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

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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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Easy Cassoulet Casserole

Reviewed: Feb. 17, 2013
Nice dish, rather heavy on the meat, but Cassoulets generally are, at least from what I've read. I used Marsala wine (what I had open--I don't like having more than one bottle of wine in the fridge at any given time) and it worked well. I also used black eyed peas instead of navy beans because the black eyed peas were handy at the time. I lvoed this, and served with bread (for myself) and rice (for hubs) plus green beans. I really liked it with the green beans that accidently mixed in this on my plate, so I think I'd add green beans or carrots or both next time--I liked the veggies with all those meat and beans. Hubs thought it was "all right" but I definitely enjoyed this and think you could take down the meat a notch if you aren't in the mood for that much. thanks for the recipe!
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Applesauce Doughnuts

Reviewed: Feb. 17, 2013
These could be called applesauce spiced doughnuts; you taste more of the spices than the applesauce. I did have an idea that was going to happen, though, from all the reviews I read. I don't like frying foods; it's rather time consuming and I don't digest fried foods well. Instead of frying, I used my new Wilton doughnut pan to bake the doughnuts. It took about 6-7 minutes at 425 but they came out rather nice. I thought about dipping in sugar; but with baking I'd have to brush with something, perhaps butter or margarine, to accomplish that, and I wasn't in the mood last night. Maybe next time. This is a very forgiving recipe; I accidently switched the amounts of baking powder and baking soda and still got a decent batch of doughnuts. Thanks for the recipe!
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Breakfast Bread

Reviewed: Feb. 16, 2013
Very good for toast. I made this, let it cool and hubs had cut and eaten part of the loaf before I could even do anything with it, so I guess that means this is a success! It's very easy, and I used Kosher salt instead of regular to see if that helped, since a lot of reviews commented it needed more salt. Yeah, maybe, but a lot of breads are pretty bland--you don't want a flavorful bread if you want a bread to be good for pb and j sandwiches as well as meat sandwhiches. It was a good way to get rid of some milk. thanks for the recipe!
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Limantro Tofu

Reviewed: Feb. 16, 2013
I played around with this and added some teriyaki sauce--the amount of marinade didn't really cover the tofu, so I also added more lime and soy sauce. It turned out relatively well, but a bit too salty--probably all that teriyaki and soy sauce I added. I wonder if tripling the lime juice would be best. Not bad, for a tofu recipe--it does add flavor to the tofu! thanks for the recipe.
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Blackened Shrimp Stroganoff

Reviewed: Feb. 14, 2013
This was okay, but I wasn't able to master the stroganoff technique thing . . .the sour cream sauce clumped up and didn't thicken (is it supposed to? I have no idea), so perhaps it needs tempering. Hubs liked it okay, and I just thought it was so so. To be fair, I did accidentally over garlic it--used whole garlic cloves instead of shallots and I was a bit too liberal with the amount. Other than that, I left out the roasted red peppers (don't have them at the moment) and the capers (hubs hates them, so I humored him). We still ate it, and I don't think we'll ignore the leftovers, but we'll try something different next time. Thanks for the recipe!
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Low Fat Breakfast Cookies

Reviewed: Feb. 10, 2013
Not bad. The chocolate is pretty dominant, in my opinion. These don't flatten much and turn out like little muffin tops packed with fiber. I had to add more applesauce; about 2 tbs; as it wasn't coming together otherwise. 12 minutes makes a soft, chewy cookie. Thanks for the recipe!
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Pantry Puttanesca

Reviewed: Feb. 10, 2013
Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavors, though, or you'll end up with a dish you don't like. And, it just wouldn't be the same without all of the flavors. I will admit I didn't use the anchovies--I never have them; in fact, I've never bought them in my life and only tried them once. I don't have any dislike of anchovies; just don't have them. I used green olives with pimento since that is what I had, and didn't chop the capers. Yum! My only comments are that you could put in the tomatoes undrained--you'd just have to cook longer--and you don't need that much oil. I used just enough to coat the pan. Thanks for the recipe!
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Jo-Ann's Power Bars

