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Trishie's Black Forest Pavlova

Reviewed: May 31, 2010
You are an absolute dessert genius. This was perfect in every way, shape and form. I made it exactly as written and the classic, subtle pairing of chocolate and cherries didn't disappoint. The chocolate was not overpowering at all but still had the distinct taste of chocolate. The cherries were a tarter cherry so it was a nice balance to counteract the sweetness of the Pavolva. Thanks so much Trishie. I'll be making it again and again.
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7 users found this review helpful
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Trishie's Chocoholics Mississippi Mud Pie

Reviewed: May 23, 2010
Wow Trishie, I'm glad to be the first one to review this. Without a doubt one to the best and easiest not to mention richest desserts I've ever made. When I was shopping for the marshmallows at the store, I came across a bag of chocolate marshmallows. Why not? They were a 10oz bag and I had approx 2 oz of regular also. I used a Cadbury Intense dark chocolate as my melted chocolate and it was superb. I had 5 teenagers here salivating and waiting for a taste. Collectively we had 6 thumbs up and the consensus among the kids was that it tasted very much like a fancy schmancy smore. Just delicious and I'll definitely make this again.
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10 users found this review helpful
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Vanilla Crepes

Reviewed: May 22, 2010
Simply the best one here.
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7 users found this review helpful
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Unbelievable Chicken

Reviewed: May 13, 2010
As a contest winner of a contest that was on the RE, my prize was an AR family favorites cookbook. For my first recipe to cook out of it, I chose quite by random draw this recipe, and it did not disappoint. I made it exactly as written except instead of the course grained mustard, I happen to have a sweet onion and smokey bacon mustard that I thought would be really good with the rest of the ingredients. I also cut the brown sugar by half and used 1/4 C. This was plenty sweet enough. I was not unhappy at all. I loved the contrast of the sweet, tart, smokey, garlicky flavors. Served with Herb roasted Greek potatoes from this site and a green salad. Wonderful summertime easy dinner. Will make again for sure.
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5 users found this review helpful
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Banoffee Pavlova

Reviewed: May 8, 2010
Without a doubt, the easiest, tastiest, most impressive dessert I've ever made. If there was an option for 10 stars, this would be the recipe that would be the most deserving. When speaking to the author of this recipe the other day, she encouraged me to follow these simple steps of, mixing the salt with ROOM TEMPERATURE egg whites prior to following the remaining steps. She knew what she was talking about. Only change I made was using regular white vinegar rather than the white wine vinegar. Didn't seem to make much difference. Highly recommend this for anything you need an impressive dessert for.
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11 users found this review helpful
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Delicious Feta-Crusted Salmon

Reviewed: May 1, 2010
Lucky me, I was gifted with a huge piece of fresh caught salmon. I went searching thru my saved recipes and found this one I had saved last summer and hadn't made yet. Well every ingredient required is a pantry staple for me, so no reason to run to the store. I can guarantee, this will not be the last time I make this. The kids loved it and so did I. I did use the panko bread crumbs instead of regular ones also.
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5 users found this review helpful
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Delicious and Easy Mock Risotto

Reviewed: May 1, 2010
Just delicious and very, very easy. Like some others, I added a splash of white wine and finished with about 2 TBSPs of heavy cream, topped w/ parmesan. I will be making this again.
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7 users found this review helpful
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Fabulous Fargozas

Reviewed: May 1, 2010
These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good.
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33 users found this review helpful

Skillet Apple Brownie

Reviewed: Apr. 24, 2010
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again.
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43 users found this review helpful

Asparagus Parmesan

Reviewed: Apr. 16, 2010
Love this simple easy preparation. I make it like this always. My kids love it and it's fancy enough for company too.
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4 users found this review helpful
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Chicken Savoy

Reviewed: Apr. 16, 2010
Recently there has been a lot of talk about this chicken recipe. I had it saved to my box and was anxious to try it. Last night was the night. With such simple ingredients, how could the reviews be so different from one another? This is what I did. I used chicken breasts rather than the whole chicken because that's what I had on hand. In a dish, I drizzled the olive oil all over the chicken and made a rub of 3 minced garlic cloves, the oregano, salt and pepper. Rubbed that all over the chicken and carefully poured the stock over all. I let it sit for about 30 minutes to absorb the flavors. Then, in a heated cast iron skillet, I browned the herb crusted side for a few minutes til it had a nice brown. Turned it right side up, and poured the broth mixture over the top of the chicken. Coated the breasts with shaved parm/romano combo and baked it in the pan in a preheated 500 degree oven for about 20 minutes. Removed the breasts, added red wine vinegar instead of the balsamic, deglazed in the oven for 3 minutes and poured the finishing sauce on top of all. It was cooked perfectly and very moist and juicy. I served it with asparagus & angel hair pasta tossed with EVOO and garlic. 10 stars for taste, and 4 because I did not adhere to the actual directions. Will definitely make again.
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13 users found this review helpful
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Potato Salmon Patties

