CAMPPJPATTY Recipe Reviews (Pg. 1) - Allrecipes.com (1425898)

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Two Ingredient Pumpkin Cake

Reviewed: Oct. 28, 2006
Maybe this should be called "Three Ingredient Pumpkin Cake!" After reading all of the other reviews, I figured this many people can't be wrong so I added two eggs to the batter. That's the only ingredient change I made to the recipe and it turned out great. I didn't have the problem that some other reviewers mentioned about the batter being so difficult to mix. I used my very powerful stand mixer and it was blended in a snap. I baked it in a bundt pan for 30 minutes, which was adequate, although next time I might add 5 more minutes. I took it to a ladies Bible study and there were no leftovers. I didn't frost it, but I think I will make a cream cheese frosting next time ... and there will be a next time. It's just too easy and too good.
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471 users found this review helpful

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

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

Mango Cardamom Bread Pudding

Reviewed: Dec. 7, 2005
I prepared this dish for some dinner guests from Kenya because mango is such a staple over there. They loved it! He said that he didn't like most American desserts because they are too sweet, but he thought this was perfect. So that tells you that it is not a rich dessert, if that's what you're looking for. I just used plain white bread like the recipe called for but perhaps using the Hawaiian bread that a previous reviewer used would give it a little extra sweetness. I personally love sweet, rich desserts so I probably would not make this again for myself, but I'm giving it 5 stars on behalf of my friends from Kenya. And it's so quick and easy to make that I give it 5 stars in that department. One more note--I could not find cardomom in the grocery store so I substituted a combination of cinnamon and ginger.
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22 users found this review helpful

Cranberry Salad III

Reviewed: Nov. 22, 2007
I made this salad for Thanksgiving and everyone thought it was wonderful! Two of the guests said it was their favorite part of the meal. In the past I have been guilty of making reviewer-suggested changes to a recipe the first time I try it. This time I did not, and I'm glad I didn't. The recipe is perfect as is. I would suggest you make this recipe according to the original instructions before trying the suggestions for changes. I really did not think it was too sweet at all. It's like I expect a gelatin salad to be. If you make sure that the cream cheese is completely at room temperature and the gelatin is completely set, you will have no problem spreading the cream cheese. Also, the pineapple juice that you add to the cream cheese gives it the perfect amount of sweetness--no need to add Splenda. I have tried many different gelatin salad recipes, but I think this will be the only salad I make for future Thanksgivings.
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17 users found this review helpful

Weekend Brunch Casserole

Reviewed: Oct. 25, 2006
This casserole was delicious. Our kids and grandkids were in for the weekend and this was a hit. I'm glad to have a good breakfast recipe that I can serve whenever we have overnight company. I altered this recipe in some of the ways other reviewers recommended. I used a combination of cheddar and monteray jack cheeses. I used 5 eggs and 1 cup whole milk (just because I had it on hand for the grandbaby--I'll probably use skim in the future). I used Jimmy Dean Bold Country sausage (not the Bold Hot), which has a great flavor without being too hot. I browned about 1/4 cup of chopped onion with the sausage. I left the black pepper out of the recipe because I was afraid it might be too much with the bold sausage. I cooked the casserole for 15 minutes. Then I took it out of the oven and put foil around the edges to keep it from getting too browned, and I baked it for 10 more minutes--a total of 25 minutes. The servings from the outside edges of the dish were perfect, but the servings from the interior of the casserole really needed just a few more minutes in the oven. I think next time I will put the protective foil around the edges from the beginning and bake it for a full 30 minutes. If you like sausage, eggs, and croissants, I can think of no reason that you wouldn't enjoy this recipe.
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17 users found this review helpful

Chutney Chicken

Reviewed: Nov. 30, 2005
WOW! This is delicious. Unlike anything I've ever tasted before. We're having guests from Kenya for dinner next week and I was looking for some African recipes. I decided to experiment with this recipe tonight before serving it to guests. I have never liked chicken thighs before. In fact, the only chicken I eat is skinless, boneless breasts. But I decided to give the recipe a chance as written. I removed all of the skin from the thighs and most of the fat using kitchen shears. I found that I think thigh meat is quite good under the right circumstances. I had to go to two grocery stores before I found chutney, and then they only had one kind--Major Grey's Chutney. I had wanted the hot kind. I didn't add any salt but I did pepper the chicken before putting on the sauce. I put cayenne pepper on some of the thighs and ground black pepper on the others. The cayenne pepper was a little too hot for my taste, so maybe I would not have like the hot chutney after all. It was plenty salty enough. I heartily recommend this recipe because it is so easy to prepare and it is so unique tasting.
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16 users found this review helpful

