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

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Best Ever Pumpernickel Loaf

Reviewed: May 30, 2013
Very nice. I kept thinking this was a rye bread until I came back to review and realized, nope, not rye, but pumpernickel. Oh well! Shared with my coworkers, who loved it. This makes 2 loaves if you are okay with a small loaf size; I am, so 2 it is for me. If you prefer a larger loaf, though, it would work in large loaf pans or free form as previous reviewer did. Nice, basic pumpernickel loaf that was great with cheese and dijon mustard but equally delicious with just some honey. Proportions worked perfectly for me as well. Thanks for the recipe!
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Slow Cooker Baked Potatoes

Reviewed: May 30, 2013
I didn't really think I'd like these potatoes, but I wanted to try anyway, and I surprised myself--I really like them! You do not get the crust I like from baking, but I thought they were pretty decent, easy potatoes. I left off the foil and used some smaller red potatoes, cooked on high for about 2 hours with the crock pot half full, and ended up with nicely steamed, perfectly cooked red potatoes. Great if I'm out of room in the oven or just feel like steamed potatoes. Thanks for the recipe!
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Vintage Lemonade

Reviewed: May 27, 2013
Very nice lemonade. This is the first time I've made lemonade from scratch, so I took the time to read the reviews. I used less sugar (3/4 cup total) and zested the lemons instead of cutting up the rinds, and I'm glad I did. This lemonade turned out very lemony, with a tart taste that gets better as you sip. I followed the advice to not mix the sugar with the lemon; really, not sure what that did, but it worked out perfectly fine. My only problem was juicing the lemons; if I start making more lemonade I'm getting something to juice them with; a little hard by hand! Thanks for the recipe!
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Confetti Bean Salad

Reviewed: May 21, 2013
Pretty good! I left out the corn and black beans and added green beans (going by hubs' recent requests for 3 bean salad) and used red wine vinegar instead of the balsamic (hubs is very picky about vinegar and I thought the balsamic would be too strong for him). I was a bit worried he'd think it wasn't sweet enough, but he thought it was fine and commented that the only difference with this salad versus another I'd recently made was the "tomatoes". I pointed out they were peppers and he still said it tasted the same. LOL! This makes a decent amount of salad, but not a huge amount and hubs seems to like it. I thought it was a decent salad too. Thanks for the recipe!
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President Andrew Jackson's Favorite Blackberry Jam Cake

Reviewed: May 21, 2013
This recipe results in a very dense, thick cake that reminds me of gingerbread, actually. I think it's a bit too sweet, so if I made it again I'd cut back on the sugar to 1 cup. I also didn't use as much jam as noted for the cake--I did use the amount indicated for the batter itself, but I only had a pint jar, which is 2 cups, so I used the last 1/2 cup for the filling and it was plenty. Hubs seems to like it, and I definitely think this is a cake that needs the cream cheese frosting to complement the flavor, but it definitely makes a lot, so be aware. Thanks for the recipe!
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Chicken Cilantro

Reviewed: May 18, 2013
Not bad, but I do think it might be better making the rice separately. Not sure if I didn't use enough cilantro (I don't really know what a "bunch" means, and I was picking out of my deck garden, so I might not have used enough), but the cilantro taste wasn't really there for me--I think I might add fresh at the end if I made it again. Hubs liked it, and it's a relatively easy and quick meal, but I think I'd like some tweaks to try it again. Thanks for the recipe!
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Beefaroni

Reviewed: May 18, 2013
Not bad--just a basic casserole here, but easy and relatively quick. The only macaroni I had in the house was a box of old macaroni and cheese, so I decided why not and made the mac and cheese, then mixed it up with everything else in the recipe. I did brown the meat with onions and garlic. Hubs commented that this is basically Hamburger Helper, but that didn't stop him from eating almost all of it in less than a day. We have one serving left already, and I think it makes a lot of food! Thanks for the recipe.
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Cheesy Pizza Dough

