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kriscampoli_3597063

Mission Viejo, California

Member since Aug 2005

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Reviewed New Orleans Style Bread Pudding with Whiskey Sauce

Jan 4, 2014 on FoodNetwork.com

What a big hit! People are still talking about it a week later! I made this for a New Year's Party which had a Mardi Gras theme. After checking many recipes, I chose this one because it made a larger quantity than other recipes and because it was 'New Orleans' style. I also liked that it used brown sugar, making the flavor a little caramel-y....

Reviewed Homemade Ranch Dressing

Jan 4, 2014 on FoodNetwork.com

Really good! I made this a few days ago and we have been eating salad every night since just because we like the dressing so much. Instead of using iceberg lettuce, I cut hearts of romaine in half, put on the dressing (lightly) and sprinkled it with bacon, chopped fresh tomato and a couple grinds of fresh black pepper. Fabulous! I found that the...

Reviewed Baked Prosciutto and Brie with Apple Butter

Dec 19, 2013 on FoodNetwork.com

Excellent! Everyone asked for the recipe! I made this two ways - with the apple butter with apple slices, and then with fig butter and red pear slices. Both delicious. I loved the technique of buttering both sides of the bread because it made it nice and crispy and easy to pick up with one hand. Use parchment paper for easy clean-up. I also...

Reviewed Easy Tomato Soup & Grilled Cheese Croutons

Nov 11, 2013 on FoodNetwork.com

Loved this recipe and will consider this for a party this fall, a party of various soups and sandwiches. I liked the saffron, but found it a little strong, so I will cut back next time. I added 1/2 t. thyme and that seemed to ground it a little better. I did not add the orzo as I was looking for a smooth soup and wasn't keen on adding pasta. ...

Reviewed Beer-Battered Cremini Mushrooms

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

These mushrooms were a big hit! Easy to prepare and a nice change from the standard appetizer fare. There is enough batter to make double the mushrooms. Be careful, they are very hot when they come out. I used a winter ale for the beer and it gave it a great but not overpowering beer flavor. We liked the dipping sauce and thought would also b"

Reviewed Toasted Pound Cake with Citrus Cream

Nov 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved this. It has a few steps, nothing difficult, and is a great change of pace. I only used a couple of tablespoons of honey with the butter to cut back on sweetness. Loved the way it turned out. I made the citrus cream as directed. On the segmented oranges, which in the recipe are meant to be a garnish, I added another orange, 1/2 pint sli"

Reviewed Peach and Blueberry Crumbles

Sep 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this for a Labor Day party we were hosting for 12 guests. In order to keep the last minute work to a minimum, I made it earlier in the day doubling the fruit portion of the recipe and 1.5 times the crumble part of the recipe. We had nectarines on hand, so I used half nectarines, half peaches, plus the blueberries and added a pinch of nutm"

Reviewed Tomato Fennel Salad

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

One of my absolute favorites! I have made this salad several times, always on the morning or mid-afternoon of serving it for lunch or dinner. I used four different types of tomatoes from my garden and cooled it down a little with ice on top (in a baggie), but would never refrigerate it. I only use 1/2 fennel bulb and add just a little thinly sl"

Reviewed Summer Fruit Crostata

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

A big hit! I had my girlfriends over today for lunch and floating in the pool and this recipe was awesome! I added some cinnamon to the streusel topping but that was the only change. I served it with ice cream. To tell you the truth, my friends always tell me I'm the best cook they know, but three of the four recipes I served were Ina's. It's"

Reviewed Seafood Chowder

Feb 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

My all time favorite soup! I have made this several times and each time I remind myself I should make it more often. I have only made a few changes. We can't get monkfish, so I have tried other kinds of fish, my favorite is orange roughy. Also, instead of all the butter, I used only 1 Tablespoon olive oil, cut the flour to 1/8 cup, and omitte...

Reviewed No Bean Beef Chili

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved it! I made a few changes. When I cut the meat, I tried to cut out as much of the fat as possible. I sliced the onions instead of chopping them as they cook down anyway. Once the beef was browned and added into the slow cooker, I sliced two red bell peppers and did a quick saute in the pan used for the beef. When the pan got dry, I added ...

Reviewed Genovese-style Artichokes

Oct 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

A real winner! I will definitely make these again. These were fairly simple to make, particularly if you are used to working with artichokes. I have been trying to expand my vegetable repertoire and this is a great way to do it. Next time I will double the recipe so that I have leftovers and can have one for lunch. If you are not sure your a...

Reviewed Orechiette with Sausage, Beans, and Mascarpone

Oct 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved this! This was so good for dinner, I couldn't wait for the leftovers and had it for breakfast the next day! And it was easy. Like most people do, I personalized it to our tastes. The changes I made were that I used Barilla's whole wheat pasta medium shells - just 1/2 pound. Doubled the garlic. Deglazed the pan with Marsala wine, maybe ...

Reviewed Brisket Supper with Mushroom-Sage Polenta

Oct 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

We had this for dinner last night - just the brisket, not the polenta. What I really liked was being able to assemble everything then put it in the oven and (almost) walk away. There are some things I would change, though. When I make this next time, I will not put in the tomato paste - it came out too 'tomato-y' for my taste. Also, I will re...

Reviewed Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas

Sep 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing! This recipe really made me look like a star. I've made it twice. I fried quartered flour tortillas as the base. They fry very quickly and can be made ahead of time, earlier in the day. I made the avocado-corn relish ahead of time. Watch the lime juice - even though I love it, it can overpower the dish - just cut back a little. The...

Reviewed Basic Tomato Sauce

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is my favorite basic marinara recipe. I especially love the use of thyme since I have a garden full of it. Very simple but very delicious sauce and doesn't take forever to cook.

Reviewed Crab and Avocado Crostini

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this yesterday for a party. It was really great. Several different people came to find me at the party to tell me how much they liked it! One of the reviewer's said it was too oily - just don't add all the dressing. At first I didn't salt it enough, added a little more and it came out fine. It says 'salt to taste' so there you are! Next...

Reviewed Mini Orange Chocolate Chunk Cake

Dec 13, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this as a cake for a holiday party this evening with the recipe from the Parties cookbook which is this same recipe, just adjusted for a larger pan. While there are several steps, it came out so beautifully, it was worth it. The cake came out of the pan easily and was light and tender. I baked it at 350 degrees for 55 minutes. I made a...

Reviewed Zucchini Parmesan Crisps

Oct 21, 2010 in Food Network Community Toolbox on Food Network

This was so easy, fast, and absolutely delicious. The first time I made it, I cut it into the circles. The next time, I cut the zucchini into 8 wedges each. My son would not each zucchini before; now he asks for this. A new family favorite!

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