L. Ashley Recipe Reviews (Pg. 1) - Allrecipes.com (11575809)

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Chef John's Chicken and Biscuits

Reviewed: Mar. 16, 2014
It's a good base recipe, but know your limits when it comes to pepper! I cut mine down to 1/2 tsp of cayenne and only a sprinkling of the black and white peppers, but that was too much heat for my preferences. This makes a hearty dish with very generous portions. It's fairly simple despite the long list of ingredients. I was also hesitant on the tarragon because I'm one of those people who gets put off by the licorice-y taste. I topped mine with the Cheddar Onion Drop Biscuits on this site and that made a nice touch which helped to somewhat alleviate the peppery bite. My husband was impressed. Would season according to personal tastes, but would make again. I'm giving it four stars because I not everyone would be able to eat this if made exactly as written; still, it is a good recipe. Thank you, Chef John!
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Malian Ginger Juice

Reviewed: Mar. 9, 2014
Very tasty and refreshing! My one recommendation is that if you don't like a lot of ginger pulp, filter it with cheesecloth or something finer than your average mesh strainer. (We have never had this before, but my son made this as part of a class project on African foods.) The ginger adds a lot of "warmth", which is great, but some people refused to stir before serving themselves, and the sediment at the bottom made the last few glasses a little overpowering. I, for one, am glad that we found this recipe. When I make this again, I will follow my own suggestion, and am sure that it will merit five stars...
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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Reviewed: Feb. 23, 2014
This is our first time trying African food; we made this for a school project. Depending on where you live, you might have trouble finding semolina flour. I tried four different places before finding it at Earth Fare.(I was put out by the thought of paying $11.98 plus tax for 2 bags weighing 1.5lbs each, and I was about to try Cream of Wheat instead, but read Tunisianswifes review and thought it might not work.) Word of advice: FOLLOW THE DIRECTIONS ON GRADUALLY ADDING THE WATER WHILE MIXING WITH YOUR HAND! Otherwise, you may put in too much water and end up with a gluey, elastic dough which still has clumps of dry flour, cannot be rolled out and will not hold its shape no matter how much you try to stretch it! (We have ADD and do not have the patience to read instructions, so this is what happened to us.) We went ahead and fried up our dough after shaping it as best as we could, and even though this resulted in what resembled rubbery, uneven pancakes, the flavors were good - no leftovers. The sauce is very refreshing as written, but I can see myself adding more garlic to suit my personal tastes. This is fairly easy to make, with a little practice... We also made the Malian Ginger Juice and the Shuku Shuku (Nigerian coconut balls) from this site, and were quite pleased in spite of any mistakes we made due to lack of experience. Based on the results so far, I am looking forward to trying more of the African dishes - they might become a new favorite in this household!
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Easy Oven Brown Rice

Reviewed: Apr. 12, 2013
I made this last night, and at first I'd thought had a recipe fail, because after an hour at 400 degrees, all the liquid had absorbed and I had a dish full of crunchy rice! Not wanting to give up on it just yet, another cup or so of water was added and I continued to let it bake (adding more water after about 1/2 hour) until it was fluffy. It was slightly "al dente", but that might have been because it was brown rice. I did check the rice package afterward, and those directions called for 2 1/2 c. water to 1 c. rice, so I believe that was the source of the problem. I liked this method, so I'll make it again - just with more liquid at the onset next time.
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Old Fashioned Butter Cookies with Butter Frosting

Reviewed: Dec. 18, 2012
These are true "old-fashioned" cookies. If you are used to something that tastes like those sweet, soft, sugary (hydrogenated, processed) decorated cookies they sell in the bakery section of your local grocer, this is not for you. "Scratch" baking lacks the commercial chemicals that are specifically meant to enhance texture and flavor! If you like a firmer cookie with a not-too sweet, but subtle flavor, you might want to try these. At first I followed the recipe exactly. The dough was very firm after chilling, but softened up fairly quickly and rolled out well. The cookies also held their shape while baking. The icing really compliments these cookies, which do taste kind of dry and floury when they first come out of the oven, but mellow if you let them sit for a while. The icing dries hard like glaze, but it has a nice flavor that makes up for any "blandness" in these cookies. I ended up with way too much icing, so I will probably only make half next time. I then tried rolling the latter half of the batch in powdered sugar instead of flour to compensate for the floury taste. The result was that I now had to line the pans with parchment paper because the sugar caused them to stick. I also made thumbprint cookies with some of the scraps; they were pretty good. I only gave this recipe 4 stars because I wanted any prospective bakers to read reviews before trying it. These cookies do what they are supposed to, but individual preferences are DEFINITELY going to affect the ratings.
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White Chili with Ground Turkey

Reviewed: Dec. 10, 2011
I made this for my picky 12 year old son. I followed the directions except that I left out the chiles and pepper because he won't eat spicy food. Even without the heat, this is still pretty good! My only complaint was that the writer didn't mention whether or not to drain/rinse the beans. I only started scratch cooking a few years ago, and have discovered that seasoned cooks forget to mention important details that make or break a dish. I have become dependent on other readers' reviews because they have saved me from many kitchen disasters! Thanks for the recipe, will make notes to self and use again!
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Buttermilk Pancakes II

Reviewed: Sep. 8, 2011
All I can say is "Wow"! These are the best pancakes I have ever made! Melt in your mouth good! I also back up KLUGLE in agreeing that you will get excellent results if you allow your milk and eggs come to room temperature. The ingredients incorporate better - i.e. the melted butter doesn't "clump up" like it would if added to cold milk - a little kitchen science for you!
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Pain de Campagne - Country French Bread

Reviewed: Aug. 14, 2011
These came out perfect on the first try! I don't know for sure if this made a difference, but I followed another reader's advice and put a pan of water in the bottom of the oven. I also took another reader's advice and divided the dough into three portions so they would fit into my baking pans. As a result, the loaves only took about 20 minutes but were beautifully crusty and had a nice texture. (Too bad my camera wasn't working; I would have loved to submit a photo!) My 11 year old son and his friend polished off an entire loaf almost immediately after they came out of the oven. This recipe will definitely be used again!
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