Holly Berry Recipe Reviews (Pg. 1) - Allrecipes.com (10228848)

cook's profile

Holly Berry

Reviews

Menus

 
View All Reviews Learn more
Photo by Holly Berry

Vietnamese Beef And Lettuce Curry

Reviewed: Jan. 4, 2008
I used chow mein noodles instead of rice, ¼ cup canned diced tomato/chile and a mixture inspired by these 3 recipes: Basic Curry Sauce, Chinese Style Sesame Sauce & Teriyaki Sauce and Marinade. I used peanut oil, ginger, garlic, turmeric, curry powder, chile sauce, cilantro, white sugar, cornstarch, rice vinegar, soy sauce, peanut sauce, lemon juice and water. Just keep tasting and adding stuff until you like it. Lots of cornstarch added a bit at a time helps thicken the sauce without affecting taste. While I had the sauce going, I cooked the ground beef in a separate pan then drained it and added to the sauce and continued simmering. Ground beef grease is nasty so I wasn't about to cook the raw beef in the sauce. I let the food cool for a minute to thicken, added romaine lettuce and sprinkled on sesame seeds for texture. Overall, this recipe was good. The cooking times are correct to get good results. I used chow mein noodles because I’m tired of rice and they take literally 1 minute to cook. I tried this recipe because I needed to use up my ground beef, but something like this should be made with thinly sliced steak or pork.
Was this review helpful? [ YES ]
14 users found this review helpful
Photo by Holly Berry

Three Egg Omelet

Reviewed: Jan. 2, 2008
This is similar to what I did but I won't eat hard types of cheese in omelets. I use nacho cheese sauce.
Was this review helpful? [ YES ]
16 users found this review helpful
Photo by Holly Berry

Deviled Eggs I

Reviewed: Jan. 1, 2008
You must have salt and pepper! I added parsley and green onion and I usually garnish with a sliced green olive in the center of each.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Holly Berry

Vanilla Glaze

Reviewed: Dec. 31, 2007
I wasn't a big fan of this glaze but I'm picky about vanilla. I'll stick to simply mixing a bit of milk into powdered sugar like I usually do from now on. I used this on a blueberry pastry but it might have tasted better on a carrot cake or something. Almond or rum extract instead of vanilla might be something nice to try for spice cakes and such. I'm sure others will like this recipe though.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Holly Berry

Kasha

Reviewed: Dec. 29, 2007
This was delicious. For those not familiar with bulgur, it's very similar to rice and can be cooked in the same way. Like rice, you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water, 2 beef boullion cubes, 1 onion bullion cube and 1 cup bulgur and it turned out perfectly, not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli, a salad which uses fresh finely chopped veggies). I, however, used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy, omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt, celery salt, Adobo, cayenne pepper, black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious!
Was this review helpful? [ YES ]
16 users found this review helpful
Photo by Holly Berry

Chicken Quesadillas

Reviewed: Dec. 29, 2007
Can't go wrong here.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Holly Berry

Stuffed Pork Chops II

Reviewed: Dec. 23, 2007
This dish gets 5 stars for my similar recipe that adds bacon wrapped around the stuffed chops. See my photo for the recipe. It's fit for a king!
Was this review helpful? [ YES ]
45 users found this review helpful
Photo by Holly Berry

BAKER'S Chocolate-Peppermint Bark

Reviewed: Dec. 14, 2007
I used dark chocolate and crushed candy canes and arranged the pieces around the edge of a cake like a fence. Dark chocolate and peppermint go well together and the bark can be used in many decorative ways.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Holly Berry

Apple Pie I

Reviewed: Dec. 9, 2007
Here's what I did for 2 sour apple pies with a heart lattice top crust (see picture): Mix thinly sliced Granny Smith apples and double the remaining ingredients along with 2 Tbls. Flour, 2 Tbls. Lemon Juice, ½ Tsp. Vanilla and ½ Tsp. Nutmeg in a large bowl. Add this filling to 2 pie pans and top with lattice and hearts made from leftover dough. Brush top crust with egg wash (1 egg and 1 Tbls. milk beaten) to get a nice golden brown crust. Cover crust edges and hearts with foil held on with toothpicks so they don't over-brown. When pie comes out of oven, remove foil and toothpicks and sprinkle crust with a cinnamon sugar mixture. I used brown sugar instead of white for the filling. Add more sugar to get a sweeter pie.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Holly Berry

Cherry Crisp

Reviewed: Dec. 6, 2007
You'll want to serve ice cream with this dessert to tone down its richness. I wouldn't eat this dish without 'Breyers Natural Vanilla' ice cream because it's very sweet and rich but in a good way. Unless you have quite a few people to feed, you shouldn't need to double the recipe either. I've never seen anyone use melted butter to make crisp but I would recommend using hard butter from the fridge and mashing it with a fork into the dry ingredients. It should be a crumbly texture sprinkled onto the cherries. If the topping gets creamy and has the consistency of cake batter, it will stay that way when cooked and you won't get the desired 'crispy' consistency of the topping.
Was this review helpful? [ YES ]
234 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States