Ashley O. Recipe Reviews (Pg. 1) - Allrecipes.com (12234750)

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Ashley O.

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Pesto Chicken Florentine

Reviewed: Apr. 6, 2012
This was very good and is already becoming a staple at our house. I used the 0.9 oz. Knorr alfredo mix because I couldn't find any others at our grocery store and it still turned out great. I recommend using more spinach - this is a great recipe for sneaking it in for picky eaters.
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1 user found this review helpful

Corn Chowder with Sausage

Reviewed: Apr. 6, 2012
This was good. I'll probably make it again but add more vegetables and find a different meat. The sausage flavor was a little strange.
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2 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Apr. 6, 2012
This was very easy to make but we didn't care for the taste or texture. I was expecting a thin crust but it was actually pretty thick - about half an inch for a 12-inch round. The wheat flavor was very robust and really overpowered the flavors of the toppings. The recommended cooking time is way off. We ended up cooking the crust alone for 10 minutes, then with the toppings for another 20 minutes. The dough would have been raw if only cooked for 5-10 minutes.
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1 user found this review helpful

Carib Black Bean Soup

Reviewed: Jan. 22, 2012
This is a good one. Next time I make it I'll try adding the flaked ham because I thought it needed a little something.
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3 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 8, 2012
Okay but the recipe needs some changes. The roux calls for too much oil. I'd use 1/4 cup next time. As is, you can really taste the oil and it covers your lips while eating. The roux should have been browner, not quite the right taste at peanut butter color. I'd go for about 30 minutes and shoot for a milk chocolate color. Also, the vegetables need to saute for at least twice as long. I followed the cooking times in the recipe and they came out crunchy. I'm glad I cooked it for the family first before making it for guests or I would have been a tad embarrassed. This recipe made four servings, not near enough to stretch it to six unless you served a side dish.
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12 users found this review helpful

Classic Goulash

Reviewed: Dec. 3, 2011
This was good but it needed something. I added a few tablespoons of paprika and that perked it right up. The recipe is light on the pasta and heavy on meat and sauce, which I thought was great because I used whole wheat pasta and the extra sauce made it taste more like regular pasta.
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2 users found this review helpful

Never Enough Green Bean Casserole

Reviewed: Nov. 27, 2011
Tasted great but a there was a little too much sauce. Next time I'll use three cans of green beans.
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2 users found this review helpful

Teriyaki Chicken Casserole

Reviewed: Nov. 7, 2011
This was good, nice to have something different for dinner. I know it's the basis for the recipe but I'm on a budget so I used a $0.70 block of fat free cream cheese instead of the $3 Philly Cooking Creme and it turned out fine. I used brown rice instead of white and added 1/3 cup of cashew pieces. I think this recipe would also work well with tuna.
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3 users found this review helpful

Quick and Easy Pancit

Reviewed: Nov. 1, 2011
Good for a light recipe, a little bland but I'll probably make it again. We had to use the stockpot to cook everything because it wouldn't all fit in our large skillet. I used one package of Dynasty Maifun rice sticks (the only rice noodles at our grocery), which is only 6.75 ounces instead of 12 but I was happy with the resulting noodle:veggie ratio. I had to add more oil, about two tablespoons total, to keep the onions and garlic from sticking. I followed others' advice and used 1 pound of lean sliced pork instead of chicken. With the changes it still came out to about six lunch-sized servings, each with 400 calories, 11 grams fat, 560mg sodium, 48g carbohydrate, 8g fiber and 26g protein.
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4 users found this review helpful

Lentil Soup with Lemon

Reviewed: Oct. 27, 2011
This is an excellent recipe. I'm leaving a review because I had to use brown lentils and it changed the cooking instructions. I prepared everything as directed but with one cup of brown lentils instead of red. I had to simmer the lentils for an additional 25 minutes, bringing the total cooking time to 55 minutes. I put the entire batch in the blender and pulsed a few times until it was smooth but still a little chunky. I then returned the soup to the pot and added one cup of hot water along with the lemon juice. The finished soup came out very thick and wonderful but it only made two dinner-sized servings. Next time I will quadruple the recipe.
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2 users found this review helpful

