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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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-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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10 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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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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Cream Puff Cake

Reviewed: Jan. 30, 2011
YUM......so, so good and so easy to make. Instead of the 9 x 13 pan, I did use 2 9" cake pans and made 2 for 2 different birthdays. Huge hit with both recipients. The one change I made was using butter flavored shortening instead of butter for the shell. I was out and didn't have time to run to the store. I did drizzle with with a ganache and also used it to coat the inside of the shell per some other suggestions, to make it more like an eclair. Also used the handy tip about mixing in the cream cheese with 1/2 C of milk to make it nice and smooth before adding the rest of the milk and pudding mix. It made it lump free. Will make again.
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8 users found this review helpful
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Wanton Wonton Soup

Reviewed: Jan. 22, 2011
very filling in a light meal kind of way.
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7 users found this review helpful
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Rice Balls a la Tim

Reviewed: Jan. 9, 2011
I had guests for dinner and needed to come up with something tasty for dinner with ingredients on hand. I was unsure if they would actually hold together without something to bind them other than melted cheese. To my surprise they held together nicely. I did add a bit more in the way of seasonings (Italian) and I made my own marinara sauce rather than using something already prepared. I used 2 lbs of ground beef and 2cups of cooked rice to yield 21 approx 3" diameter meat balls. My friend said she thought it tasted like lasagna in a meatball. I served seasoned green beans, a green salad, and hot dinner rolls as an accompaniment and it was plenty. Thanks for a nice easy meal.
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107 users found this review helpful
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Dutch Babies II

Reviewed: Jan. 5, 2011
When you just have to have something quick for dinner, and don't have time for a run to the store, this fits the bill. With regular pantry items, you can create this really wonderful and tasty old fashioned breakfast treat and have it on the table from start to finish in under 25 minutes. I just put everything into my blender and poured into the hot pan. A very smooth batter with no lumps. Great way to get eggs into one of my kids that doesn't ordinarily eat them also.
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Exquisite Yeastless Focaccia

Reviewed: Jan. 2, 2011
What a pleasant surprise this bread turned out to be. Like some of the other reviewers before me, I had my doubts about a non-yeast focaccia and how tender it might be. I doubled the amount to make 2 loaves for a dinner event, (mixing in my KA w/ dough hook) and took the advice of one other poster to bake in my two round 9" cake pans. I did have to add a bit more flour (1/3 C or so)so that it would all come together nicely. It is a sticky dough but with well oiled hands, it settled into the pans nicely. I did let it rest in the pans for about an hour prior to baking. Don't know if this made a difference or not but it certainly didn't hurt it. It rose somewhat and was very soft and tender. I also topped with a parmesan, cheddar, mozzerella combo. Easy as could be, and great bread with on hand ingredients. Will make again.
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34 users found this review helpful
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Boardwalk Quality Maple Walnut Fudge

Reviewed: Dec. 23, 2010
Well Merry Christmas to all of us!!! That was such a nice easy recipe and really tasty. I just love how simple and quick it went together. I also just adore that very creamy, almost melt in your mouth texture it has. No sugar to get grainy which is something that annoys me. Thanks for such a great recipe, it's going into the holiday file for a new found "must make". I'm making 2 more batches tomorrow.
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10 users found this review helpful
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Baileys Holiday Martini

Reviewed: Dec. 19, 2010
Lisa J is right in her review, it does taste like liquid whipped cream with a punch. This is one of those drinks that you can easily slurp down 3 and then feel it when you stand up. Nothing says Happy Holidays on a cold winter evening while wrapping gifts, quite like this. Enjoy!
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12 users found this review helpful
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Original Chex® Party Mix

Reviewed: Dec. 12, 2010
just made this again for the umpteenth time. BUT....never in the microwave, always slow baked in a 275 oven stirring about every 10 -15 minutes for an hour. Also, I up the butter to a full cube and am very generous with my spices. Can't ever find the rye chips or bagel chips so I always use the goldfish crackers and sesame stick crackers. This year I did find a corn chip with flax seed and love that addition too. 4 stars for the micro directions, 5 for the oven.
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