Holiday Baker Recipe Reviews (Pg. 1) - Allrecipes.com (10115384)

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Garlic Mashed Cauliflower

Reviewed: Jan. 22, 2013
From a healthy standpoint this recipe is great. It is low carb, has fiber, low fat, and low calories. To top, it is super easy to make. The garlic flavor is prominent, so you must like garlic. I had a 16oz bag of cauliflower in the freezer, I wanted to use up. I defrosted it and steamed it in the microwave for 5 minutes. For the tablespoon of cream cheese I had to use regular, as it was all I had from another recipe. The salt seemed like a lot, so I did use the Kosher salt suggested. It wasn't too salty. I don't have a food processor, so I put it in my Vitamix blender on medium speed. I tried to cream half of it, but it moved to the sides of the container. So, I added the rest of the ingredients minus the other half of the cauliflower. When I did that it all blended. After it was creamed I added the other half of the cauliflower and blended it until it was a good consistency. I like the way this looks like mashed potatoes, but doesn't give that heavy belly filling. I got about 3 small servings.
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Photo by Holiday Baker

Classic Goulash

Reviewed: Jan. 21, 2011
This is delicious! It is near identical to a Paula Deen goulash recipe that I have been making for a few years. It is also easy to make as the noodles are added uncooked. The main difference it appears between this and that recipe of hers, that I use, is it looks like the ingredients here are doubled, so this recipe here will feed a lot! And, this recipe here uses tomato sauce and diced tomatoes and that one uses an equal amount of crushed tomatoes. Either way, Mid-western style goulash is a favorite in my home!
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147 users found this review helpful
Photo by Holiday Baker

Best Bread Pudding with Vanilla Sauce

Reviewed: Apr. 19, 2011
This was tasty. Although, it is really sweet! I didn't have farm house bread, but the recipe said to use a "hearty" style bread, so I used bread from a homemade loaf I made the other day. I only had a small 1.5 oz box of raisins, and just used that. I don't care for raisins that much anyway. After 1 hour of baking I noticed the bread had risen to the top and the sauce was on the bottom. I stirred it lightly and then put it back in the oven for 10 minutes, and it thickened up fine. The bread pudding was very sweet, like I had said, so I do wish I would have cut back the sugar some. The sauce did have a nice brown sugar and vanilla taste. However, it is also really sweet and does thicken up almost immedietely after it cools just slightly. It might have to be thinned out a little, with some milk or cream, especially if using it the next day.
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Bacon, Egg and Cheese Sandwiches

Reviewed: Oct. 5, 2012
I thought these were okay. I found them to be kind of dry. I think it is because the eggs are double cooked. Although, I don't see any way of getting around that. I followed the recipe exactly, but used pre-cooked bacon I heated in the microwave. I even added a little of regular black pepper on top, which was optional. If that is planned, I would save a little of egg before whisking them. It takes only a very small amount to brush on top. I don't say this often, but American cheese may have worked better, in these, and given them some much needed moisture.
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Photo by Holiday Baker

Pumpkin French Toast Bake

Reviewed: Oct. 15, 2011
This made a good and filling breakfast this morning. I am one of those people that thinks everything tastes too sweet. I liked that this did not. I didn't have Texas toast bread. I made a loaf of homemade bread, the other day, and used that. I only wanted about 4 servings, or just enough for breakfast, and used about 7 slices of the cubed bread for 1/2 the recipe. The only other change I made was subbing an equal amount of "pumpkin pie spice" for the cloves and nutmeg. I would spray the baking pan well or line with parchment as it does stick a bit like most baked french toast recipes. When done I ate it with a very tiny drizzle of maple syrup. The crumb topping already gave it a unique light sweetness. It looks like bread pudding kind of, with the cubed bread, but tastes like french toast. It did smell good to.
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Photo by Holiday Baker

Pain de Campagne - Country French Bread

Reviewed: Feb. 9, 2011
Wow, this recipe was quite a task. I have always focused on American style breads with a quick rise, because of the bit of sugar, or just a shorter yeast development. I started the "poolish" in the refridgerator the night before in a bowl covered with a wet towel for the full 15 hours. I brought it to room temp. still covered for about 3 hours the next day. I had thought about using the Kitchen-Aid mixer, but I am glad I didn't because I got a good idea for how the dough was supposed to look and feel. I shaped one of the loaves as suggested and used a well floured coil bread basket mold for the other one. I thought the bread turned out very well in taste and appearance. I did have to bake it though for 40 minutes. When I sliced it, it had a soft center and crunchy crust and bottom from the corn meal. It was absolutely delicious! I have developed a new found appreciation for "artisan" style breads from this recipe. I just wonder what novel the bread recipe came from now?
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Ghirardelli® Dark Chocolate Truffles

