CAMPPJPATTY Recipe Reviews (Pg. 3) - Allrecipes.com (1425898)

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Chicken Scarpariello

Reviewed: Mar. 3, 2010
This was good but not quite 5 stars for us. The description that Jill gives as "delicate" is very accurate. My husband and I like lots of flavor and to us this was a little too bland, even though I added lemon-pepper and garlic-pepper seasoning to the flour. I also squeezed some lemon juice over it at the table. It's just a matter of personal taste, and if you like mild flavors, you will probably love this dish.
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Chicken Costa Brava

Reviewed: Feb. 24, 2010
This was pretty good, but for me the sweetness just didn't set right. Obviously, I knew it would be sweet when I read the ingredients, but I was curious. There is nothing wrong with the recipe. We just didn't care for the taste.
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2 users found this review helpful

Mediterranean Tilapia

Reviewed: Feb. 22, 2010
My store was out of tilapia so I used orange roughy. It was delicious. I made a lot of the changes others have suggested, including thawing the frozen fish in milk. This recipe, with revisions, is definitely a keeper.
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1 user found this review helpful

Penne with Shrimp

Reviewed: Feb. 17, 2010
Wow! This was declicious...although I did make some changes. I hate to review a recipe based on changes I made, but too many people said it was bland for me not to take note. My changes were: Use whole wheat penne; increase garlic to 2 tbls.; add 1/2 tsp. crushed red pepper, 1/2 tsp. black pepper, 1 tsp. Italian seasoning, 1 tsp. dried basil. I used Contessa frozen shrimp.
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Feb. 6, 2010
This slaw was good, but not quite 5 stars. For me, it was a little too sweet even though I reduced the sugar from 1/2 cup to 1/4 cup. Miracle Whip is pretty sweet on its own. If I make it again I will reduce the sugar even a little more. But other than that, the flavor was very good.
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French Toast Souffle

Reviewed: Jan. 25, 2010
This was pretty good, but not as great as I hoped. I made it exactly according to the recipe except I used cinnamon raisin bread instead of white bread. It was the texture that I didn't like...it was too mushy. Maybe I made the cubes too large. I wish the recipe would have advised what size of bread cubes to use...mine were about one-inch square and 1/2 inch thick.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 8, 2010
This cornbread was pretty good but not a 5 star for me because it was a little too sweet. I made it exactly as stated in the recipe except that I used Egg Beaters for the eggs. I've never used them before but supposedly they can be used in place of eggs with no noticeable difference. I don't see how they would have affected the sweetness anyway. If I decide to try this recipe again, I will reduce the sugar a little...maybe to 1/2 cup...and use real eggs.
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Missy's Candied Walnut Gorgonzola Salad

Reviewed: Dec. 28, 2009
Delicious! Made as the recipe called except I substituted feta for the Gorgonzola cheese. The only thing I might tweak next time is the way it calls for glazing the walnuts. I have used other glazing methods that I like a little better.
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Baked Spaghetti I

Reviewed: Dec. 28, 2009
This was great. I made it exactly as called for in the recipe with some very minor changes. I used the diced tomatoes that have onion and garlic added to it, and I used whole wheat spaghetti. There is nothing major I would change about this recipe. When I make it again I will do it the same way. It was loved by all the adults at the table. The kids wouldn't eat it, but they won't eat anything.
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Lucy's Mac and Corn

Reviewed: Nov. 12, 2009
I made one unintentional change to this recipe. I accidentally picked up 2 cans of creamed corn rather than 1 of creamed and 1 of whole kernel. It still turned out delicious. I was torn about whether to precook the macaroni because about half of the reviewers were adamant that you should and the other half said definitely do not. I decided to follow the recipe exactly and NOT precook. The macaroni was done to perfection. It's a mystery to me how we can all follow the same recipe, cook it at the same temp for the same length of time, and some get done and some do not. But my recommendation is to NOT precook it. Just adds to the time required to prepare and the number of dishes to wash. The one thing I will try next time is using less butter. While the dish wasn't at all greasy, I just keep thinking about how much fat is in a full stick of butter, even though I used light butter. We won't eat this too often because it's loaded with carbs, but it's a great dish to serve the grandchildren.
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42 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 9, 2009
Delicious. I used fresh pumpkin instead of canned. I substituted an equal amount of Splenda in place of the sugar. I also substituted an equal amount of whole-wheat pastry flour in place of the all-purpose flour. It had a great flavor. It wasn't quite as moist as I had hoped, but I didn't rate it down for that since I altered the recipe. Perhaps the ww flour caused the slight dryness. I am going to try it again, and this time I will replace the water with coconut milk to see if that makes it a little more moist. I'll let you know how it turns out. Oh, one more thing I changed but didn't intend to...when I opened my carton of eggs I realized I had bought medium instead of large. So I used 5 medium eggs instead of the 4 large eggs called for in the recipe. No idea what effect that may have had on the final product. When I make it again I'll be sure to have the correct size eggs. UPDATE: I finally made this again after 5 years. This time I followed the recipe exactly. The texture was great. But the spices seemed a little much to me this time. I guess that is personal preference because I have read other reviewers say there wasn't enough spice. But next time I make it, I will slightly reduce all of the spices except cinnamon. And I think I will add walnuts next time too.
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2 users found this review helpful

Twenty-Four Hour Salad

Reviewed: Oct. 30, 2009
I thought this was very good, but not great because I just didn't care for the sweetness of the dressing. I may try it again and leave the sugar out of the mayo. The only thing I changed was to use red bell pepper instead of green, which made it more colorful.
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6 users found this review helpful

