CAMPPJPATTY Recipe Reviews (Pg. 4) - Allrecipes.com (1425898)

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Chicken Spectacular

Reviewed: Mar. 13, 2009
I made many casseroles, and this is one of the best. It's a little different from the standard chicken casserole. I used the Uncle Ben's Original Recipe rice, and I used broth from the chicken in place of water called for on the box. I also sauteed the onion before adding it to the casserole. You can't really taste the water chestnuts...they just add a nice crunch. After I assembled the casserole I froze it. I thawed it and topped it with shredded cheese before baking. It was delicious. I highly recommend this recipe if you want a casserole to freeze for later.
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5 users found this review helpful

Vanilla Glaze

Reviewed: Mar. 12, 2009
I try to make a recipe exactly as written by the sumbitter the first time I make it, which is why this recipe only gets 3 stars. 2 1/2 teaspoons of milk wasn't enough to even wet all the sugar. When I added enough extra milk to make 2 tablespoons it was perfect, and with that alteration I would probably give it 5 stars. It's so easy and uses simple ingredients I usually have on hand.
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1 user found this review helpful

Crunchy Chicken Casserole

Reviewed: Feb. 11, 2009
This one is a keeper at our house. My entire family loved it. We even got my very picky 3- and 5-year-old grandsons to eat some. I did not deviate from the recipe, although I did use low-fat mayo and sour cream (not fat free) and the 98-percent fat-free soup. Also, I used one of those Uncle Ben's 90-second packets of rice because it's the exact amount that the recipe calls for, and it speeds things up. I used the plain white, but next time I'll try a different one, maybe the one with some brown rice in it because I did think the casserole could use a little color . . . it was just so white. I cooked it in a 9x13 casserole dish. This recipe is definitely a keeper. Thanks for sharing!
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11 users found this review helpful

Spinach Artichoke Pie

Reviewed: Dec. 19, 2008
This is quite good. It's sort of like a quiche. I was surprised at how well it sliced and came out of the dish intact. The reason I only gave it 4 stars is because it was a little bland for my taste. It needed a little more seasoning. Maybe seasoned bread crumbs would help--I used plain. Or maybe adding a little salt to the recipe. I think I might make this again and try to season it up a little. BTW, I used frozen spinach and it worked just fine.
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4 users found this review helpful

Artichoke Bean Salad

Reviewed: Dec. 18, 2008
I'm sorry but I just didn't care for this recipe. There is waaaay too much onion in it, and that's all I could taste. I would cut it down from 1 1/2 cups to 1/2 cups at the most.
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9 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 14, 2008
This is the best candy recipe I have ever tried. It is absolutely delicious and so easy. I followed the recipe exactly. I did let the peanut butter base set in the frig for 30 minutes before making the chocolate topping. Then I let the entire thing chill for two hours before I cut it. It was perfect. There is no reason to change anything about this recipe. I would suggest you try it as written before you start making changes because I doubt you will want to change a thing. It really does taste just like a Reese Peanut Butter Cup.
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8 users found this review helpful

Darra's Famous Tuna Waldorf Salad Sandwich Filling

Reviewed: Nov. 9, 2008
I just didn't care for this tuna salad. Maybe it was the curry, maybe it was the shallots, or maybe it was just because it didn't taste like my mouth thinks tuna salad should taste. I gave it a "3" because my husband said it was "pretty good." Even at that, I ended up throwing some of it away. Sorry, Darra.
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2 users found this review helpful

Roasted Vegetables

Reviewed: Oct. 31, 2008
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11 users found this review helpful

Awesome Egg Salad with a Kick

Reviewed: Oct. 12, 2008
I didn't care for this recipe. I like each of the ingredients individually, but all blended together they just tasted weird.
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1 user found this review helpful

Pecan Snack

Reviewed: Oct. 10, 2008
Delicious! Love the sweet and salty combination. In fact, I may add just a little extra salt next time, but that's just personal taste. Easy, no-fail recipe.
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1 user found this review helpful

Baked Beans, Texas Ranger

Reviewed: Oct. 7, 2008
This recipe tastes delicious, but it should be called "Texas Ranger Baked Bean Soup." That's why I only gave it 4 stars. I used a slotted spoon to remove the beans and just a small amount of juice from the soup. If I make it again I will drain the beans. Also, it was a little too spicy hot for my taste, though my husband likes it that way. I used cajun sausage, which I won't do next time.
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1 user found this review helpful

Crispy Fried Chicken

Reviewed: Oct. 2, 2008
This was my first time making fried chicken. I never had it growing up, either, so I really was clueless as to how to cook it. I'm giving the recipe 5 stars because her technique is excellent, and I believe that was her intent in sharing this recipe. I was pleasantly surprised that I was so successful in my first attempt, and I owe it all to Sleeygal. The chicken was fairly crispy on the outside and unbelieveably moist on the inside. I probably could have gotten it more crispy but I didn't know how long to cook it during that last stage of high heat, and I was afraid I would overcook it. I cooked it in a cast iron skillet. I did add more spices after reading that others thought it needed more flavor. I doubled the paprika and added a teaspoon each of seasoning salt and cayenne pepper. If I were to make this recipe again, I would increase the spices even more; however........I doubt I will make it again. What a mess! It was a miracle I didn't have a grease fire. One word of advice--the recipe calls for filling the skillet 1/3 to 1/2 full of oil--don't do go with 1/2! I filled mine half full and when I put the chicken in, the oil bubbled and overflowed. I cook on gas so I was scared to death I was going to have a fire. I think filling the skillet 1/3 full should be the maximum. Throughout the entire process I felt like I was fighting oil popping and splattering everywhere, and what a huge mess I had to clean up afterward. Maybe that's just part of making fried
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3 users found this review helpful

