kelcampbell Recipe Reviews (Pg. 13) - Allrecipes.com (1963387)

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kelcampbell

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Mango Cream

Reviewed: Jun. 6, 2008
I'm not sure what the point of boiling the mango is. I simply removed the pit and skin, diced it and whizzed it up with my hand blender. Meanwhile, I beat some whipped cream with honey (added in a little cinnamon and vanilla extract) and then folded in the pureed mango and chilled. The end result was light and tasty...but nothing exciting at all.
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Glazed Meatloaf II

Reviewed: May 28, 2008
This is very similar to "Brown Sugar Meatloaf" also found on this site...but not quite as good.
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Grilled Baked Potatoes

Reviewed: May 27, 2008
I made these last night alongside BBQ steak and we thought they were just ok. They don't get very brown over indirect heat and given the added work (as opposed to just plain baked potatoes), they weren't worth the extra effort.
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1 user found this review helpful

Chocolate Peanut Butter Bars IV

Reviewed: May 26, 2008
I made these bars the other day and I was very pleased with the end result. They are super quick to throw together last minute and they taste really good too. I did cut the recipe in half with great results. The only things worth mentioning is that I felt there were too much graham crumbs for our liking, so I will reduce it to 1 cup (or 2 cups if making the whole batch). I also reduced the amount of sugar to 1 cup (again, 2 cups if making the whole batch). Next time, I will probably increase the amount of chocolate chips used because 1/2 cup was just barely enough to cover the bars. I let them rest in my fridge for about 15 minutes, and then cut them and that worked great. Thanks for a good and super quick recipe.
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Irish Chicken and Dumplings

Reviewed: May 20, 2008
Comfort food at its best - almost as good as my mom's. I followed the recipe *almost* exactly. I didn't have any poultry seasoning, so I sub'd in savory and thyme. I also didn't have any cream of chicken soup, so I used 1 can of cream of potato and one can of cream of celery; I also didn't use frozen peas, but canned instead. The only other change I made was to make my own 'baking mix' by combining 1 cup of flour, 1 1/2 tsp of baking powder, 1/2 tsp salt and 1 Tbsp of shortening (cut in with a pastry blender). I tripled this and used about 1 1/2 cups of milk - the end result was light, fluffy dumplings.
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Maple Dill Carrots

Reviewed: May 19, 2008
Super easy, nice flavour with the dill. I used real Quebec maple syrup in place of the butter/brown sugar. It was a very good combination with the dill, salt and pepper.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: May 14, 2008
I made these potatoes tonight to serve alongside some BBQ'd porkchops and they were really good. I minced the garlic instead of slicing it (and mixed it in with the cream) and I didn't use provolone cheese (just cheddar and parm, and about half the amount of cheddar called for). The only complaint(s) I had were that I had to cook my potatoes about an hour and fifteen minutes (could have used an hour and a half) and the end result was way too greasy. I'm actually surprised nobody has really mentioned this. There is no need for the butter in this dish, there is enough richness with the cheese and the heavy cream, the butter just makes it greasy.
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After-Thanksgiving Turkey Soup

Reviewed: May 13, 2008
For those of you who watch Rachael Ray, you'll know what I'm talking about when I call this a "stoup" (it's too thick to be soup, and too thin for a stew). Initially, the flavour of this soup was really good; I made a few minor modifications: I followed the recipe for " Hearty Turkey Soup with Parsley Dumplings" from this site to make my turkey stock. I also reduced the amount of butter/flour to 2/3 cup and used 1.5 cups of half and half. The flavour was good, but the soup was very rich (you couldn't eat a lot of it) and the rice gave it a weird thickness that I didn't care for. I might make it again and reduce the fattiness further and use noodles instead of rice.
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Blueberry Cheesecake Ice Cream

Reviewed: Apr. 29, 2008
I made this ice cream yesterday morning to serve as dessert later that night. The end result was really, really good but I did make some changes; and when I make it again, I will further refine the recipe. I kept the blueberry sauce the same (used frozen blueberries) and it was good. I made the graham cracker crust the same, but next time I will use about 1.5 cups of crumbs and no sugar. The crumbs are sweet enough on their own considering you're adding them to ice cream and you do need to reduce the amount of crumbs (or increase the amount of butter), because I didn't really get a crust, it was very crumbly. I did chance the ice cream significantly, I used 1 can of sweetened condensed milk, 1.5 cups of 1% milk and 1.5 cups of table cream. I also reduced the amount of sugar to 3/4 cup (I will further reduce it to 1/2 cup next time). The biggest change I made was to omit the pudding and used real cream cheese. I microwaved about 4 oz and whisked it until it was just little lumps, then I cut up another 2 ounces into tiny squares and added that. The end result was really good, but a bit too sweet for us.
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Easy Mint Chocolate Chip Ice Cream

Reviewed: Apr. 17, 2008
I got my ice cream maker more than a year ago and we have never been able to find an easy recipe that was good...until now. This ice cream is absolutely delicious! It doesn't taste gritty (from not enough fat in the cream) or fatty (from too much heavy cream); it freezes really nicely (not super hard) and it doesn't contain eggs which we like. I used normal sized chocolate chips (tried to chop them in the food processor to no avail), but next time I will use shaved chocolate suggested by another reviewer. I ended up using the whole teaspoon of peppermint and 15 drops of green gel food colouring. I will use this ice cream base for all my future ice cream needs!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Apr. 14, 2008
Really good chicken wings. I made these the other night and the only change I made was to increase the butter and hot sauce to 1/3 cup because I made more than 10 wings (about 24 split chicken wings). I also added about 2 Tbsp of honey to the sauce to give it a bit of sweetness; this was great because it cut through the heat really well. I also did not add the cayenne pepper to the flour mixture and added seasoning salt instead. I will definitely make these chicken wings again!
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Lemon Herbed Salmon

