AVOCET Recipe Reviews (Pg. 1) - Allrecipes.com (1372212)

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The Best Lemon Bars

Reviewed: Jul. 9, 2010
This recipe is a good starting point, but after reading many reviews it requires too much tweeking to be rated 5 stars. Picking and choosing from the many tips, here's what I did and the bars came out quite tasty. Crust - added 1/4 tsp of salt and 1 tsp of zested lemon peel. Let butter soften (but still cool) and cut it into the dry ingredients. Filling - Wanted a thicker bar so I scaled the recipe to 55 and used those ingredient amounts (6 eggs, etc). Used my hand mixer ( I'm not a good whisker) to beat the eggs until frothy. Added dry ingredients and beat again. With the sky high price of lemons, I used 1/3 cup freshly squeezed lemon juice and 1/3 cup bottled lemon juice, then added 3 Tbsp of flour and continued to beat. Stirred into mixture 3 tsp of lemon zest. Poured onto slightly cooled crust and baked at 350 for 25 to 30 minutes - edges just starting to turn golden brown. Maybe it was using the hand mixer, these came out with a real nice thin sort of light sugary white looking crusty topping while the inside was just the right consistency.
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1 user found this review helpful

African Peanut Soup

Reviewed: Feb. 9, 2005
In making it the first time, I cut the recipe in half and used a 14.5 oz. can of crushed tomatoes and a 1/2 cup of extra crunchy peanut butter. Also added a finely diced celery stalk to the onions and red pepper and one mashed sweet potato after the vegetable stock. May pre-cook the rice next time as it took longer than 15 minutes to become tender. Wonderful, hearty and very tasty! Great Lenten soup for those who follow the Orthodox fasting traditions!
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4 users found this review helpful

Cookie in a Jar

Reviewed: Dec. 8, 2004
For all of you mathematically challenged people like me out there - if you add 1/3 cup butterscotch chips something's gotta give or it won't all fit in the jar! Duh...! So I dumped it all in a bowl and made samples out of my first attempt. Very tasty! Second attempt at layering was successful when I reduced the amount of white and chocolate chips to 1/3 cup. Order I used: White sugar, butterscotch chips, chocolate chips, rice krispies, white chips, oats, brown sugar then flour with baking soda and powder. Also the cookies don't spread much in baking, so you can fit 20 to 24 on a sheet.
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8 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 8, 2004
Layered the ingredients in the jars for a kid's christmas craft fair, then let the kids decorate them. Used this order: 5/8 cup flour, nuts, white chips, craisins (instead of cranberries), oats, 1/2 cup flour with the baking soda and salt, brown sugar, white sugar, then since I had some room topped off with more craisins. Also baked sample cookies and found out that they do not spread when baking so I was able to put 20 to 24 on a cookie sheet. Tip: be careful when buying the oats and be sure to get the "old fashioned oats" not the "quick 1 minute". I think the quick oats made the cookie dough more difficult to work with (more crumbly) although the taste didn't seem to be effected. Very tasty cookie!
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12 users found this review helpful

Cakes In A Cone

Reviewed: Nov. 8, 2003
Fun, get creative recipe! Made a double batch using two different cake mixes and found that the mix calling for eggs, water and butter (not oil) baked better, yeiled a much better looking cone and had less overflow problems. Using 1.75 ounce cones, I got 25 cones from one box of cake mix. I filled them up to just shy of the top inside line, gently tapped the bottom of the cone to settle the mix and baked them in a cupcake pan with paper liners. The only time I had overflow was when the edge of the cone was broken. If one should overflow to the bottom, I found that if you take it out and replace the paper liner, it breaks the stream and stops. Just frost the drips, after all ice cream melts! Frosted with canned chocolate chip icing, the cones look really authentic! Tip for transporting: Use egg cartons. Cut off the top, then bottoms of each egg holder and you have a "collar" that holds the cones. Then I taped the egg carton collars into a box lid and it made for both easy transport and serving when sitting on a buffet table.
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217 users found this review helpful

Sweet Green Bean Bundles

Reviewed: Oct. 24, 2003
When cooking for a party, time is always of the essence! So I turned this into a two-step process and it came out EXCELLENT, earning rave reviews from my guests! Not only was the taste great, but the presentation (the bundles) was impressive too, making me really look like a gourmet cook to my guests! The night before the party,I used fresh green beans and blanched them, then I lightly fried the bacon before wrapping the bundles, covered the baking dish with foil and put it in the refrigerator. The next day I made the sauce, poured it over the bundles sprinkled with garlic powder (instead of garlic salt), covered the dish with foil, then put it in the oven at 350 degrees for 1/2 hour. Turned the oven off, let it sit. Then right before serving time, turned the oven back on, removed the foil covering and cooked until heated through (about 10-15 minutes).
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321 users found this review helpful

Cookie Mix in a Jar III

Reviewed: Dec. 13, 2002
Did this for a church bake & craft sale. Decorated the jar, put it on a tray and surrounded it with baked cookies. Followed the advice on order: 1)flour, 2)brown sugar, 3)white sugar, 4)oats, then 5)raisins. Looked terrific, tasted wonderful and sold very well! Thanks Lisa for another great looking and great tasting Cookie in a Jar Recipe! Tip: Don't buy the baking raisins that are "moisture rich" for the jar. They are great in the cookies, but look much to moist to be sealed in the jar.
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49 users found this review helpful

