ASHLEIGHL Recipe Reviews (Pg. 1) - Allrecipes.com (18735847)

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Italian Sausage Soup

Reviewed: Jan. 14, 2012
Our preference: use chicken stock instead of beef broth and use kale instead of spinach (this makes it a 5 star in our book!)
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12 users found this review helpful

Blonde Brownies I

Reviewed: Dec. 10, 2011
Yum! You can make this a "one bowl" recipe! I mixed wet ingredients in step 3 and 4 in a bowl first. I think added dry ingredients straight to the same bowl (no need to sift flour). I doubled the recipe (all but the vanilla) and baked them in a 13x9 glass pan for 30 minutes. Also, I incorporated the chocolate chips into the mix (rather then sprinkling on top)
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5 users found this review helpful

Chocolate Trifle

Reviewed: Sep. 10, 2011
Easy, delicious and attractive dessert....made better with a few changes! First, i prefer to use 2 boxes of the double chocolate ghirardelli brownies (yummy). It is easier to combine pudding and water first before adding condensed milk. Use heavy whipping cream rather then cool whip
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1 user found this review helpful

Mini Meatloaves

Reviewed: Jul. 12, 2011
Good recipe! Kids are more likely to enjoy any dish that is "mini" or their size. :) Made the recipe as printed the first time and my family liked it. The second time I substituted cracker crumbs (crackers that I crushed) in place of oats. I HIGHLEY recommend this change! Try any of the neat flavors of cracksers on the market these days....our favorite in this dish is a whole wheat sesame basil cracker!:)
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1 user found this review helpful

Berry Shortbread Dreams

Reviewed: Jan. 20, 2011
4.5 stars. These cookies are tasty! Definitely a sweeter shortbread. I also add 1 tsp vanilla extract to the dough. They taste great with the recommended 2/3 cup sugar as well as reducing the amount to a heaping 1/3 cup. The dough is a little difficult to work with so be sure to refrigerate as directed in the recipe. Make the cookies smaller then you think they should be as they will spread during baking--I try hard to get the 21 yield that the recipe lists, but usually end up with 20 cookeis. I recommend using your index finger to make the indentation--it is the perfect size! Definitely recommend fill a plastic bag with jam and snip the very tip of one of the corners to "pipe" the jam into the indentation. Use this same method to drizzle the glaze too! Bake mine for 16 minutes and they are perfect every time! (Also, if you bake with unsalted butter be sure to add about 1/2 tsp. salt)
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12 users found this review helpful

Creamy PHILADELPHIA® Pasta Primavera

Reviewed: Oct. 4, 2010
I recommend doubling the Italian dressing (4 tablespoons) and cream cheese (8 ounces) Quick, easy weeknight meal! We prefer it with broccoli florets instead of zucchini.
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: May 2, 2010
Easy and delicious! Used microwave method as suggested by other reviewers. Microwaved 1 minute and stirred. I used this to glaze a 13x9 inch cake. Suggestion: spray measuring spoon with cooking spray before using it to measure corn syrup. This allows it to come out smoothly and not stick.
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1 user found this review helpful

Ooey Goey Cake

Reviewed: Mar. 31, 2010
Made this twice. First I followed recipe exactly and second time made changes. 4 Stars as written, but 5 stars with these changes: Reduce sugar to 2 cups and add 2 1/2 Tablespoons lemon juice to cream cheese mixture for a "cheesecake like taste"
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9 users found this review helpful

Best Ever Banana Bread

Reviewed: Mar. 22, 2010
This is a great recipe as written-4 stars. I made it a second time using 3/4 cup brown sugar and 3/4 cup white sugar and 1 T vanilla. These changes made it a 5 star recipe. Wet ingredients can be blended together first and dry ingredients added--requiring only one bowl for easy clean up. :)
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2 users found this review helpful

Pasta and Cauliflower

Reviewed: Feb. 24, 2010
Better method-Use 1 head cauliflower cut into florets and seasoned with 2-3 tablespoons olive oil, salt, pepper, and minced garlic to taste. Roast on a baking sheet in a 400 degree oven for 20-25 minutes. Meanwhile, make pasta and drain. Toss cauliflower and pasta together (with olive oil from baking sheet) and add 1/2 cup pasta water. Combine. Top with cheese. YUMMY! Something truly wonderful happens when you roast cauliflower. Must try!
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77 users found this review helpful

