campagnes Recipe Reviews (Pg. 1) - Allrecipes.com (18151160)

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Sean's Falafel and Cucumber Sauce

Reviewed: Jan. 19, 2014
I wish I'd heeded muslim mom's review before proceeding. The flavor was good (not great), but the patties completely fell apart in the oil. I ended up adding more bread crumbs and an additional egg, which necessitated adjusting the seasonings. Sigh.
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Traditional Reuben Casserole

Reviewed: Sep. 16, 2013
When it was fresh and I was absolutely starving, I really liked it. But the next day, when I was hungry-ish and I reheated it as leftovers, I couldn't deal with it. Too greasy and heavy. Problematic, since the recipe makes so much. I'd probably make it again, but I'd at least halve the recipe so as not to have to pitch leftovers.
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1 user found this review helpful

Mom's Sushi Rice

Reviewed: Apr. 6, 2013
This has essentially become my go-to recipe. It SEEMS too sweet when it's first made (especially when it's still warm), but after it cools and is used with other ingredients, I find that its flavor is perfect. I like to add a few squirts of fresh lemon juice to mine. Just keep in mind that flavors are always more intense in warm food; the salt/sweet flavors NEED to be more intense in the warm rice so that, when it cools, it will have proper flavor.
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Baked Buffalo Wings

Reviewed: Mar. 7, 2013
I'm kind of a traditional wings snob, so I tried this mostly out of curiosity, just to see how they'd work out. Like a previous reviewer, I found 400 degrees to be too low; the wings didn't start to brown or crisp until I increased the heat to 450. I also had to re-dip the wings again after cooking, which decreased what little crispiness they had. Fun to try, and I'd probably make them again, but I wouldn't serve them to a fellow wing-lover, if that makes sense. (Note: Used Chef John's Buffalo sauce recipe from this site. THE BEST.)
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Caramel Shortbread Squares

Reviewed: Sep. 24, 2012
My rating is only for the shortbread base, since that's all I used. I rolled it into balls, indented, and baked in order to fill with a different caramel filling. The texture is WONDERFUL - nice and tender. I love it. But I'm not surprised to see so many reviews pointing out problems with the crust disintegrating during cutting. It worked great in cookie form, though!
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Naan

Reviewed: Sep. 19, 2012
Love it! Used instant dry yeast, and threw all the ingredients into my Kitchenaid bowl to knead for 5 minutes (proofing not necessary). Rather than adding garlic to the dough, I grated 2 cloves of garlic into 1/4 cup melted butter. I rolled out the dough and brushed each side with garlic butter before grilling (roll out, brush a side, grill that side and brush the raw side before flipping). Great flavor, perfect texture, little bubbles in each piece. If you're not getting bubbles, don't work your dough too hard - one good roll out from the center in either direction is enough, and the dough should still retain enough gas to create bubbles.
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Whoopie Pies I

Reviewed: Sep. 17, 2012
I'm only rating the filling, since that's all I used. I followed the directions exactly. I let it all whip together for about five minutes - runny. I turned up the speed on my Kitchenaid for another five minutes - runny. I ended up adding 4 ounces of cream cheese and beating further - STILL runny.
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Eggplant Parmesan II

Reviewed: Sep. 11, 2012
Delicious and perfect - with increasing the baking time of the slices before assembly. Seriously perfect.
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Donut Muffins

Reviewed: Aug. 29, 2012
I liked these a lot, but with significant tweaking. I uses a scant 1/2 teaspoon of nutmeg, and I think any more would've been overwhelming (and I love nutmeg). I also found the all-over cinnamon/sugar coating too sweet. Next time I make these (and there will SO be a next time!), I think I'll just dip the tops in the butter and cinnamon/sugar mixture.
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Buffalo Chicken Wing Sauce

Reviewed: Aug. 6, 2012
Heck yeah. I used plain old store-brand hot sauce, and somehow I ran out of vinegar, so had to leave it out, but it was still awesome. I spread a pizza crust with ranch dressing, then topped with shredded chicken tossed in the sauce.. topped with red onion, bleu cheese crumbles, and mozzarella. HEAVEN. One thing that wasn't included in the directions, which I found relevant: As soon as I removed the sauce from the heat and the boil died down, the sauce began to separate. So when I was ready to use it, I returned it to the heat, brought back to a boil, pulled it, and quickly tossed the chicken before it had a chance to separate again.
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22 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jul. 16, 2012
I agree with the reviewers who 1) compared this crust to Pizza Hut's pan pizza; and 2) recommended pre-baking the crust a bit before adding toppings. I decided not to pre-bake, and I wish I had. I also noticed that, as I added the flour while kneading, my dough never become "not sticky," so eventually I just decided to work with what I had (which was decidedly sticky). It still came out great - I usually prefer a thin crust, but if I'm ever craving a thicker crust, this'll be my go-to recipe.
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Chocolate Sea Salt Crostini

Reviewed: Jul. 14, 2012
I LOVED this. I used Callebaut 70% and a super-fruity olive oil. I think using a very flavorful, fruity olive oil is key to making this work, along with using a very dark chocolate, as the submitter specifies. The only thing I did differently was to only toast each side of the bread for about 1 minute, until barely golden; I wanted more of a chew than a crisp crunch.
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7 users found this review helpful

