Ashley_Belle Recipe Reviews (Pg. 1) - Allrecipes.com (18079980)

Delicious Ham and Potato Soup

Reviewed: Dec. 21, 2011

What a great way to use up left over ham! I pretty much followed the recipe exactly... only change is I added a bit more ham then what it called for. Not sure what I would do to make it 5 stars for me, but as is it was pretty good. My husband especially liked it.

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Baked Potato Soup

Reviewed: Oct. 9, 2011

I know y'all don't like it when people modify the recipe a ton and rate it, but we really enjoyed this with the changes we made. I halved the basil and added 1/4 tsp thyme as others suggested. I doubled all the veggies and added celery. Because of that increase, I upped the liquid to 1.5 times what it calls for... so 4.5 cups broth and 1.5 cups half and half. I used 6 pieces of bacon and added it, plus 1 cup of cheddar cheese, when I put in the cream (instead of having it as a garish). After all the cheese was melted, I pureed about 2 cups of the soup to thicken it up a little, then I let it all cook together on low for about an hour before eating. So delicious!

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Best Spanish Rice

Reviewed: Sep. 27, 2011

This is my go to Spanish Rice recipe! I always add a little more onions then the recipe calls for, just because we like onions in my house. Also, I don't cook the onion first.... I throw them in at the same time I'm browning the rice. The first few times I made this recipe I did it with cooking the onions first, but by the time the rice was done browning the onions would be burnt. Otherwise the recipe is perfect as is!

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Parmesan Sage Pork Chops

Reviewed: Jul. 10, 2011

Pork isn't really a meat that can "wow" me, but I have to say for pork this was pretty good. We had this with a side of pasta and light Alfredo sauce, and I thought a little bit of the Alfredo on the chops made really yummy, but they're fine as is too. For the most part I followed the recipe. I used thick boneless chops and Italian breadcrumbs, simply because it's what I had. And I only used a tbsp of oil for the browning part. No other changes to the ingredients were made. I doubled the recipe for 4 chops and could not believe the amount of breadcrumb/Parmesan mix I had to toss. I will definitely NOT double that part next time. Oh, and did have to cook for a little over 20 minutes.

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Chef Scott's Pico de Gallo

Reviewed: Apr. 10, 2011

My husband just made this and we can't stop eating it... it's SO GOOD! It's not your typical Pico de Gallo with the vinegar and oil, but it adds a very nice touch. We did only use half the vinegar and oil though. Can't wait make this to wow company ;)

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Mexican Lasagna II

Reviewed: Mar. 13, 2011

Not amazing, but definitely good. Fun dish to make when we feel like a change from the norm.

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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 13, 2011

Unlike a lot of other recipes on here, this doesn't need a bunch of modifications to make good, it's perfect as is. I already had thinly sliced rib eye from the Asian market that I used for this, which worked out great. I also used lite mayo which helps cut back on the calories quite a bit. Can't wait to have this again!

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Buffalo Chicken Fingers

Reviewed: Mar. 2, 2011

I needed some chicken fingers for sticky fingers and decided to go with this recipe. These turned out great! We will definitely keep this recipe for the future whether it be for for regular fingers or sticky fingers. I don't know if it was because my chicken breasts were huge or because I used panko bread crumbs, but I had to make 3 batches of the bread crumb mix to cover all of my chicken. Otherwise I had no problems. I did take the tip of substituting the water with Franks hot sauce and thought that was great... definitely adds to the "buffalo" flavor

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Feb. 27, 2011

I was in the mood for some buffalo chicken, but not wings. This was great! Both my husband and I really enjoyed it. I did 3 boneless chicken breasts, then a few boneless thighs (I tried to make sure the weight of the thighs was equal to 1 breast). I didn't have any problems with the hot sauce absorbing, though I did do it on high for a few hours vs 6-7 hours on low. I noticed the recipe calls for a 17.5 oz bottle of hot sauce and my Franks is only 12 oz, so I used the whole bottle in the crockpot and then a little bit more from another. We didn't even add the extra hot sauce at the end, we thought it was perfect as is. Oh and I did use the whole package of ranch mix. We'll keep making this! It was great with some provolone on the rolls. I thought the leftover chicken was really good on a salad too

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Guacamole

Reviewed: Jan. 8, 2011

Tastes just like the guacamole that we loved from a Mexican restaurant in Hawaii... so fresh and good! We made it "chunky" and upped the lime to 1.5 limes and 1.5 teaspoons miced garlic. It was PERFECT!

