Skippy Aveo Recipe Reviews (Pg. 1) - Allrecipes.com (11421013)

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Chocolate Almond Pudding

Reviewed: Mar. 17, 2015
Great recipe. I made it exactly as written and it couldn't have been easier or better tasting. Thickened up beautifully. I have never heard [in over 4 decades of cooking] that cornstarch can be over worked, or stirred too much [as one reviewer stated] If you follow the recipe exactly as written it will thicken beautiful, even while whisking until the end. On our second and third batches [yes, it is that good] we substituted peppermint for almond extract and tossed in some semi sweet chips after adding the extracts. We also substituted orange extract [again for the almond] and added white chocolate chips with about 1/4 orange zest. The possibilities are endless. NOTE: I used about a handful of chips which is almost[?] 1/2 cup. Thank you for this FABULOUS recipe. Family favorite. Review is based on following the directions exactly and no substitutions. It is a true review based on the ingredients and instructions as written. Did I mention easy? giggle PS - We like cold pudding so we covered each individual pudding in a martini glass in plastic wrap to keep the pudding from forming it's own skin. Topped with homemade whipped cream and sprinkles. YAY Happy pudding.
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Pork With Fried Rice and Vegetable Casserole

Reviewed: Feb. 3, 2015
The scale on the amount of meats to veggies is off in my opinion and baking it with fresh rice makes it mushy.
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Beef Stroganoff III

Reviewed: Jan. 8, 2015
I give it 5 stars - made as is. It is an incredibly easy and delicious recipe. The second time I made it I marinaded the beef in the wine before hand [with minced garlic and worsteshire sauce], instead of adding it at the end and I used fresh mushrooms. Either way it is a winner and a new favorite in our home.
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Classic Caramel Corn

Reviewed: Nov. 29, 2014
Do it exactly as the directions say and you have the most perfect caramel corm around. By far my most favorite recipe on allrecipes.com. I made it for Christmas gifts and got raves. My first batch - perfect. My second batch I added peanuts- even better. Because I like peanuts. It tastes like Cracker Jack. I even put little prizes inside each jar for a fun surprise. Read the other reviews. Stirring it every 10 minutes is key, and spraying all the pans, utensils and tinfoil works so well. When I spread it out I tap it apart with a wooden spoon so it doesn't end in chunks, but individual pieces, like Cracker Jack. SO IMPRESSED. Thank you so much for this recipe. It will remain a family favorite for years to come. :) Happy holidays.
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Scalloped Potatoes and Onions

Reviewed: Sep. 28, 2014
These are NOT au gratin potatoes - which is french for "with cheese". These are scalloped potatoes and do not have cheese, so if you looking for cheese, this is NOT your recipe. Although cheese can easily be added to make them AU GRATIN potatoes. That said - this is an excellent, easily prepared recipe. It's one of the few recipes on Allrecipes.com that I haven't found a need to change, doctor or add/subtract a thing. My family LOVES these potatoes and they are the perfect accompaniment to almost any meal. Perfect for Sunday dinner and they reheat well for leftovers. I will say the prep time is a bit longer than five minutes due to the peeling and slicing of the potatoes, plus the sauce, but otherwise a great dish. Thank you Dorthea.
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Flourless Peanut Butter Cookies

Reviewed: Apr. 13, 2013
This is a well loved, well used recipe at our house. No changes needed to be able to give it five stars. Since I am on a no/low sodium diet I DO use all natural peanut butter which is sodium free and they come out great. I also use Nevia [similar to Splenda, I guess] to cut the calories and still...FANTASTIC! I have also made them with regular peanut butter, regular sugar and crunchy peanut butter - heck I even made them with PEA-nut butter which is a nut free butter that simulates peanut butter and they were fabulous tasting. And a nice gift for the kids in my daughter's marching band that have nut allergies. They couldn't believe they could have "peanut" butter cookies too. Don't be shy- use what you have - but you honestly can make them exactly as written and they come out fabulous. Gotta go! I have a batch coming out of the oven soon. Peanut butter chocolate chip. YUM!
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Photo by Skippy Aveo

Heavenly White Cake

Reviewed: Apr. 12, 2013
Great recipe. It makes a lovely cake. Not being a fan of almond extract I still enjoyed it, but the family LOVES it and insists I make it again [and again, and again, and again. . .]. It has a great crumb and I didn't find it dense at all. The trick is to make sure your eggs whites peak and that they are folded in, so be gentle. If you are unsure of how your egg whites should look or how to fold them in the video is a great reference. I made it as written and with an additional 1/2 cup of milk. The batter is a bit thicker without the added milk, but I could barely tell the difference in the end results. Both were wonderful. It's a keeper. I am anxious to replace the almond with other extracts, such as lemon or orange, and add some zest. I am sure it will be a great base recipe to play around with and make your own. Thanks for sharing!
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Photo by Skippy Aveo