Creamy Vanilla Pudding

Reviewed: Aug. 18, 2011
What a wonderful recipe! Texturally, this is exactly what I was looking for: nice and light, not too thick or heavy. It's basically a lightweight pastry cream, which is the custard used to fill eclairs, cream puffs, and the like. I think next time I'll reduce the sugar by 2-3 tablespoons, but that's just personal preference; I don't have much of a sweet tooth. I omitted the butter at the end, used whole milk, and used only 1/2 teaspoon of vanilla. Definitely a keeper; it's in the fridge, and I'm having to force myself to stay out of it! (To those concerned about the recipe not requiring you to temper the egg: the presence of the cornstarch prevents the egg from cooking, as long as it's stirred well while you're adding it and waiting for it to thicken. Don't be put off by it - it works wonderfully!)
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9 users found this review helpful

Aunt Johnnie's Pound Cake

Reviewed: Aug. 16, 2011
Oh, this is FOR SURE my new go-to pound cake recipe! I've been using two recipes regularly - one which uses cream cheese, and one which uses whipping cream (both also from this site) but wanted a recipe that didn't require the extra ingredients. This is exactly what I was looking for - a little lighter, but still dense and moist. I used all butter instead of using shortening, and, per other reviewers, swapped out the almond for vanilla extract, and added a bit of salt. [After perousing other reviews, I have to add: If you're getting a batter that is at all "runny," you are doing something wrong. The batter should be extremely thick and should resemble whipped cream. Overly-soft butter will yield a softer batter and a flattened cake, as will incorrectly-measured flour and/or a butter/sugar mixture that hasn't been creamed long enough - I gave it 10 solid minutes on high speed in my stand mixer, scraping the bowl occasionally.]
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Scot Hibb's Killer Culinary Meal Loaf

Reviewed: Jul. 18, 2011
I make a similar meatloaf frequently, using a one-pound bag of mixed vegetables, thawed and pureed in my food processor, with two eggs. It's actually a really great way to sneak in some extra veggies, and makes for a really delicious, juicy, flavorful meatloaf. I started to make this, but halfway in, I just couldn't complete the recipe as instructed. I would suggest using only half of the vegetables in this recipe, omit the potato entirely, and omit the extra seasonings; the vegetables really add a lot of flavor to the beef, and I think the seasonings compete with it. That is a LOT of Dijon mustard, and a large amount of dried herbs, which tend to be more potent than fresh anyway. I used the meat, vegetables, eggs, a few dashes of worcestershire sauce and a bit of extra salt, but nothing else, and it was fine.
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6 users found this review helpful

Buttermilk Mango-Berry Crumb Cake

Reviewed: Jul. 13, 2011
I've had my eye on this for awhile, and finally got around to making it tonight since I had some raspberries to use up. What a lovely cake! Nice and moist, and the sweetness was just right to stand on its own or accommodate the added sweetness of a glaze (which I added, and it was YUM). I'm not a huge fan of the mango in the cake (and it might have been more helpful to specify an exact measurement of mango to use instead of just "one mango," since fruits can differ in size); everyone else loved it, so I think it's just a preference thing. I have some blueberries in the fridge, and am having to fight the urge to make a Buttermilk Blueberry Crumb Cake. :) Beautiful recipe.
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15 users found this review helpful

Texas Enchilada Sauce

Reviewed: Jul. 9, 2011
I liked the nice, thick texture the crushed tomatoes gave the sauce. But for me, the flavor just didn't hit the mark. And the nice, thick texture gave the feel that this sauce was trying to decide whether it was a texmex condiment or, like a previous reviewer said, an Italian-style tomato sauce with chili powder and cumin added. Not a winner for me.
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4 users found this review helpful

Enchilada Meatballs

Reviewed: Jul. 9, 2011
I used two other recipes from this site to make this recipe: "Golden Sweet Cornbread" (highly recommended!), and "Texas Enchilada Sauce." When I read the reviews, particularly those talking about the cornbread's sweetness coming through in the meatballs, I was concerned. But it was actually very nice: the sweetness is the perfect counterbalance to the sauce (which needed a little sugar to balance it out, but for use in this recipe, I'm glad I resisted the urge to add it). My only real complaint here is that the large amount of cornbread gives the meatballs a mushy texture. I would make them again, but definitely cut the cornbread back to between 1 cup and 1 1/2 cups.
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5 users found this review helpful

Sunshine Morning Muesli

Reviewed: Jul. 5, 2011
My rating is for the recipe as written, because it's a sound recipe that produces good results, but as a muesli lover, this recipe and I have some differences. The oats lend a milky richness to the liquid in which they're soaked; using milk actually makes this too rich for my tastes, and that's even before adding the yogurt. I go the traditional route instead: soak the oats and nuts (almonds for me, no cinnamon) in orange juice - even using water with a tablespoon of honey is delicious - and serve with fresh fruit and a dollop of yogurt. Dried fruit certainly adds to the convenience factor, but using fresh fruit instead REALLY makes this something special.
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Apple Lettuce Salad

Reviewed: Jul. 3, 2011
A nice salad. I was concerned about the sweetness level, so I cut the sugar back to 1 1/2 tablespoons, the apple juice to 1/4 cup, and increased the oil to 1/4 cup - it was the perfect sweetness for me. I also omitted the cinnamon and nutmeg, as I wanted a bright flavor and not a warm once. I threw in some dried cranberries and julienned carrot just for the heck of it, and it was great.
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4 users found this review helpful

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