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Popa's Pickled Eggs

Reviewed: Jul. 22, 2014
I have never had pickled eggs before last weekend at the PNW roundup. The recipe creator happened to attend so that was a double bonus. :) These were very good and when I got home, mentioned to my daughter who has chickens, yet another thing to try with her plethora of eggs. She asked me to send her the recipe, thought I would leave a review for them also as long as I was here. Count on me making some of my own. Can't wait to see what it does to a potato salad!
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Chana Masala (Savory Indian Chick Peas)

Reviewed: Mar. 21, 2014
Absolutely, fantastically, delicious. My son's East Indian girlfriend gave it her blessing and said it was a very authentic tasting dish. For that, I'm thrilled.
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3 users found this review helpful
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Lime Bars

Reviewed: Feb. 2, 2014
made these for the Super Bowl party and they were a huge hit! Great color if you are a Seahawk fan!!
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2 users found this review helpful

Swedish Meatballs (Svenska Kottbullar)

Reviewed: Dec. 23, 2013
best meatball recipe on this site...followed the recipe, as far as ingredients but not preparation. I was in a hurry and mixed everything together including grated raw onion instead of sauteing them. Happy to report I had great success. I did add an additional 1/4 tsp of allspice to the gravy to give it that subtle interesting flavor. Served with rice and watched it disappear off of everyone's plates.
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1 user found this review helpful
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Maple Toffee Shortbread Cookies

Reviewed: Dec. 22, 2013
These were wonderful. I followed the recipe exactly, except I did increase the flavoring to a full teaspoon for fear that the flavor would get lost. That was a good call because it was still a very subtle flavor. Because of the weather, I upped the flour by another 1/4 Cup also and believe that it was perfect. Used a cookie scoop for uniformity, baked for 15 minutes exactly. Once cooled, I did dip half the cookie in melted chocolate and topped some with the toffee bits and others with almond slices. A very nice addition to the holiday cookie round up. Thanks for a great and easy, straightforward recipe.
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Cream Of Carrot Soup

Reviewed: Nov. 10, 2013
Easy and delicious. I love this soup. I did use vegetable broth in place of chicken and also added some garlic. Used my immersion blender and dinner was on the table in less than an hour. Perfect for hectic nights. Served with a salad, and felt like I was doing my body many favors.
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2 users found this review helpful

Sriracha Cheese Bread

Reviewed: Apr. 6, 2013
I first tried this recipe a month or so ago before it became a published recipe and fell in love with the idea of this fantastic bread idea. I followed the basic bread making recipe and found no need to change up anything, except in how I added the Siracha and the cheese. I love the taste of Siracha and find that most often when I add it to something and it gets mixed in, it loses some of its heat and some of its flavor. I felt that the only way to really showcase it was to pat out the dough and apply the Siracha on the rolled out dough, then add the cheese on top of it, and roll it up Jelly roll style. I brushed the top with an egg wash and sprinkled a little bit of Kosher salt on top of it and baked it that way. The smell was out of this world not to mention how it tasted. I could hardly wait for it to cool down enough that I could slice into it. I've since made it twice and it's gone in a matter of hours. This is an incredibly easy, and show stopping yummy bread.
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8 users found this review helpful

Cheddar-Sriracha Swirl Bread Recipe at Epicurious.com

Reviewed: Mar. 24, 2013
The absolute best!
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0 users found this review helpful

Chewy Sugar Cookies

Reviewed: Feb. 25, 2013
I made this as directed,(except rolling in the sugar, they were sweet enough) but honestly I wished I would have taken the advise of the other posters and added more flour. What I got was a cookie that spread out and was so thin you could practically see through it. For that I give it 3 stars. But the taste......totally gets a 5. Really a tasty and true to its name cookie. 4 days after making them and they are still chewy and just as fresh tasting. 4 stars overall. I will make them again.
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Cinnamon, Spice and Everything Nice Cookies

Reviewed: Dec. 11, 2012
Loved these. Found the cinnamon chips as a seasonal item and stocked up. Changes made were, to use 1 cup of shortening and 1/2 C of butter. Cut the vanilla back to 1 TBSP, 1 tsp of nutmeg and per other reviews, added in a tsp of cinnamon. Otherwise everything else was perfect. Baked for 9 minutes and with my small cookie scoop, got 76 cookies out of this batch. All were uniform and about 2 1/2 inches across. Tastes better the next day, the spices really come out.
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Roasted Cauliflower Soup

Reviewed: Sep. 9, 2012
In a word: FABULOUS! Since I had to double the recipe, I roasted a head of garlic with 2 heads of cauliflower in olive oil. I reserved some of the roasted cauliflower to add back into the soup puree at the end and I did use 1% milk 1 1/2 C only and found it to be plenty thick enough and rich enough without the added calories of milk or cream. I loved the addition of the sherry. I tend to gravitate toward that flavor so this was definitely what got my attention with this recipe. I can't wait to make it again. Huge hit!
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Chicken Wild Rice Soup I

