Ash Recipe Reviews (Pg. 1) - Allrecipes.com (12978234)

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Hummus III

Reviewed: Jan. 2, 2013
Delicious hummus recipe. I made the following adjustments. First, I used 2 cans of chickpeas, reserving the liquid. I processed the chickpeas alone in the food processor for a few minutes until they were smooth. Then I added 1/2 cup tahini, 4 cloves of garlic, 1/4 cup lemon juice, and 1 tsp salt. I processed it again for about 3-4 minutes until it was smooth and creamy. So good!
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Hummus III

Reviewed: Jan. 2, 2013
Delicious hummus recipe. I made the following adjustments. First, I used 2 cans of chickpeas, reserving the liquid. I processed the chickpeas alone in the food processor for a few minutes until they were smooth. Then I added 1/2 cup tahini, 4 cloves of garlic, 1/4 cup lemon juice, and 1 tsp salt. I processed it again for about 3-4 minutes until it was smooth and creamy. So good!
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2 users found this review helpful

Boston Cream Pie II

Reviewed: May 14, 2012
This review is for the cake and filling only. I used a different frosting recipe. I doubled this cake recipe to yield 2 9 inch layers, and my only change was adding 1 cup of sour cream and only using 1/2 cup milk (for TWO layers, remember). This made the cake fluffier and more moist...really great.
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6 users found this review helpful

Boston Cream Pie I

Reviewed: May 14, 2012
This rating pertains only to the icing... I used a different cake and filling recipe, but this ganache was HEAVENLY. So delicious. I doubled the recipe for a 9 inch 2 layer cake and had a nice thick fudgy layer of ganache on top. So good.
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6 users found this review helpful
Photo by Ash

Rainbow Cookies

Reviewed: Dec. 18, 2011
These are so gorgeous and delicious that I have to give them 5 stars despite how incredibly difficult it was for me to spread the dough in the 9x13 pans. I almost gave up. I'm glad I didn't, the finished result is gorgeous and tasty. I added 1 tsp almond extract with the paste, sugar, butter, and eggs. I didn't bother separating the eggs, and I added 2 Tbsp butter and 1/4 cup heavy cream to the chocolate chips. As another reviewer said, make sure the paste is broken up VERY well before you start.
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7 users found this review helpful
Photo by Ash

Delicious Spinach and Turkey Lasagna

Reviewed: Jul. 12, 2011
I thought this recipe was great! I read other reviews that there wasn't enough ricotta mixture so I made sure to spread it pretty thinly and it worked out. I also only used 3 cups of spinach and added an egg to the ricotta mixture. Also, I eyeballed the nutmeg and went a little light on it. Delish!
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16 users found this review helpful
Photo by Ash

Chicken Makhani (Indian Butter Chicken)

Reviewed: Jul. 8, 2011
This was my first foray into Indian cooking, and it turned out reasonably good, I think. I accidentally used too much garam masala, but that was my mistake, and it still came out delicious. Like other reviewers I felt there was something missing, I'll try adding coriander next time. This is a great dish for someone cooking Indian for the first time!
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3 users found this review helpful
Photo by Ash

Real Italian Calzones

Reviewed: Jul. 7, 2011
A few changes as per others' suggestions. I used mozzerella and ricotta, omitted the cheddar. Also, I used sliced rather than diced pepperoni, and I sealed the calzones with some of the egg, which turned out perfectly. The dough was to die for and the whole thing really hit the spot, great recipe!
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9 users found this review helpful
Photo by Ash

Colleen's Slow Cooker Jambalaya

Reviewed: Jul. 4, 2011
so delicious and very filling. I'm really watching my calories and I thought one serving of this looked small, but I was definitely very full. I love spicy food, and I thought the seasonings in this were perfect, but I could see how depending on what Cajun seasoning you use, it could get overly spicy real quick. Great recipe, thanks!
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4 users found this review helpful
Photo by Ash

Cajun Pasta Fresca

Reviewed: Jun. 30, 2011
This recipe was great, my only complaint was that the tomato sauce was a little too salty, but that may vary depending on the Cajun seasoning used...I used Emeril's. Other than that, this was great! I served it with Cajun chicken on top. I will definitely make this again, with maybe a tad less salt.
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7 users found this review helpful
Photo by Ash

