kelcampbell Recipe Reviews (Pg. 17) - Allrecipes.com (1963387)

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kelcampbell

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Roasted Easter Ham

Reviewed: Mar. 24, 2008
I made this glaze for our Easter ham and it was really good...although I used a 10lb ham and it was plenty of glaze for that. I will use this glaze again for sure, but next time I might switch out half of the prepared mustard for Dijon.
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Lemon Green Beans with Walnuts

Reviewed: Mar. 24, 2008
I made these green beans to serve with our Easter dinner and everyone raved about them...they were absolutely delicious. We didn't use as much of the lemon (juice or zest) or walnuts that the recipe called for, but the end result was just delicious!
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Golden Potato Soup

Reviewed: Mar. 21, 2008
I made this soup last night to serve along with some sandwiches and the end result was pretty good but I changed the recipe substantially. I added carrot to the vegetable mixture and I sauteed the carrot, celery and onion in some EVOO before adding the potatoes. I used chicken broth instead of water (probably closer to 2 cups). I used about 1 cup of cheddar cheese for the processed stuff and I left out the ham (added some crispy bacon on top just before serving). The end result was pretty good and it doesn't make a huge pot of soup which is nice.
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Baked Salmon with Coconut Crust

Reviewed: Mar. 20, 2008
I made this salmon for supper last night and I followed the recipe exactly...but I did make the glaze of brown sugar/butter as others suggested. The end result was pretty good, although the vast majority of the flavour did come from the glaze. If I hadn't used this, I think the dish would have been pretty bland.
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Fettuccini Tomato Rustica II

Reviewed: Mar. 19, 2008
I saw this recipe and immediately liked all the ingredients and thought they would be delicious combined...but with a whopping 1000+ calories and 78 grams of fat, I wanted to find a way of reducing both of these. I was successful, so here is what I did. I used 3 Tbsp of olive oil in the cheese sauce mixture (instead of 1 cup). I diced my raw chicken and cooked it in a non-stick skillet with about 2 tsp of olive oil. I used dried sun-dried tomatoes (instead of those packed in olive oil which contain CONSIDERABLE more fat and calories). If you use dried, be sure to blanch them in boiling water for 2-3 minutes first to soften them up. I used 'light' ricotta and feta cheeses. Lastly, I increased the cloves of garlic to 4 large and I omitted the dried basil (the pesto has more than enough). For the method, I cooked the chicken and removed from the pan. In the juices/oil left in the pan, I sauteed the garlic until fragrant and then added the sundried tomatoes; cooked until heated through and added the chicken back to the pan along with the cheese sauce. I heated this through and ended up adding a big ladle of the pasta cooking water to thin the sauce out (the sauce was a little on the thick side given the reduction of olive oil). Once the pasta was done, I put it in the pan (don't rinse it!) along with the chicken and sauce. The end result was really good and significantly more healthy. The only change I would make if I were to make
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Butter Pecan Sweet Potatoes

Reviewed: Mar. 18, 2008
These were really good potatoes, even though I forgot the cayenne. I halved the amount of potatoes and kept the 'sauce' ingredients the same. Really good...but pretty sweet!
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Country Style Barbecued Chicken

Reviewed: Mar. 12, 2008
I made this dish for supper last night and we really liked it. I made the sauce almost according to the recipe. I reduced the amount of ketchup to 3/4 cup, I added about 1 tsp of regular mustard as I didn't have quite enough dried on hand, and I added 2 cloves of minced garlic. Once the sauce had cooked for 15 minutes or so, I tasted it and the flavour of the vinegar was really strong....so I added about 1/4 cup of fancy molasses to balance the flavours. The end result was really good and very quick to make. Thanks for a great recipe.
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Dressed Up Rice

Reviewed: Mar. 11, 2008
The end result was mushy rice. Should have used chicken broth instead of water because the end result was pretty sweet...needed something savoury.
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Crunchy Oven Fried Tilapia

Reviewed: Mar. 11, 2008
I made this for dinner last night and it was pretty good. I did use panko instead of regular bread crumbs and I also added some Old Bay seasoning and lemon pepper to the bread crumbs, but apart from that I didn't change a thing. The fish was very crunchy and pretty tasty. We found the flavour of the basil to be a bit much for us and the fish really needed *something*. I ended up whipping up some homemade tartar sauce (tartar sauce I from this site). As an aside, this is a good recipe if you really don't care for the taste of fish...the other ingredients are pretty strongly flavoured and tilapia is very mild.
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Ham and Asparagus Fettuccine

Reviewed: Feb. 27, 2008
This is a pretty basic recipe and as it stands is probably lucky to obtain a 3-star rating. I doctored it up a bit and it was pretty good in the end. Here is what I did: I followed the advice of another review and made a glaze using 3 Tbsp of brown sugar, 2 Tbsp of honey and 2 Tbsp of melted butter. I cubed a ham steak and baked the ham in the glaze for 20 or 30 minutes. While that is cooling, I sauteed about 1/2 cup each chopped onions and mushrooms, 3 cloves of garlic and 8 oz of chopped asparagus. I made the sauce using 1/3 cup butter and added about 2 Tbsp of flour (cook that for a few minutes to cook out the 'floury' taste) and then added 1.5 cups milk and 1/2 cup half-and-half, the cheese, a generous grating of fresh nutmeg (this is integral to any good white sauce), and salt and pepper to taste. Once the sauce was done, I tossed in the veggies and ham and combined everything with the hot cooked pasta. The end result was pretty good and definitely made more than 4 servings (more like 6).
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California Chicken Spaghetti