Reviewed: May 17, 2013
This is a crust that is definitely not for hefty pizzas with lots of toppings--while it worked with D's Taco Pizza, a thicker crust would've been lots better--so I suggest you try it with basic toppings like cheese and pepperoni. I paid attention to Christina's review and cut down on the pepper and added more cheese, but the crust is rather different than a regular dough crust. Perhaps due to the ratio of beer to flour (I was surprised at the low amount of flour actually), this ends up to be a rather flat, much less doughy crust than I prefer. The texture almost reminds me of a flat cornbread, and that's not really a hit for me, so I'll keep looking. Thanks for the recipe!
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D's Taco Pizza

Reviewed: May 5, 2013
Pretty good taco pizza. I left off the olives more bc they are what I like, and hubs doesn't, plus the only thing of olives we have right now are a huge Costco can of them and I wasn't sure I wanted to add that to the fridge today. I used the Italian Pizza Dough recipe on here for the crust, and that worked well--I parbaked it at 425 for 10 minutes, then put the toppings on. I don't know that I would make the tomato salsa mixture again--there was enough for 2 pizzas, and we didn't really use it for dipping. I liked it, don't get me wrong, but it made a lot. Perhaps I'll make another taco pizza with it later this week, or use it as picante sauce in something. All in all, this was a pretty decent taco pizza and we enjoyed it. Thanks for the recipe!
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Italian Pizza Dough

Reviewed: May 5, 2013
Pretty good and easy dough. The instructions, however, are missing a step--there's an egg in this recipe but it's not clear when to add it. After trying this, I've now realized it goes into the dough--you need 1 1/4 cups of liquid, and the egg is the 1/4 cup. I made this in the bread machine--more out of laziness and wanting to multitask than anything else--and forgot to check it until it was done. That's when I realized it needed more liquid. No big; I just added in liquid (put in water bc I wasn't thinking) and let it go again. This made for a light, quick pizza dough that is perfect for a regular thick crust. If you like thin crust, you'd probably want to make two crusts out of it. Made it for D's Taco Pizza recipe and it worked well. thanks for the recipe!
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Three Bean Salad I

Reviewed: May 5, 2013
Pretty good . . .I cut back on the oil (used 1/2 c) and the sugar (also used 1/2 c) and didn't have wax or black beans, so I just doubled the green beans and the kidney beans. I put this in the fridge yesterday afternoon and just stirred whenever I opened the fridge for anything else; left it in overnight and we tried it for lunch. Not bad, but we both felt it was missing something--maybe salt? I added about a teaspoon of kosher salt to the mix and we will try it again after it has had some time to sit. It was a tad sweet for me, but it's also not too vinegary for hubs, so this is a pretty nice recipe. I'll see if the salt helps. Thanks for the recipe!
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Simple Roasted Chickpea Snack

Reviewed: May 5, 2013
I've made these before--I have photographic proof--but I never reviewed them. I vaguely remember I did have some trouble with them before, as it took them forever to roast and started to burn before they were completely crispy. So, I read through some of the top reviews before attempting this again and made sure my chickpeas were as rinsed and dried as I could possibly make them (rinsed and left in colander for about 1/2 hour, then spread out on a paper towel covered plate for at least another half hour. I believe I may try the suggestion to use cooked from dried and then frozen beans next time-this time, I used canned chickpeas. I then put them in the oven at 400 degrees without putting the olive oil and spices on them, shaking every 10 minutes, for a total of 40 minutes. Then I took them out, drizzled olive oil--about a tablespoon, max--on the chickpeas, then baked for another 10 minutes, shook them, checked them, and baked another 10 more. I might try 450 next time and keep checking them, as most of the chickpeas are crisp, but there are a few that still aren't quite as crispy as I like. However, they didn't burn, and they are pretty tasty--maybe just a tad more salt or garlic powder. Thanks for the recipe!
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Slow Cooker Chili with Beer

