CameronsMomma Recipe Reviews (Pg. 1) - Allrecipes.com (18064338)

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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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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

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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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

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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13 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 14, 2008
This soup is awesome!!!!! I used chicken stock in place of the water and bouillon for more flavor. I also added corn for a little sweetness. The only other change I made was doubling the ham to make it a little meatier. Oh, and I added a little shredded cheddar cheese on top. Make sure the butter/flour/milk mixture is nice and thick because it will thin out once you add it to the other ingredients. This is a great method with many possibilities...would be great with chicken too!!! I'll be making this frequently during the cold months.
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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

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

Fruited Curry Chicken Salad

Reviewed: Sep. 1, 2006
Oh my, this was yummy! I was a little worried because I'm not a big fan of curry, but the reviews were so good I had to try it. Glad I did!! My chicken breasts were really big, so I only used three. I used red grapes for color and a little extra mayo. Definitely let it sit in the fridge overnight--the flavors really come together. A nice change from plain old chicken salad--a definite keeper!!
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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

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

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

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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105 users found this review helpful

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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3 users 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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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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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

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

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

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