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Cinnamon Bread Delight

Reviewed: Dec. 12, 2005
Wonderful, wonderful, wonderful!! Crusty and slightly crisp on the outside, soft and moist inside, perfect flavor! This is a definite keeper. I added walnuts and it was fabulous.
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4 users found this review helpful

Eggnog Quick Bread

Reviewed: Dec. 17, 2010
Love love love this. I suspected that whisking softened butter into that liquid mixture would result in little lumps of unincorporated butter (it did), and I feared this would result in funky-textured bread with holes and greasy spots, but it’s perfect – perfect balance of dense and fluffy, and it’s perfectly moist. I didn’t have eggnog on hand, so I substituted a half-and-half mixture of milk and cream, since the eggnog doesn’t contribute much in the way of flavor anyway; the bread’s flavor comes from the rum extract and nutmeg. In fact, I'd suggest this swap to anyone getting dry results; mine really is fantastically moist. The bread wasn't overly sweet, which I loved, and I suspect using eggnog would've made it sweeter. Definitely a keeper.
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9 users found this review helpful

Jen's Heavenly Egg Salad

Reviewed: Nov. 11, 2010
Nice! I really loved the freshness of the lemon juice (I used 2 tbsp. juice,). I'm funny about raw onion in salads and didn't have an green onions on hand, so I used 1 1/2 tablespoons of very finely minced sweet onion. Delicous on whole wheat bread.
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5 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 18, 2011
Love these biscuits. They're great with the shortening, but I often use butter instead. I also sometimes decrease the flour by 1/4 cup to make a dumpling/biscuit topping for chicken casserole. It's delicious, no matter what you use it for.
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0 users found this review helpful

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

Greek Seasoning

Reviewed: Dec. 14, 2010
This is EXCELLENT. I made about ten times the recipe and am planning to include this in foodie Christmas gift baskets, but I can't wait to play around with it myself - in vinaigrette, rubbed on meat a few hours before roasting, as a bread dipping oil... yum! Only change: used granulated dried garlic and onion powder instead of the minced.
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10 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Jan. 6, 2011
I’m so pleased with this! It’s dense, fluffy, moist, and overall lovely. Despite what looks like a lot of sugar, it’s not very sweet, and it really does need a glaze, but I didn't use the glaze in the recipe because of the ambiguity about what kind of sugar to use. I improvised a bit – halved the recipe, used 1 tsp. vanilla and ½ tsp. almond baking emulsion, since that’s what I had (which is, I think, a little weaker than almond extract), added a tablespoon of poppy seeds, and baked it in a loaf pan. I sprayed my loaf pan with nonstick cooking spray instead of following the instructions to grease and flour the pan, and I won’t do that again, haha – definitely grease and flour! For the glaze, I combined 1 cup confectioner’s sugar with 2 tablespoons of beer – sound weird, I know, but it SO works.
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10 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Aug. 25, 2010
I didn't follow the recipe exactly, but I still give it five stars because it's so versatile. I used a little more butter and thickened the soup with about 2 tbsp. flour, used an undrained can of sliced carrots (to save time and to replace the veggie broth), and seasoned it with rosemary because that's what I had on hand. I also cubed raw chicken breasts and cooked them directly in the soup. Yum!
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5 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

Cocktail 707

Reviewed: Jan. 29, 2011
oh dear GOD, this is amazing.
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23 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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4 users found this review helpful

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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1 user 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

Turkey Brine

Reviewed: Nov. 14, 2005
LOVE IT! I substitute 1/2 gallon of apple juice and 1/2 gallon chicken broth for the vegetable broth. This is the recipe I used to make my first turkey and I have never had a better turkey in my life - this recipe is IT for me!
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4 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Dec. 2, 2005
Oh.. my.. gosh. Absolutely the best pound cake ever. I had no idea it could be so easy. I added 3 tbsp. raspberry earl grey tea leaves to the mix before baking, which gave it a wonderful raspberry flavor. This is definitely going to be my only pound cake recipe.
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3 users 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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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 16, 2006
These are just beyond-words fabulous. I omitted the raisins, added 1 tsp. fresh lemon zest, and sprinkled the tops with coarse white sugar before baking. Everyone thought I had purchased them from a bakery. Wonderful recipe!
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2 users found this review helpful

Homemade Flour Tortillas

Reviewed: Aug. 7, 2009
These are GREAT. I used them for flatbread so I left them a bit thicker. For me, it worked better to cook them over high heat for about 20 seconds per side; when I cooked them over medium-high heat, the edges crisped more than I wanted. I also substituted shortening for the lard with no problem. I will DEFINITELY use this from now on instead of storebought flatbread! **Edit: I made these a few times as classic tortillas and found this to be helpful: Sometimes the tortillas seem a little hard/crunchy/inflexible when they come out of the pan. Just lay them on a plate and keep them sealed tightly with plastic wrap. I guess they steam a bit under the plastic so that they're soft and floppy within 30 minutes or so. :)
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10 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 5, 2010
Simple and delicious. The only things I'd add would be 1) a few dashes of hot sauce to the cheese sauce; and 2) Remove the foil after an hour so the top browns nicely. But those are just personal preference nitpicky thingies. This is great just the way it is.
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3 users found this review helpful

Hearty Breakfast Cookies

Reviewed: Jun. 26, 2007
GREAT recipe. I tweaked it: not a big peanut butter fan, so I used 1/2 cup peanut butter and about 1 cup pumpkin, so I didn't need the extra liquid. I didn't have wheat germ so I added an extra 1/2 cup of finely chopped nuts. I used dried mixed fruit - raisins, dates, pineapple, mango, coconut, cherries, cranberries and apricots. I added about 1 cup of chopped mixed nuts. I also doubled the cinnamon and added about 1/2 tsp. freshly grated nutmeg. I made them slightly smaller and was able to get 17 big cookies out of the recipe; as such, they only baked for about 13 minutes. I would like to play around with this recipe to lower the fat and calories.. the nutrition info is the only drawback to this recipe. Also - I would suggest that as soon as these cookies cool, they should be stored in an airtight container, otherwise they dry out fairly quickly. Other than those drawbacks, this is a DEFINITE keeper!!
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5 users found this review helpful

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