Ashley Lynn Dalton Recipe Reviews (Pg. 1) - Allrecipes.com (18594753)

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Ashley Lynn Dalton

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Lamb and Winter Vegetable Stew

Reviewed: Nov. 28, 2011
I followed the recipe precisely, except that I accidentally put in carrots (what, no carrots in this recipe?), about a cup chopped. I also doubled the liquid because it seemed like there wasn't nearly enough liquid for the vegetable to cook (perhaps I simmered it too long before adding the veggies). I used low sodium broth, because as it reduces, it can get pretty salty otherwise. I used the pre-cut/trimmed lamb shoulder, which totally made this stew. I'm sure it would be good with beef, too, but lamb makes it something special instead of just a beef stew. The lamb was so tender that it seemed to just melt in your mouth. Next time I may add some chopped fresh rosemary, too. This is delicious, and alongside a rustic, crusty bread and a good salad, this is worthy of company. To save time, see if your grocery store carries pre-cut butternut squash. In season, our store has it, and it's worth the extra $ because cutting and peeling raw butternut squash is a you-know-what.
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Blackberry Cobbler II

Reviewed: Aug. 13, 2010
Delicious...I would recommend using more batter mix for the berries so it covers most of the dish. I also added a little cinnamon to the batter. Other than that, it's easy and delicious.
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Tzatziki II

Reviewed: Jul. 27, 2010
I used only one large fresh garlic clove, and the Fage 2% Greek yogurt (this makes the recipe) I used was 7 oz. instead of 8 oz. I "eyeballed" everything, but I used one really good farmer's market fresh cucumber, peeled and seeded and fresh mint from the garden. I didn't add anything to the recipe. I did put the grated cucumber into a couple paper towels and to squeeze out the extra moisture. The Greek yogurt I think is what made this so good. I don't think it would be nearly as good with regular yogurt, so I'm giving it 4 stars instead of 5.
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Very Best Blueberry Cobbler!

Reviewed: Jul. 24, 2010
Easy and delicious!
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Ratatouille

Reviewed: Jul. 23, 2010
A great healthy recipe. I followed exactly, except I added a little lemon juice to the eggplant after I cooked it, and a little red wine drizzled over top. Also, I used cherry tomatoes sliced in half, since it's what I had on hand. I used a combination of fresh parmesan and the grated kind to stretch that expensive cheese. I was generous with it, though. Served it with a crusty french bread and cleared out our farmer's market inventory from the previous weekend. I would definitely recommend it as a way to use those summer veggies.
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Marinade for Chicken

Reviewed: Jul. 20, 2010
The only exceptions to the resume I made were EVOO instead of vegetable oil, and prepared dijon mustard instead of dry mustard (which I did not have on hand). It's a great marinade, and makes a lot, so just store it in the refrigerator until you need it again. I have also used this on veggies like red peppers and zucchini that I was cooking alongside the chicken. We are in an apartment so we can't grill, but I bet this would be great on the grill. As it was, I roasted the chicken (bone-in breasts, and trying bone-in thighs tonight) and it turned out great. I would recommend marinating it for more than a couple hours, which was all the time I had. I may try adding some fresh rosemary to the chicken when I cook it tonight.
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Butternut Squash Bisque

Reviewed: Mar. 4, 2010
This is one of our absolute favorite fall dishes. It's so filling and so healthy. It makes a great meal with just some good crunchy bread and maybe a salad on the side. Cream isn't necessary except for presentation. Unless you're fixing it for guests, I'd save the money because you don't really need all that you'll have to buy. My only complaint about this recipe is that you have to add a lot of salt (at least I feel like I do), but I've also added a small amount of cayenne pepper for just a little kick, and that makes a huge difference. Delicious.
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Cake Balls

Reviewed: Mar. 4, 2010
These are fairly simple to make, although the dipping process I found to be a little difficult. I suspect it is partially because I didn't wait for them to freeze before dipping, and also because I couldn't find the confectioner's coating. I used melted chocolate chips, both white chocolate and milk chocolate (separately). I still had cake balls leftover after using 2 entire packages, so it's not exactly the least expensive recipe. However, they make a cute presentation when you buy the mini paper liners to put them in. Hint, follow the advice to keep your hands wet while rolling the balls. It definitely makes a huge difference!
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Out of this World Turkey Brine

