AVALON42 Recipe Reviews (Pg. 1) - Allrecipes.com (1565104)

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Kentucky Biscuits

Reviewed: Apr. 14, 2013
These are utterly fantastic. Any time my husband makes happy yummy sounds and asks when I can make more of something, I know the recipe is good. I still need to figure out the best way of shaping and cutting the dough, and I'd put in 1/2 a tsp of salt instead of a dash. Otherwise, these are really good!
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Cake Balls

Reviewed: Sep. 3, 2008
I followed other people's suggestions and only added 1/2 the can of frosting. After forming the cake balls, I froze them for 3-4 hours. I used an entire bag of semi-sweet chocolate chips for the outer shell, but I don't think I used enough shortening to thin the mixture (3 tsp). The shell hardened fine, but it turned out rather thick and I ran out. Anyway, I used chocolate cake mix with cream cheese frosting. I called them little balls of chocolate death, they tasted so good! I took them to a potluck and received rave reviews. The cake texture turned out similar to a truffle. If you don't like truffles, you won't like these. Make sure to drizzle an opposing color on top of the balls to make them look really nice. I used white chocolate. These things wound up looking and tasting like I bought them from a candy shop.
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5 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 14, 2008
I agree that this came out tasting like a big buttermilk biscuit, but I like biscuits. I have no idea what real Irish soda bread tastes like, but this was certainly yummy. I made one round following the directions to a 'T', and one round with lots of raisins. I recommend adding raisins or something else similar in order to counteract a bit of blandness. Also, while it's good for quite a while, it's best right out of the oven. I had lots of compliments at a St. Patty's day potluck.
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5 users found this review helpful

Kellogg's® Chocolate Scotcheroos

Reviewed: Dec. 15, 2007
These were a hit at a holiday get-together with several friends. If you make the topping, I recommend doubling it in order to make sure it covers the entire top. Beware, these are incredibly rich. They'd probably be good without the topping as well.
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3 users found this review helpful

Two-Tone Cheesecake Bars

Reviewed: Dec. 14, 2007
This really turned out well, and was zapped up at the holiday Christmas party. I would recommend doing the following: double the crust and double the chocolate glaze. Othwerwise, there really isn't enough to spread over the whole pan. Also, the glaze comes out with a consistency like fudge. As the recipe states, spread it over the cheesecake while the glaze is still warm (or else it will set just like fudge and you'll be SOL). Use a butter knife to spread the glaze over the warm cheesecake, and then chill the whole thing. Cut up into small squares, as this really is very rich.
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Super-Duper Chili

Reviewed: Oct. 26, 2007
I thought this recipe sounded interesting, and decided to try it out on my co-workers during a chili-cookoff potluck. My mother gave me a strange look when I mentioned the mushroom soup, but I just shrugged it off. I used 1 lb ground venison (my father had lots from a hunting trip) and 1 lb ground, hot polish sausage. Otherwise, I followed the recipe pretty closely. I like how you can make this hotter or milder based upon your preference just by reducing (or, gasp, increasing) the cayenne pepper, or choosing different spice levels of salsa and beans. The cream of mushroom soup and Velveeta gave this a nice, yummy creaminess. I made this the night before, threw it all in a crock pot, and then cooked it on low all night (about 10 hours). I then cooked it some more at work in the morning. This recipe, which I made on a lark due to its interesting ingredients, tied for second at our chili cook-off.
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22 users found this review helpful

Chili Dog Casserole II

Reviewed: Jul. 6, 2006
My fiancee absolutely loves hot dogs. Therefore, despite how odd a casserole involving hot dogs sounded, he practically begged me to make this recipe. He even bought all of the ingredients. I took one reviewer's suggestion and pre-heated the hot dogs in the microwave just to be sure they'd get hot enough. I also added more cheese inside the tortillas along with some onions. I also used 1/4 lb all beef hot dogs. Next time, I'll add more onions and some sour cream. This recipe is excellent if you like chili dogs. They were VERY tasty, and even reheated well a couple of days later. I would suggest, however, not eating ice cream for dessert afterwards. Chili dogs and dairy don't seem to mix well in the tummy.
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6 users found this review helpful

