Avon- status quo PRO Recipe Reviews (Pg. 7) - Allrecipes.com (13302622)

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Kentucky Butter Cake

Reviewed: Jan. 3, 2010
I've made this twice in a week and a half. The first time I made it in the mini porcelain baking pans and included it in my gifts to friends & neighbors. I was unsure how it would be as far as sticking to the pans and if the recipients would be able to get it out. I ended up making a parchment liner going up the short sides and along the bottom. With each one I gave away, I forewarned them to run a knife along the edge to loosen and they all popped right out. Very rich, buttery, terrific cake. I can only imagine what it will taste like with strawberries in the spring time. The next one I made I did do in a bundt pan and after letting it rest and cool for a bit had it while still slightly warm with coffee for a mid-morning breakfast. Just a wonderful recipe that will be in my regular rotation from now on. I've recommended this recipe a lot in the last few weeks and will continue to do so.
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3 users found this review helpful
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Peppermint Bark

Reviewed: Jan. 3, 2010
I love this recipe. I've been making peppermint bark for 20+ years now and have never tried making a layered bark like this one. It was a bit more time consuming, but the flavor and the raves from everyone convinced me that this is now the go-to recipe for peppermint bark. All recipients thought it was something I bought somewhere. A lot of people said they liked it far better than that from Williams-Sonoma. I think that's a pretty good reason to keep on making it. Thanks so much for submitting it Andrea.
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6 users found this review helpful

Restaurant-Style Prime Rib Roast

Reviewed: Jan. 3, 2010
Christmas dinner 2009. Absolutely the best prime rib I've ever made. I had a roast weighing just over 9 lbs and like others, didn't remove the ribs. Roasted for about 2 1/2 hours and let it rest for 30-45 minutes. I made a horseradish cream sauce and also had au jus to serve with the meat. Served with garlic mashed potatoes, roasted asparagus, spinach salad, and dinner rolls. A simple, elegant, uncomplicated, elegant meal. Rave reviews all around. Will definitely use this recipe again. Thanks for submitting.
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6 users found this review helpful

Roasted Butternut Squash and Garlic Lasagna

Reviewed: Jan. 3, 2010
Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had this recipe sitting in my box for a couple of months and finally gave it it's just due. This was extremely easy to assemble. I roasted the squash in the morning and had that ready when it came time to make dinner. Followed the recipe exactly, however, I did add a bit of nutmeg to the sauce and when layering also added some mozzarella cheese in addition to the Parmesan. Just a simple delicious meal with many happy groans from everyone around the table. I served it with a spinach salad, and hot garlic bread. Thanks for submitting a great recipe. Now I can't wait to make it again.
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15 users found this review helpful

Marinated Pork Medallions with a Ginger-Apple Compote

Reviewed: Nov. 30, 2009
Adam, thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions, I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade, the more it absorbed and was so incredibly delicious and tender, that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius, so thank you for making me look so good. I'll be doing this again.
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17 users found this review helpful

Pecan Pie Bars I

Reviewed: Nov. 30, 2009
Because we are generally swimming in pies over the Thanksgiving holiday, this year I decided that I would make these instead of my traditional pecan pie. Am I ever glad I did. The shortbread crust just melts in your mouth and the gooey, toffee layer is the exact taste of the pecan pie in a hand held serving. I did use all butter rather than margarine. Otherwise the recipe was made as written. These are terribly rich and make so many that there was plenty to last through the weekend for all the out of town, overnight guests, and still have a few to enjoy with my coffee Monday morning. This is a keeper for sure and I will gladly be making these again.
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15 users found this review helpful

Thanksgiving Sweet Potatoes

Reviewed: Nov. 24, 2009
Simply the best.
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3 users found this review helpful
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Big Soft Ginger Cookies

Reviewed: Nov. 20, 2009
My new favorite cookie. Perfect blend of spices with just that bit of bite. I made these 5 days ago and still have about 6 left. I just had one with my tea and they are still soft like they were baked this morning. Now that's impressive.
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2 users found this review helpful
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Chocolate Fudge Cookies

Reviewed: Nov. 20, 2009
Well this has been made in our kitchen twice in 2 days. First time was for one of the last minute late at night "mom, I forgot....I'm supposed to take cookies for a thing at school tomorrow"....never having tried these, but having everything on hand, I thought, 'why not?'....well let me just say, they were one of the best and the easiest cookies ever made. Glowing reviews are here for a reason. Next night, a little get together with friends...what to take? hmmmm... a no brainer, this is my new, go to, gotta have it now recipe. I used BC triple choc. fudge cake mix and ghiradelli semi-sweet chips. Thanks Kalsmom!
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3 users found this review helpful

Poblano Chicken Enchilada Casserole

Reviewed: Nov. 20, 2009
Absolutely delicious. Unlike some reviewers that think it may need salt, most generally salt and pepper are ingredients that are added to taste. This was very flavorful and stood on it's own. Salt is added at the table on an individual basis.
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7 users found this review helpful

