pomplemousse Recipe Reviews (Pg. 14) - Allrecipes.com (18630817)

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Italian Rib Eye

Reviewed: Feb. 4, 2013
Very good. I'm not the steak fan; hubs is, and I used this more as a marinade--left in the fridge for a few days. It definitely worked. The meat was infused with flavor. Granted, hubs fried this in a skillet (I don't cook steak in this house since I tend to murder it) since it's frigid winter outside, so it wasn't grilled and he didn't baste it. He also decided to add Memphis seasoning to it, but it definitely was a delicious marinade I'm willing to make again when hubs decides he wants more steak. Thanks for the recipe!
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Chicken Marsala Florentine

Reviewed: Feb. 2, 2013
Yum! this is really spectacular, and it is beautiful when plated. I didn't exactly measure much of anything, including the flour and seasonings. I added more seasonings to the flour/oregano mix, using a McCormick garlic and onion blend just to help the flavor since some reviews stated the chicken itself was bland. I left out the butter completely; I just added more olive oil if I needed more grease in the pan. Used canned button mushrooms because that's about all hubs likes, and I'm not a mushroom fan. Served with rice and it was a lovely, filling meal. Thanks for the recipe!
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Spinach with a Twist

Reviewed: Feb. 2, 2013
This was actually pretty good--I was a bit concerned, as we aren't huge fans of cooked spinach or tomatoes, but it worked out relatively well for us. I didn't have blue cheese; used feta instead and it was good. Thanks for the recipe!
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Cran-Raspberry Gelatin Mold

Reviewed: Jan. 27, 2013
Very very good, but this is almost too tart, even for me, and I love tart desserts. I would make this again but either add sweetness in the form of a can of crushed pineapple (I have a cranberry salad that uses crushed pineapple and it is awesome) or cut back on the cranberries. You could add more sugar, I suppose, but if I'm adding anything, I think I'd prefer it to be more fruit. Or, instead of raspberries, you could do strawberries, which should also cut the tartness. Thanks for the recipe!
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Wild Rice And Chicken Soup

Reviewed: Jan. 27, 2013
Pretty good. Mine was rather thick, but partly bc I used a pan I thought would be big enough but really wasn't, so I couldn't add the water. I like thick soups, though, so it didn't bother me although hubs muttered a tad. He laughed when I told him why it was so thick. I didn't use a full 3/4 cup of flour; instead, I used about 1/2 cup. I used regular rice that I had already cooked with vegetables, and I added celery and regular onions (no green onions here) and some canned peas near the end. I forgot to look for pimentos in the cupboard; I would try next time if I remember. This is a pretty decent soup and a nice comfort food on a cold winter's day. Thanks for the recipe.
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Raspberry Almond Coffeecake

Reviewed: Jan. 27, 2013
This cake is a beautiful little cake, and so very easy! I did use frozen raspberries and drained them; didn't have any problems with runniness. This makes a small coffee cake; if you have lots of people to feed, yes, you may want to double it, but I'd definitely use a larger pan if that is the case. This would work well with an 8 inch cake pan but with more batter it'd overfill. For ease, I used my springform pan, which would be able to hold more. Although I rarely have this happen, 40 minutes was perfect for me in this cake. I really liked the raspberry flavor along with the almond, but felt less almond would be fine as well. However, the almonds and raspberry are just so darn pretty together! I left off the glaze and I don't miss it. Thanks for the recipe!
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Vegetable Rice Pilaf in the Rice Cooker

Reviewed: Jan. 27, 2013
This isn't bad, although I thought it could use a little more seasoning. I didn't use chicken bullion, however, so perhaps that is the problem; I used 2 cans of chicken stock and it seemed to work well. I did have some issues with my rice cooker; perhaps the amount is too much for it? I had to keep unplugging and starting it on cook again. It does make lots of rice for two people anyway, so I believe I'll halve it next time. I agree with the other reviewer who suggests more liquid, less rice, and more veggies. Thanks for the recipe!
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Corn Dogs

Reviewed: Jan. 26, 2013
Yum! This is easy, quick, and a tasty corn dog batter recipe. I left out the pepper (laziness, but I didn't miss it) and didn't fry but actually used my corn dog maker that I got recently. Yes, I know, it says to fry but although I love corn dogs (it's weird bc I'm not a huge fan of hot dogs or corn muffins, but I do love some corn dogs), I don't like fried foods much. They literally make me sick to my stomach, so if I can find a way to bake something instead of frying, I will. At any rate, this batter was versatile enough to work in a corn dog maker and the corn dogs turned out well. Thanks for the recipe!
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Christopholofigus's Infamous Jalapeno Relish

Reviewed: Jan. 26, 2013
This is good, but it is rather spicy, and I reversed the amount of jalapeno to pickle ratio (we don't do very spicy in this household). That worked for us, so I think it just depends on your spicy tolerance. If you like spicy, I'm sure you'll like it as is. Because I was also making tartar sauce at the same time, I minced the pickles in the food processor, removed them, then minced the jalapenos in the food processor, then added to the rest of hte ingredients. I don't have fresh onions so used dried minced onions. Thanks for the recipe!
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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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