pomplemousse Recipe Reviews (Pg. 3) - Allrecipes.com (18630817)

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7 Up® Cake

Reviewed: Mar. 30, 2014
Pretty good. I made this for a coworker's birthday and it stayed in the freezer at work until we were ready to sing to him. I didn't get a chance to eat it right away but I tried it later that day and it was pretty good. It's a little heavy, similar to a pound cake, and nice and lemony. It didn't go all that quickly, though, so it wasn't as much of a hit as some of the cakes I've brought to work. Thanks for the recipe!
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Brownie Bread

Reviewed: Mar. 29, 2014
Good bread. As my husband noted, the texture is like a brownie, so that is likely where the name comes from. Does it taste like a brownie? Well, no, it's definitely bread with a bit of a chocolate taste, so if you are looking for a sweeter bread, you are going to have to make some changes or find another recipe. It is more like a brown bread, similar to a pumpernickel. thanks for the recipe!
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Doreen's Ham Slices on the Grill

Reviewed: Mar. 22, 2014
Flavorful but a bit too sugary for me. Aside from that, though, this was easy. I fried on the stovetop and used the mix as a marinade for uncooked meat. Hubs really seemed to enjoy it, and the liquid was plenty for 2 large ham steaks. Thanks for the recipe.
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Pork and Vinegar

Reviewed: Mar. 22, 2014
Really good recipe; turns out excellent. I had a bit of an issue with my roast, but only because it was bone in, I think. It was really big so I had to cut up a few of the potatoes and move them around to make them all fit. I had this on low for 10 hours and the roast was falling apart and extremely flavorful. Makes a lot, and hubs and I ate it for a couple of meals. Thanks for the recipe.
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Portuguese Bread French Toast

Reviewed: Mar. 17, 2014
Pretty good. It's French Toast with a personality disorder . . .the bottom is like a custard and bread pudding French Toast as others have said, and the top is crusty and toast like, similar to pan fried French Toast. If you don't like a crusty top, I'd recommend covering it; if you don't like custard like French Toast, I'd recommend laying it flat as others have done instead of stacking. It's actually pretty good; hubs and I ate our portions today with syrup and fruit on the side. This makes a lot of French Toast; we have enough for leftovers to toss in the freezer, but I flipped the remainder and put back in the oven so it will freeze okay--I'm thinking the custard part won't be so good in the freezer. I halved the recipe and still got 4 servings. I didn't use Portuguese bread for this; used a Christmas bread my godparents send us every year that has been hanging out in the freezer just waiting for recipes like this. Thanks for the recipe!
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Danish Spiced Rye Bread (Sigtebrod)

Reviewed: Mar. 17, 2014
I loved this--I loved the flavor, the consistency, everything. Hubs was much less impressed with this recipe. He's not the biggest fan of rye bread though so we'll forgive him. Very distinct flavor in this bread from all the seeds, so if you aren't a fan of them, you may prefer a different bread, or you may prefer to leave out what you don't like. This results in a lovely, somewhat dense and moist loaf. Thanks for the recipe!
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Sweet Wheat Bread

Reviewed: Mar. 17, 2014
Hubs really enjoyed this, and since he's not a fan of wheat bread, this means this definitely is saved in the recipe box. I thought it had a nice light wheat bread flavor, but it did need more flour. I ended up using about 7 cups total of flour (3 wheat, 4 AP) and had to add back in about 1/2 c of water, so I would try next time with 6 1/2 c of flour. The flour to water ratio is off; if you tried as written, you'd end up with a soupy bread. Reading the recipe, though, reminds me when my mother gave me her pizza dough recipe. She was a bit more off, though, telling me to add flour as needed without even giving me measurements. On the bright side, those are recipes for people who like to keep adding flour until they get the right consistency. Inexperienced bread makers might like a little more guidance, but that's why they have reviews on here. ;) Thanks for the recipe!
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Vegan Potatoes au Gratin

Reviewed: Mar. 17, 2014
Very nice. I didn't boil the potatoes but sliced and placed in the pan, then poured the sauce over. Since I did that, I had to bake about an hour and a half, but to me it was worth it since I didn't have to go through all that prep. This made a TON of potatoes, and we enjoyed them, which is really good since it is just the two of us. I used olive oil for the roux instead and made a bit more of the sauce. I also salted and peppered the potato layers since I didn't cube but sliced. Thanks for the recipe!
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Olive Oil Bread

Reviewed: Mar. 17, 2014
Very nice bread. The inside is soft and the outside is crusty like a French or Italian loaf--and I made regular loaves in my bread pan. Perfect! It is tasty as well. I doubled it and had to add a bit of water. Loved it and will make again. Thanks for the recipe!
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Guilt-Free Parfait (from Joanne Fluke's Cream Puff Murder)

Reviewed: Mar. 9, 2014
Yum! really easy--hardest part is waiting for layers to set, but that's painless enough because you can walk away. Always a plus for me! Everyone loved it, and drank the ginger ale and lemon lime soda left over. The seltzer water is harder, but I'll just add that to other gelatin until it's used up. :)
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Chicken Scarpariello

Reviewed: Mar. 9, 2014
Delicious! Made this for a family dinner last night (had the sister in law and nieces over) and everyone inhaled it. Wish I'd made more! I did adjust--no scallops, left out the wine, forgot the rosemary and added more flour to make a thicker gravy. I also added seasoned salt to the flour mix I put on the chicken. So easy and relatively quick. My picky niece didn't even blink an eye and was trying to eat before we'd all been served. Thanks for the recipe!
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Grandma's Chicken Noodle Soup