Spaghetti Carbonara II

Reviewed: Oct. 14, 2009
EXCELLENT! I've made this for a long time but just never reviewed it before. Like so many others, I too mix my cheese into the eggs and allow the heat of the pasta to cook the eggs. For some added richness (like it needs it), I did use up about 1/4 C. sour cream that I had too. Actually mixed that with the eggs and cheese & blended til smooth. Additional parmesan at the table and we were set. Such a classic pasta dish that is a family favorite.
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8 users found this review helpful

Finadeni

Reviewed: Sep. 30, 2009
This was recommended to me by a woman who's husband was stationed in Guam years ago. I needed to make it for a party that I was attending and used it with Kalua Pig from this site and steamed rice. It was delicious. I made it exactly as written. We did have some party goers that I was not familiar with their taste buds so was unsure if the spice/heat was going to be too much or not enough. For this crowd it was perfect. Next time I make it for us, I will increase the pepper flakes as I like spice. Otherwise, just wonderful. Thanks for submitting.
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9 users found this review helpful
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Kalua Pig in a Slow Cooker

Reviewed: Sep. 30, 2009
Due to the fact that I had to cook 2 huge roasts simultaneously, to the tune of about 15 #'s total, these wouldn't fit into my crockpot. I ended up cooking them together in my dome covered turkey roaster. This was such a simple, carefree, easy thing to cook, I almost felt like I was somehow cheating. I started them at 11:30 pm in a 200 degree oven and by 7, when my daughter woke up for school, she thought that I had bacon cooking. The smell was so tempting and mouthwatering I could hardly stand it. I took it out of the oven about 2 pm and let it rest. I needed it for an event that evening and didn't bother to shred it until almost dinner time. Quickly re-heated it and got rave reviews from all party goers. I served it with fenadeni sauce from this site and steamed rice. Just delicious!
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6 users found this review helpful
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Pani Popo (Hawaiian Coconut Bread)

Reviewed: Sep. 30, 2009
I made this for a themed "Samoan" party we had last week and they were the best. If ever there was a more yummy, ultra simple bread to make, I don't know what it would be. I ended up making 36 and had to double all the ingredients and do two pans for obvious reasons. One of the other reviews said that the rolls should be "swimming" in the coconut mixture prior to baking so I made sure that they were. I did need to add a bit more regular milk to make sure I had enough liquid. It was perfect. One pan had coconut sprinkled on it, the other one didn't. The very few leftovers made a great breakfast with coffee the next morning. Will for sure make again.
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17 users found this review helpful

Mango Lassi-Come-Home

Reviewed: Aug. 31, 2009
My daughter and I are smacking our lips together as I type this. So delicious and filling. I had both the lemon and vanilla yogurts on hand, used 3 whole ripe mangos, but I didn't have any of the mango nectar. Instead I did use a bit of orange juice concentrate. Very tasty little mid-day break. Love it.
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7 users found this review helpful
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All Day Macaroni and Cheese

Reviewed: Aug. 31, 2009
Like so many others, I had to make a few modifications to suit our tastes. I also needed to adjust the amount I was making for our group. I did parboil the macaroni for a couple of minutes and made sure to stir everything every half hour or so to keep from sticking. Plus, I do think it made for a creamier smoother sauce in the end. Also added some of the reserved hot pasta water to the sauce, in addition to garlic powder. Turned out good. Cooked for 2 hours on high. Didn't bring any home and everyone wanted the recipe so something was done right.
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7 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Aug. 30, 2009
I made the dough 2 nights ago, and baked them yesterday morning. I don't know if I would advise making the dough and refridgerating overnight necessarily because I did need to let it warm up a bit before I could even scoop out some of the dough. That said, it was a wonderful recipe that I took to a family event and got raves from all those that tried them. They reminded me of the peppermint patties candys. I made 44 cookies with this recipe. When I was getting ready to ice them with the candies, I didn't think that a half would be enough once melted to adequately cover the cookie top. WRONG. As a result, I didn't have enough candies to frost all of them (36 in a box). Next time I'll know different. And there will be a next time.
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3 users found this review helpful

Garlic Lover's Chicken

Reviewed: Aug. 26, 2009
My daughter is a young college student just learning to cook. After getting settled in her new apartment, she wanted to cook dinner for her grandparents, her sister and myself. She asked for suggestions and I steered her toward this recipe. I felt it was basic enough, and easy enough, not involving a lot of cooking utensils and stuff she didn't have. She followed the recipe exactly and it turned out really well. It was good and flavorful (I could have used more garlic)and she was very pleased with herself. Everyone enjoyed it and really isn't that the bottom line?
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4 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Aug. 19, 2009
Overall pretty good. I tend to like things spicier so it could have used more in my opinion but also, I had to think of everyone else that was eating and it was a mixed bag of people. Some did want it spicier, others thought it was fine. Rather than put the sauce all over it at the end, I did serve it on the side for those that really wanted to douse their chicken. Certainly was easy and I will make again.
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3 users found this review helpful
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Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Aug. 17, 2009
WOWZA! Cindy these were completely fabulous in every sense of the word. Here is what I did different. I precooked the potatoes in the micro to give them a head start, We are under another heat advisory again and I was using the grill outside, no 400 degree oven for me tonight. I did cut back on the water since they were partially cooked, but followed everything else to the T. I did have a few fresh picked green beans that needed to be used so I added that to the potatoes in my grill pan. Really wonderful and yes I will make them again!
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