Reviewed: May 4, 2013
Very good chili--tasty, but heavy on the liquid, and I didn't use 2 cups of beer. I used 1 can of beer, which amounts to about 1 1/2 cups. I think I'd cut back on the beer and make sure the beans are drained next time. I like my chili thicker and less runny. Makes a ton--as most soups and chili's do--so it's a good thing we liked it. Hubs had 2 servings. I did use half the amount of meat and added lots of garlic. Thanks for the recipe!
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: May 4, 2013
Not bad pancakes. A trifle runny but pretty tasty. I used about a cup of family farm grown blueberries, which apparently are more tart than what are sold in the stores, so hub asked me if I'd made raspberry pancakes. No, I hadn't, but raspberries would be good in this. Added cinnamon and vanilla and it made a lot of leftover pancakes that I guess we'll have for breakfast tomorrow. Pretty easy. Thanks for the recipe!
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Canadian Bacon and Pineapple Pizza

Reviewed: May 2, 2013
Left off the onion and used red bell pepper instead of green since that's what I had. I also used a crust made from Bread Machine Pizza Dough. Very easy, relatively quick, and a pretty decent meal. Thanks for the recipe!
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Shrimp, Broccoli, and Sun-dried Tomatoes Scampi with Angel Hair

Reviewed: Apr. 28, 2013
This was pretty good. I made a couple of changes; mixed the broccoli with some olive oil and plenty of Old Bay and roasted it in the oven. I also mixed the shrimp with Old Bay and left out the butter completely. Tasty, quick, and a nice dinner. I do think, however, I'd have not liked all that butter so I'm glad I left it out. Otherwise, very good. Thanks for the recipe!
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Bagel Bread

Reviewed: Apr. 28, 2013
Hubs LOVES this bread. I've made him 3 batches already since last weekend . . .he devoured the first loaf almost within a day, so I made another batch but doubled it this time, adding 1/2 c of flour because the first batch was pretty sticky. He complained bitterly, however, that I had changed it and it wasn't as soft . . .blah, blah, blah. It tasted the same to me, and with an extra 1/2 c flour of the doubled recipe, it was a perfect bread dough consistency! At any rate, I was skeptical this bread would taste bagel-y without the boiling step you use for bagels, but it surprised me. It is really chewy and while the crust isn't exactly bagel, it still does remind me of bagel-y goodness. I usually bake in the oven--I baked at 375 for 45 minutes and it turned out well. Clearly this is a recipe that is a keeper in our house. Thanks for the recipe!
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Slow-Cooked Baked Beans

Reviewed: Apr. 18, 2013
Mine were pretty runny, but I'm pretty sure that's all my fault and I dumped in too much water. I used already cooked beans (I cooked up loads a few months ago and froze them, so I used those) so skipped the cooking the beans part. I just started from the third step. I used ham lunch meat (all I had) and other than it being runny, everyone seemed to enjoy. I put it on the crock pot on high for about 4 hours since we wanted them for lunch. I thought they were too sweet, but hubs disagreed--I'm not a fan of sweet beans--he thought they were perfect. Thanks for the recipe!
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Marinade for Chicken

Reviewed: Apr. 18, 2013
Very nice. It does make loads of marinade, so I decided to make all the marinade and marinate some veggies as well--I marinated chicken breasts (separately, of course), bell pepper strips, and broccoli stalks overnight. Hubs grilled the chicken and I roasted the veggies in the oven. Served it all at a barbecue with family and they LOVED it, chicken and veggies. I sent home the leftovers with the sister in law, she loved it so much. I did leave out the salt since we have people watching their sodium--I thought it was plenty salty anyway. Really easy, and tasted kind of like teriyaki to me. We all enjoyed it.
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Milk and Honey Loaf

Reviewed: Apr. 7, 2013
Very easy, makes 3 good size loaves--well, probably 4. I made this in my bread machine but failed to look at the amounts prior to starting, so I ended up with a rather sticky dough since I couldn't fit the last cup of whole wheat flour in the bread machine. My fault, certainly; there is no reason I couldn't have halved it, which is really what I should have done. But, oh, well, no harm done, and I ended up with a somewhat hearty but not too hearty loaf (hubs didn't complain, always a huge plus) that worked well for sandwiches and toast equally. Thanks for the recipe!
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