campagnes Recipe Reviews (Pg. 2) - Allrecipes.com (18151160)

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Roasted New Red Potatoes

Reviewed: Jul. 3, 2011
Simple and delicious. I double the salt and pepper, and toss the finished potatoes with a little minced parsley before serving.
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7 users found this review helpful

Filet Mignon with Mushroom-Cabernet Gravy

Reviewed: Jul. 3, 2011
Made several batches of this for a dinner party tonight, and it's wonderful. My methodology was a little different than the recipe: I seared the steaks on both sides, then finished in the oven to medium. When i removed the steaks from the pan, there was lots of yummy brown fond in the bottom of the pan, which I included in the sauce (if you prepare your steaks and sauce in separate cooking vessels, your sauce will suffer for lack of yummy brown bits!). I didn't cook the steaks in the sauce - used only 1/2 cup wine and 1/2 cup stock, let it reduce by half, then removed from heat and swirled in 2 tablespoons butter at the end to give the sauce a little extra rich feel; this also allowed me to omit the cornstarch and still have a nice, rich sauce.
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34 users found this review helpful

Poppy Seed Mini Muffins

Reviewed: Jun. 7, 2011
Absolutely delicious. They're moist and fluffy, with flavor that's surprisingly borderline buttery, given the lack of butter; all that sour cream must really contribute flavor. I changed the muffins' flavor - not because the original doesn't sound delicious, only to suit what I had on hand. I omitted the poppy seeds and extracts, and added 1 cup chopped maraschino cherries, 2/3 cup chopped cocoa almonds, and 1 tsp. almond extract. I also decreased the sugar to 2/3 cup, and I think they're the perfect sweetness (I like my cake sweet and my muffins muffin-y!). I made standard-sized muffins instead of minis, and they required 17 minutes' baking time in my oven.
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5 users found this review helpful

David's Yellow Cake

Reviewed: Jun. 3, 2011
I can't tell you how many yellow cake recipes I've tried, searching for The One. All the other recipes have yielded cakes that were either cornbread-y, oily, coarse, or lacking in flavor. THIS one is the perfect yellow cake recipe. Smooth, fluffily dense texture, perfectly moist without an oily appearance, and the FLAVOR! I guess it's all the egg yolks; instead of just tasting like vanilla, this cake has a rich, rounded flavor - its own flavor. THIS is what yellow cake should be, in every way.
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14 users found this review helpful

Blackberry Bubble Ring

Reviewed: May 22, 2011
Oh, man, this is dangerous. I used Rhodes dinner rolls which, in my opinion, are the best frozen rolls out there. I opted to add a tiny bit of cream cheese (maybe a scant teaspoon) to the center of each roll with the jam. I also swapped out half of the corn syrup for pure maple syrup, and increased the butter because, well, it was the apocalypse and all. :) Absolutely delicious, and so easy. Thanks, mominml!
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11 users found this review helpful

Ham Croquettes

Reviewed: Apr. 26, 2011
Even though I was hesitant to use the amount of bread crumbs in the recipe, I went ahead, and I wish I'd gone with my gut. These were basically bread croquettes with a little ham in them. I know that a filler is necessary in a croquette, but this was just way too much. In recipes like these, I find that the cheese flavor can get lost, and this was definitely the case here, where the cheese had a lot of bread to compete with. I also didn't care for the garlic powder.
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12 users found this review helpful

Ham Salad Spread

Reviewed: Apr. 26, 2011
Excellent. Followed the recipe exactly, and the result is perfectly balanced and delicious. Surprisingly, I had to add a little salt.
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9 users found this review helpful

Macaroni and Cheese for Two

Reviewed: Mar. 6, 2011
I'm usually more a fan of creamy mac and cheese, but every now and then I get a hankering for the firm, slightly dry, baked-custard variety. This fit the bill perfectly - it was enough to satisfy my craving (over two meals) without having a whole lot left over. I took another reviewer's advice and sprinkled a little extra cheddar on top (omitting the butter), which I recommend. I also added a pinch of onion powder and a pinch of ground mustard.
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16 users found this review helpful

Peach Pie

Reviewed: Mar. 5, 2011
Really nice. Since peaches aren't in season and I was seriously craving peach pie, I used two big cans of canned peaches, rinsed and well-drained. Other than that, I followed the recipe exactly and baked it using the "Butter Flaky Pie Crust" recipe from this site. My filling set up perfectly, but when I try it with fresh peaches, I'll definitely add a little extra flour or some cornstarch, as I think it'll need it. I was worried that it might be too sweet, but it was a nice, mellow, simple sweetness. In fact, I think it would really benefit from 2-3 tsp. fresh lemon juice just to wake it up a little. This one's a keeper!
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9 users found this review helpful

Golden Sweet Cornbread

Reviewed: Mar. 1, 2011
I wish I could give this recipe something like 4 1/2 stars, because I really loved it. The sweetness was perfect (tasted the batter and it was SWEET; I was worried, but the finished bread was fantastic). It was nice and moist, and the directions and baking time were spot on. My only issue is that the bread was almost too fluffy, which resulted in it also being pretty crumbly. I'll decrease the baking powder a bit next time and see what happens. At any rate - We ate it slathered with butter and honey, and even though we had to eat it with forks because of the crumble factor, it was divine.
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7 users found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 8, 2011
Absolutely delicious. Next time, I'll probably use thinly-sliced skirt steak instead of the ground beef (personal preference), and marinate it in the soy sauce mixture before cooking. The flavor was outstanding. I'll most definitely be making these again!
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2 users found this review helpful