Reviewed: Dec. 9, 2010
This is how I make my chocolate truffles. Except when they are done I freeze them and then dip them into melted chocolate thinned with oil. They are also easier to shape into a ball when froze slightly in the bowl or after scooped onto a baking sheet. A 1 tblsp. good quality cookie scoop is the best to use. And, to flavor the chocolate add flavor liquors to taste. The sky is the limit on what to rolls them in or sprinkle or drizzle them with. Semi-sweet chocolate chips can also be subtituted, as bittersweet chocolate has a very distinct taste, that doesn't appeal to as many people. Everyone loves these that I give them to on the holidays!
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Classic Rice Pilaf

Reviewed: Aug. 11, 2012
I loved loved the texture of this rice. It was so easy to make too. I sprayed the pan with some PAM and none of it stuck. When I saw the amount of salt and the cayenne, I was a little worried. It was a tad too salty for me and there was a kickback from the cayenne. I made it a second time and cut the salt back to 1 tsp. and the cayenne by half. That time I got the cayenne amount right, but still working on the salt amount. I will have to keep working on the right salt amount. Though, thanks Chef John for teaching me a new method to cook rice.
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Photo by Holiday Baker

Quick and Easy Spanish Rice

Reviewed: Apr. 4, 2012
I chose this recipe to add a photo to faceless recipes for the Allrecipes Allstars group. If looking for rice like one would get at a Mexican restaurant, this is pretty close. My only problem was it was a tad dry. I ended up adding about tsp. of vegetable oil at the end which helped. I didn't have V8, so I found a subtitute to do 1/2 tomato sauce and 1/2 water and it tasted very similar. I made broth from broth paste, so I could control the sodium. I made 1/2 recipe and it made about 4 servings. At the end I added some frozen defrosted peas and carrots for color and texture. ty
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Easy Guacamole

Reviewed: Dec. 3, 2010
This is "way too much onion for 2 avacados!" If adding the lime juice more than a squeeze will make this very tart to. I normally just mash the avacado, with a potato masher, and add a little salt, chopped tomato, cilantro, garlic, and just a tad of onion with a very light squeeze of lime. When I worked at a mexican restaurant that was how they made it to. The avacado taste should not be overwhelmed by the onion.
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Photo by Holiday Baker

Irish Steaks

Reviewed: Mar. 18, 2012
This steak turned out delicious. I originally made it from the UK Allrecipes site. It is the same recipe and submitter. I tend to broil or grill steak as I have not had much success with steak on the stove top. This worked well, for me, though. I used N.Y. strip. Mine, I realized, were kind of on the thin side so I halved the other ingredients. I used butter with canola oil to make the butter/oil measurements quicker. I cooked the onions on medium until I just noticed some light browning. The original recipe did not indicate, but I removed the onions before adding the meat with a slotted spoon. I started the meat on medium, but had to turn it up to about 6.5 to finish browning. I was worried that the whiskey would be too strong, because I don't care for it. However, it more or less just tenderized it. I poured it directly over the steak and added about 1-2 more minutes to the steak. I did not cook the caramelized onions in the whiskey either. I enjoyed my steak. ty
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Photo by Holiday Baker

No Knead Beer Bread

Reviewed: Apr. 25, 2012
This was really easy to make and creates a really artisan looking bread. The loaf is quite huge too, which I was happy about. The flavor is good, but not as developed as Chef John's pumpkin bread which rises over-night. The crust has a crunch to it and the interior is nice and soft though. I am not sure why, but it makes really good grilled cheeses. Either way, for the beer, in the bread, I used an imported Pilsner style beer, which is a lighter flavored beer. I didn't want the bread to taste like beer and it didn't at all. The bread goes into the oven a little flat, but it does get a nice spring in the oven.
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Beer Cheese Pretzel Dip

Reviewed: May 26, 2011
At first, I thought this tasted a lot like beer. I scaled the recipe all the way to 7 servings to try out the taste only. I used whipped cream cheese, because it was all I had. I did use a darker beer, that has a stronger taste, but the recipe didn't specify. Once I let it sit in the fridge for 24 hours, and then dipped pretzels in it, the flavors blended together well. The beer just enhanced the cheese flavors instead of dominating it. It does go great with pretzels. However, I would definitely make it the night before so the cheese has time to absorb the beer and blend right. It will also be much thicker by then and the right consistency for dipping.
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Photo by Holiday Baker

