinion bc I'm not a fan of buffalo chicken anything, and I really made it for him. I made the bread in the bread maker--it's what I do to multi task most of the time, and I added about a 1/2 c more flour to keep it from being too sticky. This was really easy, until it came time to get it out of the slow cooker--the recipe submitter's slow cooker must run a bit cooler than mine, since I had crust starting to brown and sticking to the slow cooker. So, I couldn't really flip it out without trying to cut at the crust, which made a mess. Next time, I'll use a liner, spray more, and that should work better. However, taste wise, it's lovely (for hubs) if you love buffalo chicken. You can really taste it, and I used less since I had the "really hot" Frank's RedHot. Since hubs loved it, and I like how it worked, I'll make it again, next time making one for hubs with the buffalo chicken and one for me with something else. Thanks for the recipe!
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Super-Simple Bacon, Spinach, and Artichoke Dip

Reviewed: Feb. 24, 2013
Good. I added some seasoning--garlic powder, seasoned salt--and am glad I did. I agree it would be a tad bland otherwise. I didn't make a full batch of this--made about half, and it is good. It would probably be awesome heated. As is, this is a great dip with crackers and veggies. Thanks for the recipe.
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Cinnamon Flat Bread

Reviewed: Feb. 24, 2013
Pretty good. I've had similar dessert type pizzas, and this is incredibly easy and delicious to make. I didn't let it rise before putting on the topping--I was short on time, and so figured it was fine. It actually was, and I wouldn't let it rise next time on purpose. It was pretty large when all was said and done. You also don't need that much brown sugar for the topping, unless you use a large jelly roll pan like others did, or if you do two pizza pies with this recipe. Pretty good, nice snack with tea. Thanks for the recipe.
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Bimini Bread

Reviewed: Feb. 23, 2013
Nice bread. Has a hearty taste to it. I doubled this bc based on the few reviews, it appeared it would be a tiny loaf. Hard to tell if this is the doubling or just how it is, but the dough was a sticky mess (I just used the dough setting on my breadmaker and baked in the oven) and it rose easily. It almost overflowed my pullman pan, but I punched it down, then put it in the oven without rising again. Looked beautiful and both hubs and I liked as is with a bit of butter. Thanks for the recipe.
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Hearty Whole Grain Muffins

Reviewed: Feb. 23, 2013
pretty good. It is really hearty--you can taste the whole grains, in my opinion, but I think that just adds to the flavor. I think I'd like a tad more carrot and raisins in this, so I'd increase that next time. I didn't actually use raisins--we are out, but subbed craisins, of which we have two huge bags. Not sure what that is all about, but it's tasty with that, and raisins wouled likely be good, too. Thanks for the recipe!
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Never Fail Applesauce Spice Cake

Reviewed: Feb. 23, 2013
Very good. This is definitely a spice cake; if you want more of an applesauce flavor, you might want to cut back on the spices in it. It is, however, rather lovely as is and is awesome with the frosting as well, which reminds me a bit of German Chocolate frosting. I love the pecans and the flavor. Thanks for the recipe!
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Thai Fried Chicken

Reviewed: Feb. 23, 2013
Very good. I initially wasn't going to fry the chicken, then decided to go ahead and do it. I did have a bit of trouble with breading coming off of one breast, but it was fine. I deglazed the pan with some wine then let it all cook together. Delicious and easy, but next time I think I'll de-skin the chicken (I used thighs) and bake completely. Otherwise, absolutely no complaints, but those aren't really complaints--just my preference. Thanks for the recipe!
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Grilled Pork Chops with Balsamic Caramelized Pears

Reviewed: Feb. 23, 2013
Very nice. Hubs complained about the smell of the balsamic vinegar in the house but still ate and enjoyed these pork chops. I didn't fry the pears with onions; just grilled them briefly with the pork chops and it worked perfectly. Very nice combo of savory and sweet. Thanks for the recipe!
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Chicken and Dumplings II

Reviewed: Feb. 18, 2013
Very good, and yes, very hearty! I was full halfway through the meal! I let mine simmer pretty much all day on low and the carrots made the broth kind of orange . . .no matter, was very tasty! I didn't have peppers or I would've tossed them in. The directions really don't say when to put the chicken broth in . . .I just added it with the veggies, as there wasn't enough liquid in the soup otherwise. I also just made my own baking mix out of flour and baking soda. I ran out of parsley, otherwise it definitely wouldve been in the dumplings . . .I love parsley in stuff! Very hearty, makes a ton, and it is a great comfor meal when I'm not feeling so great. Thanks for the recipe!
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