Meatloaf Casserole

Reviewed: Oct. 23, 2011
This recipe turned out well with a few health-conscious changes. I used 93% lean ground turkey instead of beef and cut the butter in half. I wanted more vegetables so after I browned and drained the turkey I added half a chopped onion and half a cup of frozen corn and cooked them together in the skillet for another 3 minutes. I substituted a can of fire-roasted tomatoes with garlic because that's what I had on hand. I used the juice from the tomatoes in place of some of the water. This version made 6 lunch-sized servings, each with 306 calories, 8g total fat, 2.5g saturated fat, 54mg cholesterol, 500mg sodium, 26g carbohydrate and 19g protein. Next time I'll make the same changes but I'll add more corn and use cream of onion as the soup base. The golden mushroom soup made the potato topping a pretty orange color but it's not my favorite flavor.
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11 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Oct. 17, 2011
This was easy and came out pretty good so I'm sure I'll make it again. I doubled the ham and onions because it looked like it needed more, glad I did but with the extra ham I should have omitted the salt, will do that next time. With the additions I could only fit about 2.5 pounds of potatoes in the crock pot. I layered everything as others suggested and cooked on low overnight, about 9 hours. It wasn't greasy like most scalloped potato recipes but the texture was different. Not bad, just different.
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4 users found this review helpful

Chicken Tikka Masala

Reviewed: Aug. 12, 2011
This came out pretty good with my modifications. I baked the chicken instead of grilling, 20 minutes at 400 degrees on a foil-lined pan without skewers. I doubled the sauce and used a can of lite coconut milk instead of cream to save calories and used olive oil instead of butter. I omitted all salt except one teaspoon in the sauce. I also added a couple teaspoons of tumeric and half a chopped onion to the sauce.
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3 users found this review helpful

Beans, Some Like It Hot!

Reviewed: Aug. 5, 2011
I thought there was way too much chili powder. I cannot taste the coconut or curry at all because the chili powder completely overwhelms the other flavors. I had to add Tabasco to give it some heat and flavor.
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4 users found this review helpful

Stuffed Butternut Squash

Reviewed: May 27, 2011
This was not the best. I like all the ingredients on their own but they did not go well together. My husband asked me not to make it again.
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4 users found this review helpful

Cottoneyed Peas

Reviewed: Apr. 26, 2011
I omitted the bacon to make it vegetarian and served it with rice, pretty good!
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5 users found this review helpful

Spicy Indian Dahl

Reviewed: Apr. 10, 2011
We really like this recipe. I just cooked the lentils in a pot like normal and they were fine. I used two cans of tomatoes, drained, because fresh aren't in season right now. I also reduced the garlic to 2 cloves and used pickled jalapenos to keep the flavor on the tame side. It was still very flavorful and even better the second day.
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4 users found this review helpful

Lentils and Rice with TVP

Reviewed: Apr. 10, 2011
This recipe was good but I had to make some changes. I didn't have quite enough brown lentils so I added some red lentils to make up the difference. Next time I think I'll do half and half because the red lentils added a nice texture and the brown lentils were a little overwhelming. I reduced the amount of water used in the second step, instead used enough to follow the package directions for the rice and TVP, and it worked out well. I was paranoid the rice wouldn't cook fully without heat so I simmered everything for 10 minutes and then let it sit covered for another 10 minutes. The rice cooked completely and there was no excess water. I took others' suggestions and added a splash of red wine vinegar at the end. It really did help brighten the flavor. I think I will add more curry powder next time.
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6 users found this review helpful

Garlicky Quinoa and Garbanzo Bean Salad

Reviewed: Apr. 10, 2011
This is really good! I used two cups of steamed broccoli and halved the olive oil, still plenty of flavor and made enough for four lunch-sized servings. My husband says this one is a keeper!
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2 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Feb. 26, 2011
This is the best apple pie I've ever had, hands down. The huge heap of apples barely fit inside the crust, which only added to the visual appeal. As others recommeneded, I also mixed the apples with 1 tsp of cinnamon before pouring them into the crust. This pie looked like I bought it at a high-end bakery but tasted like Grandma's best!
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6 users found this review helpful

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