Holly Profile - Allrecipes.com (13905435)

cook's profile


Home Town: St Louis, Missouri, USA
Living In:
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Healthy, Quick & Easy
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Blog...  1 post
Jul. 1, 2011 6:21 pm 
Updated: Aug. 22, 2011 4:22 pm
I tried to follow Paula's Sourdough starter IV - the one with potato water and flour. OK, sometimes I forgot and headed for the tap and used the "wrong" kind of water. On day 4 it looked promising, but this is day 8, and it smells sour all right, less "yeasty", and it never did "expand" like… MORE
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From The Blog:  Adventures in Sourdough
About this Cook
My cooking tragedies
that would be when, as a newlywed, I misunderstood that a HEAD of garlic was not the same as clove. I got through adding 2 heads before I began to question my interpretation of the recipe. We had some VERY STRONG garlic chicken...
Recipe Reviews 11 reviews
Baked Bacon Ranch Chicken
Made this without the tomato and substituted Provolone for Swiss, only one slice of bacon per breast, which I cut into half longways. Browned in the skillet as directed but in some olive oil, then into a 375 degree oven for 10 minutes. I put a toothpick to hold the bacon down while baking. Added the cheese after removing from the oven. Meanwhile did a reduction of the skillet drippings (not those from the baking pan - too much grease from the bacon) - while I let the chicken rest to 165 degrees. Dredged the bottom of the chicken in the reduction 'sauce' and served from the skillet. Really quite a good recipe.

0 users found this review helpful
Reviewed On: Jun. 16, 2014
Fresh Sweet Corn Fritters
I made a few changes: used half&half rather than heavy cream, and used brown sugar IN the batter as I have no idea what is cane syrup. It was bland, however I prefer bland, and just the right amount of sweet for me(1 T brown sugar to the recipe). I could see how the addition of cayenne or other spice could add to it, and do nicely, but like another reviewer, have no idea if corn fritters are SUPPOSED to be bland. But it had a very nice corn flavor. I also fried in just a 1/4 inch depth mix of crisco/bacon grease rather than a whole bottle of cooking oil. Cook just like pancakes

1 user found this review helpful
Reviewed On: Aug. 19, 2013
Baked Pork Chops I
We wondered what slamming meant until we tried this. I did not want to use canned soup, so made a roux (butter/flour/chicken bouillon cube and water) and used that. Wish I had made double the amount of gravy, it was so good. Also recommend using the scrapings from bottom of pan to mix in to the gravy before serving it really enhanced the flavor of the gravy (as expected). I also added onion powder to the gravy. The meat was very tender. I would definitely make this again.

1 user found this review helpful
Reviewed On: Nov. 9, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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