ASHLEY_S Recipe Reviews (Pg. 1) - (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

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

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

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

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

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

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

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

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

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

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

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


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

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 have made this recipe for years. If you have trouble with a runny filling, you're not cooking it long enough. Also, add a little vanilla to the meringue, then put it on top of the filling while the filling is still hot so that the underside cooks slightly. This will keep it from weeping. Cooking the meringue a few minutes longer also helps to dry it out a little.
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3 users 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

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

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

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

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

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