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Easy Slow Cooker Squash

Reviewed: Jun. 25, 2011
Wasn't real sure about this one when I saw how few ingredients there were but I did have a small piece of the processed cheese that needed to be used up. Instead of boiling the squash and onions as the directions stated, I put them in a glass bowl and covered loosely with a cover and put it in the microwave for 4 minutes. It was a perfect. Drained well and added to my crockpot. I did also season with salt, pepper and a sprinkle of dried thyme then added the cheese cubes and butter. Cooked on high for 30 minutes, and low for 45. Excellent and different.
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45 users found this review helpful
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Blue Cheese Coleslaw

Reviewed: Jun. 25, 2011
I'm pretty sure this recipe was inspired by a BLT. It is one of the best coleslaw recipes I've had. It's not the casual run of the mill, sweet version. Far from it. I love the mellow, understated taste of the blue cheese and the boldness of the bacon. One that I'm sure I'll be making again. Thanks so much for a great recipe.
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12 users found this review helpful
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Tabouli Primavera

Reviewed: Jun. 22, 2011
Easy, delicious and reminds me of my childhood. This is really a great base recipe that is adaptable to all sorts of individual likes and dislikes. I didn't use the carrots that this recipe called for and subbed fresh parsley and fresh oregano for the basil. The olives I used were chopped Kalamata instead of the ripe olives. For the amount of bulger called for, the lemon juice and the olive oil need to be increased. I free poured and probably used close to a 1/4 C oil and the juice of 1 1/2 lemons. Left the salt out because there is enough salt in the feta. As written, I would give it 3 stars, with a few alterations it would be easily a 5 star recipe. I compromised with 4.
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11 users found this review helpful
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Pad Kee Mao

Reviewed: Jun. 20, 2011
This was a fast and easy to put together, filling, tasty meal. I didn't use the wide noodles, because the thin was what I had. Also added a few veggies that needed to be used up such as a carrot, a couple of small red and yellow peppers and a few mushrooms. I also reversed the directions and cooked the veggies and meat prior to the noodles. The sauce was wonderful. I didn't feel the dish was hot at all and could have had more peppers added to it, but for my daughter, it was perfect so based on that, if you want more heat you can always add more to individual plates.
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3 users found this review helpful

Fabulous NO ICE CREAM Peanut Butter Banana Ice Cream

Reviewed: Jun. 16, 2011
This is a fabulous creation. My daughter and I had the pleasure to be served this at the recipe creators home one evening. It literally took 5 minutes from start to finish. What I was most amazed by is how creamy and smooth the final product was and how each of the flavors stand on their own in this pretty versatile and fun to make frozen treat. Once made up, adding some fun things like chocolate chips would be great too.
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9 users found this review helpful

Real Strawberry Frosting

Reviewed: Jun. 16, 2011
with permission from the author of this recipe, I'm rating these cupcakes based on taste and not on actually making them..... YET. She made these and delivered some to my daughters and me. The taste is absolutely wonderful. They are very creamy with a bold strawberry taste that doesn't disappoint. I love that she uses only 4 simple ingredients and during fresh strawberry season, there is no reason to use artificial ingredients, or extracts that leave a funny taste, when you can make something as tasty and as easy as these.
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6 users found this review helpful
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Strawberry Rhubarb Coffee Cake

Reviewed: Jun. 4, 2011
What a great thing to have for a lazy early summer morning on the patio with a cup of coffee. Made it exactly as written except subbed the milk/vinegar trick for buttermilk as I was out and added about 1/2 teaspoon of cinnamon to the crumb topping. I also used fresh strawberries in place of the frozen, again....it's what I had. Really delicious and easy to put together. Made the house smell great!
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16 users found this review helpful
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Rhubarb Meringue Squares

Reviewed: May 31, 2011
This is another recipe that has been in my RB for quite some time. Having an abundance of rhubarb I was searching for something new and different to make. BINGO!! Rather than make these into squares, I opted to do it in a tart pan and cut it into slices. Taking the advice of another reviewer, I used the two egg yolks in place of the 1 egg in the crust and also added the few remaining strawberries I had in the fridge to the cooked rhubarb. Absolutely delicious and beautiful dessert. Thanks for sharing and I will most definitely make this again.
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10 users found this review helpful
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Orzo and Wild Rice Salad

Reviewed: May 30, 2011
loved this salad. I made it for a function at work and it was loved by all. I did sub out the currants and instead used golden raisins. Upped the vinegar and dijon mustard. I dressed it shortly before we ate so that the pasta and rice wouldn't absorb all of the dressing and get lost. I will make this again for summer backyard BBQ's. It's very good.
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13 users found this review helpful
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Super-Delicious Zuppa Toscana

