Ashley D. Recipe Reviews (Pg. 1) - Allrecipes.com (10730639)

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Ashley D.

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French Onion Soup Gratinee

Reviewed: Aug. 13, 2008
This is absolutely my go-to base recipe for French Onion Soup. With a few changes, this was easily one of the better French Onion soups I've had (short of using homemade veal stock, of course). -I used all beef broth instead of using part chicken. This was the only completely essential change in my opinion. It's SO much richer in flavor with the beef broth. -I replaced half the balsamic with soy sauce; adds richness and prevents excess acidity. -I added some sugar as needed. The need will largely depend on your broth and onions. -And this one's for my mom. She LOVES that "better than bullion"/"demi-glace" type stuff and I know if she were making this recipe, she would absolutely add a tablespoon full of veal demi-glace. Definitely delicious, but too expensive for me to bother with!
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Strawberry Rosewater Ice Cream

Reviewed: Aug. 13, 2008
I was really looking to make plain Rose ice cream, so I did replace the strawberries with additional cream/milk, but this recipe worked out great as a base for me and I'm sure it will be delicious with the strawberries. A few words of advice: -Your rosewater should absolutely NOT contain alcohol. As the name implies, rose and water should be the only ingredients. -Your rosewater also should NOT be expensive. I believe I got mine from a small middle eastern grocery for $4.95. I think the previous reviewer may have purchased something other than rosewater (a rose extract perhaps?), which is probably the reason for the bad result.
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White Chocolate Raspberry Cheesecake

Reviewed: Apr. 14, 2007
Made it with blackberries instead of raspberries and put a white chocolate ganache on top. This definitely eliminated any problem of the white chocolate flavor being too subtle. Everyone loved it!
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Tres Leches Cake

Reviewed: Jan. 23, 2007
I have now made this recipe a few times, mostly for friends' birthdays. Each time, I have been surprised by how AMAZING it turns out! The last time, I laced the milk mixture with dark rum (this is only for adult crowds, of course) and it was a huge hit! My favorite part about this cake is that it's virtually impossible to screw up. If you overcook the cake, no worries, the milk automatically adds the moisture for you!
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