CameronsMomma Recipe Reviews (Pg. 1) - 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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104 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Jan. 19, 2010
Who knew that you could make such an awesome Asian pasta salad at home?!?! After reading the "most helpful" reviews, I decided to make a few changes. First, decrease the oil to 1/3 cup. Someone recommended to omit the cilantro & I think that would be a BIG mistake. This dish screams for some freshness, and the cilantro is perfect. I felt that it really needed some veggies, so I added some shredded carrots, sliced cucumber (halved & seeded), and blanched snow peas. Each of them add great crunch. I cut the snow peas and green onion on a diagonal for some flare. I thought it was strange that the recipe called for bow tie pasta. Lo Mein noodles seemed like the most natural and perfect fit to me. You can find them in the Asian isle at your supermarket. That was definitely the most important change to make it feel authentic. I also made it easy on myself by purchasing an already cooked rotisserie chicken from the grocery store & cubing the meat. I just made it and can already tell that it will be even better when it has a chance to cool down. Make it with the above changes and you will NOT be disappointed!!!
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12 users found this review helpful

Pumpkin and Butternut Creamed Soup

Reviewed: Nov. 14, 2010
Holy nutmeg batman! I had really high hopes for this recipe based on the previous reviews, but it just didn't work for me. It tasted more like carrot nutmeg soup and the squash didn't come through. I was hesitant to put that much nutmeg in & I should have followed my instincts. It took a lot of "fixing" to make it edible for us...more squash and the addition of brown sugar in an attempt to cut back on the spice. It needed a lot more time to simmer before coming to the right consistency. Sorry, but I won't be using this recipe again...
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8 users found this review helpful

Pesto Chicken Florentine

Reviewed: Aug. 12, 2006
YUM! This was really good. I changed the recipe slightly...cooked the garlic & 12 oz. spinach in a deep pan & added pre-made alfredo sauce & 7 oz. pesto. I also added some sun dried tomatoes--you can find them without oil, so you get the flavor without the extra fat. I sprinkled the chicken with blackening seasoning & blackened in a hot skillet--finished in the oven. Topped with grated parmesan cheese. This is a definite keeper.
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7 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Oct. 25, 2006
I made this for a tailgate and it was AWESOME. I omitted the celery and crumbled real bacon rather than using bacon bits. I didn't add the tabasco sauce because we didn't have any on hand but it was still pretty spicy. I used spicy italian sausage so that probably made up for it. Warning--this makes ALOT of chili. Definitely more than 10 servings.
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6 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Jan. 13, 2008
This is always a hit, but I adjust the recipe just a bit. I use a combination cream cheese and sour cream in place of the mayo and sour cream. I also use Hidden Valley ranch fiesta seasoning in place of taco seasoning. We skip the olives since the family doesn't like them. Make sure you discard the tomato seeds before chopping them up.
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4 users found this review helpful

Brown Sugar Banana Nut Bread I

Reviewed: Aug. 26, 2006
I had 4 large very ripe bananas that I needed to use up and decided to try this recipe. It was incredibly moist and a pretty typical banana nut bread. I followed the recipe and felt that it could have used more walnuts. I found myself wanting some spice, so I might play around with it by adding a little cinnamon & nutmeg. Unlike other reviewers, I did not find it to be too sweet & my bananas were extremely ripe.
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4 users found this review helpful

Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce

Reviewed: Jun. 12, 2006
These were a hit. I followed the recipe exact the first time. The wontons looked a little greasy, but they tasted good. The second time I decided not to spray the wontons with cooking spray and they turned out much better--very crispy. Try them, you won't be disappointed :)
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4 users found this review helpful

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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3 users found this review helpful

Best Marinara Sauce Yet

Reviewed: May 22, 2010
Tried this tonight and it was a hit. The stewed tomatoes are what makes this sauce different than the norm. I have a terrible time getting my 16 month old to eat her veggies and I thought that the method of pureeing used in this recipe would be a great way to sneak in some veggies without her knowing it...and it worked! First, I doubled the recipe. I sauteed half a yellow bell pepper, a couple handfuls of baby spinach, and 4 oz. of fresh mushrooms (all coarsely chopped) along with the onion and 3 cloves of garlic. Once tender, I blended the veggies with the remaining ingredients. Instead of doubling the oregano, I used 1 t. of dried oregano and 1 t. of italian herb seasoning (remember - I doubled the recipe). Following the recommendation of another reviewer, I added 2 T. of brown sugar. The result was perfect - it wasn't sweet, but the addition balanced out the acidity. I served over whole wheat spaghetti with my homemade meatballs. This sauce would be absolutely perfect with sausage, onions & peppers on a hoagie with melted provolone cheese. It would be fantastic with a trio of meatballs, spicy italian sausage and thick cut pepperoni over pasta. Thanks for this recipe...I am ecstatic that my daughter ate some veggies tonight and I love that it's so versatile. I'll be using it for many different things. P.S. I cut way back on the olive oil...used just enough to coat the bottom of the pan.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 16, 2007
Overall, this was a very good recipe. It was a little salty, so I'll cut back on the salt next time. I used no boil lasagna noodles instead of the traditional kind. They worked fine, but I will increase the amount of noodles called for next time. It was a overly saucy and more pasta was needed.
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2 users found this review helpful