Reviewed: May 23, 2011
Delicious. Simply delicious.
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3 users found this review helpful

German Rouladen

Reviewed: May 17, 2011
I've had this recipe saved for a long time and decided that tonight was the night for German food. This was a very good recipe. But I have to admit that I couldn't bring myself to use bouillon cubes and water and instead subbed in beef broth. In addition to the onions, I added some finely chopped mushrooms. I did let this all sit and marinate for the day in the fridge and then had my daughter put it in the oven covered for 2 hours at 300. Once done, I did thicken the gravy. Served with german Spaetzle. Really good and will be made again.
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7 users found this review helpful
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German Spaetzle Dumplings

Reviewed: May 17, 2011
Delicious and one of the easiest recipes I've ever made. I took the advice of one of the other reviewer since I don't have a spaetzle maker, I used a flat cheese grater, running the dough through the larger holes. The nutmeg was an interesting taste contribution and judging by what we had leftover (enough for tomorrow's lunch) it was a huge success and something I'm certain to make again. Great recipe Marbalet.
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4 users found this review helpful
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Chocolate Frosting I

Reviewed: May 1, 2011
Like a few others, I subbed butter for the margarine and didn't bother to melt it. I used it softened and it was fine. Also used whipping cream in place of the milk because I had it and also figured it would hold up a bit better for piping purposes and I was right. Excellent taste.
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5 users found this review helpful
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Rick's Special Buttercream Frosting

Reviewed: May 1, 2011
For as many times as I've made this recipe, I can't believe I've never reviewed it til now. It's perfect. I do use a little less than half butter for some of the shortening, but that's it. Great icing to stand up to piping and firm enough to crust slightly.
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4 users found this review helpful
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White Almond Wedding Cake

Reviewed: May 1, 2011
100 cupcakes using this recipe and how good were these? I've had this one saved for quite sometime and hadn't had an occasion to really use it until now. LOVED IT. One recipe made exactly as is written makes 36 regular sized cupcakes. Baked at 350 for 20 minutes. Topped with a chocolate buttercream and they were as pretty to look at as they were good to eat. Excellent recipe.
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4 users found this review helpful
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Too Much Chocolate Cake

Reviewed: May 1, 2011
F.A.B.U.L.O.U.S. R.E.C.I.P.E. My daughter and I were asked to make 200 cupcakes for an event. 100 were to be chocolate and this is the recipe we used. We did omit the chocolate chips because they didn't want them, but the next time I make this for myself, I will include them. Baked them for 20 minutes at 350 and they were perfect.
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6 users found this review helpful
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Amish Breakfast Casserole

Reviewed: Apr. 24, 2011
Easter Brunch 2011 and it was a huge success. So easy and so good. Added chopped green chiles and subbed out the swiss for a Mexican blend of cheese. Also used sausage instead of the bacon since that was being served on the side.
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4 users found this review helpful
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Pull-Apart Easter Blossom Bread

Reviewed: Apr. 24, 2011
Sarah, you most certainly have a winner here. This was fabulous and like the others have said, the dough was incredibly easy to work with. I did end up using a total of about 7 cups of flour before it was over with though. I don't know if the humidity here just required more or what but it was wonderful. They turned out HUGE. Since I had two to serve to my guests for Easter brunch, I did one with raspberry jam and flavored the glaze for that one with almond extract. The other one and probably my favorite was filled with a lemon-pear marmalade and topped with almonds. The glaze on this one was the one you recommend and I mean to tell you that this was a very nice and a really unexpected treat for everyone here. There really are so many things you can do with this and I intend to try some other combos soon. My daughter and I put these together and I think that for her to see that yeast is not as intimidating as she thought, she may give it a shot herself. UPDATE; I made this again for Mother's Day and took the advice of WFDM, using almond paste for one, and the lemon -pear marmalade for the other. I also spread each filling on the dough prior to being cut so that some of it would be intertwined in the bun. Great idea and one I'll be doing from now on. The almond paste was a bit too stiff to spread, so after breaking off pieces of it, I used my rolling pin to press it into the dough. Worked like a charm.
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25 users found this review helpful
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Mexican-Style Goulash

Reviewed: Apr. 17, 2011
This is really a nice basic one pot meal that is very versatile. To make it a bit healthier, I used ground chicken instead of the beef and whole wheat penne pasta. Also added a variety of more appealing Mexican style spices in addition to what the recipe called for (chili powder, cumin, thyme). I didn't have any corn so I did sub a can of red beans. After simmering for a bit, I served it with Mexican crema, and additional hot sauce and cheese. Quick and easy.
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4 users found this review helpful

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