ASHLEY40 Recipe Reviews (Pg. 1) - Allrecipes.com (18364739)

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Beef Nacho Casserole

Reviewed: Feb. 6, 2013
Made this recipe last night. There is none left. He ate this like he was starving and then asked for more. He had another heaping plate for dinner. He asked me when I was going to make it again. I liked this very much. Was thrilled with it, except the fact that it didn't serve very nicely, and did sort of resemble a bowl of dog food (as other reviewers also pointed out. I expected it to look like your photo, which was very appealing. It did not. But it tasted incredible, so I am willing to forgive. A lot. I am so thrilled to be moving beyond the sphaghetti/meatloaf/lasagna rotation. As one other reviewer suggested, I did layer the casserole, but only put cheese on the top and not between the layers. Cover your casserole before baking (we tented with foil). I read several reviews before making this recipe. I made the following changes/additions: I used 2 lbs of ground beef (package it came in). I used sour cream instead of salad dressing, ~ 1 c. (had to use it). I used one packet of taco seasoning (to which I added ~ 1/2 tsp each: smoked paprika, garlic powder, cayenne and oregano). I added one finely chopped chipotle pepper with about 1/2 tbs. adobo sauce that it was packed in. I added the following vegetables: one can of mushrooms, 1 finely chopped red pepper, 2 med. finely chopped onions and one grated carrot. I added ~3/4 cup of chili sauce I cooked all of these ingredients with the beef before baking. Will make repeatedly. Fantastic!
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Orangey Turkey Legs

Reviewed: Mar. 21, 2010
I was looking for a way to use up some turkey legs that I'd bought on a whim. I was really excited about this recipe. I was looking forward to it, but I really feel like it fell flat. I read some of the other reviewers recipes where they stated that the orange flavour wasn't terribly obvious. To try and circumvent this, I added some apricot/mandarin jam. Even with this addition... it was still lacklustre. The other reviewers were right, though. The meat was very moist. I liked that about this recipe. I think that the natural flavors of the dark turkey meat really overpowered the delicacy of the mandarins. I think that this marinade would be more appropriate with chicken, or even white turkey meat. I may try again with this change, as the marinade is quite good, but chances are, I will not make this again.
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3 users found this review helpful

Curried Hummus

Reviewed: Aug. 12, 2009
I made this for a party (twice) and it was a hit, both times. Loved it. Loved it so much I made home made pita chips to go with it. My husband the curry-hater LOVED this. It was so GOOD. The only reason I didn't give this 5 stars was because I felt it was missing something. So I added some onion....great!
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Beth's Peach-Nectarine Muffins

Reviewed: Aug. 12, 2009
Loved it, loved it, LOVED IT! Thank you so much for this amazing recipe. So fantastically good. I cannot say enough good things about this recipe. I will say that I made a little addition as some of the other reviewers suggested - frozen pureed raspberries (I also left out the peaches, as I didn't have any). They made the muffins a fantastically cheery pink color. Everyone at work loved them! My husband ate half a dozen fresh out of the oven! Thank you so much for this recipe!
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Pineapple Filling

Reviewed: Aug. 3, 2009
Traci...this is amazing - thank you so much for submitting this! I was looking for a filling for a multi-layer carrot cake (not from this site). My husband loved it, and ate a good majority of it straight from the bowl. So tasty. Will use this again. Thank you!
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Garlicky Baked Butternut Squash

Reviewed: Jul. 25, 2009
This is SO good! I love this recipe. I have made it half a dozen times since, and squash is now a weekly component of our grovery list. The first time I made this, I followed the recipe exactly, and we loved it. After that, I started playing around. We added some diced leftover potatoes, a tomato and pumpkin (peeled and cubed). I also added some onion and about 2 tablespoons of ready-made basil pesto. If you are not using pre-cooked potatoes, you will want to parboil them so that everything cooks at the same rate. My husband loves this and asks me to make it all the time. When I take leftovers to work in lunches, my co-workers are constantly asking me what smells so good. Thank you so much for a fantastic recipe that has inspired me to make bigger, better and tastier things!
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Dill Pickle Meatloaf

Reviewed: Jun. 26, 2009
I was a little leery making this - it's the first recipe that I've ever come across with pickle juice in it. Given that there were so many raters who gave it 5 stars, I wanted to give it a fair shot. I am so glad that I did! My husband, who is a vociferous pickle-hater ate two large portions! It was moist and tender - and really didn't taste pickle-like at all. It was just a nice compliment to interesting flavors. I made the recipe as indicated, the only exception being that I made extra sauce/topping - as was suggested by another rater. (Thank you!) I cooked this in individual large-sized muffin tins for individual "loaves". Worked well. For individual muffin tins (large size, 4/tin), I cooked for 50 mins (plus ten minutes resting time). turned out beautifully. The other suggestion that I would make is not to grease the pans - I didn't, and it wasn't really needed. I ran a knife along the edges of the "loaves" and they came out just fine. Fantastic recipe. Loved this, will certainly make again.
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3 users found this review helpful

