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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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6 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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24 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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Dilly Bread

Reviewed: Apr. 17, 2011
Very good bread. Similar to a recipe I've had since the 70's Made exactly as written only baked in a loaf pan rather than the round casserole dish. I did use a rapid rise yeast and the crumb was very tender and very light. I don't know if it's the yeast that made the difference or not, but the bread I've had in the past was a bit denser. I do think I prefer a heavier bread, but this was very good too.
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2 users found this review helpful
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-A-Leekie Stew

Reviewed: Mar. 30, 2011
Really a yummy, filling, stick to your ribs kind of soup/stew. Made as directed for the most part. I did make my own chicken broth and used that in place of the chicken bouillon. And since this is a chicken soup basically, I felt that it needed much more in the way of spices and herbs other than just salt and pepper. I added bay leaves, thyme, sage, oregano, and parsley to the simmering soup. Also, the water proportions are way off for a cup of barley. I at least doubled or tripled the amount called for and it was fine as a thick soup for dinner. After it sat awhile it still continued to absorb the liquid and is now like a porridge. 2 1/2 stars for the way it's written, 5 stars for taste and tweaks, so 4 stars overall. Relax recipe review police, it's still rated good.
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9 users found this review helpful
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Hop, Skip, and Go Naked

Reviewed: Mar. 28, 2011
Wasn't really sure what to expect, but I'm glad I tried it. It's really pretty tasty and I can see how this would taste really good on a hot summer day. One reviewer said they thought it tasted like a Mike's Hard Lemonade, and it does.
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5 users found this review helpful
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Can't Miss Cucumber Salad

Reviewed: Mar. 28, 2011
I didn't think this was too bad at all. Pretty good in fact. I went easy on the salt because of the potential of the cukes being too watery. Cut way back on the yogurt because I wasn't interested in soup and used green onion instead of a yellow or sweet onion. Also, had to have a sprinkle of dill as a topper because cukes and dill just go together. The parmesan was a nice touch.
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4 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
Probably the best and most satisfying recipe on here. Guaranteed to please even the pickiest of folks. I have found that the more you try to give away, the more it increases, so you may want to keep that in mind. Best served morning, noon, and night. Always best when loved ones are either close by, or always in our thoughts. Hugs to you my friend.
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6 users found this review helpful
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Basic Curry Sauce

Reviewed: Mar. 20, 2011
Four stars overall.....5 for taste, 3 for preparation steps and amount of water. I streamlined the prep by cooking the onions, peppers and tomatoes along with the garlic and ginger first. Blended it, added back to the pan, simmered and added the rest of the spices and 1 1/2 cups of chicken broth. Also, I did add 1/4 tsp of baking soda to this to keep the tomatoes from curdling the yogurt. Add the yogurt last, stir til smooth and poured it over some chicken. Baked it in the oven and served over rice.
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12 users found this review helpful
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 17, 2011
What a bonus this turned out to be. First off, it's the recipe group selection, and St Patrick's Day bread of choice. So, being out of buttermilk the quick fix of course is the milk/lemon juice trick, but I decided I wanted more. I also added about 1/4 C of plain yogurt to the soured milk to give it that thickness and sourness of real buttermilk. The addition also took care of the extra milk other reviewers said it needed. It was perfect. I wondered why the addition of the powdered sugar? I didn't add it and we didn't miss it. Cheese was a combo of both sharp white cheddar and Tillamook cheddar. I used an entire bunch of green onions instead of a yellow also. Thank you Jim for sharing this recipe. It was wonderfully easy.
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6 users found this review helpful
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Pasta with Arugula Pesto

Reviewed: Mar. 15, 2011
LOVED, LOVED, LOVED THIS RECIPE. I had a mix of arugula and baby spinach to use up and have seen this recipe before but never had the arugula. Well tonight was the night for something fast and easy. Also, instead of walnuts, I used what I had on hand that being pecans. Otherwise it was as written and served with penne pasta. Thanks Jessica, it will be made again.
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12 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Mar. 8, 2011
I just love how easy these are to come together in no time at all. Had some buttermilk that needed to be used up and needed to make a quick dinner tonight so,.......breakfast it was! Only thing I do different is add 2 tsps of vanilla extract to the liquid portion. Otherwise, it's made exactly as written. This batter makes about 10, 4 inch pancakes. Not quite sure how anyone can get 12 6 inchers. I had an assortment of syrups and toppings to go with and my personal favorite was a cinnamon apple syrup w/ whipped cream. Yum!
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5 users found this review helpful
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Trishie's Chocolate and Orange Bread Pudding

Reviewed: Feb. 15, 2011
This is a really nice way to use up day old bread. I was confused by the little amount of orange juice called for in this recipe and like the other reviewers felt it needed more. I juiced one fresh orange and got about 1/2 C+ out of it. I also used all of the orange peel called for to give it that nice tart orange taste. The recipe doesn't state when or what step to add the cinnamon so I added it with the sugar/peel/juice. I first put a layer of that on the bottom of the pan, layered the bread, dotted with butter, another layer of the orange sugar mixture and then topped it all off with the egg/milk/cream. Baked for about 45 minutes. I also made a homemade orange sauce to serve with it and topped it off with whipped cream and shaved chocolate. Wonderful, wonderful, dessert.
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19 users found this review helpful

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