Kellogg's® Chocolate Scotcheroos

Reviewed: Feb. 7, 2010
These really are delicious. I use just over 5 cups of cereal. It makes them more "gooey" and keeps them from drying out. I also go ahead and use the entire 12 oz bag of chocolate chips (extra 4 ounces) for a thicker frosting layer. YUMMY!
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2 users found this review helpful

My Favorites

Reviewed: Nov. 20, 2009
These are delicious, easy treats! Baked for 20 minutes and they were perfect. Be careful not to over bake as they will harden upon cooling. I only got 61 cookies out of the recipe. These taste very much like Italian Wedding Cookies.
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3 users found this review helpful

Rhubarb Cake I

Reviewed: May 26, 2009
This was an easy and delicious cake. I listened to the reviews of many and used 3.5-4 cups (approx.) rhubarb instead of 2 cups and otherwise followed the recipe as written. The cake turned out VERY moist- a cross between coffee cake and pound cake. The flavors improve the next day and so on. (If it lasts that long.) I followed the suggestions for the buttermilk substitution also :)
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0 users found this review helpful

Classic Butter Cookies I

Reviewed: May 2, 2009
Excellent, easy cookie that is very versatile. Does taste more like a sugar cookie then a "classic" butter cookie. Be sure to cream the butter and sugar until fluffy to get the desirable texture of this cookie. Also be sure to chill the dough. Remove from the oven when barely brown- even if you have some doubts that they are done. Do not over bake as the center will continue to cook on the hot cookie sheet. I used the "log" method. I topped some with cinnamon & sugar, some with the zest of an orange, and dipped some in melted chocolate after they cooled. I tried one "as is" with no toppings and it was great too!
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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 24, 2009
Rating recipe "as is" would be a 4 star. A little salty for my taste. Made a second batch using just 3 teaspoons baking soda and substituting butter for smart balance canola oil and omitting sugar. The second batch had a nice crispy, brown edge and was more fluffy. We didn't miss the sugar either. Great recipe! Thanks.
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0 users found this review helpful

Honey Bun Cake II

Reviewed: Feb. 6, 2009
Easy and delicious cake. Will make again. Increased bake temperature to 350 for 50 minutes. Omitted the raisins and nuts(due to my family's taste). Add cinnamon to icing.
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1 user found this review helpful

Scottish Shortbread I

Reviewed: Jan. 31, 2009
Great recipe...the dough is difficult to work with (crumbly as shortbread dough should be). Solution: This dough recipe can be made ahead of time. These make GREAT party treats or gifts if you can make them more "eye appealing". Here is how: Transfer the dough to a gallon-sized plastic bag. Place the bag on a flat work surface, leaving the top open. Roll the dough into a 9 x 10 1/2-inch rectangle that is about 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When the dough has reached the desired size and thickness, seal the bag pressing out as much excess air as possible, and refrigerate the dough for at least 2 hours, or up to 2 days. When ready to bake, put the plastic bag on a cutting board and slit it open. Discard the bag. Using a ruler (or eye ball it) as a guide, cut the dough into 1 1/2-inch squares. Transfer the squares to baking sheets. Add ins to try in this basic recipe: 1 tbsp espresso powder dissolved in 1 tbsp boiling water and mini chocolate chips (yum) Or crasins and chopped cashews or almonds When using add ins- decrease oven temp to 325 and bake twice as long (16-17 min)
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7 users found this review helpful

Healthy Banana Cookies

Reviewed: Jan. 6, 2007
These are a really good recipe, but I changed it a little. (Making it less healthy...Oops!) I added a couple shakes of cinnamon and a little less than 1/3 cup of sugar. Also a couple dashes of salt...like I said making them slightly less healthy :) . I agree that one should flatten them before they go in the oven.
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1 user found this review helpful

Extra Easy Fudge

Reviewed: Sep. 9, 2006
Great recipe! I melted my chips in the microwave- 1 minute then stir and 35 more seconds then stir. I also used peanut butter chips with chocolate "fudge" frosting. Everyone loved them!!
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24 users found this review helpful

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