Reviewed: Apr. 5, 2010
I was looking for some fun way to use up leftover Easter mashed potatoes and posted my query on the RE, Weeble suggested this recipe and fortunately I had everything on hand. I didn't use the instant potato flakes or the dry bread crumbs, but instead, mixed the salmon, egg, spices with the mashed potatoes I had on hand and then rolled in Panko. Pan fried in a little oil and served them alongside a very mild but flavorful salsa verde. I'll definitely make these again.
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5 users found this review helpful
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Anne's Fabulous Grilled Salmon

Reviewed: Mar. 1, 2010
I participated in another RE'ers game involving first names and selecting something to make out of our recipe boxes that most closely resembled our names. This was mine and it didn't disappoint. Very easy to prepare with readily available ingredients. I did have to sub dried basil for the fresh however and in the end, I am sure it made a difference, but I think it may have been slight. Because of weather, I did as some others have and baked it in a 350 oven for approx. 15 min. and finished under the broiler. I'll be making this again.
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3 users found this review helpful
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Strawberry Spinach Salad I

Reviewed: Mar. 1, 2010
Simple, delicious, refreshing, satisfying. Just a wonderful salad.
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3 users found this review helpful
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Skillet Apple Brownie

Reviewed: Feb. 3, 2010
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a description you said..."Imagine a blond brownie and an apple pie... they meet on a moonlit night in paris... they share a bottle of wine...They're chewy bar... like a butterscotch brownie kinda..." no truer words were ever written. The one addition I made was adding a 1/2 bag of Heath toffee chips to the batter. Just outstanding and rest assured, I'll be making these again.
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12 users found this review helpful
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Chayote Chicken Casserole

Reviewed: Feb. 2, 2010
Well Southbeach or no Southbeach, this tasty little creation is worth a look, a try and a keep. This was such an easy thing to put together and bake off that before I knew it, dinner was on the table. Only change(s) I made were, instead of adding all of the lime juice to the squash/ onion mixture, I used half the lime's juice and saved the other half to add to the top of the tomatoes and chiles. Also, instead of canned green chiles, I did use roasted poblano peppers that I had in my freezer. Served it over whole wheat egg noodles and pleased my 15 year old, so that alone speaks volumes. Thanks Deb, I'll make it again for sure.
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3 users found this review helpful

Honey Milk Tea - Hong Kong Style

Reviewed: Jan. 24, 2010
Loved this tea. I used a Ceylon black tea instead of the standard Orange pekoe. Very nice way to use some of an opened can of sweetened condensed milk. I most definitely will make this again. Thanks Tao for submitting this.
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23 users found this review helpful
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Korean Beef Short Rib Stew (Galbi Jjim)

Reviewed: Jan. 21, 2010
Skipped both the chestnuts and the dates, and since they were optional, I didn't think they would make much difference in my overall opinion of this dish. Can't really put my finger on what it was that I wasn't that crazy about. Basically, it was a stew with a slightly off taste. I guess I was hoping that it would be more of a glazed sweetened rib, but it wasn't. I think I will stick to a more traditional savory stew next time I make stew, and find a more glazed BBQ type recipe for the short ribs.
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15 users found this review helpful
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Milk Braised Pork Loin

Reviewed: Jan. 13, 2010
This is a recipe that I had saved almost from the day it was published and never got around to making until tonight. I had some pork medallions that were in my freezer needing to be used. I decided that if this recipe was intended for a roast, then it would also be fine with what I had, and right I was. Followed the recipe exactly only I did up the garlic to two cloves and used dried rosemary. I do think it's essential that a heavy bottomed dutch oven be used. It produces a nice even heat distribution for even cooking and no problem with recreating the sauce to look like it was intended. Great job Ken and thanks for thinking outside the "box" with this one.
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15 users found this review helpful
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Mimi's Smoked Salmon Chowder

Reviewed: Jan. 10, 2010
This was dinner tonight and am I ever glad for that. Really simple and delicious soup/chowder that will be on the rotation for a good long time. I happened to have vegetable broth on hand and used that. I don't like the taste of tarragon, so I didn't use that. Everything else was exactly as written except I had a small amount of leftover mashed potatoes that I added in addition to the red potatoes I used. That was fine because it did give the chowder a nice thick consistency. My daughter was rather skeptical at the thought of a smoked salmon chowder but after she tasted it, all doubt was erased. Thanks so much for submitting a true taste of the Northwest from a resident of the Northwest.
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9 users found this review helpful

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