Cheesy Ramen Noodles

Reviewed: Feb. 8, 2011
I know it's awful, but I love this stuff. I used to eat it all the time in college, with a pat of butter added. Yay for fake-cheese-smothered MSG-sprinkled deep-fried noodles! :)
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7 users found this review helpful

Puff Pastry Salmon

Reviewed: Feb. 8, 2011
I'm hunting around for an elegant, simple fish dish for a dinner's main course. Even though I anticipated some issues with this, I tried a half-batch exactly as written, and I had several problems: 1) It was really, REALLY bland; and 2) like other reviewers, I ended up with soggy-bottom salmon. I tweaked my second attempt quite a bit, with great results: Instead of using fresh spinach (which has a really high moisture content), I used very-well-drained frozen spinach. To give the spinach some needed flavor, I sauteed a mixture of finely-chopped mushrooms, garlic, shallots, nutmeg, butter, and salt for about 10 minutes, then added the spinach and sauteed for another 10-15 minutes to cook off as much moisture as possible (I hate to crash a recipe and rewrite it in the comments, but this seriously needed a flavor boost). I also removed the finished product to a rack to cool, which helped alleviate the sog factor. I'd say this dish is a good launching pad to add flavors that suit you - just do whatever you can to reduce the amount of moisture inside the pastry.
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52 users found this review helpful

Mexican Rice I

Reviewed: Feb. 7, 2011
I didn't stick to every letter of the recipe, but I still give this five stars for flavor and versatility. The only real changes I made were to add 3 cloves minced garlic, and swap the water for chicken stock. I doubled the chili and cumin. We devoured it.
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10 users found this review helpful

Chicken Fajita Marinade

Reviewed: Feb. 7, 2011
The flavors in this were great.. except the Worcestershire sauce. I like Worcestershire, but it was all I could taste, and I didn't find that it worked well with the other flavors. I also found it a little sweet. I think, even if I were to omit the Worcestershire and brown sugar, I wouldn't be chomping at the bit to make this again; it was underwhelming.
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3 users found this review helpful

Yellow Cake

Reviewed: Feb. 4, 2011
I always like to let a cake rest overnight before evaluating its flavor and texture, and I did the same with this cake. The pros: Super-quick to throw together, with a nice, subtle orange essence, and it was a moist cake. The sides were crunchy, but they softened overnight. The cons: the cake was moist, but oily; I think the reviewer below me has the right idea in subbing half of the oil for yogurt. The cake also had a strong eggy flavor. I didn't get a particularly dense or fluffy result; the texture wasn't bad, but the oily result and the eggy flavor were real turn-offs.
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11 users found this review helpful

Cocktail 707

Reviewed: Jan. 29, 2011
oh dear GOD, this is amazing.
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23 users found this review helpful

Peanut Butter Chip Cookies I

Reviewed: Jan. 29, 2011
This recipe is nearly exactly the same as Toll House cookies. TH's recipe calls for the very same proportions of sugar, egg, and fat as this recipe, PLUS an additional 1/4 cup flour, which would be helpful to those ending up with super-flat cookies. I think I may have stuck closer to TH's recipe anyway - used butter instead of shortening, and equal amounts brown and white sugar. It needs at least 1/2 tsp. salt. I also chilled the dough for several hours before rolling into balls and baking. They turned out fine. Not mind-blowing; just "eh."
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8 users found this review helpful

Mushroom Spinach Soup

Reviewed: Jan. 29, 2011
To address the concerns about straining out the vegetables: The submitter’s description of the soup as a “first course” clears up the confusion, for me. If a light soup is served as part of a formal multi-course meal, it’s often a soup prepared just like this – a very light broth-based soup without much substance before the "real" food hits the table. You know the method for making chicken broth/stock, where the vegetables are simmered to add flavor, then strained out to preserve the texture of the broth? Same principle at work here. That said, there’s no reason to strain out the veggies if you’re not concerned about the texture, or just don’t feel like messing with it. I’m hunting around for a good first-course soup and tried this one today according to the directions (only with a little extra garlic - personal preference) and I thought it was delicious both ways.
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10 users found this review helpful

Whipping Cream Pound Cake

Reviewed: Jan. 23, 2011
EXCELLENT cake. Perfect texture, dense, moist, held up well for a sculpted wedding cake. I creamed the butter and sugar mixture for a good 6-7 minutes in my stand mixer, then beat the butter/sugar/egg mixture for another 4-5 minutes before adding the remaining ingredients. I also added a scant teaspoon of almond extract. Since this cake is so deliciously rich, I'm not sure I'd want to serve it with a typical amount of buttercream frosting. I covered the cake with a very thin layer of buttercream and fondant; any more than that would've been too much, to me.
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15 users found this review helpful

Displaying results 21-40 (of 212) reviews
 
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