Taco Pie

Reviewed: Dec. 7, 2012
This turned out fantastic! I added diced green chilis, onion, and Rotel to the ground beef and taco seasoning. I pre-baked the crescent roll crust for 10 minutes (prior to adding the meat and cheese). After pre-baking, I added a thin layer of refried beans on top of the hot crust, then layered the meat, sour cream, and cheese. For the top, I crushed up Nacho Cheese Doritos. After baking, I topped with diced tomatoes, shredded lettuce, and (just for the hubby)diced black olives. Salsa was served on the side. My husband said this was now his new favorite dish. The only thing I would change up would be to add hot diced green chilis instead of mild.
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Fettuccine Alfredo V

Reviewed: May 9, 2004
I've never made fettucini alfredo before, but consider myself an alfredo-snob when tasting restaurant and frozen-dinner attempts. I made this dish for a potluck, and it was a huge hit. I kept all of the high-calorie ingredients, wanting to have the best tasting alfredo sauce possible. I even added chicken and fresh mushrooms. It was incredibly good, packed pounds onto my friends (who weren't complaining at all), and reheated fairly well as leftovers (make sure you rehead on low on your stovetop). This was better than what I've had at many restaurants, although the shredding of hard blocks of parmesan cheese made me grumble more than a few times.
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3 users found this review helpful

Sarah's Applesauce

Reviewed: Apr. 13, 2009
Fantastic! I made this as a side for Easter dinner, and everyone raved over it. I doubled the amount of apples (served 6 adults with a little left over), and tripled the amount of cinnamon (personal preference). Everything else, I left the same. I wanted to try brown sugar instead of white, but wound up being out of that ingredient. White sugar worked out fine.
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2 users found this review helpful

Diane's Colcannon

Reviewed: May 9, 2004
I made this during Christmas, when I volunteered to bring an Irish dish to an international-themed potluck. I didn't make the 'butter well' as suggested, mixing the butter throughout the potatoes instead. I also used a peppered bacon, and even went high-calorie by keeping the bacon drippings in the recipe (my mother groaned in dieting agony when I mentioned this to her). I had to add more salt than called for, but this was still a very good recipe. My friends all loved it, and I still had some leftovers that tasted good for lunch at work.
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4 users found this review helpful

Mexican Cream Cheese Rollups

Reviewed: Jul. 4, 2003
I took these to a potluck at work, and people asked me for the recipe. One of my coworkers actually told me that these were the best 'tortilla spirals' she'd ever had. Wow! No one has ever given me a compliment on my cooking like that before. I took the advice of other reviewers and added 4-blend shredded Mexican cheese, as well as a healthy dollop of salsa. These even worked out well at a bridal shower.
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4 users found this review helpful

Amish White Bread

Reviewed: Jul. 4, 2003
This was the first rising bread that I've ever tried to make from scratch. I followed the recipe to the letter, and didn't even mind the sweetness that resulted from the sugar most reviews suggest decreasing. The loaves did take longer to rise, but this could be due to the Denver altitude. This bread is awesome!
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Cream Cheese Cookie Cups

Reviewed: Aug. 15, 2009
I'd give these 10 stars if I could. OMG! I made them pretty close to the recipe, but I added the powdered sugar to taste. They were very easy to make - the cooking time required a couple extra minutes. My father loved these and asked me to make three dozen for his next poker game (he even offered to pay for them). I took most to a potluck, and some friends decided to eat just these instead of any of the other food (I'm not sure if the hostess was a little ticked off). These little things are fantastic, and they're staying in my recipe box. You do have to love lots of frosting to enjoy these!
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23 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Aug. 2, 2010
Very tasty! The hubby asked me to save this recipe. I made some very minor modifications based upon other reviews. I doubled the recipe, used ground turkey (it was on sale), added a dash of vinegar and a tiny bit of cayenne pepper, and added diced onion, red pepper, and yellow pepper. I topped each sandwich with a slice of mozzarella cheese. Quite tasty!
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3 users found this review helpful