Chicken Papadoris

Reviewed: Jun. 24, 2009
My husband loved this, but I wasn't terribly fussy on it. It seemed a bit more saucy than I would have liked, a tad runny. The taste was lovely, though, if not for the texture. The next time I make this, I will likely reduce the amount of butter. I will follow the photos rather than the recipe and not cube the chicken - I'm hoping that this makes a bigger difference. I served this with cous cous. Good for soaking up the excess sauce, but it wouldn't be my first choice the next time. Otherwise, I liked this and would make it again.
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Mexican Halibut Bake

Reviewed: Jun. 21, 2009
I agree with Naples 34102. There were some problems with this recipe - nothing exciting about, generally. The only positive thing that I can say about this recipe was that the fish was moist. I may try this recipe again with some changes, as my husband seemed to like it. Suggestions: I would suggest reducing the general amount of marinade/sauce mixture, as it thinned out considerably when it cooked, and didn't seem to reconstitute, even with resting. It seemed to work better as a 'leftovers' dish. I added some roasted garlic, onions and julienned red bell peppers. Next time, I would also leave out the butter, as the recipe seemed to call for an awful lot of it, and it didn't seem to really help the overall outcome. I would also suggest using this as a marinade, rather than a sauce. The next time I make this, I am going to try it 'en papiotte'. I am hoping that the next time, this will be a more successful dish. I am willing to give it another try.
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Spinach Chickpea Curry

Reviewed: Apr. 28, 2009
I really had high hopes for this recipe. Let me start with the positive: - the recipe was quick and easy to make. - it was cost effective, which I liked. It cost about $5 for the whole pot, which made several meals. I found the recipe to be far too sweet with not quite enough spice. I adjusted the spices several times, and I still couldn't find a blend that I liked. The consistency left something to be desired. It was more like soup than any curry I have ever tasted. It smelled nice, but I felt like I was eating baby food. I will not be making this recipe again.
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Chicken and Lentils

Reviewed: May 23, 2006
This recipe was great... I will certainly be making this one again - incredible! I had people flocking to my apartment, asking what the smell was... This recipe was quite filling, very satisfying... I used red lentils; they soften much quicker than brown, and gave the dish a saucy consistency (I served over spaghetti). I also used salsa rather than tomato sauce. I really enjoy spicy food, so this gave it an extra little kick. Thank you to the person who made that suggestion! Very much appreciated! A tiny bit of grated ginger also tastes great! For vegetarians out there, tofu substitues well for the chicken. I would recommend cubing, and sauteing in some oil for about 2 mins (extra firm tofu) Thank you so much for a wonderful recipe!
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Peanut Butter Noodles

Reviewed: May 22, 2006
This was interesting... Tip for others using this recipe: pay very close attention to the sauce. Peanut butter thickens with cooking... the sauce was too thick. I won't cook it as long next time. Noodles did not "toss" well, and stuck together (as I believe someone else mentioned) Perhaps some peanut oil in the sauce would make the recipe a little less sticky? I will probably make this again; but I would add more spice - it was not quite hot enough for me. I would also reccomend reducing PB slightly. I prefer a less powerful peanut taste. I suggest adding vegetables and some chicken (or tofu) to this dish (as many have suggested). On it's own, it's not very filling. I didn't feel quite satisfied after eating this.
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Sex on the Beach III

Reviewed: Apr. 24, 2005
I make this all the time. I love it. Try this with a bit of pineapple juice. If you are adventurous, add a bit of crushed pineapple. I do this when making pitchers for parties. If you keep your alcohol in the freezer (it generally won't freeze, depending on the purity), ice is not required, and keeps the drink from becoming watery. For an interesting variation: Omit the pineapple juice, and try a bit of banana liquer. Interesting taste.
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89 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Apr. 24, 2005
This was a great soup. I think I had just as much fun cooking it as I did eating it -- the house was filled with incredible aromas! It is quite filling...totally satisfying, and wonderully nutritious! I didn't use broth -- just water, as I was concerned about sodium content. I also used fresh garlic. Try sauteing vegetables to soften prior to adding water. I found that this helps to make the soup a bit more brothy, as it is quite thick. For a bit of kick, add some grated ginger - it definitely added something interesting to the mix. Excellent recipe! I will be making this again. Thanks!
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Moroccan Lentil Soup

Reviewed: Feb. 22, 2005
Fabulous recipe.... I took this soup to work, and everyone was asking what smelled so good. It was easy to put together -- it was waiting for it to be finished cooking that was the hard part. I found that red kidney beans work as well as white ones (also known as cannellini beans). Cardamom can be fairly expensive, especially where we live, so I left it out. An excellent recipe
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