Reviewed: Mar. 3, 2014
Pretty good soup; very basic, so it's easy to make your own. I opted out of using the noodles, preferring instead to use up some of my potatoes, roughly chopped, and I also added chopped carrot to the soup. I simmered this all day in the crock pot and ended up with a huge amount of soup (I halved this recipe as well, so be forewarned) that was delicious with a garlic bread I got at Costco. I left out the salt entirely while putting it together--it's so much more practical to let individuals season with salt and pepper at the table as needed. I do think this needs garlic (for once I forgot to add garlic on my own!) and maybe a few other seasonings, but it's a decent start and makes for a hearty soup that is good for a winter's day. Thanks for the recipe!
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Olive Bread

Reviewed: Mar. 2, 2014
I really like this. A tad dry with all the flour, but if you make as directed you would just stop adding the flour at the right consistency. I used my bread maker on the dough setting, so I think I'd stick with 7 and 1/4 c of flour. The olives do add some liquid, so it also depends on how wet they are. Hubs wasn't a fan, but he's not a fan of olives, so no surprise there. I made 2 small loaves and one large loaf; I'd probably make a few rolls next time and 2 larger loaves; it might be my smaller loaf pans, but if I don't divide carefully, I get too big of loaves. thanks for the recipe!
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Brown Sugar Instant Oatmeal Muffins

Reviewed: Feb. 17, 2014
Good, basic muffins, but they are a little bland, so I'd add vanilla or maple flavoring next time to the muffin batter itself, and maybe some cinnamon as well. They are incredibly easy, however, and versatile, I'm sure, so I may make other changes next time with the type of instant oatmeal. We have tons of the instant oatmeal mix and I almost grabbed the cinnamon roll one since I had a hard time finding the maple brown sugar one initially. The servings are right on and I had 12 perfectly baked up muffins, but I had to bake an extra 10 minutes. Thanks for the recipe!
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Pizza Balls

Reviewed: Feb. 17, 2014
I thought these were pretty good. Good thing, since the recipe makes a lot. I didn't add all of the water or the baking mix right away just in case I didn't need it all, but it turned out I did. It was a bit too wet without the second cup of baking mix. Instead of adding onions as is, I cooked them in a skillet with olive oil and garlic--needed it for another recipe as well, so I just added more and it worked well. I let it cool then tossed in with the rest. These balls do stick and are a bit greasy, although not as greasy as I expected. I tried to make them a few different ways, just to see: I browned in a skillet (not a good idea; they stick like crazy because of the cheese), baked on a drying rack on a cooking sheet (also not a good idea--they stick, even if you spray the rack, and they aren't as greasy as I thought they would be) and sprayed the heck out of foil on a cookie sheet and baked that way. The recipe submitter is right--bake them on a cookie sheet. They do flatten more like cookies, probably because of the baking mix, but are still pretty tasty. The balls are easiest to make with a cookie scoop, and I wouldn't bother making into balls since they flatten anyway, but I'll try with bread crumbs next time I want more meatball like meatballs. You can eat them as appetizers or as we did on spaghetti. Hubs said they were like meatball subs without the bread. We enjoyed them, and it eased my craving for spaghetti and meatballs. Thanks for the recipe!
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Italian Seasoning II

Reviewed: Feb. 16, 2014
I make this all the time--a perfect way to make your own seasoning instead of paying through the nose at the grocery store. Especially since I have all of these spices in my kitchen. I don't bother mixing in the food processor; I just mix together, then place it all in a spice jar to use as I go. The only herb I might want to crush is the rosemary since it can be a bit tough. Otherwise, the rest works perfectly well. thanks for the recipe!
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Hotdish No One Likes

Reviewed: Feb. 16, 2014
A pretty basic casserole. I can see why it's called what it is called, because it's a tad too basic . . .there is absolutely no seasonings or spices in this thing to jazz it up. I knew just by looking at the recipe that I'd have to put more in it for it to work for us. It looked promising, though, so I thought I'd give it a shot. Recipe doesn't say, but I have to assume it wants you to cook up the meat and veggies first, then put it in the casserole, so that's what I did. I misread it though, and thought the potatoes were to go on top. About halfway through cooking the veggies on the stovetop, I realized my mistake and added half the potatoes. I decided to keep the rest for a topping. So after mixing up the meat and veggies, I put them in the casserole, topped with spaghetti sauce (what I had), topped with potatoes, then topped with garlic sea salt, paper, and more sauce. Then I baked for 75 minutes total, then turned off the oven and took off the cover to brown the potatoes. My other changes: added Italian seasoning, carmelized onions and garlic with the veggies and meat. It turned out pretty basic still, but made for a warm, hearty lunch on a cold winter day. Thanks for the recipe!
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Granola Raisin Bread

Reviewed: Feb. 13, 2014
Awesome! I made this about a month ago for a work function as written, then made it again today but added chopped apricots instead of golden raisins. That popped it up to out of this world! Only change is that it needs a bit more flour, but you can bake it as written no problem. I usually do the dough cycle then bake at 350 for 40 minutes, and this worked well with that change. Thanks for the recipe!
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Broccoli Cheese Soup

Reviewed: Feb. 13, 2014
I modified this to suit us, so I hesitate to grumble about the recipe, but it didn't quite work out how I wanted. I did a roux instead of cornstarch and it never became thick, despite the fact that I've never had issues with a roux before. There was also just too much going on in this soup for me. I think I'd prefer this purreed and with less chicken broth. Hubs, however, was perfectly content and is eating up the leftovers with gusto. Thanks for the recipe!
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Chocolate Chip Coffee Cake

Reviewed: Feb. 13, 2014
Nice. Tasty and yes, reminiscent of a pound cake, but a bit better (IMO). I made this for a birthday celebration at work, and there might have been one piece left at the end of the day, so I'm pretty sure my coworkers liked it a lot. This is incredibly easy, even with the topping. I had to bake an extra 25 minutes. Thanks for the recipe.
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