kelcampbell Recipe Reviews (Pg. 15) - 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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Hamburger and Grape Tomato Pizza

Reviewed: Jun. 2, 2008
This was ok - I used the entire pound of ground beef and prepared pizza crust. It wasn't offensive, but it wasn't anything spectacular though.
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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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Green Pea with Cheddar-Scallion Panini

Reviewed: May 21, 2008
Pretty darn good. I used 5 green onions and finished the soup with some heavy cream (1/3 cup approx). I used the panini maker to make the sandwiches - big mistake as all the cheese leaked out.
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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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Homeade Bisquick

Reviewed: May 20, 2008
Excellent substitute for Bisquick - a bit too much salt though. I tripled the recipe for dumplings and we found them to be a bit salty.
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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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Crumb Topped Tilapia with Cheddar Rice

Reviewed: May 16, 2008
We tried this - Darryl didn't care for it, i thought it was pretty good. The sundried tomatoes got a bit dark and chewy, but apart from that it was good
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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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Mamacello Pasta

Reviewed: May 13, 2008
I kept all the ingredients the same, but I altered how much I used for some of them. For Darryl, Ethan and I, I used 1/2 lb of spaghettini. I used the full amount of sauce except for the basil (used 5 large leaves, but could have used more) and I used the zest of 1 lemon (dropped half the zest on the floor and it's a good thing because we found the amount of lemon flavour to be perfect). The part of the method about adding the pasta to the pan and letting it sit is really integral as it really does infuse the pasta and reduce the previously watery sauce significantly. The end result was really good - Darryl says it's the best lemon pasta we've had yet. Next time I make this, it would be really good to fry up some pancetta (or bacon) and then saute the garlic and red pepper in that!
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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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Custardy Bread-and-Butter Pudding

Reviewed: Apr. 25, 2008
Yummy - and so easy to make. I added a pinch of salt, some cinnamon and vanilla to the egg mixture. I also added raisins and baked them in individual ramekins. I topped the finished product with homemade vanilla custard and while it wasn't Darryl's favourite thing to eat, we thought it was very good!
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Molten Chocolate Cake

Reviewed: Apr. 25, 2008
These are excellent - totally company worthy! Cooked for 16 minutes, could have used 1 minute more.
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Butter Pecan Ice Cream

Reviewed: Apr. 24, 2008
Really good ice cream! I used regular vanilla pudding and it turned out just fine. A few notes, I used 2 cups of milk and 1 cup of cream. When making again, add a bit of milk to the pudding and whisk until smooth (my ice cream had vanilla lumps in it). Also, you could easily reduce the sugar by 1/4 cup...maybe even 1/2 cup. All in all, really good ice cream which I will most definitely make again.
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Broccoli Slaw

Reviewed: Apr. 22, 2008
I cut the recipe in half and while it wasn't offensive, I probably won't make it again. I really like the idea of a broccoli coleslaw and I liked the ramen noodle/almond mixture, but the salad dressing was way too oily. Also, the noodles and almonds should only have been tossed into the mix at the last minute. I tossed them when I made the salad and the noodles were sort of soggy.
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Chocolate Custard Cups

Reviewed: Apr. 22, 2008
These were yummy - definitely company worthy. Really quick and easy. Baked for 45 mins, next time will try 40 as they were a bit stiff. I baked these for 40 minutes and the end result was less stiff and really delicious.
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High Voltage Garlic Bread

Reviewed: Apr. 20, 2008
I made this tonight to go along with some pasta and it was ok. Both Darryl and I agreed it was missing something - I think it was the olive oil...not enough flavour.
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