Grandma's Crispy Pork Wontons

Reviewed: Apr. 27, 2011
THIS MADE A LOT! But, anyway I thought this tasted pretty good or what I expected. They are a lot like the ones at the Chinese restaurants. Mine were just more crispy or crunchy, probably from the canola versus shortening they tend to use in the restaurants. The filling was delicious on these. The only changes I made was I used low-sodium soy sauces and left out the black pepper. I had thought to cook the filling before frying, but I am glad I didn't because it was fully cooked after the 4 minutes. I didn't realized how many wonton wrappers are actually in a pack! The package is now 12oz instead of 14oz like the recipe suggests. I got 50 appetizers and still have 1 1/2 cups left of filling left when I ran out! I guess I will use it for something else. Because the wrappers hold so much grease, I baked some of them at 375 for about 18 minutes. I lined a baking sheet with foil and sprayed it lightly with some olive oil, and then sprayed the wontons before baking. They tasted very good that way to.
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Chocolate Chia Seed Pudding

Reviewed: Jul. 1, 2013
I liked this and really wasn't sure what to think at first. I followed the recipe exactly except using 1 percent milk and plain instant coffee, which worked fine. I also just mixed the honey in with the milk, but I liked that it still wasn't too sweet. After taking it from the fridge, I wasn't too happy with it at first. The chia seed texture was just so odd. The seeds were a mix of a gel and crunchy texture which did not work for me. However, I decided to stick the pudding in the vitamix to whip it up. I normally use chia seeds in smoothies with no problem. It made the pudding nice and smooth at about 30 seconds on high. Chia seeds are so good for the stomach and I have not had any indigestion, today, which I normally do. I will definitely make this again, but double it to get more than 2 servings, and definitely blend it all together again when it is done chilling in the fridge. ty
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Photo by Holiday Baker

Sarah's Easy Shredded Chicken Taco Filling

Reviewed: May 23, 2012
For best results, follow the flavorings as suggested. It's meant to be simple! Then, add additional heat or other flavorings as needed. I intended this to be quicker than 6 hour crock-pot recipes, which was all I kept finding, and mild enough for children or adults. It shreds very easily and works great in a hard shell taco with lettuce, tomato, and cheese. Not an authentic recipe for shredded taco chicken, but a quick method for those pinched for time and want a healthier option, in addition to, or to serve with, traditional ground beef. Thank you for trying my recipe and this very easy method of cooking shredded chicken!
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Parmesan Crusted Tilapia Fillets

Reviewed: Feb. 17, 2013
I really liked this. It gave the tilapia a meaty flavor. I wanted to just use a saute pan today, so I made it on the stove top. I put the olive oil in the pan before I realized it was supposed to be drizzled on the fish. So, I probably used quite a bit of olive oil. No problem, the fish was nice and crispy and no sticking. I sauteed it about 3 minutes per side on about a temp of 6 or 6.5 on my stove. It was quick, easy, and delicious. Only change I made was we squeezed fresh lemon juice over ours before eating. ty
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Photo by Holiday Baker

Sarah's Spinach Side Dish

Reviewed: May 23, 2012
Hello, I am the submitter of this recipe. Please, do not use: minced garlic or heavy cream. This is meant to be a quick homestyle spinach dish or the type you would eat with meatloaf or something similar. The spinach needs the stronger taste of the ground spices. It will be bland with fresh garlic. This is not an Italian garlic spinach or a fancy dish. I put it together for something quick for a weeknight or to get kids or husbands who don't normally eat spinach to learn to love it. Thanks!
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Lemon Chicken Piccata

Reviewed: May 19, 2010
Wow, I do not know what I did wrong? I love chicken piccata. I followed the recipe exactly. But, the sauce was so bitter!!! Maybe, the lemons I used were the problem? I loved the cooked chicken before adding the sauce. It was both tender and crispy. I tried to fix the sauce by removing the lemon slices and adding white wine and a little extra butter. I served with rice and the person I ate dinner with ate all of theirs, but I couldn't get over the bitter bite still lingering. Although, he did not seem to notice for some reason. Make sure you use really fresh lemons! I believe that could have been the issue, but not sure? Great sauted chicken either way.
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Diner-Style Baked Potato Home Fries

Reviewed: Oct. 27, 2010
I have done this many times with left over potatoes. For true diner type potatoes I would also add color and flavor with a pinch or two of paprika or season salt and garlic powder. And, half the butter can be subtituted for half oil for an even crispier hashbrown.
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