Ashley Recipe Reviews (Pg. 1) - Allrecipes.com (13393480)

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Chicken and Red Wine Sauce

Reviewed: Oct. 17, 2012
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.
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4 users found this review helpful

PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Oct. 15, 2012
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!
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Caramel Apple Bars III

Reviewed: Oct. 9, 2012
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!
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3 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 9, 2012
These were tasty. I opted not to ice them because I wasn't really looking for a super sweet cookie, I just really wanted something pumpkin! The cookies were really moist and soft, and they stayed that way for a few days. I added chopped pecans to a few of the cookies. Very festive.
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1 user found this review helpful

Mexican Bean Salad

Reviewed: Sep. 6, 2012
I made this recipe (almost) exactly as written, with the exception of simply salting to taste. I must say, the marinade was delicious. The "salad" was very light, crisp, and refreshing. Personally, I think next time I will omit the onions and peppers, and I think I might add queso fresco instead. I usually don't mind raw onions and peppers, I just felt like there was too much "crunch" going on.
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5 users found this review helpful

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Sep. 6, 2012
Loved this! I followed the marinade recipe exactly, and it was delicious! I would love this on salmon. I adjusted the sour cream sauce a little; I eliminated the adobo sauce, added a little hot sauce, and a tsp of key lime honey. Instead of the suggested toppings, I used lettuce, cheese, homemade guacamole. I heated my nonstick grill pan, and I added the tilapia chunks. Making sure the pan was nice and hot ensured the fish cooked quickly and didn't fall apart. I used entirely fresh ingredients, and it made this the perfect recipe for an end of the summer dinner. I will definitely make this again.
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4 users found this review helpful

Potato, Broccoli and Cheese Soup

Reviewed: Aug. 28, 2012
I didn't exactly follow the quantities.. I just took the ingredients and added until it tasted good. I was super impressed. I served it with some fresh crusty bread.
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Salmon Spread I

Reviewed: Jun. 27, 2012
This was pretty tasty. I had some leftover grilled salmon, and I thought this would make a nice snack. At first I thought the cream cheese was overwhelming. I was going to add sour scream, but I didn't have any. Instead I added just a little mayonnaise. It still tasted like it was missing something so I added a tablespoon or so of Frank's Hot Sauce. Used a little extra Old Bay (as my seafood seasoning), a pinch of dill, and a pinch of paprika. Turned out nicely.
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Easy Asparagus

Reviewed: Jun. 27, 2012
These were delicious. I usually blanch my asparagus first, but I decided to follow the cook instructions in the recipe, and I'm glad I did. I made a few changes, but nothing too major: I used a pinch of lemon pepper... I don't think it is really necessary to the recipe. I only had about a tsp of olive oil left, so I substituted the rest with butter. I had an opened bottle of red wine, so I used that to deglaze the pan, and then I added a splash (seriously, maybe a tablespoon) of heavy whipping cream. I omitted the crackers. Seriously delicious.
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Stuffed Peppers

Reviewed: May 23, 2012
My boyfriend said these were very good. I blanched the peppers (per another reviewers recommendation). I didn't have long grain rice, so I substituted traditional white rice. I added a diced onion to the ground beef. For the tomato topping I used one can of tomato sauce, added a splash of lemon juice and Worcestershire and red wine, and then Italian seasonings. Topped with Parmesan cheese. I would make again.
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5 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: May 23, 2012
I used this recipe as a base for cabbage rolls. It was my first time making cabbage rolls, and I will definitely make again! I used an entire onion, and I substituted the egg with a can of plain tomato sauce. I followed the top reviewers suggestion and skipped the tomato soup (I don't really like it). Instead I used tomato sauce, lemon juice, and Worcestershire (like recommended), but I also added a splash of red wine, garlic, marjoram, oregano, basil, and a little sugar. I put it in the oven for about 45 minutes and topped it with Parmesan cheese. I was very impressed with the final result!
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Margaritas

Reviewed: May 7, 2012
Everyone said they loved this margarita! It had that nice bite that you get from a restaurant drink. I used Simply Lime (not from concentrate/not frozen) Limeade. I also added 2 ounces of orange juice. Blended this in the Margaritaville blender, and garnished with limes and oranges... perfect :-) I also used it as a base for the strawberry margaritas. I used the same proportions, but instead of tequila, I used strawberry rum, and added frozen strawberries (and garnished with a strawberry). Our guests were quite impressed!
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Ultimate Frozen Strawberry Margarita