Reviewed: Aug. 27, 2012
loved this soup. Just a perfect early fall evening meal. I did omit the almonds and skipped the half and half. Accidentally forgot about the cream until half way through eating it. That was just fine though because it had a lot of flavor and creaminess without it. Loved the curry addition and the sherry. I will make this again. Really tasty.
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4 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Apr. 29, 2012
I used this dressing to dress my Chinese style chicken salad, and found it to be absolutely delicious. A friend stopped by and tasted it and begged for the recipe, it's that good! Next time I will try the pasta salad, but from now on, this will be my Asian salad dressing of choice no matter what kind of salad I'm making.
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3 users found this review helpful

Parmesan Mushrooms

Reviewed: Mar. 25, 2012
I was in the mood for a light dinner of appetizers and a glass of wine. I had an abundance of mushrooms that needed to be used up, so this is what I did. I made the mushrooms as directed although, I did add fresh garlic as some other reviewers did also. After they were baked (smelling heavenly I might add), I took a couple of slices of a sourdough baguette, smeared a little Brie on it and then topped with the mushrooms. Served with a nice Merlot and I was a happy camper. I know this wasn't the intent of the recipe, but let me tell you, I have a new appetizer for any dinner party or company I might have in the near future. Just delicious. Thanks!
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6 users found this review helpful
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Mar. 8, 2012
Why don't we have a 10 star option AR? This is one that is very deserving of 10 stars. My daughter upon turning 18 wanted chocolate for a birthday cake. Well, she got chocolate alright. I took the advice of another reviewer as well as my own common sense and knew that if this was going to be really good, then I needed to use really good ingredients. I used 2 1/2 bars of Lindt sweet dark chocolate instead of the chips. I also used a salted butter and would use it again next time. I think that along with the pinch of additional salt really brings out the flavor of the chocolate. The 5 eggs were at room temp before mixing too. I baked them (8 of them) in greased custard cups @ 450 for 11 minutes. They came out perfect. Also, I did make this batter ahead by about an hour prior to baking. Rather than refrigerate, I did leave it sit out at room temp. The batter settled down and got quite thick. I didn't sugar the raspberries, just served on the side. Dusted the tops with powdered sugar and served with a good quality vanilla bean ice cream. Rich, decadent, and totally sinful......but very memorable.
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5 users found this review helpful
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Lew's Famous Lobster Pot Pie

Reviewed: Feb. 22, 2012
YUM, YUM, AND MORE YUM!!! I loved this recipe and even though, all I had was an imitation lobster (I know...I know....)it was just delicious. I followed the recipe for the most part, since my "lobster" was fully cooked, that eliminated a step, I also added mushrooms to the veggies, and a dash of dry sherry to the sauce. Very rich, very filling, and very quick to put together. Next time I'll do it the right way and use real lobster and make my own crust, but when in a hurry, this fit the bill. Thank you so much for submitting.
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22 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Feb. 20, 2012
Made this for another event at work and people went nuts. I did make this in a 9x 13 pan and took the advice of some of the other posters to make sure and double up everything. I used a combo of frozen blueberries, strawberries and cherries. I made a generous amount of the batter (doubled and a little extra) and put 1/2 in the pan, topped with the frozen fruit, and poured the rest of the batter on top. Baked for 1 full hour at 350 and served with whipped cream. Really easy, and delicious. Can't wait for fresh local in-season fruit now. This will most likely be my new go-to cobbler recipe.
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2 users found this review helpful
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Chocolate Frosted Marble Cheesecake

Reviewed: Feb. 12, 2012
I loved this rich and very decadent cheesecake recipe. I followed the directions to a T, except...(and there's always an except), I didn't do the water bath. I ended up just putting it in the oven for 45 minutes with the foil lined pan and then as soon as the timer went off, checked for the right amount of jiggle and left it in the oven with the door ajar for about another 40 minutes before I took it out. It was perfect, no cracks and perfectly done. The sour cream ganache was very rich, but just perfect for this sweet indulgence.
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15 users found this review helpful

Rich and Creamy Potatoes Au Gratin

Reviewed: Feb. 2, 2012
The following is my review for this outstanding recipe that I reviewed when it was still a personal recipe. Reviewed on Nov. 22, 2011 by Avon Thanks Celeste for the perfect, perfect au gratin potato recipe. Such a simple and yet elegant taste. Easy to put together and whatever you do, don't skimp on the ingredients. Use fresh ground nutmeg, the heavy cream, the yukon golds, and most of all the gruyere. It's not everynight of the week anyone needs to splurge on something so decadent, but for a special occasion or to make a meal memorable, just do i t. You won't be sorry.
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79 users found this review helpful
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Raspberry Cream Cheese Coffee Cake

Reviewed: Jan. 27, 2012
according to one of my daughters, this is the best coffee cake she's ever had. I think I agree with her. It really was sensational. For the most part followed the directions and ingredients but did have to make a couple of substitutions. I was out of sour cream and subbed in plain Greek yogurt and instead of the raspberry jam (didn't have any), I thought I would use up what I had left of a jar of lemon-pear marmalade. I did have some frozen raspberries that I sprinkled on top of the jam layer and then topped with the crumbs. Baked in a 10" springform pan for 1 hour. The center was jiggly but set up nicely. The crumb of the cake itself was perfect. Not dry at all. I'm not sure what went wrong with some of the other reviewers, but rest assured that this will be made again. The combo of the lemon, almonds and raspberries works beautifully together.
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4 users found this review helpful

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