ASHLEY_S Recipe Reviews (Pg. 3) - Allrecipes.com (1549838)

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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

Bread Machine Bagels

Reviewed: Feb. 29, 2004
These had an excellent texture and taste; however, mine looked really rough on the top. Also, since the boiling process stops the action of the yeast, I recommend letting them rise a bit after shaping them into bagels but BEFORE boiling.
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3 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Feb. 22, 2004
These were fabulous! I substituted black beans (2 cans) for the kidney beans, made 12 burritoes and froze 6 of them. A month later, we defrosted and ate them, and they were still excellent. Any recipe this healthy and "freezeable" goes into my permanent file!
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0 users found this review helpful

Artichoke Chicken

Reviewed: Feb. 21, 2004
Great for the whole family. This is that ubiquitous artichoke dip from the '60s baked over the top of chicken breasts. As with the dip, I added 2 large cloves of garlic and about 2 tbsp fresh parsley. For the kids, I scraped off the topping to remove the toxic flavoring ;-) after baking and they loved it!
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1 user found this review helpful

Goat Cheese and Arugula over Penne

Reviewed: Jan. 8, 2004
We make this all the time and find that crushing the garlic in a press helps it blend with the oil and cheese. I also add a little grated lemon zest and some additional oil. For a variation, it's good with fresh raw spinach or even with blanched and chopped broccoli rabe. If you use the broccoli rabe, which is pleasantly bitter, you have to blanch it until tender.
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1 user found this review helpful

California Italian Wedding Soup

Reviewed: Nov. 21, 2003
I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth.
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113 users found this review helpful

Ricotta Cookies III

Reviewed: Nov. 21, 2003
These were outstanding, very moist and cake-like. I added a little grated lemon peel to the frosting to give it a more intense lemon flavor and everyone raved about them.
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2 users found this review helpful

Pasta With Tuna Sauce

Reviewed: Oct. 10, 2003
For more flavor, use oil-packed tuna and add a little lemon zest along with the juice. I also throw in lots of kalamata olives.
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18 users found this review helpful

Displaying results 41-48 (of 48) reviews
 
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