ashleylovestocook Recipe Reviews (Pg. 1) - Allrecipes.com (11125147)

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Kevin's Sausage Dip

Reviewed: May 27, 2012
First of all I'm a vegetarian so I did NOT eat this, BUT we had a party and my husband Loves sausage and pretty much everyone else I know does. Everyone at the party wanted the recipe and said it was delicious! They were still talking about it the next day. I used Premio sweet Italian sausage ( about 1.25 lb) and pulled the casings off and then cooked it. I added it to the crock pot over 3 blocks of Philly cream cheese ( 1 is NOT enough), then I added a can of diced tomatoes with mild green chiles , juice and all. It was gone by the end of the night. This recipe is highly modifiable. Right before serving sprinkling the top with shredded provolone or cheddar cheese would add extra flavor Ofcourse that also means even more fat! Enjoy!
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Grilled Corn on the Cob

Reviewed: May 30, 2010
I give this only 4 stars because i took into consideration other peoples reviews on soaking the corn, i soaked the ears about 30 mins, then placed them on the grill inside their husks(cleaned of silk) dry without any butter or anything, for 30 mins, and they turned out tremendous, tender,perfectly done, and added the butter and salt and pepper after to taste. Is definitely easier then boiling and microwaving doesn't comeout nearly this good..thanks for the recipe,..will be using all summer.
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4 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Feb. 16, 2010
These were great. I used 3 pork chops about 1.5 inches thick and they cooked in about 30 mins. I marinated them about 4 hours before cooking, and left out the brown sugar because i didnt have any. My husband and 6yr old thought they were good. I didn't eat them, as i do not eat things that come from a pig. Great recipe and will usemarinade again for grilling this summer. Thanks
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2 users found this review helpful

Chicken Piccata II

Reviewed: Feb. 11, 2010
All i can say is, WOW. This tasted just like the version at my favorite italian resturaunt. It was also probably the best and easiest thing i have ever made. Messy, but easy. I made a few changes, as i read the reviews and decided to double the liquid, altho i must say, if you like the sauce i would triple it next time or even quadroupal it. The recipe as is, is basically no sauce, and i felt doubling it, didnt make enough sauce either. I used thin chicken cutlets and marinated them in white wine, fresh lemon juice and fresh garlic cloves for about 6 hours before flouring, egging, and then seasoned flouring. Then i sauted them in butter and olive oil for about 2 mins on each side (they were VERY thin) they browned beautfifully, and then i placed them in the oven at 250' just to keep warm until i was done making the sauce. After the sauce was bubbling and tasting delicious, i added the chicken cutlets and let them simmer in the sauce about 1-2 mins before serving. We ate this with angel hair pasta as some suggested. My husband LOVED it and i LOVED it MORE!!!!! Just a PS tho...you wont like this dish if you dont like lemon flavor. Next time i may experiement and add some fresh herbs and maybe try it with rice next time.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Feb. 7, 2010
What a fabulous idea, especially those of us who LOVE "buffalo chicken anything" and like to use their slow cooker as often as possible! This was a hit, altho recipe was heavily modified. I coated the chicken breasts in the ranch salad dressing seasoning. Then i made my homemade version of buffalo sauce which is the one with Franks RedHot, butter, garlic powder, white wine, parsley, and a dash of white pepper. I coated the chicken with this and honestly, this dish could have been done in 3 hours. It was in about 5.5 hrs and i had to remove because it started to burn. However, I will say it is most likely my slow cooker, it is very hot and cooks food too fastAnyway i pulled the chicken apart AND WE had it on hoagie rolls from a deli we love, and he put a few spurts of ranch on his and i used blue cheese crumbles. I also sliced carrot sticks and celery sticks for a side instead of the usual fries, since the chicken itself looks to be heavily fattening. My husband and I both ate it all and LOVED it! Thanks for this recipe.
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Buttermilk Baked Chicken

Reviewed: Feb. 7, 2010
I made this recipe as a base , as i thought this recipe in its entirety seems a little bland. I used 2 cups whole milk and the juice of 2 lemons and let it curdle for 15 mins (for the buttermilk) then poured it over 6 large drumsticks and marinated for about 6 hours. Then i took flour, paprika, chili powder, garlic powder, salt and pepper and a little chicken rub (basically 2 pinches of herbs de provence) and mixed it all in the flour, dipped the chicken to coat and cooked exactly like recipe said. Turned out GREAT. I ama vegetarian most of the time and will only eat chicken if has GREAT flavor and the marinade definitely made this chicken moist and flavorful and ofcourse the herbs i added to the flour helped as well. Will make again and was just as good as any other FRIED chicken out there.
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8 users found this review helpful

Slow Cooker Sausage with Sauce

Reviewed: Jan. 26, 2010
My husband grew up in north jersey, where everything is DELICIOUS. Esoecially sausage and italion food. I cooked this like it said, but instead of a whole onion, i sprinkled dried onion and also added dried basil and dried oregano. Used ragu traditional pasta sauce, added an orange pepper, and he absolutely LOVED it. It made the house smell incredible, and i used fresh made pork sausage from whole foods. He sai it was tender, and wonderful. (i am a vegetarian so i didnt try) I am cooking our sausage and meatballs like this from now on. He ate it with a side of red pesto spaghetti and home made garlic bread. Thanks for the recipe!!
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3 users found this review helpful

Tarragon Chicken Salad

Reviewed: Jan. 23, 2010
This chicken salad is a great base for someone who has an afliction to mayo. I added everything in this recipe, but instead of almonds, i added pecans cuz thats what i had. I also added a tspn of mayo to my yogurt and sour creAM for a light tangy flavor w/o actually overpowering it with mayo. I also added freshly ground black pepper and dash or two of onion powder, and i used fresh tarragon and dried chives cuz thats all i had onhand. As a person who loves chicken salad but alot of times it either tastes too chickeny or too mayoey, this one is perfect and delicious! Screw the deli, i will make this from now on! I also didnt measure any of my ingredianets except for the yogurt/mayo/sourcream mix.
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25 users found this review helpful

Slow Cooker Creamed Spinach

Reviewed: Jan. 22, 2010
I am indifferent on this recipe. My husband liked it, which is a huge plus. On the other end, the smell while cooking, and i am blaming the "processed cheese", ugh, next time i will definitely use something else,altho i am not sure what. any suggestions would be helpful. I also agree that the cooking time at most , is 3-4 hours, it starting burning and curdling after that. I also forgot salt, and i am VERY glad i did, cuz it didnt need it. i also forgot the flour, maybe thats why mine was curdling? Anywho the taste was very good and tasted like many delicious traditional resturaunt cream spiniches i have tried. Was also very easy to make!
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Slow Cooker Chicken Stroganoff

Reviewed: Jan. 18, 2010
I followed this recipe exactly, except when i put the chicken, butter, and dry dressing in, i added about a half cup of white wine just because other cooks suggested it, and i was afraid the chicken would dry out or burn without enough liquid in the pot. I also used regular cream of chicken instead of condensed, and it was fine. Overall this recipe is great for a quick dinner, and is very flexible (be great with peas, or tri colored frozen peppers or even fresh steamed broccoli) the only downfall is that it isnt exactly the healthiest of recipes, but that can be fixed with low fat ingredients possibly. Its also very tasty and yummy and quick and kids will love! We put it over egg noddles and had it with steamed vegetables. Thx!
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