Ashley Profile - Allrecipes.com (13393480)

cook's profile

Ashley


Ashley
 
Home Town: Crystal River, Florida, USA
Living In: Kissimmee, Florida, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern
Hobbies: Reading Books, Music
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About this Cook
I'm 23 years old, and I love to cook! I've always just thought cooking was natural. My mother was a chef, and my dad has always had a knack for cooking great food. They both had very different cooking styles, but they never served anything shy of great. Everything they cooked received rave reviews. It's my goal to be THAT kind of cook. I like to think I learned a lot from both of them, and now I spend many hours cooking my own recipes, making variations of their recipes, and experimenting with recipes on this fantastic website.
My favorite things to cook
Italian foods and comfort foods.
My cooking triumphs
Finding and perfecting mom's Caesar salad recipe! Everyone had been asking me for it for years, and she finally shared it with me. It was so satisfying creating something the family had missed so much.
My cooking tragedies
When I was 12, I set the kitchen on fire attempting to make a fried egg sandwich. To this day, I still double check my burners when I finish cooking.
Recipe Reviews 59 reviews
Chicken and Red Wine Sauce
I cut the brown sugar in half (per the recommendations), and the BF and I both agreed that it was still too sweet. I added two small onions and sauteed them with the chicken. I did add 1 tablespoon of butter to the wine sauce, and some corn starch to thicken. I served over pasta, but it didn't really compliment well. If I made it again, I would probably use 1/4 cup brown sugar, keep the sweet cream butter, add whipping cream and a small amount of corn starch-- that combination would probably go well with pasta. I served it with garlic bread and spinach.

3 users found this review helpful
Reviewed On: Oct. 17, 2012
PHILADELPHIA Pumpkin Swirl Cheesecake
This recipe was featured on the Yahoo! front page 4 or 5 years ago around Thanksgiving time. I decided to make it that year, and ever since, my family insists that I bring one to Thanksgiving dinner. I usually make the crust with half ginger snaps, half cinnamon graham crackers (and the pecans). I usually adjust the spices are I see fit-- allspice, pumpkin pie spice, cinnamon. The wonderful thing about this recipe is it leaves room for adjusting the spices. I would recommend cooking in a hot water bath. We usually serve it with dollop of whip cream on top... yummy!

4 users found this review helpful
Reviewed On: Oct. 15, 2012
Caramel Apple Bars III
This tastes SO good, but it was more likely a cobbler than bars. The only change I made was the addition of cinnamon and pumpkin pie spice (which I would absolutely recommend). I would make these again, but I wouldn't cut them. I would serve it warm with a scoop of vanilla ice cream in a bowl!

2 users found this review helpful
Reviewed On: Oct. 9, 2012
 
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