pomplemousse Recipe Reviews (Pg. 9) - Allrecipes.com (18630817)

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Pizza Pinwheels

Reviewed: Nov. 16, 2013
Not bad. Super easy, and quick when I needed something for a party the next day. I used small pepperoni (snack size). It worked perfectly, and it's what I had in the freezer. I think this could be made in one or two long sheets and then sliced, but that's just my opinion. I also didn't stuff these that much for ease and time. I read reviews saying they could be briefly frozen for cutting purposes, which is a great idea but I didn't have the time for it. This served it's purpose, as it was easy, quick, and a fun appetizer. Thanks for the recipe.
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Minestrone Soup I

Reviewed: Nov. 9, 2013
Delicious! I didn't have cabbage and used more tomato paste and broth than called for since mine turned out a little less soupy than I'd like. I also added in lots more garlic and tossed in rosemary, thyme, basil, and oregano since it wasn't quite as seasoned as I'd like when I tried it. I also used penne instead of elbow macaroni since I don't have macaroni. All that aside, though, this soup completely rocks and takes well to changes. I totally had been craving soup for a week or two but just didn't have time to make it until now. This was a wonderful cold fall evening meal with soup and some crackers. I will make this again. Thanks for the recipe!
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Sour Cream Coffee Cake

Reviewed: Nov. 6, 2013
This baked up beautifully, and I took it to work for everyone to try. With one thing or another, I ended up not trying it, but pple were still eating it today, so it was probably pretty good (I brought it in Monday and today is Wednesday). I made three layers of the topping--there's enough to do so in this recipe if you sprinkle--because I wanted a ready made topping on the actual top of the cake. Since bundt cakes are cooked upside down, I put part of the topping on the bottom before putting the batter in. Not sure I recommend that as a lot of the sugar caramelized and stuck to the pan. Looked pretty, though! Thanks for the recipe!
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Bloody Shrimp

Reviewed: Oct. 19, 2013
Pretty good, although I didn't really taste a lot of the Bloody Mary mix. I added Old Bay and garlic to spice it up and it worked well. I didn't have halibut so left that out. I tried this to use up Bloody Mary mix and while I don't know if I'd buy it or make it just for this recipe, if I had more to use up I'd try it again. Thanks for the recipe!
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Smoked Chipotle Tomato Basil Soup

Reviewed: Oct. 13, 2013
I'm very picky when it comes to tomato soup, but I really liked this. Surprising, since I only picked it in order to use up some Bloody Mary mix in the fridge, but it turned out lovely. I didn't have tomato clam sauce so just used the same amount of Bloody Mary mix--if I hadn't had enough, I probably would've done the same as another reviewer and used tomato juice. I also used skim milk instead of half and half. It makes a good amount of soup--we had enough for 3 servings of leftovers, which I'll likely put in lunches this week. thanks for the recipe!
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Strawberry Ribbon Bread

Reviewed: Oct. 13, 2013
Very nice. I had some strawberries from the hubs' family farm in the freezer, so I went looking for something to do with them. This was perfect; I had a bit more than called for, but tossed all the strawberries in anyway. I didn't see the point of the food coloring so left it out and the reviews made comments there wasn't enough cream cheese so I doubled it; hubs loves cream cheese, so I figured I wouldn't really lose out on anything by doubling it. It turned out to be a good decision. the bread is not so strawberry like but it's still yummy, and the cream cheese is a wonderful compliment. I overfilled the bread pans initially and was worried the cream cheese ribbon would just be at the top, but the way the bread rises during the cooking process works out to be a nice little ribbon with all sort of patterns depending on where you cut the bread. thanks for the recipe!
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Perfect White Bread

Reviewed: Oct. 13, 2013
Very simple, basic bread. I didn't bake it at 400 degrees--perhaps that works with the recipe submitter's oven, but after years of experimentation, I've learned that baking bread in my oven turns out well between 350-375 degrees. I did this bread on 350 since hubs is weird about crunchy crust for breads. Turned out perfectly well. I had slightly less than 2 cups of milk, so I added the remainder in water. thanks for the recipe!
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Blueberry Coffee Cake III

