Avabelle Recipe Reviews (Pg. 1) - Allrecipes.com (19594486)

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Apple Maple Crumble Pie

Reviewed: Dec. 22, 2013
I will try this again with some tweaking. I made it exactly to the specs of the recipe. The flavor of the crumble is decadent but the maple syrup makes it way too sweet. And, I think some spices will knock it out of the park. So...less syrup, add cinnamon and nutmeg. Also...depending on how thick you cut the apples, your cooking time may vary. I put it in the oven and set the timer to 35 minutes. I checked it at about 23 minutes and it was bubbly, brown and the apples were very tender so I pulled it out.
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Best Chocolate Chip Cookies

Reviewed: Dec. 16, 2012
Wow - the best consistency of a chocy chip cookie I have ever made. Yummy. I followed the recipe exactly. No need to change anything!
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1 user found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Aug. 11, 2012
This salad is very yummy. The red wine and sugar marinade is delicious and adds a sweet yet almost acidic flavor. I added avocado which we love and it added a creamy texture to all the crunch. The mint was refreshing! This salad is very reminscent of a salad I make affectionately called "Drew's Salad" after my hubby who does not like lettuce. I make mine with all the ingredients here but also with chopped sweet peppers (the little ones you can get in the bag now.) I use Italian dressing or oil/balsamic, but I think I will keep making this salad and yummy dressing but continue to add avo and also peppers.
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14 users found this review helpful

Ultimate Shrimp Scampi

Reviewed: Aug. 9, 2012
Yummy!! I followed the the directions but did take some other reviewers suggestions...I added a bit more garlic, onion and wine and not as much lemon. I did not add the avocado, even though we love it, it just didn't seem to go with the dish. I also didn't have asiago, but did have pepperjack and that worked fine and gave it a little kick. I boiled the angel hair pasta and then added it to the scampi a little at a time so it was all nicely coated. YES - you will have more pasta than scampi if you use a 16oz package so just add it all together in portions so you have a nice ratio. I have made this twice and my husband and I just love it! The second time I had thin asparagus and mushrooms in the fridge and I cut and sauteed them and added them to the scampi and that was a really nice addition. This recipe will definately be in the rotation!
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8 users found this review helpful

Juicy Thanksgiving Turkey

Reviewed: Nov. 24, 2011
DELICIOUS!! OMG...the best turkey I have ever made, no kidding. I followed the directions exactly and the bird came out moist, tender and perfectly cooked. The meat was literally dripping. I just let the turkey cook for about 3 hours then uncovered and basted for about an hour...perfect. (17lb. bird) I don't know what it is, maybe the champagne? But, a keeper recipe for sure!!
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6 users found this review helpful

Tasty Green Bean Casserole

Reviewed: Nov. 24, 2011
YUMMY!!! The BEST Green Bean Casserole I have ever made and tasted! Tastes like the original but better. A few things...I was chopping celery for stuffing and was multi-tasking and accidently put 1/2 cup in this mixture. I don't know if it changed the flavor but it didn't make it bad. And, I live in a small town with only one grocery store. I waited to the last minute to shop and they were out of plain Cream of Mushroom soup so I used Cream of Mushroom with Garlic...yum. (BTW, the red pepper is an interesting twist.) My husband does not like green beans that much but gobbled this up!! Will definately make this again. A new holiday staple!
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3 users found this review helpful

Rich Turkey Gravy

Reviewed: Nov. 24, 2011
Not that good...but I never have good luck with making gravy. I followed the instructions exactly and it tasted floury and was runny. I had a jar of chicken gravy in the cupboard so I cheated and added that to the mix and that saved the day!
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Little Meat Loaves

Reviewed: Oct. 19, 2011
I made this for dinner last night...I did not used beef because my husband can't eat beef, but instead used ground turkey and to my surprise it was quite tasty! And...moist! I did add a little ground sausage that I had in the fridge, although good would probably leave it out next time. The only thing I found was the all the ingredients made way too much for the amount of ground meat. I sort of noticed that and thank goodness I mixed everything except the meat in a separate bowl. So, I gradually added the mixture to the meat until it was quite moist, but I did end up throwing out about 3/4 cup of mixture. The sauce on top made a lot - too much for the top of the loaf (I made one big one BTW.) I did save the ketchup/worcestershire/brown sugar mixture because I think it would make a good dipping sauce. However, a was a little sweet - I would use less sugar. Overall, good recipe and loved the parm cheese in it. I sprinkled parm cheese on top of the loaf prior to baking, which took about an hour. The melted cheese was yummy and it looked nice on top. I will definately make this again.
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Bolognese Stuffed Bell Peppers

Reviewed: Oct. 16, 2011
I thought this was an interesting and unique recipe for stuffed peppers! I loved it! My husband, ahhhh, sort of only because he didn't really like the peppers, but he did like the stuffing. I read the reviews and changed a few things. I did blanche the peppers like other reviewers said. I did not use celery because we are not fans, but replaced it with yellow onion which was delicious. I also used about 1/3 lb of ground beef and a 1/4 lb ground sausage - which was really flavorful. I also cooked the rice first in my rice steamer...I never have good luck with "uncooked" rice in a recipe. It was fine, I just added it at the end and let it all simmer for 10 minutes. I wanted a side dish and made polenta...yum!! It was a perfect compliment to the peppers and it all tasted good mixed up together. I did have left-over stuffing because I only stuffed 4 peppers so after a few days when the stuffing was all yummy and marinated, I added a jar of marinara sauce, cooked it up and served it over spaghetti...THAT my husband loved!! I would actually make this again but as a creamy bolognese sause over pasta.
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2 users found this review helpful

 
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