Portuguese Egg Tarts

Reviewed: Jun. 27, 2011
My fiance has been begging me to make these ever since he tried them in Hong Kong so I was so excited when I found this recipe! I used a roll of pillsbury pie crust cut into tart size circles, I got about six crusts out of one roll. I added about a teaspoon of vanilla instead of just three drops. The filling only made enough for six tarts for me, but that's okay, it probably would have made more had I used jumbo sized eggs. I baked them for a full 20 minutes and they were great! My fiance said they were just like the ones from Hong Kong!
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8 users found this review helpful
Photo by Ash

Sweet 'n' Hot Glazed Salmon

Reviewed: Jun. 26, 2011
Folllowed the recipe exactly except for baking instead of broiling. Turned out delicious, I love this recipe!
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7 users found this review helpful
Photo by Ash

Quick and Easy Chicken

Reviewed: Jun. 22, 2011
I doubled the sauce and mixed in a spoonful of cornstarch with 1/4 cup water at the end. it was good, but I felt it could have used some more garlic and maybe red pepper. Good recipe, though. Fast and easy.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 21, 2011
Best chocolate chip cookies ever. Add a tsp salt and double the vanilla.
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4 users found this review helpful
Photo by Ash

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jun. 21, 2011
Pork chop heaven. I added a splash of soy, made the full amount of marinade for just four chops...I marinated them overnight and all day. I baked them uncovered at 375 for 45 minutes basting with all but enough marinade to top them when serving. Perfect.
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7 users found this review helpful
Photo by Ash

Meatball Cookies

Reviewed: Jun. 20, 2011
Thank you thank you thank you. I have been searching for this recipe for years. These are hands down my absolute favorite cookies in the world. My Sicilian Nana has been making these every Christmas since I was a little girl and I never knew what their real name was, so I had nowhere to begin to look for the recipe. I have to admit, I'm not crazy about "meatball cookies" as a name, but the cookie is perfect. I followed the recipe exactly and refrigerated the dough overnight. 10 minutes in my oven was perfect, and don't skimp on the glaze! Thanks again, I am so excited to have found this recipe.
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11 users found this review helpful
Photo by Ash

Roasted Garlic Mashed Potatoes

Reviewed: Jun. 19, 2011
All I can say is wow. I've been depriving myself of mashed potatoes since I started my diet and these have few enough calories that I was able to squeeze them in. I followed another reviewer's advice and used not one but 2 bulbs of garlic... so good. Also as per others' advice, I used evaporated skim milk instead of regular. Creamy and fat free. These came out phenomenal. Love it!
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8 users found this review helpful
Photo by Ash

Maple Salmon

Reviewed: Jun. 19, 2011
I may never use another salmon recipe ever again. This was utterly delicious. Despite what other reviewers have said about marinating fish a max of 30 minutes, I threw caution to the wind and stuck it in there for about two hours. It was great, absorbed a lot of the flavor. I baked two thick fillets for about 35 minutes at 425 and it came out perfect.
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4 users found this review helpful
Photo by Ash

Six Can Chicken Tortilla Soup

Reviewed: Jun. 15, 2011
Could not be more simple. This was my second time making this soup, the first time I drained but didn't rinse the beans and it turned the soup an ugly grey color...still delicious, just ugly. This time I rinsed them really well. I also made a cup of white rice and put that in the soup as well, it really helped thicken it without having to use a cream soup like other reviewers did. As for seasoning, I added a splash of lemon juice, a lot of garlic powder, chili powder, cumin, paprika, salt, pepper, and a dash of red pepper flakes. I put mozzerella and a tortilla chip crumbled on top.
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4 users found this review helpful
Photo by Ash

Quinoa Tabbouleh

Reviewed: Jun. 15, 2011
I used half the oil (1/4 cup seems to me to be way too much) and added a healthy dose of apple cider vinegar as well as salt and cumin. I also left out the carrots because it's more traditional that way. I love this salad, it has a very unique taste. It's not for everyone, but for me it's a great low-cal healthy lunch option. Thanks for the recipe!
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6 users found this review helpful

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