CameronsMomma Recipe Reviews (Pg. 2) - Allrecipes.com (18064338)

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Champagne Shrimp and Pasta

Reviewed: Jan. 1, 2006
I made this for new year's eve and it was the BEST dish I have ever made!! Definitely restaurant quality!! I did make a few changes...I used 1/2 lb. of shrimp & 1/2 lb. scallops, linguine rather than angel hair, baby bella mushrooms and grape tomatoes. I used a really dry champagne (Freixenet Brut), which I think is important. I don't think the sauce would turn out very well if you used a sweet champagne. The flavor concentrates when you're cooking with alcohol, so you want to use a champagne you would drink from the glass. Since I used a dry champagne, the grape tomatoes gave it just the right amount of sweetness. I think next time I will add some lump crabmeat. YUM!! Can't wait to make this for company. We'll be making this for many years to come!
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Pesto Pasta with Chicken

Reviewed: Nov. 24, 2004
This pasta is FABULOUS! I used reduced fat Buitoni pesto sauce and it turned out great. There is a big difference in the fat content and when it's all put together you can't even tell. I did put in some extra sun-dried tomatoes because they're so sweet and delicious. So easy to make!
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Baked Ziti I

Reviewed: Nov. 22, 2004
This recipe is soooo good...serve with garlic bread to make it even more complete. I make this about every other week!
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Spinach Stuffed Chicken Breasts

Reviewed: Nov. 22, 2004
My fiance and I LOVE this recipe. As suggested by others, I used cream cheese instead of mayonnaise and drizzled an olive oil & lemon juice mixture over the chicken. The touch of lemon gave it a really nice flavor. I used bacon the first time I made it but honestly it didn't really need it. Definitely a keeper!
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