Sweet Potato Pie II

Reviewed: Oct. 1, 2008
Absolutely delicious! I have never made a sweet potato pie before but I wanted to make one for a special occasion. I expected to try several recipes to determine which one was best, but after the way this one turned out, there's no need to try anymore. I made it according to the recipe with two exceptions. (1) I agree with another reviewer that 3/8 cup of sugar must have been a misprint--never heard of 3/8 cup of anything. Eighth marks aren't even on my measuring cups. I decided to go with 3/4 cup of sugar. (2) I went to the beverage store for rum and they were closed, so I used 2 tsp. rum extract. Didn't know what in the world I would do with a bottle-minus-2-tablespoons of rum anyway. If you're not sure about the rum flavor, just leave it out because I know it would still be great. I may skip it next time. FYI, 2 cups of mashed sweet potatoes equals about 1 1/2 lbs. of raw sweet potatoes. If you have time, bake them rather than boiling or microwaving because the taste will be far superior. I too had slightly too much filling for the regular 9-inch pie crust, but not enough for a deep-dish. If you like sweet potato pie you will love this one. UPDATE: Made again with minor changes. Reduced rum extract to 1 tsp. and increased cinnamon and nutmeg to 1 1/2 tsp. This time I would have given it more than 5 stars if possible.
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7 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 26, 2008
I made this as the recipe called for . . . no changes. I like the texture of this bread because I like a dense quickbread. The ratio of the ingredients is right on. However, I thought the flavor was a little boring. In my opinion it needs some spices as previous reviews have noted. I'll try this recipe again but next time I'll add some vanilla, cinnamon, and walnuts. Of course, then it won't be Banana Banana Bread, but I want to capitalize on the ingredient ratio that Shelley has developed. I did sprinkle some brown sugar on top as suggested by other reviewers, and I liked the crunch it added to the top of the bread.
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2 users found this review helpful

Arabic Green Beans with Beef

Reviewed: Aug. 14, 2008
I made this dish exactly as the original recipe directed. It was quite watery . . . more like soup. I would definitely recommend you serve this over rice because of all the juice. It was pretty good but I probably won't make it again.
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5 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Aug. 11, 2008
Delicious. I made one change. I added a chopped onion because I couldn't imagine a meat loaf without onion. I was tempted to spice it up even more just because that's the way we like our food, but I thought perhaps it was purposefully lacking in spices because it would be a better complement to the glaze. Two things I will do differently next time. I will leave out the onions because I don't think they added that much to the end effect. And I will double the glaze recipe . . . half to pour on the top during cooking as the recipe calls for, and half to use to pour over the meat loaf at the table. I don't think this recipe will take the place of a regular meat loaf in our house, but it is a delightful change.
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1 user found this review helpful

Grilled Peanut Butter and Banana Sandwich

Reviewed: Aug. 10, 2008
Delicious! I have eaten peanut butter and banana sandwiches all my life, but never grilled. The only thing I did differently was to cook it in butter. I made them for my 2 and 4 year old grandsons, and they weren't overly impressed but they are soooo picky.
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2 users found this review helpful

Tuna Noodle Casserole IV

Reviewed: Jul. 16, 2008
I think my husband and I must be the only two people on Allrecipes.com who did not grow up on tuna casserole. Even though I didn't think it really sounded very good, it appeared so easy to make and so many people raved about it, I decided to give it a try. It was indeed easy to prepare. But the taste was, unfortunately, about what I expected . . . very lackluster. My husband, whose philosophy is "if you can't say anything good, don't say anything at all," had only the following comment . . . "I really like the crunchiness in this." He was referring to the crushed croutons. When I asked if he thought I should keep this recipe and make it again sometime, he changed the subject and never gave me an answer. I wonder if the nostalgia aspect of this dish is a major reason why so many people think it is so great. Here is my take on it. If you had it as a kid and loved it, you'll probably love this recipe. If you didn't grow up on tuna casserole, you'll probably wonder what all the hullabaloo is about when you taste this recipe.
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2 users found this review helpful

Cranberry Salad III

Reviewed: Jun. 23, 2008
I made this recipe for this past Thanksgiving, but I forgot to review it. I doubled the recipe but instead of using two packages of cherry jello, I used one cherry and one cranberry. Otherwise, I made it exactly according to the recipe. It was the hit of the Thanksgiving dinner. I didn't even think I liked whole cranberry sauce, but I've changed my mind after this recipe. My family has had gelatin salads at every holiday meal my entire life, and we all think this is the best one. My daughter asked me to make it for every holiday meal from now on. Since she loved it so much I'm going to make it for her birthday this week. I'll try making it lighter, using low-fat, sugar-free ingredients where possible. I'll let you know how it turns out. UPDATE: We loved it just as much this time around. In fact, my daughter has nicknamed it "edible paradise" and says she is addicted. Again I used one package of cherry gelatin and one package of cranberry gelatin. I also used fat-free cream cheese and sugar-free gelatin, and we couldn't really tell any difference in the taste.
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29 users found this review helpful

Blackberry Spinach Salad

Reviewed: Mar. 10, 2008
I loved this salad. I don't like salads that are really sweet, and this one wasn't, yet it was still refresing. I left out the edible flowers, but everthing else was according to the recipe. I dressed it with balsamic vinegar and olive oil, but I think I'll use a balsamic vinegarette dressing next time because for me, it's hard to control the amount when I use straight vinegar and I sometimes get too much. My only complaint was the seeds from the blackberries. At first I thought there must have been some shells in with the walnuts, but then I pinpointed it to the blackberries. So next time I think I'll do as another reviewer suggested and use blueberries.
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3 users found this review helpful

Displaying results 61-80 (of 98) reviews
 
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