Reviewed: Apr. 10, 2008
I scaled this recipe to 4 servings and made it for dinner tonight and the end result was really, very good. I followed the recipe exactly with one minor exception; I used dried thyme as opposed to fresh. This was a really quick, easy dish to make on a weeknight using ingredients we always have on hand.
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Texas Pork Ribs

Reviewed: Apr. 9, 2008
These were SO good! I did not marinate the ribs in the spice rub as suggested, just rubbed them and threw them in the oven; they still turned out great. The only change I made to the sauce was to cut all ingredients in half and used more of the pan drippings than called for (probably 1/4 cup); I also cut the ingredients in half for the spice rub (I used 1 large rack). The ribs were absolutely fantastic, but we thought the sauce was just ok...it was really ketchup-y even though I added about 1 tsp of hickory liquid smoke flavouring. So I will definitely make the ribs with the spice rub again, but probably won't use this recipe for the sauce.
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7 users found this review helpful
Photo by kelcampbell

Red Skinned Potato Salad

Reviewed: Apr. 9, 2008
I made this salad tonight to serve with BBQ ribs and we liked it just fine, but it wasn't anything spectacular. I cut the recipe in half (which would easily have served 5 people), but added the full amount of celery and onion (I used green onion). Instead of mayo, I used Miracle Whip and used much less than 1 cup. The end result wasn't terrible, it just wasn't that exciting.
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Lyonnaise Potatoes

Reviewed: Apr. 8, 2008
I followed this recipe exactly except I used just a couple of Tbsp of olive oil instead of butter when layering the potatoes and onions; I also used an extra clove of garlic. The end result was pretty boring. I think if this dish was cooked on the stove top, it would allow the potatoes on the bottom to get crispy and the dish would be a lot more tasty as a result. Also, next time I will use the butter as I think it's integral for flavour, but it's not likely that I will use 1/2 cup!
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Pancakes I

Reviewed: Apr. 7, 2008
These pancakes were really good. The only change I made was to use butter instead of oil and once I mixed the ingredients, I followed the suggestion of another reviewer and let it sit in the fridge for about a half an hour to allow the gluten to settle down and the soda to start to work. The end result were really tasty, fluffy, tender pancakes.
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Old Fashioned Rice Pudding

Reviewed: Apr. 5, 2008
Yum-o! I love this kind of baked rice pudding. I followed the recipe exactly with exception to adding about 1.5 tsp of pure vanilla extract right at the end and I added the raisins right at the start of the cook time. Everyone in my family really liked it served with fresh whipped cream! Next time I make it, I don't think I will bother stirring it every 15 minutes though...it would be just as good and less bother. The only point worth mentioning is that when I took the pudding out of the oven after 1 hour, it was still pretty soupy so I was worried that it wouldn't set...but as it cooled it set perfectly.
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Beef Noodle Soup

Reviewed: Apr. 5, 2008
I made this for supper last night and the end result was ok. I changed the recipe quite a bit though, so here is what I did: I browned my stewing beef in some canola oil and once it was browned off, I put it in the slow cooker. I sauteed my veggies in the same pan and then put them in the slow cooker as well. I added 4 cups of beef broth, a package of onion soup mix and 3 cups of water. I cooked this on high for 5 hours and then low for 1.5 hours and added the cooked egg noodles about a half hour before serving. We felt as though this soup was ok, but was missing something, I just don't know what.
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2 users found this review helpful
Photo by kelcampbell

Linguine with Seafood and Sundried Tomatoes

Reviewed: Apr. 2, 2008
I should start out by saying that it's not often that I rate a recipe 5 stars, but I would give this recipe 6 if I could! I did modify it a little bit though. First, I scaled the recipe to two servings; I reduced the olive oil to 2 generous Tbsp and used the correct amount of butter; I added a large(ish) shallot along with 3 cloves of garlic. Once this was softened in the oil, I added the clam juice and the shrimp and scallops and cooked them *almost* through. I removed the seafood and reduced the remaining liquid by half (the seafood gave off quite a bit of liquid). Then I added about 1/4 cup of 10% cream; added the seafood back to the pan along with the rest of the ingredients (I used about 1/3 cup chopped, dried sundried tomatoes which I'd rehydrated in some water) and a squeeze of fresh lemon juice. I poured this over the pasta and added a grating of fresh parmesan cheese. The end result was absolutely delicious! It would also be a good dish to serve to company.
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Buckeye Balls II

Reviewed: Apr. 2, 2008
I made these with a few modifications this afternoon. I used natural peanut butter instead of regular and as suggested by another reviewer, I reduced the amount of sugar to 3 cups (which was perfect IMHO). I melted the chocolate in the microwave, and I used a large bar (about 5 oz) of Hershey's "Special Dark" chocolate bar and a small Hershey's milk chocolate bar along with the shortening. I think these would be tastier with 'regular' peanut butter...but they were still very good and slightly healthier with the natural PB
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