ashley01 Recipe Reviews (Pg. 1) - (10807110)

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 13, 2010
I thought this soup was wonderful. I made it exactly as the recipe stated with only one minor change... I used 3 cups of water and two chicken boullion cubes. Other than that, I kept it the same. It is very liquidy without much substance, but I think it is supposed to be that way... more room for tortilla chips! This is how I prefer my tortilla soup in any case. Lots of broth, lots of chips, and lots of cheese! THis is one of the few things that I cook that I prefer over a restaurant. Some have complained about the soup, but it must just not be to their liking... I cook ALOT and there is nothing wrong with this recipe at all! IT comes out great and flavorful. If I could give it more stars, I would.
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2 users found this review helpful

Dad's Hamburger Gravy

Reviewed: Aug. 28, 2010
We used to do this when I was growing up too! It is so nice to have things from your childhood! In Minnesota (land of the casserole and hotdish, lol) we used to serve this over mashed potatoes and string beans. IF we did not used ground beef, we would use left over chicken or turkey pieces after a holiday. I really reccomend this over mashed potatoes! My fave!
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3 users found this review helpful

Keema (Indian-Style Ground Meat)

Reviewed: Aug. 11, 2010
My family is Desi, and to make this the traditional pakistani way, use ground beef. Also, we add potatoes that cook in the broth. It always has peas in it traditionally. Also, it is missing cumin (this is a MAJOR ingredient in keema) as well as a couple cinnamon sticks and some cloves. We have never eaten this with Raita, usually with some parathas or pooris over basmati rice. This is like the desi meatloaf recipe: lazy night cooking, as it is super quick and easy. You don't usually find this in a restaurant because it is so simple, but it is the simple dishes that evoke the most memories. I love this dish. Also, I would not add curry powder to this, but it does not matter what you add I guess, it just does not traditionally have it. And it is the cinnamon that brings out the heat (spicy-ness) in the dish so it is a critical ingredient.
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43 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Jul. 29, 2010
I followed the recipe exactly. I loved them, the taste was superb! i only encountered two problems: one, they did not rise up very high... (which was not really a big deal) and two, they stuck like crazy to the papers. my cupcakes totally came apart when trying to get them out of the papers! i recommend just greasing the pan instead! I also frosted mine with a nice cream cheese frosting... superb! these are awesome because they are not too sweet or peanutty... they are just right. my husband was not excited about them when I told him I was making peanut butter cakes... he is not wild about peanut butter deserts... but he absolutely adored these! I will definitely make again!
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1 user found this review helpful

Kofta Kebabs

Reviewed: Mar. 14, 2010
I prepared these, and it was amazing! It was so authentic, so delicious... I used ground beef, and instead of fresh cilantro I used a cilantro paste, and I was out of cardamom so i simply omitted it, and it was so delicious, my husband has been begging me to prepare them again! I broiled them in the oven instead of grilling, and they were perfect. I would reccomend this to anyone... even my 5 year old loves them... make them with rice pilaf or lebanese potatoes (recipe on this site) and a green bean salad and you have an amazing meal... dont forget the pita and tzatziki!
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Feb. 18, 2010
I have made this recipe at least 15 times, and it is perfect everytime. you can make so many changes, and the dish is pretty much fool proof. PERFECT!!! I love it served over rice.... and with steamed asparagus, it is out of this world. A perfect meal for sure! I could not give a dish a stronger reccomendation!
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10 users found this review helpful

Beef Samosas

Reviewed: Jan. 2, 2010
this was awesome. i too dislike phyllo dough for samosa, but making my own is a pain in the tail, lol. so i use tortillas. alot of my indian relatives and friend do it this way. just get regular flour tortillas, and cut them in half (half circle) and then make a paste with flour and water, and form a cone. fill with mixture, and fold over on top and seal with paste. fry as normal. this is a much thicker medium to work with, and frys up big and fluffy. hope this is helpful!
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4 users found this review helpful

Mango Lassi-Come-Home

Reviewed: Jan. 2, 2010
This was really different... my hubby is indian, and the way we did it was half greek style plain yogurt, and the other half a can of mango pulp, and some honey and ice. that was it. but this way had such a sweeter taste... i like it!
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1 user found this review helpful

Sloppy Joe Pizza

Reviewed: Jan. 1, 2010
This is so easy and clever. We have a pizza night every week,and i dont like doing the same thing over and over. This was deffinately different, but very good. It does taste like a sloppy joe on a pizza crust, but isn't that the point? I followed the recipie exactly, but also put some diced bell pepper on top, as that is how we fix our joes too. Thanks for the great meal idea!
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4 users found this review helpful

Chocolate Chip Cookies III

Reviewed: Jun. 23, 2008
I did not care for this.
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7 users found this review helpful


Reviewed: Apr. 23, 2008
I really like this recipie... this is my favorite dish during Ramdan, and actually all around the year. I like to use regular tortillas for the wrapper. I cut them in half, and fold them into a cone, and seal them with the same paste. The tortilla doesnt tear as easily, and cooks up really great. Instead of 2 pounds of meat, I use one pound of meat, and one pound of diced boiled potatoes. I cook it the same way, and just add also a small amound of curry powder and garama masala to give it any extra kick. If you want to, you can freeze them right after making them, and when you want to make just a couple, pop them in the microwave for about a minnute or two (to make sure the inside is not frozen) and then fry them to finish the cooking. I like to make big batches, and enjoy them for lunch during the week! They also make a good fast-breaker! Enjoy!
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14 users found this review helpful

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