Heavenly Lime Salad

Reviewed: Mar. 29, 2005
I had a weird experience with this recipe. I doubled it by using the "Customize This Recipe" feature. I then printed out the shopping list, which was fine. However, in the directions of the recipe, where it said dissolve gelatin in 2 cups boiling water and add 3/4 cup of the juice from the pineapple, that part did not change with the customizing . . . it still said 2 cups water and 3/4 cup juice. I guess I should have realized that, but I didn't. As a result, the salad turned out very stiff and hard because it had only half of the liquid in it that it should have had. Under the circumstances, it was still very good, so I can imagine that if it had been done correctly, it would have been a 5-star recipe. I'll give it another try because I liked the flavor.
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13 users 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

Roasted Vegetables

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

Brussels Sprouts Gratin

Reviewed: Mar. 27, 2012
My store didn't have either fresh or frozen brussels sprouts, and I had my heart set on trying this recipe, so I used broccoli in place of brussels sprouts. It was delicious. My husband wants me to make it this way in the future, but I like brussels sprouts even more than broccoli, so I can't wait to try it that way. Other than the broccoli, I made it exactly as the recipe called for. UPDATE: I made this for Easter using Brussels sprouts. It was sooo delicious. I doubled the bacon and mixed half of it in with the Brussels sprouts and sprinkled the other half to top of the bread crumbs and parmesan.
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10 users found this review helpful

Creamy Spinach

Reviewed: Nov. 20, 2010
I made this exactly as the recipes directs, and it was delicious. I wouldn't change a thing. I do recommend using whole nutmeg rather than the pre-ground. One thing you should note is that it only makes 3 servings. I didn't notice that before I made it. When it turned out to be such a small amount, I double-checked the recipe and discovered it only serves 3. I was making this for a large group, so that was kind of a shock, but it was my fault.
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10 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

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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10 users found this review helpful

Easy Seven Layer Vegetable Salad

Reviewed: Mar. 29, 2005
I have a recipe for this salad that I have made for years, but because this one had such good reviews, I decided to make it for Easter dinner. But I did not like the sweetness of the dressing--the mayo and sugar mixture--although some members of my family said it was good. So I will go back to my old recipe that combines mayo, sour cream, and a small amount of blue cheese dressing for the dressing. I did take the advice of one reviewer, though, and added chopped boiled eggs, which I thought was a great addition and will use in my old recipe in the future.
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10 users found this review helpful

Honey Baked Chicken II

Reviewed: Dec. 30, 2010
Love it! Followed recipe exactly. No need to cover the chicken as long as you baste every 15 minutes, as the recipe directs. I do suggest that you check the internal temperature of the chicken after about 45 minutes. I baked mine one hour, and it was slightly overdone.
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9 users found this review helpful

Magic Wands

Reviewed: May 20, 2010
Such a fun idea. I used white chocolate chips because I've never known of frosting to harden to the point that I thought these should to keep them from being sticky. I used a brush to apply the melted chips to the pretzel. Then I sprinkled different colored sugars, sprinkles, nonpareils, etc. onto the pretzel. I sprinkled it over a paper plate and then poured the excess that fell onto the plate back into the container. Next time I think I'll try almond bark instead of white chocolate chips....I just like the taste better.
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9 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

Southern Pimento Cheese

Reviewed: Oct. 15, 2012
Delicious! Made exactly according to the recipe, including the addition of worcestershire and dry mustard that the OP added to the recipe. Next time I will beat it a little less because it was a little too smooth...I like my pimento cheese slightly chunky.
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8 users found this review helpful

Easy Cheese Ball II

Reviewed: Sep. 2, 2011
I followed the recipe exactly. It was pretty good, but I thought it was a little dry. Could it have been because I used low-fat cream cheese? Since it was so easy to make, I may try it again with regular cream cheese to see if that makes a difference.
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8 users found this review helpful

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