Chocolate Cakes with Liquid Centers

Reviewed: Mar. 20, 2013
This cake is INSANE. And easy? OMGoodness, so easy. I tell my friends if you can turn on an oven you can make this cake. WOW. It is as good, if not better than the ones you buy at the finer restaurants. Boy, did they have us fooled. We CAN make them at home. I wish I could give it more stars as I made it exactly as the recipe states, but knowing my crotchety old oven I did increase the baking time by mere minutes [10 minutes total] as everything takes longer in my 20 year old oven. I also used cocoa powder instead of flour to prepare the ramekins but that is simply a personal preference. Flour would work great too. A dusting of powdered sugar and a little homemade whipped cream and it's heaven on a plate. WOW! Thank you, thank you, thank you!
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Photo by Skippy Aveo

Peanut Butter Chocolate Chip Cookies II

Reviewed: Mar. 10, 2013
WOW! A darn near perfect recipe Barb. Thank you. I usually read through the reviews to see if there is an overwhelming concensus on an addition or a subtraction with a recipe on this site. Y'know hints and whatnot since so many of you are excellent cooks and bakers. This recipe I did the same, except most everyone seemed to be in agreement that this was a great recipe as written. Sure some used bigger chips or different peanut butter, but that is personal preference. Mine had a different baking time, but that is only because my oven is old and cranky. For Barb's cookies just about everyone got the same, wonderful cookie everytime! Oh, and when 85 of 95 reviews liked/loved this recipe I wouldn't call that "mixed reviews" as one person said. I would say that would be an overwhelming "YES! MAKE THESE." These cookies are really, really good. The recipe is easy and simple to follow. If you do exactly as Barb says you too will have delicious peanut butter chocolate chip cookies in under an hour. Bravo!
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Photo by Skippy Aveo

Outrageous Chocolate Chip Cookies

Reviewed: Feb. 18, 2013
Made exactly as written and I must say a MOST delicious cookie. I did take away one star because mine did not spread as shown in the picture [which I assume is the baker's] and I am not a big fan of a drop spooned shaped cookie. I also used a 1 TB cookie scoop, and again those came out ball shaped. I really like my cookies to spread. Just don't know what I did or didn't do. No worries. Nice cookie. Really. I can see adding some cinnamon or peanut butter chips to make them truly outrageous, but as is a very nice recipe. They won't look done when you pull them from the oven but let them cool on the sheet - do NOT attempt to eat them. Too hot and melty. Only after 5 minutes should you move them and attempt to eat. They also travel well to various colleges [and my kids] on the east coast. YAY! Nice cookie Joan. Thank you.
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Orange Cake

Reviewed: Feb. 7, 2013
One star off because I don't believe it can be made with lemon extract and be called an orange cake. It tastes like a wonderful lemon cake though. My second time around I used Sharree28's most excellent tips [that made great sense!] and made cupcakes. Very moist, very delicious. Instead of 4 eggs, I used 3 extra large, and I accidently used sugar free jello [all I had in the house] They came out dense, with nice crumb and very moist. They raised wonderfully well. If you want an orange cake, stay away from any lemon extra, use orange and extra orange zest, omit the vanilla and you are good to go. If you want a great lemon cake, then this is for you. :)
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Sweet Restaurant Slaw

Reviewed: Feb. 7, 2013
Miracle Whip is not for the faint of heart. Ergh. I made it with mayo, and what's with the poppy seeds? Those are celery seed you find in restaurant coleslaw. So that went in instead of the poppy. Good, very sweet basic recipe. Tweak it as you like. Besides the above two changes, I also added yellow mustard [for tang] and brought the sugar down. 4 stars for taking the time to share and for the basics. I star off for the use of poppy seed.
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Cinnamon and Orange Glazed Carrots

Reviewed: Jan. 16, 2013
Not too bad. I followed the recipe exactly as written and it was really too sweet for my taste, almost like candy. Perhaps it should be called "Candied Carrots" instead? I did use fresh squeezed orange juice so the only added sugar was natural. If I did make it again I would cut the sugar back a bit. Additionally I found that the carrots really need to cook a bit longer on the stove top as they only soften a touch in the oven for stated 20 minute bake. In fact I cooked them an additional 10 minutes in the oven [30 minutes total, covered with foil to create a steam like bath] and they were barely softer as when I removed them from the stove top. Overall a nice "starter" recipe and with a little tweaking you can make it your own - unless you like super sweet, extra firm glazed carrots then this is definitely your recipe. Thanks Katie H.
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Apple Pie