Reviewed: Oct. 8, 2013
Really easy, and I thought this was good. Pretty basic; the topping really makes it, so if you want to skip it, you might need to add some more flavor to the dough itself. I used frozen berries and didn't really bother to do anything with them; the only thing that changed was that they sunk a little but not too far to the bottom. Pretty yummy even without the pecans, which I have but was too lazy to chop. Thanks for the recipe!
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Pizza Sauce and Dough

Reviewed: Oct. 8, 2013
I only made the dough for this, mostly because I wanted bread, not pizza at the time I made this. I used beer and onions I had used to boil smoked sausage and really didn't want to throw it away, so used it in this. It made for some nice flavor. I had twice as much liquid as called for, so I doubled the recipe and made a loaf of bread, a bunch of rolls, and a cheesy pesto bread that I put bacon on one half. Hubs seemed to enjoy it; I really like the flavor in this dough. It's pretty easy and basic; all the extra ingredients are just the herbs and spices. Thanks for the recipe!
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Wisconsin Bratwurst

Reviewed: Oct. 5, 2013
Pretty good. very easy, as well. I had already smoked (read: cooked) sausage but did the recipe relatively the same. I decided I wanted peppers with this so in a separate pan browned the peppers until cooked, then added a little bit of the beer mixture along with the sausage and cooked it down with garlic until caramelized. Then I served on hoagie rolls with our respective preferred spreads (Dijon mustard for me, mayo for hubby). I really liked this with some salad for a filling meal. thanks for the recipe!
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Lemon Coconut Loaf

Reviewed: Sep. 15, 2013
Yum. Incredibly easy, bakes within prescribed time frame, and is delicious if you like lemon and coconut. A little heavy, as others have said, and is reminiscent of a pound cake, so not for huge snacking, but a nice treat. I brought it with me to a friend's house yesterday and we all enjoyed with tea for a dessert after a lovely meal. Thanks for the recipe!
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New Quiche Lorraine

Reviewed: Sep. 10, 2013
I didn't get to try this, as I brought it in for work, and there was nothing left. So . . .it was a success at work, I guess. This was very easy to put together, but I can't speak to taste other than it was all eaten. Thanks for the recipe!
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Blueberry Cream Muffins

Reviewed: Sep. 8, 2013
These are lovely blueberry muffins. I accidentally put in more sour cream--probably about another cup's worth. It still was completely fine in this recipe, amazingly enough. I did add more blueberries on purpose. At the designated temp and time, perfectly done. I had bread in the oven at 350 with my first batch, and that took about 40 minutes, so you will have to double the time if you prefer to bake at 350. These are nice little muffins, pretty sweet but not too sweet, and it counteracts the blueberries perfectly. I topped with some turbinado sugar for prettiness and they were lovely, but you don't have to--they are pretty enough and sweet enough without. You can heap the batter in these--they were almost completely full and they didn't rise over and stick to the pan like some muffins will. Very nice, very easy, and I used greek yogurt instead of sour cream (Shh, don't tell!) and they were still awesome. Thanks for the recipe!
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Jam Muffins

Reviewed: Sep. 8, 2013
Hmm. I can see why there is such a huge range in the reviews on this recipe. It's an easy recipe, but it depends so much on the jam and the experience of the baker that you will end up with reviews all over the map. I followed the recipe, minus the temp (I baked at 350) and ended up with nice little muffins that seem more like scones to me. They are pretty bland and I didn't really think they were too sweet . ..or really that sweet at all. I think they need to be served with the jam that's in the recipe to really be flavorful. I also think that one more addition would make these pop: fill the tins to half with the batter, then put in a teaspoon of jam in the middle, then fill completely, taking care to keep the jam entirely in the middle, then perhaps top with sugar if you want a little prettiness. I think that would take these from okay and a bit bland to deliciousness. Also, it's probably pretty important to use jam with chunks of fruit and not jelly in these, or you'll end up without the pieces of fruit that help these muffins. Thanks for the recipe!
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Skinny Piecrust

