Kristy Ainslie Recipe Reviews (Pg. 1) - Allrecipes.com (18874530)

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Kristy Ainslie

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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Dec. 25, 2014
This recipe was super easy! I just used 60% caco chips and only needed one bag. First off if I make it again, I would use about 50% more of the filling recipe. I used a cookie scoop (2 tsp size) to make the balls. With the original recipe, I had enough to make 5 easy scoops and for the sixth one I just used what was left and took a little from each ball. Also if I make it again, I would squish the balls to make them flatter. As balls, they poked out of the batter a bit and I just covered them up before baking. Turned out okay, but I think they would have been better if a little flatter instead of balls. After I made the balls, I put them in the freezer. The batter was very easy to make and I just used a large muffin tin. Filed it about 1/2 full and it went up to 3/4 full with the filling. I coated the tin in shortening and coca powder, and the cakes came out easily after going around the edges with a knife. Also too, I didn't have cake flour so I used all purpose, took out 1/2 T and put in 1/2 T cornstarch. Shifted it twice to incorporate the cornstarch. I also just microwaved everything. Overall, just a easy recipe and very pleasing for a dessert.
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Authentic Chicken Tikka Masala

Reviewed: Dec. 20, 2014
I tried this with canned diced tomatoes, grilling the meat and lactose-free milk in place of cream and it turned out great. I also put the sauce in a blender. It looked like I ordered take-out.
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Waikiki Meatballs

Reviewed: Oct. 24, 2013
My kids absolutely love this recipe! To healthy it up a bit I use 1 lb of ground turkey or chicken in place of beef and add 1-2T of wheat germ in place of some of the saltine crumbs (which I always use bread crumbs). I also usually don't need to use the milk if I only use one lb of meat or at least I add bread crumbs until I get a good constancy so I don't need it. I grate the onion and ginger on the large pores of a regular grater (after a bad microplane incident w/ ginger! :) ). I also add grated carrots, use about 1/2 the brown sugar and serve over brown rice.
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Photo by Kristy Ainslie

Italian Spinach Sausage Pie

Reviewed: Jan. 3, 2013
I tried this recipe as 4 - 1 cup tarts and it worked well. I halved all the ingredients except the pie crust and used low-fat ricotta. I cut each of the pie crusts into quarters and placed a piece in the bottom of each lightly greased non-stick tart pan. The filling divided up evenly and I topped it with another quarter of the crust. I trimmed the crust a bit and baked at 375 degrees for 35 minutes. I let it set for 15 or so minutes.
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Pumpkin Black Bean Soup

Reviewed: Nov. 27, 2012
My husband really liked this soup, and I think I will make it again, just with less vinegar and more non-blended black beans. With the 3 T of vinegar, that is all I tasted for rest of the night.
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Pistachio Twists

Reviewed: Apr. 22, 2012
So easy and so tasty!
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Caribbean Chicken

Reviewed: Jul. 4, 2011
I made this recipe and all I tasted on the chicken was tomato, which is amazing since it has the kitchen sink. I think the grapefruit juice brought out the acid in the marinara and just made it taste like licking tomato sauce. The thing that made it better was taking a bit with the nectarine, but there were not enough of them to really eat it with the chicken. Neither my husband or I could finish it. (And my husband will eat anything since his mom is one of the worst cooks out there!) :)
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Sean's Falafel and Cucumber Sauce

Reviewed: May 30, 2011
I made this with four green onions in place of an onion and doubled the spices. I also added 1 t paprika. I put everything but the beans in the food processor and blended it to a slurry. Then I added the beans and processed them at med-low speed until they were chunky, but not a paste. I served them on whole wheat pita with lettuce, tomato and feta. I also added a tahini and Greek yogurt sauce (2 T tahini + 1 T lemon juice + 5oz greek yogurt).
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Blueberry Zucchini Bread