Stuffed Mushrooms with Spinach

Reviewed: Feb. 3, 2007
I prefer mushrooms stuffed with crab meat, but these are an inexpensive alternative. Most guests love them, but there's always someone that refuses to eat spinach!
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2 users found this review helpful

Pumpkin Gingerbread

Reviewed: Sep. 25, 2012
This recipe provides everything you want in a pumpkin bread. It was moist and spicy with that devine pumpkin flavor. I only had 2 cups of sugar in my pantry and it was too late for me to run to the store, so I just made it with a cup less than the recipe called for and hoped for the best. I was pleasantly surprised that it came out delicious! We didn't miss the extra sugar at all, but I think 2 1/4 cups would be perfect. I didn't have any cloves in my pantry, so I substituted 1/2 teaspoon of nutmeg. I am self-admittedly not a "baker" (sometimes my baked goods come out flat), but it rised beautifully. This ones a keeper!
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1 user found this review helpful

Country Green Beans

Reviewed: Feb. 3, 2010
This took me on a trip down memory lane. I used chicken stock in place of water for extra flavor. My grandmother always put potato in her green beans, so I added a small golden potato that was chopped the same size as the ham. Thanks so much for sharing. I never got to ask my grandma for her recipe before she passed. Now I have this recipe to come to when I miss her.
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1 user found this review helpful

Hearty Italian Beef Stew

Reviewed: Feb. 3, 2010
It was ok, but definitely not the best I've ever had. I agree that the veggies should be cubed, not "chopped". It's my belief that a stew should be chunky. I added quartered button mushrooms and frozen peas to the mix. I decided to use beef stock instead of water & bouillon because I always feel like the flavor comes out better. I couldn't find tomato paste with roasted garlic, so I used regular tomato paste instead. I felt like the end result was lacking a flavor a bit. Maybe I should have upped the garlic to compensate. I added some salt & pepper at the end and still felt like it was missing something. So I ended up adding a cube of beef bouillon. I also threw in some chopped fresh parsley. It tasted better, but still lacking in some way. Definitely add all your veggies & potatoes after you brown the meat and allow them to simmer together for a good 2 hrs. Tip: the best cut of meat I've found for stew is shoulder. It always comes out super tender & delicious.
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1 user found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Feb. 2, 2010
SOOO much better than the old version with canned soup. I decided to take the advice of others and used 1 c. milk and 1 c. chicken stock. I think it added another depth of flavor. Some suggested using a chicken bouillon, but that would add a lot of salt. I sprinkled in some dry dill weed and plenty of chopped fresh parsley. After sauteing the mushrooms, & added the flour & made the roux in the same pan. No need to dirty extra dishes. When I put everything together, I could tell that it would have turned out too dry if I baked it (others had complained about this), so I decided to skip the bread crumb topping & baking. Next time I will make 1 and a half times the sauce & bake in the oven. With a few changes, it's a wonderful comfort food recipe that I don't feel quite as guilty about eating!
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1 user found this review helpful

Broccoli Chicken Braid

Reviewed: Nov. 18, 2008
This makes for an easy weeknight meal. I used mushrooms and onion in place of the peppers. I was worried that the broccoli wouldn't be cooked all the way just from baking, so I quickly steamed it for a couple of minutes - the result was cooked but still crisp. I also added some softened cream cheese to the mixture because it looked a little dry...that made it nice and creamy. The dill weed gave it a nice flavor and I added some freshly ground black pepper as well. I think this recipe would be great with diced cooked ham as well. A definite keeper!!
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1 user found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jan. 13, 2008
This was awesome!!! Great alternative to a fruit platter at your next party!
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1 user found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: Aug. 9, 2006
My husband recently went on a fishing trip and we have a freezer full of tuna to use up...Out of all the tuna recipes I've tried, he thought this one was the best. I thought it was pretty good, but not quite 5 stars. Surprisingly, the sauce isn't spicy at all. You can definitely taste the wasabi, but it's not hot.
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 18, 2008
Wow...this was really yummy!!!! Much easier than preparing traditional buffalo chicken wings too. Canned chicken meat always sounded gross to me, so I bought a ready made rotisserie chicken from the grocery store and shredded the meat - great time saver. I didn't bother with heating the chicken in the pan...really not necessary. Just mixed everything up in a bowl, poured in a baking dish, topped with remaining cheddar cheese and baked at 350 until heated through and bubbly (about 25-30 minutes). Great served with slices of french bread and Ritz crackers. I'll definitely keep this one in mind for the Super Bowl, but I'm sure I'll make it many times before then :)
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0 users found this review helpful

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