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

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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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Chai Butter Cookies

Reviewed: Dec. 2, 2012
These turned out well enough, and I loved how they smelled of chai, but didn't think the chai flavor came out very well. Perhaps I'm being too picky, though. Hubs thought they were okay. They were easy and made a lot of cookies, so that is good since I want them for my Christmas cookie tins. Thanks for the recipe!
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Cranberry Lemon Sandwiches

Reviewed: Dec. 2, 2012
Very cute little cookies. I decided not to do the lemon filling and make sandwich cookies for two reasons. First, these are really sweet and I just didn't want to add more sugar to the mix. Secondly, I'm freezing these for my cookie tins and while it might be fine, I'm worried about weeping or other changes to the filling that would be a problem. I may try the filling another day. These are really easy cookies, which is good, bc this recipe makes a lot! Thanks for the recipe!
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Mojo French Fries

Reviewed: Dec. 2, 2012
I love these kind of fries--reminds me of home--but they are such a pain, I rarely make them. These are very tasty, but yeah, still a bit of a pain. I did these in batches and played around with the oil part to find out what worked best. I tried spraying with the spray oil (you really do have to coat) and drizzling with oil. these really need to be completely covered in oil, so what seems to work best for me is drizzling, but then flipping and moving around the oil until completely covered. A pain, but better than frying and turns out delicious. I did double the spices and use seasoned salt; glad I did. thanks for the recipe!
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Angie's Perfect Dinner Rolls

Reviewed: Dec. 2, 2012
Nice rolls. Easy, and makes a lot. I made larger rolls, as I usually do, and tried a technique for baking I found on the Bread in Five website: using the crock pot and cooking for about 1 hour and 20 mins (I added time to the original instructions bc it didn't seem enough), then broiled for a few minutes to brown. Very good! Thanks for the recipe!
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Swedish Angel Crisps

Reviewed: Nov. 29, 2012
So, I didn't use the nuts which probably just made them into regular sugar cookies, but sometimes I feel like a nut and sometimes I don't . . . seriously, I was just being lazy at the time. I often am. But anyway, these do bake up a tad crisp and they crinkle. I love it when cookies do that! I have no idea why, but I do. I think they are adorable, and you could roll them in any kind of sugar. I have several containers of random colored sugar I bought last year for some project, so I played around with the sugar colors. They baked up readily for me in 10 minutes. Thanks for the recipe!
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Cinnabun Cookies

Reviewed: Nov. 29, 2012
This is a rather difficult recipe, I agree, but if you play around with it and are an experienced baker it will probably work. I refrigerated the dough overnight, then floured the heck out of of my board to roll it out. This cinnamon mixture is odd; I think I overheated it and it was too runny with my first batch but with the second it was hardening and was easier, so you'd almost want to heat it up, then let it sit and roll out the dough. I kept the rolls in the freezer until I was ready to use them, and I'm glad I did. They were rather soft even after being frozen for a few days. I cut it all with a knife (I've never been good at the floss method although I think it's a great idea) and cut them rather thin the first time. That made for a very crisp cookie, so I made them thicker and although they were crisp on the outside, they were soft on the inside. The thicker ones needed about 12 minutes in my oven. I didn't do the dollop thing; one, I don't understand how it would work and two, that seems rather messy. I'm a messy enough baker as it is. I don't need more opportunities to make a mess. If you like sugary treats, I'd add a glaze but these were sweet enough as is for me. Thanks for the recipe!
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