Cookie Mix in a Jar VIII

Reviewed: Dec. 13, 2002
Peanut butter cups are my favorite and this has now become my favorite cookie recipe! Did this for a church bake & craft sale. Decorated the jar Christmas-y, put it on a tray and surrounded it with baked cookies. Big hit and big seller! Tip: When decorating the jar lid with a fabric piece, cut a square about 2" larger than the lid, secure it with a rubber band, cover the rubber band with ribbon, then trim the fabric. Save yourself the frustration of cutting a fabric circle and then trying to anchor it evenly to the lid with the rubber band! There's a whole population of lost rubber bands living in my kitchen!
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32 users found this review helpful

Country Oatmeal Cookie in a Jar

Reviewed: Dec. 13, 2002
Did this for a church bake & craft sale. Decorated the jar, put it on a tray and surrounded it with baked cookies. Turned out to be a big hit and good seller! Followed the advice of 1)switching the order of brown sugar and oats, 2)reducing the chips to 3/4 fo a cup, and 3)reducing the walnuts to 1/2 cup. Very, very tasty!
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47 users found this review helpful

Sand Art Brownies

Reviewed: Dec. 13, 2002
A chocolate lovers recipe for nirvana! Did this for a church bake & craft sale. Decorated the jar, put it on a tray and surrounded it with baked brownies. Did follow the advice of using 1/3 cup vegtable oil plus 2 tbs. of water. Advice: Tried it with 1 cup of semisweet chocolate chips instead of 1/2 and 1/2 vanilla chips - DON'T. It was way, way to rich. The balance of chocolate and vanilla is perfect!
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61 users found this review helpful

Snow Balls in a Jar

Reviewed: Dec. 13, 2002
Did this for a church bake & craft sale. Decorated the jar, put it on a tray and surrounded it with baked cookies. The cookies were sort of dry and bland with all of the shortening, so for the second batch I used 1/2 cup of butter, 1/4 cup shortening and 1/4 cup margarine. I also added 1/4 tsp. of salt. Tips: 1) The powered sugar sticks better if you let cookies cool slightly then roll; let them completely cool and roll again. Can also add sugar sprinkles to the powered sugar for some color. 2) Mix did not completely fill the quart jar, so I put some powered sugar with colored sprinkles in a baggie, tied it with a ribbon and set it on top of mix.
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31 users found this review helpful

Chow Mein Clusters

Reviewed: Nov. 25, 2002
Excellent and easy recipe for satisfying that sweet tooth! For chips used 1/2 butterscotch chips and 1/2 white chocolate. Also added bits of cashews to the peanuts. Tip for first time makers (like me): Definitely use a double broiler. After mixing it all together, keep the heat on low and spoon from bottom where the mixture is warm. Makes it much easier to form the drops.
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8 users found this review helpful

Honey Glazed Ham

Reviewed: Aug. 27, 2002
Very tasty and great consistency for basting! Did cut the recipe in half for a 5.27 lb ham and the amount was just right. Also cooked the ham on the grill using the slow cook/indirect heat method. 1) Added onion, garlic, cloves and misc. seasonings to water in drip pan; 2)Place ham cut side down over drip pan, cook for 1 hour; 3)Take ham off grill, score and stud with cloves; 4) Return ham to grill, place cut side down, baste with glaze, cook 15 minutes, baste and cook 15 minutes more; 5) Place roasting rack on grill over drip pan, stand ham up on it's side in roasting rack, baste with glaze; 6) Continue cooking and basting every 15-20 minutes, until internal temperature reaches 160 degrees. Let stand 10 minutes before slicing. Came out fabulous!
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9 users found this review helpful

Beef Marinade I

Reviewed: Jul. 4, 2002
Used this for a chuck roast, then grilled it using the indirect heat method. Our taste buds are forever in your debt for sharing this recipe! Fabulous!
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15 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Feb. 13, 2002
Quick, easy and excellent! Couldn't find Rice Wine, so used white cooking wine instead. Also used ground ginger, instead of fresh minced ginger root. Came out great. Made a double recipe - No Leftovers!
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42 users found this review helpful

Turkey Tetrazzini I

Reviewed: Jan. 31, 2002
Excellent recipe for left over turkey! Used a combo of cheddar and swiss cheese then added 1 tsp of garlic powder to cheese sauce. Great dinner for a cold snowy winter evening.
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29 users found this review helpful

Hummus III

Reviewed: Nov. 26, 2001
Excellent!! If you are a Hummus fan, forget about buying it at your local market or deli, and make this recipe instead! It's so easy and so good! Tip: Save the liquid when draining the beans. You may need to add a little while pureeing if the consistency is too thick.
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7 users found this review helpful

Tabbouleh III

Reviewed: Nov. 26, 2001
The only regrets my husband had about moving from downtown Chicago was that he would miss our butcher and our favorite Mediterranean restaurant for Tabbouleh. Well I found a new butcher and now (thanks to Katherine), my search for great Tabbouleh is over! In fact, My husband loves this so much, he ran out to buy me a Cuisinart Mini Prep to eliminate the chopping chore and ease his guilt over wanting double batches!
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33 users found this review helpful

Stuffed Celery

Reviewed: Nov. 26, 2001
Lite, wonderful, easy to make appetizer when you are planning a big meal like Thanksgiving!
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34 users found this review helpful

Baked Sweet Potatoes with Raisins and Pecans

Reviewed: Nov. 26, 2001
The sweet potato fans at my Thanksgiving dinner really liked this dish and told me to give it a five-star rating. Instead of baking the potatoes, I cut them in small chunks and boiled them until they were tender but still firm (only because I spaced out about the time it takes to bake them), then put them in the oven with the turkey for 30 min.
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37 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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