Reviewed: Dec. 16, 2012
I have been making this pie for years as it is my husband's favorite. It is a good starter recipe, but it should be noted that with only 3/4 cups sugar to 7 cups of a tart apple like Granny Smith it is going to lean towards a more tart pie with a hint of sweet. The lemon rind is a nice touch, but doesn't really add anything, so if you don't have it no big deal. You do need the lemon juice to react with the flour to thicken the juices. Also, I accidently left out the butter the last time I made it. Funnily enough I couldn't tell the difference there either so in the future I will save the calories and live without it. When I am in a bit of a rush I just squeeze the lemon over the apples in a large bowl; add the flour, sugar and spices and mix by hand, making sure to coat every piece. I find this is quicker and assures full coverage. As with any pie recipe, if the crust starts to brown before it is done cooking just use a pie ring or tinfoil to cover it. The temperature is perfect for cooking the apples and with a bit of tinfoil your crust will be just fine. I would never turn the temp down for fear of undercooked apples. It is a good idea to put the pie on a cookie sheet just in case the filling bubbles over. It makes a gooey mess in the bottom of your oven otherwise. [Ask me how I know. heehee] This is a tried and true, very basic, very tart apple pie recipe. Add a bit more sugar [1/4 cup more] if you have a sweeter tooth.
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Sauteed Apples

Reviewed: Nov. 15, 2012
Wonderful, quick and easy recipe. Important to note that it does call for tart apples - like Granny Smith. If you use another type of apple, such as eating apple - Red Delicious, Golden or Gala - you will not need as much sugar and they are much, much softer. If you saute the apples too long it will turn to an applesauce consistency when finished. If the recipe is followed exactly as written, it does actually turn out just fine. And it is so easily tweaked. :) I thought the reviewers that remarked that it tasted like apple pie filling were "sweet" - because I don't know what else a reader would expect it to taste like. With the exception of no lemon juice, this is basically an apple pie filling recipe made on the stove top without crust. :) I made one rookie mistake tho' - I wasn't paying attention during the last two minutes of cooking I left them to cook longer. Oops! The sauce turned to caramel. Not bad, but not what I wanted. A few tablespoons of cold water mixed in solved that in - oh, and paying attention helps too.
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Photo by Skippy Aveo

Potato, Broccoli and Cheese Soup

Reviewed: Aug. 22, 2012
Awesome recipe. Great starter recipe if you have to start from the beginning and have never cooked something like this before. I had leftover boiled potatoes, steamed broccoli and a box of low sodium chicken broth, so I used that my second time around. I added all of that to sauteed garlic and onion, simmered it until it was very tender and used my immersion blender to smooth it all out. PERFECT. I added a cheese mix [shredded cheddar/monteray jack] b/c that is what I had on hand and chopped up some frozen broccoli in my mini chopper, tossed it in for a bit of darker color and texture. Pepper to taste. Thank you Ruth so much for an amazing recipe. I love yours and adapting leftovers to it works well too!
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Best White Icing Ever

Reviewed: Aug. 16, 2012
This recipe is so perfect, so easy and so, so inexpensive. And versatile? You betcha'. Our favorite is to add a little extra water and peppermint extract and whip it for 5 minutes. It makes the lightest frosting. And it is the absolute best for decorating. The possibilities are endless. Thank you Meghan for the refresher on the best icing/frosting ever!
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Hot Cocoa Mix

Reviewed: Aug. 6, 2012
Realizing the expense of the ingredients to make a 15 cup batch, I decided to try just one cup first to see if I liked it. Then I realized I had no powdered milk. Oops! Not to worry - I omitted the milk, made as is [sifting all the ingredients together] heated 3/4 cup milk and VIOLA! A perfect cup of cocoa. This is really, really yummy. For one serving I used 1 TBSP plus 2 tsp powdered sugar and 2 tsp each of cocoa and non dairy creamer. I poured the milk over the mix. So, so good. I only wish it wasn't August and I had some candy canes handy. Guess it is time to go to the store and get some starlight mints. I do plan on making this as gifts, but still keeping the powdered milk out and changing the directions to milk instead of water. Thanks Earla
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Hasty Chocolate Pudding

Reviewed: Jun. 19, 2012
Perfect! And very, very easy. Follow exactly as directed and it comes out perfect. I also substitute 1 tsp peppermint extract in my second batch. Tasted like a Girl Scout Cookie. It doubles wonderfully. :D Thank you Debra SOOO MUCH!
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