ASHLEY_S Recipe Reviews (Pg. 2) - Allrecipes.com (1549838)

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Funeral Pie

Reviewed: Mar. 22, 2007
This was delicious, like a sweeter, subtler version of mincemeat pie. Everyone in the family liked it, but we did change the name to "Amish Raisin Pie" because "Funeral Pie" was a little morbid.
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4 users found this review helpful

Chickpeas in Tomato Sauce With Feta and Wine

Reviewed: May 16, 2006
This was really good with a little cinnamon and basil added. I did not drain the tomatoes, and took the suggestion of one reviewer to add the feta just before serving for a more attractive dish. I think it would also be good with the addition of some currants or raisins to balance the flavors, but it is delicious as is.
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6 users found this review helpful

Fresh Cherry Crisp

Reviewed: May 9, 2006
My rating is for the following modifications: I used a bag of Trader Joe's frozen cherries and berries (about 3 cups) because that was all I had and reduced the amount of sugar to 1/2 cup for the fruit mixture. I also sprinkled a little cinnamon over it. I did not use the shortening! You only need 1/2 cup of butter for the topping or it will be greasy. Shortening has no place in a recipe like this. I look forward to trying it with the sour cherries next time.
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195 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 19, 2006
If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. But if you like the sweeter, more cakelike cornbread served in New England and other areas, you'll adore this recipe. Try it for breakfast with butter and maple syrup!
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426 users found this review helpful

Wine Cookies (Original Italian)

Reviewed: Feb. 26, 2006
These were delicious. I made half the recipe because I wasn't sure I'd like them, but kept the amount of sugar the same. The one thing I did not do, however, is grease the pan, which I *strongly* recommend! They were impossible to get off the pan without breaking them. Even my children loved these mildly sweet, yeasty tasting cookies. I'll definitely make them again!
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24 users found this review helpful

Tuna Piccata Pasta Salad

Reviewed: Feb. 15, 2006
This was very good, with the following modifications: I used oil packed tuna, because it has more flavor, and reduced the olive oil. I also added some chopped kalamata olives instead of salt, and threw in some green beans and about a tbsp of oil-packed sun-dried tomatoes. I served it at room temperature, but it would also be delicious chilled or hot. This recipe is really a great starting point for many variations. One thing to note, though is that angel hair pasta should not be cooked as long as the recipe directs. Check the label on your box--it's 3 minutes for dry at most and about a minute for fresh.
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15 users found this review helpful

Hamburger Soup I

Reviewed: Feb. 5, 2006
This soup, if made with bouillon cubes and a tsp of salt as directed, contains over 7,000 mg of sodium (per pot, not serving!). I'm not on a special diet, but that seemed way too high. Therefore, I substituted low-sodium beef broth, then added back a little salt to taste. I also left out the ketchup (too sweet) and added a clove of pressed garlic and cracked black pepper. It was excellent! We served it with toasted garlic bread and green salad.
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1 user found this review helpful

Potato, Broccoli and Cheese Soup

Reviewed: Jan. 23, 2006
This was excellent! I sauteed the onion, added a clove of garlic, fresh ground pepper and a handful of baby carrots, then just cooked them all with the potatoes and broccoli in the broth. I pureed the entire thing (use a blender--a food processor splatters!) and tasted it. It was so delicious that I decided the cheese was optional. It also did not require any additional salt. I'm serving it tonight with homemade garlic croutons and just a sprinkle of sharp cheddar. Thank you for this wonderful, adaptable recipe. It's now in my recipe box and on my list of ideas for food to bring to sick friends. I'll bet you could easily turn this into a delicious vegan meal by using vegetable broth and omitting the cheese.
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111 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 16, 2006
These were very easy to make, easy to alter, and pleased everyone. I added cinnamon to the crust mixture and used apple butter for the filling. To make the dough less dry, I replaced some of the rolled oats with instant oatmeal. You could also grind the oats in the blender. Either of these changes will make the dough less crumbly. Mixing it with your hands also helps. My next variation of this recipe will be to use guava paste in place of the jam. I'll post my results here, unless someone beats me to it!
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1 user found this review helpful

Luscious Buttercream Frosting

Reviewed: Jan. 12, 2006
You can cut the sweetness of this, and any other, butter-based frosting by adding a few drops of lemon oil or extract in addition to the vanilla. This is our standard birthday cake frosting. It's still too sweet for my taste, but the lemon helps and children really love it.
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2 users found this review helpful

Beer Spice Cake

Reviewed: Jan. 3, 2006
This was very good, in spite of the way I prepared it! I used my bread machine's "quick bread" cycle, just because I was too lazy to haul out the mixer, (the bread machine was out on the counter) and the batter did not mix properly. I wound up beating it by hand. In spite of this, the cake turned out really well. The children loved it served with vanilla ice cream. I used brown ale, which went really well with the spice blend. This one is now in my recipe box.
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0 users found this review helpful

Zippy Egg Casserole

Reviewed: Dec. 15, 2005
I used only sharp cheddar, and reduced the amount to about 2 cups, increased the eggs to 10, and used Jimmy Dean hot sausage. This provided just the right amount of spice for a diverse crowd.
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2 users found this review helpful

Spice Cookies with Crystallized Ginger

Reviewed: Nov. 9, 2005
This is the perfect cookie. The spice blend is absolutely flawless, and the texture is ideal. These cookies keep well at room temperature and do not go stale, even with repeated opening of the container. I cannot think of a single improvement, except perhaps to double the recipe when you make them.
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14 users found this review helpful

Napoleon's Banana Muffin

Reviewed: Sep. 10, 2005
These are cupcakes, not muffins, and they are fabulous. I reduced the white sugar, and made my own spiced rum by mixing Mount Gay rum with a little vanilla and allspice. The next time I make these--and there will definitely be a next time--I will cut the cinnamon in the streusel topping in half. Serve these as a dessert or with afternoon tea, not breakfast!
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13 users found this review helpful

Chinese-Style Broccoli Salad

Reviewed: Jan. 14, 2005
I'm always looking for new ways to prepare broccoli, as it is the only green veggie my picky son will eat. Unfortunately, he didn't like this, but the rest of us thought it was great! Next time, I leave some broccoli plain for the aforementioned picky child, but the rest of us are getting this!
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0 users found this review helpful

Tofu Parmigiana

Reviewed: Jan. 14, 2005
I made this only because I had some tofu to use up and my family was sick of my usual tofu recipes. It was excellent! The whole family loved it, so I've added it to my recipe box.
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0 users found this review helpful

Tzatziki Sauce II

Reviewed: Oct. 13, 2004
I reduced the salt and pepper, and also drained the cucumber separately for 30 minutes. An easy way to drain the yogurt is to line a strainer with a coffee filter, then put the yogurt in that. We served it with lamb in homemade pita bread and it was delicious!
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9 users found this review helpful

Strawberry Pie II

Reviewed: Jun. 19, 2004
This was very good, but only because I had excellent strawberries. If yours aren't sweet and juicy, make another dessert instead and save this one for peak strawberry season in your area.
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1 user found this review helpful

Indian Tandoori Chicken

Reviewed: Jun. 19, 2004
This was the best chicken recipe I have ever made. (I used boneless breasts, which are normally rather tasteless.) These, however, were moist and smoky, with just the right amount of spice. My picky kids asked for seconds, and even the leftovers were tender and juicy the next day. It was worth the advance preparation!
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0 users found this review helpful

Tangy Buttermilk Cheese Bread

Reviewed: Jun. 3, 2004
Although this had a very nice flavor, I disliked the texture because it was too spongy.
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2 users found this review helpful

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