Ashley Recipe Reviews (Pg. 1) - Allrecipes.com (10695266)

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Ashley

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Grecian Pork Tenderloin

Reviewed: Nov. 2, 2007
The recipe was absolutely fantastic! I have never grilled OR cooked a pork tenderloin before, so this was the perfect, easy way to give it a try. I took advice from previous reviews and roughly halved the marinade ingredients and had plenty. This was so flavorful and juicy, I can't thank you enough for this wonderful recipe! It will be used over and over again! PS to other readers- my marinade was a bit too tangy/limy for my liking before I combined it with the pork, but I ran out of olive oil. After cooking I discovered that most of the tangy lime flavor cooks out leaving a delicious flavor to the pork, so dont be worried if it's a bit too tangy or citrusy before cooking!
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Special Buttercream Frosting

Reviewed: Sep. 3, 2008
This was PERFECT! I needed a frosting that was easy to make to decorate a cake for my parent's 25th wedding anniversary party. This was a perfect consistency for decorating. I did not have shortening on hand, so I used butter as suggested by other reviews, and also halved the recipe as I only needed this for decoration. It turned out perfect and we had plenty left to lick the bowl. Another option for you cream cheese lovers- sub the shortening or butter for cream cheese and you will have the best home-made cream cheese frosting ever; just like my grandma's!
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Chocolate Torte

Reviewed: Sep. 3, 2008
This is by far the best cake recipe I have ever had! I always get rave reviews and last time I made it my mother wouldn't give us kids ANY to take home! The cake is so moist it's a great choc. cake standby recipe anytime you make a chocolate cake. The tops shavings I cut off in order to stack the layers flat get eaten up by any friends I have over while making this phenominal cake!
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Buckeye Cookies III

Reviewed: Sep. 4, 2008
I usually add crushed graham crackers to the peanut butter mixture, this adds a slight crunch and holds together better. Also- to fill in the ugly holes left behind by the toothpick, dab just a small drip of melted butter in the hole, this will fill in the hole and make them much prettier once cooled and set.
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Hot Pizza Dip

Reviewed: Sep. 15, 2008
This was just OK. I made this for a football party going for something different. It was definately different, but just was not what I was hoping for. Could have used more cream cheese and more ingredients to jazz it up more.
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Cake Balls

Reviewed: Sep. 22, 2008
Very rich! These are like super moist and rich decadent donut holes! Very easy to make, I actually forgot the recipe at home but mom and I just winged it. We used both white and chocolate coating for the outside, and I think the plain chocolate is much better. We only let them cool in the fridge for 1/2 hour before forming balls, then another 1/2 hour or so before dipping. They could have chilled/froze longer, but it worked fine and none fell apart until the very last one. I usually have a huge sweet tooth and have no problem eating sweets, but these were too sweet and rich to consume a lot, maybe 1 or 2 and stick a fork in me! My dad, who normally isn't big on sweets, absolutely LOVES them, he can't stop eating them! I can't wait to try different variations!
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Saltine Toffee Cookies

Reviewed: Sep. 26, 2008
These are the best! They never last long in my house and my mom makes them all the time! Super easy to make. Sometimes we sub the saltines for non-sugar/cinnamon graham crackers, and also use finely chopped almonds instead of pecans. JUST BEWARE- the bubbling hot cracker/butter/sugar mixture is dangerous coming out of the oven, be careful!
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Scrambled Eggs Done Right

Reviewed: Oct. 2, 2008
I have to give 4 stars because I love scrambled eggs, and I love mayo. I did like the mayo taste with my eggs, but at the same time, trying to watch my weight/eat healthier, the taste was not so spectaclular that I would prefer the additional fat and calories of the mayo in my eggs. This was good, just don't know if it's "calorie worthy" enough with the mayo. Being skeptical, I will definately try this again to see if the taste is worth the extra calories and fat.
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Apple Pie by Grandma Ople

Reviewed: Oct. 6, 2008
My first apple pie- a huge success! Everyone raved and my whole family loved it! Everyone was so proud of my first real pie attempt and scored tremendous approval from my 90 year old Great Grandma! I used the dough recipe in one of the original Betty Crocker cookbooks. I wouldn't change a thing about this recipe! Your Grandma Ople would be so proud of your sharing of her recipe and all the people and families that get to enjoy her pie! Thanks a million!
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Five Minute Ice Cream

Reviewed: Oct. 14, 2008
This was fantastic, but gave me quite a hard time. I am sure this is worth 5 stars given a perfect preparation, but mine was quite problematic. Since I don't have a food processor, I used my blender. Apparently my blender totally sucks, b/c it didn't blend or chop a thing. I ended up having to use my stand mixer (only thing that would work!) and even though it worked, it took soo long that it was a soupy, lumpy mess by the time it was done. I am sure the ice cream consitency has to do with the quick blending process while the fruit is still frozen, but mine took so long it had to be frozen for over an hour to get it firm, and even then it was not what I would consider firm enough to be called ice cream. I uses peaches and it was very tasty, just definately not 5 minutes for me. I will have to try again once I blow coin on a nice blender or food processor.
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Spooky Witches' Fingers

Reviewed: Oct. 24, 2008
This is a great recipe, and very fun to make for Halloween. However, my mom has this recipe straight out of "Quick and Easy" cooking magazine...
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7-Layer Taco Dip

