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

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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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429 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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197 users 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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114 users 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

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

Fig and Goat Cheese Pizza

Reviewed: Dec. 9, 2005
Note from the recipe writer: This is meant to be a dry cocktail pizza. However, if you prefer a wetter one, try mixing a bit of ricotta cheese with olive oil, then spread on crust before adding the other indredients. It's very good and a bit mellower than the original. I'm giving 5 stars to the amended version--it's my friend Lori's innovation.
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28 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

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

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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17 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

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

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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12 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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9 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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9 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

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

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


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

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

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