Party Plentiful Guacamole

Reviewed: Oct. 8, 2009
Totally loved this recipe. Followed the recipe exactly. After tasting the finished product I decided it needed more salsa (I got hot salsa like the first reviewer suggested), so I added an additional 1/4 cup. I even think it could use more but I realize that it will taste even better after the flavors have melded overnight so I'm not going to tinker with it anymore. BTW, when they say "plentiful" in the name of this recipe, they mean it. It makes a huge bowl. I love it and can't wait to taste it again tomorrow.
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10 users found this review helpful

Fried Green Tomatoes

Reviewed: Aug. 7, 2009
This one gets a 5 star...delicious. I have my first tomato plant ever and for some reason that I don't understand, by the time the tomatoes turn red, they start splitting open and have to be thrown away. So I decided to use them green. This is the first time I have made fried green tomatoes. I made them exactly as the recipe called for except I added a teaspoon of cayenne pepper to the flour mixture. These were different from the way my grandmother used to make them...she used corn meal, but I decided I like these even better. I will not let any more tomatoes on my plant get red.
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Grilled Delmonico Steaks

Reviewed: Aug. 4, 2009
Good marinade. I have made it twice. The first time I followed the recipe exactly, and it was waaaay too salty, and I even used low-sodium soy sauce. The second time I made it I omitted the salt altogether, and even so it was a little salty for my preference, but still quite good. One thing I learned from my two experiences is to allow plenty of time to marinate. I used the exact same cut of meat purchased together both times. The first time I marinated it nearly 24 hours, and the steaks were nice and tender. The second time I only allowed about 4 hours, and the steaks were definitely tougher. We just purchased a grill and so grilling steaks is new to us. I will probably keep searching for a marinade that we totally love and can give 5 stars.
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The Best Potato Salad

Reviewed: Aug. 4, 2009
Very good recipe. "10 red potatoes" is a little vague...I had no idea what size they should be. My 10 potatoes ended up weighing about 5 lbs., but I think maybe they were a little bigger than they should have been. The recipe called to boil them 15 to 20 minutes, but I boiled mine for 30 minutes and they still weren't quite done. So when I make it again I will opt for slightly smaller potatoes than 1/2 pound each. I totally disagree with the reviewers who said it was too saltly...not at all. If you taste the dressing before you put it on the potatoes, it does taste a little salty. But it's perfect after it's mixed with the potatoes. I skimped a little on the pepperoncini because I just wasn't sure if that sounded good to me, but next time I will go heavy on them because they were great. My only question about them is are they supposed to be sliced or chopped...the recipe doesn't say. I left mine sliced so they would be consistent with the black olives. And as many other reviewers have suggested, definitely make this a day early.
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Honey Mustard Grilled Chicken

Reviewed: Jul. 29, 2009
I really wanted to love this recipe as much as most reviewers seemed to, but I just didn't. It didn't have as much flavor as I was expecting, and the flavor it did have just wasn't that great. I asked my husband how he would rate it, and he said 3 stars. He thought it tasted like it had been basted in honey mustard dressing. I thought it was deserving of 4 stars though. I made it exactly as the recipe called for. I'm sorry but this recipe won't make it into my rotation.
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Apple Breakfast Bread

Reviewed: Jul. 17, 2009
I was very disappointed with this recipe. I made it exactly as the recipe called for. It was very dry. I'm talking the kind of dry that you can't eat it without something to wash it down. The flavor was fairly good, but not great. I barely taste the apples, but maybe I didn't use enough. "Two apples" is so vague. It would help if the quantity was a little more definite, such as one cup of chopped apples or two 3-inch apples or something like that. The apples I had on hand were Golden Delicious, and they were tiny apples, so I used three of them. An hour in my oven was a little too long--it was slightly overdone. .........................................UPDATE: I made a second loaf with the following changes: Added 2 tbls. of oil, 1 tsp. vanilla, 1/2 c. raisins, 1/2 c. chopped walnuts. Oh, and just so I would have a point of reference, I added 1 cup of chopped apples (which happened to be almost exactly the 3 very small apples I used the first time). This time it came out moist and good. Sadly, this time I UNDERcooked it because my husband was in a hurry for us to leave so I took it out at 45 min. Obviously ideal time in my oven is between 45-60 min. Still couldn't really taste the apples..maybe the cloves overpowered it. With these alterations I would rate this recipe a 4 star.
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Sea Foam Salad

Reviewed: Apr. 4, 2009
This salad tastes great. My only problem was that I couldn't get the pears smooth like the recipe called for. I mashed them first, like the instructions said, then when that didn't work, I beat them with my electric mixer. They still weren't smooth, but I finished the recipe anyway. Like I said, the flavor was wonderful, but I do think it would be even better without the tiny chunks of pear. It wasn't too sweet. I wanted a side dish that people would not confuse with a dessert, and this served that purpose. But next time I make it I think I will try putting the pears in my food processor. Surely then they will be smooth and I will get the texture in the salad that I'm looking for.
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2 users found this review helpful

Ambrosia Salad

Reviewed: Apr. 2, 2009
I made this according to the recipe except that I added slivered almonds because the recipe my Mom made when we were growing up had them in it. It was good but all that coconut made it a little too sweet for a side dish. I made it as a trial run for Easter, and I'm glad I did because it just isn't quite what I'm looking for to serve with Easter dinner. But I still ate it all up!
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