White Bean Chicken Chili

Reviewed: May 4, 2009
When I had all these ingredients together in the crockpot, I thought the result looked gross (I'm used to standard red chili) and tasteless. Even though it wasn't hot yet, I took a taste. To my surprise, it was really quite yummy! Everyone at the potluck liked the chili, and there were hardly any leftovers. I bought a whole rotisserie chicken and pulled the chicken off (I added all the chicken, and this made the chili very hearty). I used 1 can of broth, 1 can of great northern beans, 1 can of corn, 2 cans of rotel (necessary), one large jar of the Archer Farms salsa verde that another reviewer recommended (fantastic addition, btw), 1 red pepper, 1 onion, and lots of garlic. I used the spices as stated from the recipe, but forgot the oregano. No need to add the extra chiles with all this, as you don't notice them with the salsa. I recommend offering sour cream, shredded cheese, and crispy tortilla strips to add on top of a bowl of this chili. Cook on high in the crock pot for at least 2 hours.
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4 users found this review helpful

Focaccia Bread

Reviewed: Jun. 16, 2008
This recipe turned out fantastic. I used suggestions from a few other reviewers. First, I proofed the yeast in warm water and sugar for about 15 minutes. Once the yeast was happily bubbly, I mixed in the other ingredients (ending with the flour). I used my Kitchen Aid mixer with the dough hook attachment to knead the dough. I transferred the dough to a plastic bowl (don't let it rise in a metal bowl - that can interfere with the yeast), coated in oil, covered, and then let it rise in my warm garage for 30 min (perfect rising temp out there in June). I punched the dough down, kneaded it again and added some sun dried tomatoes, and let the dough rise for another 30 mins. Afterward, I pushed the dough out into the pan, brushing with olive oil and sprinkling with coarsely grated sea salt. Half way through the baking, I added dried Rosemary and sprinkled with an Italian cheese blend. (The Rosemary is an absolute must.) My bread turned out puffy and light, and I'm making it again next weekend for a birthday potluck.
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18 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Sep. 6, 2010
Delicious crust - buttery and flaky. I have just one recommendation - do NOT refrigerate the dough overnight. Holy Moly, but that made it difficult to roll out. Unless you want to risk startling your family with curse words coming out of your mouth while you're rolling out the dough, just refrigerate for a couple of hours. Mine was in the fridge overnight, and I wound up having to beat it down with the rolling pin (while yelling lovely curse words).
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35 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: May 9, 2004
This was an excellent recipe! I reduced the amount of red pepper flakes as suggested by other reviewers. I think I wound up using 3/4 of a tsp, and the sauce was hot without being overpowering. I actually also used fresh herbs (for the first time ever) with delicious results. The sauce reduced well (especially after cooling for a bit), which helped emphasize the flavors and gave the desired thickness. This is a great recipe!
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Chocolate Pretzels

Reviewed: Apr. 27, 2009
I made these for a potluck, and then since I had so many, gave a bunch to my parents for their poker night. Not a single pretzel came back from either source. I used Rollos and Hugs (the milk chocolate/white chocolate variety), all topped with M&Ms (too many people allergic to nuts). I kept the Rollos in the oven for 3 minutes, and the Hugs for 2 minutes. I thought the Hugs were the prettiest, because the stripes gave a nice presentation. Both were tasty, although the caramel in the Rollos was a bit chewy (caramel Hugs or Kisses might work out better, if I can find some next time). That's the nature of the candy, though. Very easy and inexpensive to make. Oh, I also used Snyder's square waffle (buttery and salted) pretzels. I kept eating the 'naked' pretzels while I was prepping the other pretzels to be coated. I actually wished I had some kids so they could help out with this. It seems like a great activity for them.
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