Reviewed: Feb. 22, 2008
I made this quick and easy pasta the other night for supper, but I made a few changes. First, I cut the recipe in half as there were only 3 of us eating it (and one of us is a 2 year old...so he doesn't eat much). I altered the amount of seasoning to 1 tsp each of cajun and basil and I also used canned, diced Italian seasoned tomatoes instead of fresh. Lastly, I used garlic and herb seasoned feta cheese. To be honest, the cheese was sort of lost in the seasoning of the chicken....but the end result was pretty darn good and very quick to put together.
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Best Beef and Broccoli

Reviewed: Feb. 19, 2008
I made this beef and broccoli for dinner tonight and it was just ok. It does get bonus points for being extremely quick and very easy to make using ingredients that we normally have on hand. Unfortunately, the end result was a little blah (even though I added about 3 cloves of garlic in addition to the other ingredients). I use salt in most of my cooking, but I found the 3 Tbsp of soya sauce called for in this recipe was just too much; the end result was very salty and pretty much the only flavour in the dish.
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Italian Bread Bowls

Reviewed: Feb. 17, 2008
I made these tonight to serve chili in and we were really pleased with the end result. The only reason the recipe did not receive 5 stars is because we found the bowls a little on the small side (we had to refill them to have enough for a main dish). Much easier to make than I anticipated, so I will be making them again for sure.
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Feb. 17, 2008
I made this for dinner the other night and it was really tasty. The only change I made was to add some sauteed onion along with the mushrooms and garlic. This is a quick, simple dish that's really good. We'll definitely make it again.
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Butternut Squash with Onions and Pecans

Reviewed: Feb. 17, 2008
I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure.
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Buttercream Icing

Reviewed: Feb. 12, 2008
Very good icing for what it is....super easy to make! I used only 3 cups of sugar (no need to beat after each cup) and doubled the amount of vanilla. The end result was perfect for icing mini valentine cupcakes for my son's daycare!
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Mock Chicken Fried Steak

Reviewed: Feb. 11, 2008
I rated this recipe three stars, but I think with some changes, it could be a four (maybe even 5 stars). I followed the recipe exactly with a few very minor changes (I added some garlic powder, Worcestershire sauce and a bit of soya to the meat mixture to try to moisten it up a bit). We found that the patties were WAYYYYY too salty in the end. It's really important to note (and I'm surprised nobody has mentioned it yet), that if you are using salted crackers (salted tops), then there is no need to add salt to the meat mixture. Also, as I mentioned, the meat mixture was pretty dry; IMHO 1 cup of crackers is way too much to add - 1/2 cup would be more than sufficient. Lastly, I made a peppercorn gravy to serve with it and both my DH and I agree that this dish would be pretty bland without it. Here is my recipe for peppercorn gravy. Once the patties are cooked, remove from the (cast iron) skillet. Reserve 1/4 cup of the drippings; to the oil add the following to the pan: 4 Tbsp of flour, 1 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder. Cook for a few minutes (to cook the floury taste out of the mixture). Add 2 cups milk and stir until thick, then add 1 1/2 tsp of crushed peppercorns, stir and serve with the patties. This gravy recipe is also really good with the real thing (real chicken fried steak!)
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Simple Ranchy Breaded Fish Fillets

Reviewed: Feb. 10, 2008
I made this fish last night following recipe exactly (the only minor change I made was to add some olive oil to the butter so that it wouldn't burn). The end result was pretty tasty, but both my DH and I found that the ranch seasoning really over-powered the flavour of the fish. So if you're looking to actually taste the fish you're eating - this recipe probably isn't for you.
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Pizza Without the Red Sauce

Reviewed: Feb. 8, 2008
My DH made this for supper the other night and it was fantastic!! We used our homemade pizza crust and followed the recipe exactly with one minor exception; we didn't use jalapeño because we don't really care for it. The only point of interest to mention is that if you're considering making this pizza, make sure your choice of feta is a good one. The flavour of this cheese is kind of strong and there is a lot of it on the pizza, so a sub-standard choice will really affect how good (or not good) this pizza is.
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Chicken Vegetable Manicotti

Reviewed: Jan. 15, 2008
Yumm!!! This was so good! I followed the directions *almost* exactly. I sub'd in half a box of frozen chopped spinach for the zucchini, added more garlic and nearly double the amount of cream cheese. I also used a ziploc bag to pipe the filling into the manicotti shells. The end result was really, really good and I will definitely make these again. (Impressive enough for company too!) I also made this using "jumbo" shells and it fills about 25 of them.
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