Reviewed: Oct. 24, 2008
EXCELLENT! We are cheese lovers, so after spreading the sausage/bean mixture in the bottom of that pan we added a ton of cheese and baked it for a bit just to melt the cheese, then added the rest of the ingredients on top. Only 4 of us sharing the dip and we were scraping the dish!
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Chantal's New York Cheesecake

Reviewed: Oct. 27, 2008
100% the best! I made this as a surprise wedding cake for my cheesecake-loving brother and sister in law. They raved more about this cheesecake than any other desert I have ever seen them eat. This turned out PERFECT, not a single crack, no bubbles, it cut, came out and held together perfectly. I made a couple slight changes based on other reviews. I baked the crust for about 15 min. and also added some sugar and increased the butter to 1/2 cup, which made a perfect crust. Also reduced the flour to 2 heaping Tblsp. I baked at 325 for 50 minutes, then reduced to 250 for another 20-30 min, cooled in the oven for over an hour, removed to cooling rack, covered for bit, then uncovered, then finally to the fridge about 2 hours after it was done baking. This made a perfect cheesecake- no browning on top, perfectly set, no cracks, and did not fall apart once cut and served.
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Pumpkin Bars I

Reviewed: Oct. 27, 2008
These were fantastic, although I deducted one star for the final product. I used a large cookie sheet for thinner, more bar like shape and size (even though it didn't really help make them more bars than cake). These were great and super easy and quick, and I will continue making, however I was hoping for a dense, chewy, moist bar, and what I got was a pumpkin cake. Very good, well enjoyed, and will make again, however I really wanted bars to pass around and ended up with a huge amount of pumpkin cake.
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Jay's Signature Pizza Crust

Reviewed: Oct. 28, 2008
Excellent! My boyfriend HATES home-made pizza (just found out last night after 5 years LOL!) but he said it was pretty good and was one of the better home-made pizzas he has ever had. I brushed some melted parmesan garlic butter on the crust before and during baking. However, I would recommend to add more flour than the 2 1/2 cups before you turn out the dough, I had quite the sticky mess for a while and added so much flour to get the right consistency it would have been easier to just mix in some of the additional flour before moving to the next step. Should have used my dough hooks and stand mixer, maybe that will help next time. Excellent crust though, would recommend to bake for a bit before adding toppings if using a standard metal pizza pan. This makes a great pizza!
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Jalapeno Popper Spread

Reviewed: Nov. 3, 2008
OUTSTANDING! I have been wanting to try this recipe for so long and I am glad I did! So simple and easy it's almost too good to be true. You would think it needs something else, but it sure doesn't! I followed the recipe but added about 3/4 cup of crushed croutons to the top to add a crunch, and baked for about 20 min. instead of microwaving. I would highly recommend adding a bread crumb topping and baking to complete this amazing dip. I used tortilla chips and baked french bread chunks, can't decide which one was better liked, it was great both ways. This is my new go-to dip, and the most important recommendation would probably be to double the recipe, because it sure doesn't stick around for long!
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Easy PHILLY OREO Cheesecake

Reviewed: Feb. 19, 2009
Good for starting out, but the actual cheesecake filling needed something extra. I added some sour cream and heavy cream to the mixture since it was just cream cheese, knew it needed something else to provide a better, creamier cheesecake. I still think I should have added more, possibly another brick of cream cheese as well as more sour and heavy cream. I made a choc. drizzle for the top of 2 oz. melted semi sweet choc. and 1/3 c. heavy cream. After setting in the fridge the choc. was hardened a bit and I think it really helped the flavor of the cake. I think the recipe is a bit too plain written as-is, needs a bit of doctoring.
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Bavarian Cream

Reviewed: Feb. 19, 2009
Very good for a pudding-like cake filling, it did what I needed it to do. However, I was looking for a good bavarian cream, as I was trying to replicate a cake from our town's finest European bakery (anyone from Kalamazoo should know who I am talking about!)for my mother's birthday. This turned out more like thickened, almost jelly-like, whipped topping, no bavarian cream taste here. I wanted a true, bavarian cream filling and this just did not have the taste. May have been better with a pudding base instead of the whipping cream.
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Chicken and Bow Tie Pasta

Reviewed: Feb. 23, 2009
MMM! This was so yummy and so easy to make. Thanks for the great recipe! I am a huge cream cheese fan but have never used it in a sauce like this, it gave it great flavor and will be making this a lot more often! Hubby really enjoyed it and would like it again, which surprised me since he isn't usually a big fan of creamy pasta like I am. Will definately be making this again, and quite often! Also gives great starter ideas for different sauce flavors and combinations to try in the future. The only downside is re-heating, the sauce thickened up a lot to the point where I think it's best eaten in one sitting, not left over. Plus there was WAY more than 4 servings there...at least 6, maybe even 8. Since it's not the best left over you might want to scale down the servings a bit.
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Crunchy Tuna Turnovers

Reviewed: Mar. 13, 2009
Super yummy, quick, and easy! Great starter recipe since there are plenty of things we can think of to use the crunchy biscuit idea, I would love to try it with chicken salad. I barely had the ingredients needed, so I had to sub the egg for milk and the chips for Rice Krispies cereal and it was still really good, but anxious to try with the right ingredients. I did cut the biscuits in 1/2 like another review suggested, think it would made them too heavy using whole biscuits. Will make these again and again! Thanks for the great recipe!
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