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Chevy Chase, Maryland

Member since Jun 2010

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Reviewed old-fashioned banana cake

Mar 21, 2014 on FoodNetwork.com

Tasted good, but it had the consistency of a banana bread pudding. The wet ingredients seemed to overwhelm the dry ingredients and my temperamental oven probably had trouble cooking the inside without burning the outside. This recipe is actually similar to the Betty Crocker banana bread recipe which I make all the time without a problem and has...

Reviewed old-fashioned banana cake

Mar 21, 2014 on FoodNetwork.com

Tasted good, but it had the consistency of a banana bread pudding. The wet ingredients seemed to overwhelm the dry ingredients and my temperamental oven probably had trouble cooking the inside without burning the outside. This recipe is actually similar to the Betty Crocker banana bread recipe which I make all the time without a problem and has...

Reviewed signature homemade carrot cake

Mar 6, 2014 on FoodNetwork.com

I had been looking for a great carrot cake recipe and I think I have found it. Modifications: whole wheat pastry flour for flour and substituted one cup of applesauce for one cup of oil. Oil substitution seemed to be a good decision because it was almost too oily even with only one cup of oil. A full three cups of carrots were still barely noticeable....

Reviewed Suped-Up Traditional Chicken Noodle Soup

Dec 23, 2013 on FoodNetwork.com

I want to love this recipe, but I had one major problem. I sliced the lemon and put it into the broth and it made the broth so bitter that I could not use it. I had this happen also when I made Rachael's lemon noodles. I think it depends on the lemon, because I do not think it always happens, but the bitterness comes from the pith.

Reviewed Suped-Up Traditional Chicken Noodle Soup

Dec 23, 2013 on FoodNetwork.com

I want to love this recipe, but I had one major problem. I sliced the lemon and put it into the broth and it made the broth so bitter that I could not use it. I had this happen also when I made Rachael's lemon noodles. I think it depends on the lemon, because I do not think it always happens, but the bitterness comes from the pith.

Reviewed Waffled Banana Bread

Oct 13, 2013 on FoodNetwork.com

Recipe tastes great, but waffle was very soft. Substitution: whole wheat pastry flour for flour and plain yogurt for sour cream. Added water but next time I would try keeping batter a little thicker to see if it helps it hold together better. Decreased sugar to 1/3 cup, but could probably decrease to about 2 tablespoons because waffles over browned...

Reviewed Chocolate-Coconut Granola

Oct 8, 2013 on FoodNetwork.com

I have made this recipe many times. I make it in a large oven proof fry pan so there is only one pan to wash. Substitution: canola oil for coconut oil. I mix sugar and oil in pan and add oats to pan. I add more oats than the recipe calls for because it is a lot of sugar for that quantity of oats. I do not add coconut when baking because it burns...

Reviewed Zucchini Ribbon Salad

Sep 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

What a surprise! Loved it! Made it as a one person salad with one zucchini and eyeballed the dressing. I might just get my children to enjoy zucchini this way. No manchego on hand, used parmesan instead."

Reviewed Breakfast Cookies

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great cookies for any time of day! Modifications: used all whole wheat pastry flour, used one large carrot instead of baby food, added more oats instead of walnuts, and reduced nutmeg to 1/4 teaspoon. Baked at 375 because my oven does not stay at a constant 350 and had to bake for 14 minutes for 24 smaller cookies. Would make again with no furt"

Reviewed Beatty's Chocolate Cake

Jul 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great, moist, chocolate cake. Modifications: Made with sifted whole wheat pastry flour, 2 % milk and canola oil in a 13 X 9 glass pan, baked for 45 minutes. Batter very watery when it goes in the oven, but that is what makes it so moist. Frosted with 1/2 recipe (1/4 c. butter, 1/2 box of confectioners sugar) chocolate buttercream frosting....

Reviewed Giant Chocolate Chip Cookie Cake

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I modified the dough as recommended by other reviewers to include only 1.5 cups of butter which worked well. I used all whole wheat pastry flour and just 2 cups of dark chocolate mini chunks and no nuts. I did not have a pizza pan, but I was able to use a large oven safe plate."

Reviewed Lemon Yogurt Cake

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

My family loves this cake. I have made it several times. It is so great that even with nonfat yogurt, whole wheat pastry flour, only 1/2 cup of sugar in the batter and no glaze, they still love it. I have made it in all shape pans, but a round cake pan is the easiest. "

Reviewed Gazpacho

Jun 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent!I agree the recipe works better if you take the time to do all the extra vegetable prep. However, I just wanted fast gazpacho, so I just threw everything into the blender and cut the salt in half and voila!"

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