Reviewed: Sep. 8, 2013
I didn't soften the margarine, and it worked perfectly fine. I guess the ratio of margarine to flour makes up for that . ..sort of. When I tried as directed, I got very little crust--it was more like floured margarine. I added another 1/2 to 3/4 cup flour to make it workable. Then, it came together easily. Although I probably could have refrigerated it, I chose to just roll it out . . .which it was a tad difficult to work with, but not impossible. With added flour, this seemed to work out okay but I'm still puzzled by the recipe. It is a tad salty--if you use salted margarine, you probably don't need the salt at all. This worked for what I wanted it for, and I figured this recipe deserved another chance, but I had to make enough changes that I think it wouldn't really work as written. Thanks for the recipe!
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Pepper Jack and Sun-dried Tomato Frittata

Reviewed: Sep. 6, 2013
Pretty good! I bake eggs a lot and thought this worked out to a similar texture of other dishes I've made. I'm not entirely certain this is a traditional frittata, since it seems more like a souffle almost to me, but I'm also no expert. It puffed up in the oven, which I didn't quite expect. It does, however, deflate as it cools, so maybe it isn't a souffle, or maybe if it is, I am not good at making them since I'm pretty sure they aren't supposed to deflate. ;o) Regardless, this is incredibly easy to make and turns out pretty well. They are a bit greasy as the first reviewer commented, but pesto is pretty rich so I'm not that surprised, and you can adjust these relatively easily--cut down the pesto, change the cheese, cream, whatever. I used basil pesto since that is what I had, and used skim milk instead of cream since I'm very sensitive to milk products. It still tastes pretty good to me, and I think it reheats relatively well (I've been eating with toast for the last three mornings for breakfast). Servings are pretty true to recipe--I baked in six ramekins and got 6 nice sized servings. Thanks for the recipe!
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Simple Peanut Butter Banana Bread

Reviewed: Sep. 3, 2013
Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you're watching calories in baking it's a great sub) and used sour milk instead of buttermilk, and otherwise left everything the same. I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn't brown much as muffins, though, so if I hadn't topped with frosting I'd suggest a topping of peanuts or something before going in the oven for visual appeal. As another reviewer commented, this results in a pretty smooth result, so if you like some fruit or nuts added into your bread/muffins I'd suggest using chunky peanut butter and/or adding in some dried fruit. Really, though, if you love banana bread and you love peanut butter, you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe!
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Sahara Sand Bread

Reviewed: Sep. 2, 2013
This is a nice, basic bread. I can only surmise that the ww is to add some healthiness for those who would bitterly complain about it being added, as you really can't tell there is whole wheat in this bread. I followed the recipe other than using the dough cycle then baking in the oven--that's almost always my preferred method. A little chewy and somewhat holey. Tastes pretty good, and hubs made no comment--always a plus around here. Thanks for the recipe!
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Best Moist Chocolate Cake

Reviewed: Sep. 1, 2013
This is a heavy cake, but it's chocolate-y. Although, I supposed if you like super sweet, heavy chocolate-y-ness, it won't work well for you. I did add about a cup of semi sweet chocolate chips to the batter and used more like 7 tbs of cocoa powder as a concession to the negative reviews, but I think it would've been fine without them as well. It is rather heavy and dense. I made cupcakes and in my normal metal cupcake pans, 20 mins at 350 was perfect. For my ceramic pan, it took closer to 30 minutes. As others have said, this is similar to a German Chocolate Cake recipe. I frosted with the Peanut Butter and Banana Frosting from this site, minus the bananas. thanks for the recipe!
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Peanut Butter and Banana Frosting

Reviewed: Sep. 1, 2013
This is a decent frosting recipe, but be aware you can taste the shortening, so if you aren't a fan, you probably should steer clear. Additionally, I wasn't about to dump a pound of confectioner's sugar in this thing without trying it first. I didn't really measure, but since a pound of sugar would've been about 3 2/3 cups (per a google search, anyway), I used nowhere near that amount. I would say I used at most 2 cups but think it was closer to 1 1/2. I'm not a fan of really sweet anything, so I had hubs test it for me and he approved at about the 1 1/2 cup mark. If you love sweet frosting, go right ahead and put it all in, but that would not work for me. I used this to frost the Best Moist Chocolate Cake from here and it worked beautifully. Thanks for the recipe!
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