Reviewed: Mar. 4, 2010
The process is a royal pain, but I definitely LOVED the results, as did our whole family. I will say that we had to try a number of different methods of keeping the turkey cold while soaking. We finally took a very deep roasting pan that had a lid that came down over the edges of the pan. We put the turkey and brine mixture in that, covered it, set it in the basement utility sink, and poured a ton of ice over the whole thing. The basement was cool enough that the ice melted pretty slowly. We only had to add ice once. We tried a Styrofoam cooler, but the force of the water and turkey inside caused it to break! I have used this recipe for a smaller chicken (halved the amounts of brine ingredients), and I just put the whole thing in a cleaned veggie drawer lined with a roasting bag. Careful, you could make a huge mess doing this, but the results are worth it! There are many other more complicated brines out there with hard-to-find ingredients, but odds are you have everything on hand for this one, except the canning salt (which is I think about $0.75 for a large box at my grocery store).
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Photo by Ashley Lynn Dalton

Banana Muffins II

Reviewed: Mar. 4, 2010
These are phenomenal. I would not buy a banana muffin from a store now that I know I can make them just as good or even better than what you can find at a cafe for $2! I have been freezing mashed ripe bananas for a couple weeks now, and finally decided to make some banana bread. I decided muffins would be easier to handle for reheating, etc., and decided this recipe sounded great. I made only a few minor changes to the recipe as written: - added 1/8 tsp. of ground cinnamon - added a dash of ground nutmeg - substituted 1/8 cup of Splenda brown sugar blend for 1/4 cup of the sugar - added a few chopped almonds to the mix and a few sliced almonds to the top for crunch and presentation I'd say the changes were great. I especially love the sliced almonds on top! So yummy.... I will definitely make these again.
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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 1, 2008
I drained the black beans just so the soup wouldn't be too dark and just added a little extra water to the other cans I didn't drain. Other than that I didn't change anything, and it was enough for us to eat on every day for 3 days. Great fall/winter dish.
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King Ranch Chicken Casserole III

Reviewed: Sep. 22, 2007
This is very easy to make. My husband loved it! Things I did differently: I marinated the chicken in lime juice, honey, chili powder, a little olive oil and pepper before sauteing it. I left all of the juices from cooking in the chicken when I mixed it into the casserole. I mixed the chicken in with the two cans of soup and Rotel to make it easier to prepare. I sauteed the peppers and onions for just a couple of minutes so they wouldn't be crunchy. I only used 1/2 cup of broth when mixing the soup. The rest I used to soak the corn tortillas, which I cut into eighths, for just a couple of minutes before adding the tortillas to the casserole dish. I discarded the rest of the broth. I found this to be a perfect consistency. It wasn't at all soupy...just creamy, and the tortillas were not chewy at all. I probably used more cheese than it called for. Things I would do differently next time. Grill the chicken for more flavor. Put more green chiles and chili powder in it...it wasn't really spicy enough for my taste (I live in Texas and am used to the heat!). Other than that it was great. I served it with a salad of romaine, a few beans (I used Ranch style pintos), corn, cheddar, salsa and a dressing of lime, honey, olive oil and ground pepper. Very tasty!
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Sauteed Garlic Asparagus

Reviewed: Mar. 20, 2007
I am not a huge asparagus fan, but I thought the addition of garlic would make it taste better. I found that sauteeing covered resulted in some of the asparagus being overcooked and some being undercooked. You could probably stir it more, but that's hard to do with 7 inch pieces of veggies! I substituted olive oil and kosher salt for the butter/margarine, but I can't see that butter would have improved this a lot. The asparagus was still edible, but it did not bowl me over. I think I will try steaming and tossing with minced garlic, lemon juice and olive oil next time.
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Quinoa and Black Beans

Reviewed: Mar. 20, 2007
I give this five stars both for its flavor and nutrition content. I had never tried quinoa before, and this was a great recipe for trying something new. I would probably add a little more cayenne pepper to taste, but I like things spicy! I would also probably use the whole can of vegetable broth, since the beans could use a little more moisture. This dish seems to be best eaten right after you fix it, since the cilantro is still fresh and flavorful, but it also works well for lunch the next day.
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