Reviewed: May 8, 2011
I really liked this recipe and did as one reviewer suggested and did two regular loaves at 1 hr 30 min @ 350. I miss calculated the blueberries and only used 1/2 a pint, and turned out fine. Next time I think I will cut down the sugar to about 2 cups or a little less. It is tasty, but really sweet.
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Mardi Gras King Cake

Reviewed: May 3, 2011
I made this the first time according to the recipe except without nuts and soaking raisins in boiling water for 20 min prior to use. The second time I turned it into cinnamon rolls. It made 16 rolls. Taking away the 4 end rolls, the remaining twelve fit perfectly into a greased 9x13 pan. The other four fit into individual ramekins. I baked it for 350 for about 30 minutes, until even the center rolls were golden brown.
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Pork Tenderloin with Balsamic Plum Reduction

Reviewed: Apr. 9, 2011
I used blueberry syrup in place of the juice, honey and brown sugar and it turned out great. I also didn't blend the plums and left them in chunks.
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Slow Cooker Latin Chicken

Reviewed: Mar. 2, 2010
I made this and it turned out okay. I served it over brown rice. I had to add more stock(~1 c total) and the sweet potatoes ended up as mush. I shredded the chicken and it was good. I had a lot left over so I turned them into baked enchiladas by rolling about 2 T of the mixture in a corn tortilla with a little shredded cheddar cheese. I topped them with the remaining 1/2 of the hot salsa I had left and about 1 1/2 cup of shredded cheese. I got about 15 enchiladas in a 9x13 pan. I baked them for 25 min at 375. The enchiladas were WAY better than the original recipe. If I make them again I will probably add a can of corn to the mixture.
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Photo by Kristy Ainslie

Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Jan. 18, 2010
I used spinach because the kale was out at the store. I also added 1/2 lb sweet Italian chicken sausage. Turned out good!
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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Dec. 12, 2009
This tasted good. I used half a can of diced tomatoes in place of fresh. I think the warm goat milk made my families stomachs' a little upset.
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Black Bean and Corn Quesadillas

Reviewed: Oct. 20, 2009
I love this recipe, but I tweaked it a little based on another quesadilla recipe I found on allrecipes. I diced up a peeled sweet potato (large), boiled it (20 min) and mashed it. I mixed the mashed sweet potato with the corn and black bean mixture that I had simmering for ~20 min, since I like my beans broken down a bit. I then made the quesadillas with corn tortillas and extra sharp cheddar (half of it was low-fat cheese). I always use corn and black bean medium salsa and the sweet potato really neutralizes any bite from the salsa. If you like your bite and want to use sweet potato, I would suggest a hotter salsa. I also simplify it, just using 1 can salasa, 1 can corn, 1 can black beans, 1 sweet potato with cheese and tortillas.
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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Aug. 23, 2009
this was good. i don't think for the effort it is worth the taste, but lamb was on sale and it turned out well.
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Alaskan BBQ Salmon

Reviewed: Aug. 23, 2009
Because I never have time to wait for the sauce to cool down, I started poaching the salmon in the hot sauce. I coat a bread pan with non-stick spray, add the salmon (skinned side down and in filet portions), the freshly prepared sauce and bake at 325 for about 20 minutes, until just flaky. Usually the recipe above is enough to cover three-four portions in the bread pan. My kids love it this way and it is easier clean up than the grilling method.
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Always A Winner Grilled Chicken

Reviewed: Jul. 29, 2009
This was good!
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Thai Curry Tofu

Reviewed: Jul. 24, 2009
I made this and found it very salty. I used curry paste in place of curry powder and added a little brown sugar to go with it. I also served it over rice noodles. the tofu fried itself in seasoning salt was tasty as just a snack or appetizer. Next time I will use less seasoning salt and add vegetables.
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Photo by Kristy Ainslie

Fresh Pear Crisp

Reviewed: Sep. 7, 2008
I made this in ramekins and it turned out great. My husband and I loved it. I used three fresh Bartlet pears.
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