Reviewed: May 7, 2012
Great recipe... tweaked slightly. Used 6 ounces Simply Lime limeade (not frozen or from concentrate) and used "two handfuls" of frozen strawberries (no syrup). I made it once with tequila, but the second time I substituted the tequila with Cruzan strawberry rum (which everyone preferred), and I added 2 ounces of orange juice. Talk about delicious! Thanks!
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5 users found this review helpful

Super Fajita Marinade

Reviewed: May 7, 2012
This was just so good! I won't lie, I didn't exactly follow the measurements. I "eyeballed" it, but I used all fresh ingredients. I put the chicken and steak in my Food saver marinator. Put them on the grill, and they turned out so tasty. They were a huge hit for our Cinco de Mayo party. I will use them from now on for fajitas (and probably just as a regular marinade).
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 22, 2011
This gets a solid four stars. I didn't really have a problem finding the crystallized ginger. It was in the ethnic section at Publix. I couldn't find it ground though, so I had to use the food processor. It actually broke the blade off of a Kitchenaid food processor, so I had to substitute with ground ginger. The cook time had to be adjusted. I left one batch in for the full time, and they got a little "overdone". I used a cinnamon butter cream frosting. Everyone said they tasted great without the frosting, but they were more like a muffin. They were pretty good, and they looked super cute after I decorated them, but they didn't really pack the WOW factor I was going after.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jul. 28, 2011
This recipe was pretty good. I used all of the ingredients called for. Instead of using a can of whole tomatoes and a can of green chilies, I decided to substitute with a can of crushed tomatoes with green chilies (Rotel). I also made homemade chicken broth by boiling the chicken before shredding. I didn't add any water. I added additional garlic, and about 1 tablespoon of lime juice. Topped with sour cream and cheese and regular tortilla chips. Yummy. Next time will add beans. I cooked it on the stove top for 2 hours. Edit: I made this again with the addition of white northern beans and an additional can of crushed tomatoes, that with the lime, put it over the top!
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Jul. 10, 2011
This was very good. It was my second attempt at Corned Beef, and apparently what I had been missing was the beer! I cooked this with potatoes, as well, so I had to add about 3 cups of water, as well. Next time, I will probably cut the beer in half. It provides that extra punch it needs, but I kept tasting it while I was eating my sandwich. I let this cook on low in the crock pot for 12 hours, and it just fell apart when I was cutting it. I couldn't believe how tender it was. We made Reuben sandwiches, and then corned beef hash the next day. Thanks for the killer recipe.
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Deluxe Corned Beef Hash

Reviewed: Jul. 10, 2011
Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.
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87 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Jul. 10, 2011
Can I give this like.. 10 stars?! I can't believe how something so simple can be so delicious. I made a few very small changes (all to quantity) based on the other reviews: I used just over 1 cup of confectioner's sugar (definitely wouldn't use any more), I purchased regular sized chocolate chips (less expensive) and I put them in the food processor, and finally, I only used 1/2 cup pecans, and I substituted the final 1/4 cup with the chopped chocolate chips. I think this is definitely the key to the cheese ball, because the coating was really just the "icing on the cake." I made sure to use salted butter and regular cream cheese (it's not meant to be healthy! if you skimp on the regular stuff, you'll have a difficult time forming the ball), and I put it in the freezer for 1 hour, rolled it, and then back in the freezer for 30 minutes. It firmed up PERFECTLY.. I took this to our weekly get-together and it was an absolutely hit. I served it with regular graham crackers, and seriously everyone was blown away by it (we do love our desserts). We contemplated just grabbing some spoons...
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Crab Dip

Reviewed: Jul. 5, 2011
I was so excited to try this recipe! The only thing that I changed when I initially made it was the addition of lemon to the crab as many reviewers suggested, but unfortunately, it still tasted way fishy, and it didn't have any other flavor. I ended up adding about 8 oz. of sharp cheddar cheese, an additional 8 ounces of sour cream, about two tablespoons of Old Bay, some fresh cracked pepper, additional garlic, and a 2 additional tablespoons of mayonnaise. It was definitely more edible, but it was completely different than the original recipe. I don't know if it was just the particular crab that I bought, but I found that the crab was way overwhelming, and it was a little bland. I served it in a sourdough bread bowl. I wanted so badly to love this.. the reviews are so good! I think I might try it again...
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5 users found this review helpful

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