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Tzatziki Sauce I

Reviewed: Oct. 6, 2010

I thought this was a good base... had to play with it though to get it just right for us. I added about half a cucumber (seeds removed and rung out in a paper towel). Used nonfat Greek yogurt. Also added 2 tablespoons of lowfat sour cream. I reduced the garlic to 2 cloves and olive oil to 1 tablespoon. Perfect for our homemade gyros!

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Red Skinned Potato Salad

Reviewed: Sep. 19, 2010

I've been making this salad for a couple years now and it's still our favorite. It's a bit time consuming, but totally worth it! I get asked to make this for all sorts of events and have given out the recipe multiple times. For us we've found it's key to use Best Foods Mayo (Regular or Light works, but the Low Fat changes the flavor too much) and Bar-S brand bacon (1 pack). I've found it helpful to cut the potatoes before boiling them, and to slice the bacon into 1cm pieces before cooking instead of trying to crumble it after.

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Ranch Dressing II

Reviewed: Sep. 19, 2010

Because I wanted to make this as a salad dressing and because I like buttermilk ranch, I followed the tip of using buttermilk instead of sour cream. It's really good, but I wouldn't say it's my favorite... a little too strong on the dill flavor for my personal tastes. I'm sure we could play around with the seasonings a little though to get it just right! If you use Best Foods light mayo instead of regular mayo (and use buttermilk instead of sour cream like I did), it's only 65 calories for 2 tablespoons of dressing... doesn't even taste "light" either

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Gourmet Chicken Pizza

Reviewed: Sep. 12, 2010

Oh my gosh this is yummy! I just made it for the first time and I know it's a keeper. I will need to play with the times a little to get the crust just right... it turned out a little crispy for my liking... but otherwise I have nothing bad to say! I did add some half cooked thinly sliced bacon because I was really looking for a chicken bacon ranch pizza recipe. I also threw in some shredded parmesan with the cheddar. So good!!

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Aug. 31, 2010

These are amazing!! I never thought I was much of a hot wing person until my hubby made these... and now I'm hooked! They're also really good using thin cut boneless chicken breast (which I personally prefer, though my hubby likes the wings). Hope to try baking them some day as well

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Chili Dog Casserole II

Reviewed: Aug. 19, 2010

I added this to my recipe box a year and a half ago and just now tried it. What a big hit!! Now I'm regretting waiting so long to try this! After reading the reviews, I decided to pre-cook the hot dogs. I added some extra cheese and chopped onions to the inside of the tortillas before rolling them up with the hot dogs. I also added the extra can of chili on top. It was perfect! Will make this over and over!!

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Shrimp Scampi Bake

Reviewed: Aug. 18, 2010

Followed the recipe exactly and we weren't very impressed. We thought the flavor was pretty weak. Wasn't bad, just okay.

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Basic Crepes

Reviewed: Jul. 18, 2010

I always thought that crepes were one of those things that you could never make at home as good as restaurants, but boy was I wrong... and these are actually better! I picked this recipe because I liked that you didn't have to sift anything and the batter didn't have to sit at all. If you're having a little bit of trouble with the eggs and flour like I did, just start adding the milk and it will mix up just fine. I added 1 tsp vanilla and 1/4 cup sugar to the batter to make these a little sweeter. I use 1/2 cup to put it in the pan vs. the 1/4 cup it calls for, and I made sure use a little butter in the pan before every crepe. As soon as I flip the crepe, I put the filling on so it can heat up a little (we use cottage cheese and fruit)... you just gotta be careful not to spill it when taking the crepe out of the pan. Top with a little powdered sugar, whip cream (canned), and strawberry syrup, and you have an amazingly good breakfast!

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Manicotti Italian Casserole

Reviewed: Apr. 27, 2010

The kids LOVED this... my husband and I thought it was okay. The sauce could of used a little 'oomph' but we still liked it. When I looked at the box of pasta to buy, I was a little worried that there wouldn't be enough, but it was perfect for our family of 4... we even had some left overs! We used turkey for all the meat (ground turkey, turkey Italian sausage, and turkey pepperoni) and I was really happy with how it worked with this recipe. I will definitely continue to make this, but next time I will mix in some of the cheese in with the sauce and meat, plus have the cheese on top. I think that would really help the flavor!

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2 users found this review helpful