Reviewed: Feb. 10, 2013
Very packed full of energy, so I cut these into squares instead of bars. I just thought it was a bit much for me! Tastes good. I left out the nuts bc I didn't want to chop any and used a dried fruit mixture of apricots, apples, and peaches. Only thing I changed was to use white flour--I'm out of whole wheat. Very nice, very easy, and yes, they are chewy and soft. Thanks for the recipe!
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Val's Spicy Baked Shrimp

Reviewed: Feb. 9, 2013
This is amazingly delicious. You might want to bear a few things in mind, though: 1. That is way too much butter. I'd suggest coating the pan w a tablespoon, but only if you use precooked bacon like I did. I doubt you even need butter if you cook the bacon in the skillet. 2. Adjust the spice based on taste--there is no need to use 2 tbs of Old Bay and red pepper flakes if you aren't a spicy food lover. And 3. If you use an oven safe skillet like I did, you don't need to dirty more dishes. I have an oven safe skillet just for recipes like this. I used 1 tbs of Old Bay, 1 tbs margarine, prawns, left out the red pepper flakes, and used Marsala wine since that is what I had open. This turned out fantastic. I loved it! I served over pasta with bread, but as others have said, the sauce is the best part, so you'll want some crusty bread with pasta or rice for this--something that will absorb the awesome flavor of the sauce. Thanks for the recipe!
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Breakfast Brownies

Reviewed: Feb. 8, 2013
Not bad. I used skim milk and regular flour and it worked fine. This does taste "healthy" with a nutty, somewhat grainy and bran sort of feel, so if you've got people used to white bread and sweets, not sure it will pass, but most of my coworkers liked this. A few loved it and ate several pieces. It's pretty hearty and tastes a little nutty--probably due to the flax seeds--even without any nuts. This is a really quick thing to bake up. Good thing, since I decided at the last minute to make this for work. Thanks for the recipe!
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Slow Cooker Baked Beans

Reviewed: Feb. 8, 2013
We made a few changes, but the end result worked really well. For those of you who get crunchy baked beans but aren't precooking--that's the problem. Unless you want to slow cook for even longer than stated, you need to cook your beans as directed ahead of time. Otherwise, you have to cook your beans in the crock pot, which is doable, but not really how this recipe is intended. Cooking my beans on the stove took less than an hour and a half--they were done closer to an hour, and I had no liquid to reserve. It all boiled away, so it's a good thing I was watching it. If you cook on the stove as directed, you need to add more water than 8 cups. However, if you boil them, there is no need to presoak the beans as this cooks them properly. As I mentioned, I had no leftover water, so I added about a cup and a half, plus a bullion cube to the beans, then added the rest of the ingredients. I also added about 2 tbs of ketchup and garlic to the beans. I left out the sugar initially bc I didn't want it overly sweet. Then I refrigerated and hubs said he'd put in the crock pot before leaving the next day. Well, I came home to an empty crock pot that wasn't turned on. So we ended up cooking on low for about 6 hours and high for 2. Hubs tried it, said it wasn't sweet or saucy enough. So, I put it back in the crock pot today for about 1 1/2 hrs, put in sugar, water, and about 3 more tablespoons of ketchup. Success! More sauce, tastes like baked beans. Thanks for the recipe!
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Pork Loin Stuffed with Spinach

Reviewed: Feb. 5, 2013
I thought this was a pretty good pork tenderloin recipe, but hubs wasn't happy--apparently I used too much onion--I think that was his only complaint. I guess I'll cut that down for him next time, but I enjoyed the flavors. Instead of basting, I just marinated in the sauce. I don't have OJ right now and hubs hates fruit and citrus combos, so I just used a small bit of lemon juice to add some acidity and left the rest alone. Yes, the bake time is a tad long depending on the size of your meat, so you may want to check it after the hour mark. Mine took about 1 hr and 15 minutes to cook through. Thanks for the recipe!
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Spinach Arancini

Reviewed: Feb. 5, 2013
This is pretty good. I didn't fry (baked at 350 for 30 mins) and didn't use mozzarella (didn't have it), but I really liked it anyway. The balls didn't stick together all that well, but I think it's because of the rice I used. I think--and I'm no rice expert, so I could be wrong--that Arborio rice is stickier than other rices since it's used for risotto, so it probably sticks better. Since I'm having trouble finding that kind of rice, however, I just tried it with regular rice. Very tasty, and that's from someone who isn't the biggest fan of rice. Thanks for the recipe!
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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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