ASHLEY_S Recipe Reviews (Pg. 1) - Allrecipes.com (1549838)

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Old-Fashioned Chocolate Fudge

Reviewed: Jul. 9, 2013
I'm an idiot, so don't do what I did, and don't let my mistake stop you from trying this fantastic recipe. It really is delicious! I made it with fresh goat milk, which is excellent in fudge. My mistake, after doing everything else so carefully, was to pour the hot fudge into my stand mixer bowl for beating, turn it on and forget about it until I had overbeaten fudge shards flying around my kitchen. (You can use a stand mixer for this, but you have to pay attention and stop the mixer right when the fudge loses its shine. Don't go do something else like I did!) In spite of my mistake, the flavor was great, and I'm saving the shards to use as a topping for cakes, ice cream, etc.
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2 users found this review helpful

Vegetarian Shepherd's Pie II

Reviewed: Apr. 26, 2010
I was shocked that my husband loved this. The yeast gave it nice depth of flavor, so don't leave that out. I used nutritional yeast, but will use marmite next time, as it is richer. Wish I'd discovered this during Lent, when I gave up meat!
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3 users found this review helpful

Tortillas II

Reviewed: Apr. 26, 2010
These had a very nice flavor, much better even than the preservative-free "homestyle" tortillas you get at Whole Foods. You do need to let the dough rest for quite a while, at least 30 minutes, to allow the gluten to relax before rolling them. I also found they needed just a bit more water, but I think this depends on the brand of flour you use. I used King Arthur, which does seem to absorb more liquid than others I've tried.
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11 users found this review helpful

Cornmeal Strawberry Cake

Reviewed: Mar. 5, 2010
This had a delicious taste and texture--it was a lot like a New England style cornbread with vanilla and fruit added. Our only complaint was that it was too sweet. If you don't like supersweet foods, just cut the sugar to 3/4 cup and it will be perfect. Also, you can use any type of berry and the recipe still works even if the berries are frozen.
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3 users found this review helpful

Cajun Style Baked Sweet Potato

Reviewed: Feb. 3, 2010
Yep, everyone's right! This is delicious. I cut the sweet potatoes into wedges, slightly larger than french fries and baked them for 25 minutes. I also sprinkled them with salt just after baking, which helped to bring out the other flavors.
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4 users found this review helpful

Lavender Shortbread Cookies

Reviewed: Jun. 14, 2009
These had a lovely, complex flavor that my children really enjoyed. My only criticism is that because of the moisture from the fresh herbs, these don't keep as long as regular shortbread cookies, so if you're not planning to eat them all within a day or two, freeze them.
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7 users found this review helpful

Mincemeat Quick Bread

Reviewed: Mar. 25, 2009
This was a big hit at church coffee hour. I thought there was a little too much orange peel in ii--I actually used clementine peel, which may have been too bitter. Next time, I'll follow the recipe as directed. It's very important to use an all-natural mincemeat in this, since some brands contain preservatives that could give this an off flavor.
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3 users found this review helpful

Kielbasa Bean Soup

Reviewed: Mar. 25, 2009
I sauteed the veggies to bring out their flavor (this is always a good idea with any soup or stew), then added everything else, including the kielbasa. I skipped the chili powder and used chipotle powder instead to enhance the smoky flavor. I also used chicken broth plus a little water, as 4.5 cups wasn't enough liquid. This is really a fantastic, versatile soup!
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2 users found this review helpful

Cod Curry

Reviewed: Jan. 27, 2009
My family really enjoyed this. The spices blended perfectly to create a delicious, authentic-tasting curry. The only addition I made was to add a little extra salt. I served it with aloo gobhi from another site and whole wheat parathas for a delicious, not too fatty meal. To the reviewer who thought this wasn't a real curry because it did not contain curry powder: the spices in this dish come together to create a curry flavor. Curry powder is just a blend of some of the same spices found in this recipe.
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7 users found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Jan. 27, 2009
I decided to blanch the broccoli first based on some reviewer's comments, but I think it would have been much better raw. You need the sharper flavor and crunch of raw broccoli to balance this salad. The dressing is absolutely delicious and would also make a good marinade.
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2 users found this review helpful

Carne Guisada III

Reviewed: Nov. 6, 2008
Everyone in the family loved this. I made my own adobo and sazon powders because the versions I found in the store all had MSG and lots of other weird chemicals. Other than that, I made the recipe exactly as directed and it was perfect!
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2 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Apr. 19, 2008
This is perfect. I found that the sugar-water mixture did not come to a boil before it began to thicken, but this was no problem, as I just added a little to the egg yolks, then stirred the yolks into the hot mixture as directed. I also added a little vanilla to the meringue and cooked it for a few extra minutes. Everyone raved about it!
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3 users found this review helpful

Lemon Meltaways

Reviewed: Mar. 20, 2008
These are among my family's favorite cookies. They taste best when made with organic ingredients. There is a huge difference in taste between organic lemons and cornstarch and regular versions of these ingredients. Also I put the frosting in a plastic bag, then cut of the tip and pipe a little dab on the top of each cookie. It's much easier than frosting them and looks nicer, too.
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8 users found this review helpful

Ghoraiybah

Reviewed: Mar. 14, 2008
These were delicious. I doubled the cardamom and added a pinch of salt and everyone thought they were the best version of shortbread cookies they'd ever tried.
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6 users found this review helpful

Kolaches From the Bread Machine

Reviewed: Feb. 8, 2008
It doesn't make sense to go to the trouble of making a delicious dough like this only to fill it with preservative-laden, funky tasting canned pie filling. It's very simple to just make your own by cooking frozen cherries with sugar to taste, then stirring in some cornstarch and water until it thickens. Takes 10 minutes at the most and is well worth it.
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7 users found this review helpful

Medieval Chicken Pie

Reviewed: Jan. 3, 2008
Contrary to one reviewer's opinion, people didn't eat rancid meat in the middle ages. The spices they used were what was available at the time and pleasing to medieval palates. This is a delicious recipe--the version I use contains several eggs as well as a little roasted pork, another commonly used meat on non-fasting days. We leave out the nuts due to allergy, but almonds were a very common ingredient in the middle ages, so leave it in if you can.
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14 users found this review helpful

Lobster Salad with Red Devil Dressing

Reviewed: Aug. 22, 2007
I love fennel seed, but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce, which I served over pasta. It would also be delicious with Italian sausage over polenta.
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6 users found this review helpful

Burrebrede (Scottish Shortbread)

Reviewed: Aug. 22, 2007
This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should note is that the mixture looks like sand when you press it into the pan, but will come together as it bakes, so don't worry. It's not too sweet and keeps well, so you can make it in advance.
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36 users found this review helpful

Greek Chicken

Reviewed: Aug. 9, 2007
The beauty of this recipe is that no one dislikes it. It is one of those rare dishes that pleases everyone: picky children, teens, adults with food allergies. I served this at my daughter's birthday party and the crowd (12 and 13 year old girls) ate it up. I recommend salting and peppering the chicken right before you put it on the barbecue. I served it with a make-your-own Greek salad bar, homemade pita bread, and tzatziki. People swooned, and no one complained!
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2 users found this review helpful

Peppy's Pita Bread

Reviewed: Jun. 12, 2007
This is excellent pita bread, but you absolutely must follow the directions for handling the dough. The dough must go through two risings or it won't puff and you must roll, rather than stretch it. I always bake these on a pan dusted with cornmeal, but you can also do them directly on the rack. Put them on a plate immediately after taking them out of the oven, then cover with a towel until cool. Then place in plastic bag.
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5 users found this review helpful

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