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    ashdoes

    HOLLOMAN AFB, NEW MEXICO

    Chef #250812

    HOLLOMAN AFB, NEW MEXICO

    Joined: Oct 10, 2005

    Birthday: Feb 07

    54 reviews by ashdoes

    1 - 10 of 54 sorted by Date | Rating | Helpful

    Reviewed Chinese Simmer Chicken
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      |  By Krista Smith

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    "This was one of the better recipes i've gotten in a while. I made it a one pot meal. The only thing I changed was to use a nice Pinot Grigio instead of sherry. I started the rice cooker first, and doubled the sauce for my bone-in split chicken breast. Then when the chicken was done and removed, I put the sauce to a fast boil, and added a bag ..."

    6 days ago on Food.com

    Recipe #190207

    Reviewed Playdough
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      |  (1 person found this helpful) |  By paula giles

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    "Very Easy!
    I put all of the stuff in bowls, and let my girls mix it up. Then I add boiling water and help mix it the rest of the way. We made four batches in like 20 minutes. Also stores very well in baggies.
    Great recipe."

    May 9, 2011 on Food.com

    Recipe #11412

    Reviewed Loaded Baked Potato Salad
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      |  (8 people found this helpful) |  By princess buttercup

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    "We loved this. Thanks for a great recipe.
    I wanted to add, we don't like Miracle Whip, so we use Mayo with great results."

    Apr 3, 2011 on Food.com

    Recipe #29767

    Reviewed Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
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      |  (2 people found this helpful) |  By Kree

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    "Very easy. Not the best BBQ sandwich, but easy is what makes it fantastic. I don't have to wander the kitchen at 5 wondering what i'm going to make for dinner. And both my girls ate them up. Leftovers froze just fine. Thawed a week or so later and had another easy dinner.
    Thank You."

    Mar 28, 2011 on Food.com

    Recipe #95569

    Reviewed Pulled Pork (Crock Pot
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      |  By duonyte

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    "This was very good, and so easy. I like a lot of sauce, so ended up adding extra to each sandwich. Also toasting the buns a little in the oven was very good.
    Thank you for posting."

    Mar 28, 2011 on Food.com

    Recipe #131018

    Reviewed Kittencal's Microwave Baked Potato
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      |  By Kittencalskitchen

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    "This is the perfect lunch. You can lower the calories so easy by using light sour cream and I Can't Believe butter. I couldn't for the life of me remember how long to nuke the potato, so this recipe was perfect. I have an 1100watt microwave, so I do 2.30min then flip and do another 2.30. Sometimes it needs a little extra time, but that just depend..."

    Mar 28, 2011 on Food.com

    Recipe #203463

    Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven
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      |  (1 person found this helpful) |  By Not-2-Sweet

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    "We made these months ago, and I just now saw that I didn't rate them. We loved them. And tried Sweet Baby Rays Sauce for the first time, and now it's all I use. Love IT!
    We used baby back ribs and then after I got braces we used boneless, only adjusting the cooking time so they didn't dry out. My husband is deployed right now and is already ta..."

    Mar 28, 2011 on Food.com

    Recipe #107786

    Reviewed Delicious Steamed Whole Artichokes
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      |  (1 person found this helpful) |  By Sharon123

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    "I love artichokes, but have always just boiled them. This recipe makes the artichokes perfect. I love the garlic in this, it really adds great flavor.
    Thank You for posting."

    Jan 15, 2011 on Food.com

    Recipe #249216

    Reviewed Pork Chops Yum-Yum
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      |  (3 people found this helpful) |  By Brad Beckwith

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    "The sauce on these is soooo good. The biggest problem is an hour is way too long and my chops dried out. I decreased by 15 minutes the second time i made them and they were still a little dry. So next time i'll brown them quickly then have them in the oven for 30. I'm hoping that will keep them moist and i don't mind reducing the sauce on the stov..."

    Dec 6, 2010 on Food.com

    Recipe #95222

    Reviewed Peachy Cheese Danish
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      |  By Sharon123

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    "My 6 year old loved this. She ate a whole one, and she's a picky girl so i was shocked.
    For me the inside was almost doughy. I think maybe rolling the crescent so thin, and then it mixing with the filling while cooking caused it to have an odd texture. I won't be making these again."

    Dec 6, 2010 on Food.com

    Recipe #84867

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