Ashley Recipe Reviews (Pg. 1) - Allrecipes.com (10264678)

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Tater Tot Casserole II

Reviewed: Nov. 7, 2010
Yum yum yum. This was absolutely delicious. I did make a couple changes out of necessity. I only had cream of celery, not cream of mushroom soup and I didn't have any french fried onions. Also, like a couple other reviewers I added 1lb of ground turkey which I added a diced onion too while cooking. This is a great "base recipe", and deliciously homey :)
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Chicken Tacos with Cilantro

Reviewed: Apr. 24, 2010
Yes, yes, I am the creator of this recipe. But since I added this, I have started cooking it with a premade rotiserrie chicken, shredded. It's less water, and saves so many steps. I just add it to the pan, while still warm with a little olive oil and then add the onions and garlic on medium high heat. Yummm.
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Balsamic-Glazed Salmon Fillets

Reviewed: Jun. 19, 2008
This salmon recipe was outstanding. I made it for my fiance and he said it was not only the best salmon he'd ever had in his life but one of the best things I've ever cooked. So, thank you! I noticed one reviewer mentioned that the glaze was too thin. I noticed that as well, but I let it cool for a minute after it simmered and it really thickened up. I will no doubt be making this again.
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Pesto Turkey Burgers

Reviewed: Mar. 17, 2008
Wow! These were the BEST turkey burgers I've ever had. To be honest, I was iffy about using a recipe that was new and didn't have a picture but I'm glad I did. I already had all of the ingedients in bulk (and thanks to Costco, it's actually fairly inexpensive for ingredients like Pesto and Feta cheese). I don't have an outdoor grill, but I baked them at about 400 for 10 minutes and then broiled them until they were browned (about 8 minutes). I toasted the buns and topped it with a sauce that I make which is equal parts mayo and dijon mustard mixed with about a teaspoon of fresh garlic and a dash of crushed red pepper. These are the best burgers I've ever had. Thank you SO much for this recipe!
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Saltine Toffee Cookies

Reviewed: Feb. 16, 2008
These cookies were good, but not as good as I had anticipated. Like another reviewer said, they were better cold and after putting them in the fridge, I had no problem breaking them apart. I sprayed the foil with butter flavored nonstick spray, and had no problem with stickage either. I would make these again because I typically have all the ingredients, which makes it handy if you have a sweet tooth. Oh, also someone mentioned that they had a twix flavor. That's mostly why I made them, since I'm a huge twix fan. Unfortunately, I didn't think they tasted much like Twix at all.
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Cream Cheese Sugar Cookies

Reviewed: Dec. 7, 2007
I really am not enjoying these cookies that much. I didn't have that much difficulty working with the dough. Instead of putting it in the fridge overnight, I put it in the freezer for about an hour and had flour on hand for rolling it out. I didn't have icing, so maybe that would have added to the cookie. In my first batch, they were quite thin and very very bland. My second recipe I made them much thicker and they were still a little bland, but much better texture. I'm giving them 4 stars because my boyfriend loved them and I think decorated with icing they'll be better. Here's to hoping....
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Baked Salmon Fillets Dijon

Reviewed: Dec. 6, 2007
YUM! This salmon recipe was absolutely delicious. The bread crumbs provided a nice seal for the fish, which kept it nice and moist. It was incredibly fast and easy to make. I added a little extra mustard, for a little zing. I also used panko style bread crumbs just because I like the texture better. I'll definitely be making this again...
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Photo by Ashley

Russian Tea Cakes I

Reviewed: Dec. 6, 2007
Alright, I made these cookies twice. And I significantly enjoyed the second batch more. Here's what I modified - I added 1/2 teaspoon of salt to the butter and vanilla in the beginning. Also, I softened the butter in the microwave until it was almost to the point of melting. This made it much easier to mix, and when I added the flour I added 1/3 cup at a time, so the dough never got so dry it wouldn't even come together (like in the first batch). Also, I made the cookies a bit smaller than the recipe suggested and I keep then in the freezer. They are absolutely delicious.
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