BayHolly Recipe Reviews (Pg. 1) - Allrecipes.com (18821550)

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PHILADELPHIA New York Cheesecake III

Reviewed: Aug. 10, 2010
Excellent! If you want a super rich, dense and creamy cheesecake, look no further, you have found it! I followed the recipe exactly, however, I wanted to bring it to a large gathering so I doubled just the crust and pressed it into a 9x13 glass pan. I baked the crust for about 9 minutes and the cheesecake for about 35 min. I checked the center with my instant read thermometer and turned the oven off when it read 160 degrees in the center of the cheesecake. For the topping, I mixed 2 cups fresh bllueberries with 1 cup fresh blackberries and a 1/2 cup sugar and slightly cooked them, adding a TBL of cornstarch and 2 TBL water at the end to thicken. It was delicious!!
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7 users found this review helpful

Drop Biscuits and Gravy

Reviewed: Jul. 12, 2009
This was a delicious dinner! I had to feed myself and about 6 men/teen boys and needed to come up with something pretty quick and one of the boys came on here and found this recipe so I tried it and was I glad! But I quatrupled the biscuit recipe and doubled the gravy recipe. That made 24 biscuits and a large cast iron pan of gravy, along with a green vegetable, it made a hearty filling meal for all. The gravy was perfect except for needing a lot more black pepper. The biscuits were so good, it was a shock because it's really the easiest biscuit recipe I have seen! Thank you!
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Refried Beans Without the Refry

Reviewed: Mar. 18, 2009
I LOVE these and have made them a few times now. I use half the garlic and only a teaspoon of salt(I only add salt after the beans are tender). I use pickled jalapeno slices-about 5 slices- which are easier and the bit of vinegar adds great flavor. I use my hand blender but don't completely blend everything. I add some cheddar cheese right before serving and I make my homemade soft tortillas. Some lettuce and onion on the side--nothing better!
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Healthier Pie Crust

Reviewed: Mar. 17, 2009
Yummy, yummy! I added a total of 1/2 cup unsweetened coconut, along with a 1/2 teaspoon vanilla, 1 teas cinnamon, 1/4 teas salt and 2 tbl of brown sugar. I sprayed a 9x13 glass pan with cooking spary and pressed the crust in and baked it at 425 degrees for 15 minutes before pouring in my favorite apple pie filling and baking it until the apples were tender. This warm with a scoop of vanilla was incredible. My kids who are not huge apple pie fans said this was one of the top 2 desserts they have tasted!
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8 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 22, 2008
As a very experienced cook, I was shocked and disappointed how badly this turned out! I used the proportions others recommended, timed the boil properly, used fresh good ingredients and followed the instructions exactly...so why did my fudge never beat smooth(was a mass of crumbly bits) and then get a greasy layer over it? Won't try this again!
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2 users found this review helpful

Creamy Frosting

Reviewed: Aug. 18, 2008
Very good frosting. I made it twice and both times came out good. I was nervous about trying based on some of the comments but with the help of other reviewers tips, it was fine. It's less sweet and more buttery than other frostings which I prefer. It's soft at room temp but becomes very firm once refrigerated due to the quantity of butter. 1. You do need to stir the milk/flour mixture constantly--don't rush the process. I used white whole wheat once and then I used all purpose--both worked fine. 2. Butter needs to be softened at room temp, not melted and then 3. Beat, beat ,beat with the sugar and vanilla. I think it's impossible to beat this too much. I have a stand mixer and I pretty much let it go while I did other things in the kitchen. Stop and scrape down the sides periodically.
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2 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 18, 2008
Delicious bean salad! Definitely double the dressing. I added all the veggies and both cans of beans--perfect! I used parsley instead of cilantro so either will come out fine.
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0 users found this review helpful

Four Egg Yellow Cake

Reviewed: Dec. 22, 2005
This is a fabulous recipe. VERY moist--tender and flavorful!! I used 1/2 butter and 1/2 shortening, kept all else the same but made cupcakes instead. It made almost 2.5 dozen. Baked for 22 minutes. Thanks Carolyn!!
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6 users found this review helpful

No Crust Pumpkin Pie

Reviewed: Apr. 14, 2005
I really enjoy this recipe. My kids miss the crust but I'm glad to skip all those crust calories sometimes! I can also squirt a bit of whipped cream on top without guilt.
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4 users found this review helpful

No Roll Pie Crust I

Reviewed: Mar. 30, 2005
I really wanted to love this recipe. I make a lot of pies and am tired of making crusts from scratch sometimes. I've been making crusts for over 25 years. I found this crust to be dry, tough and lacking in flavor and won't use this recipe again.
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3 users found this review helpful

Butter Bean Burgers

Reviewed: Mar. 10, 2005
I loved this! I did 'bread' the patties in cornmeal before frying and I used less oil.
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1 user found this review helpful

Taco Rice

Reviewed: Mar. 10, 2005
I had to keep adding water to this to soften the rice. Rice came out chalky tasting--not good!
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0 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Feb. 15, 2005
A man in a local laundromat gave this same recipe to my mom when I was a kid. Thanks for bringing this great recipe back to me Scott! Delicious as written.
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Best Chocolate Chip Cookies

Reviewed: Feb. 4, 2005
Oh, really good! The raw dough had such a beautiful texture that I had to form the cookies with my hands. I made them larger and baked longer and they came out with a beautiful crunchy outside, soft inside resulting texture. I didn't have any nuts so I added a handful of oats. Thank you, Dora!
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1 user found this review helpful

Coq au Vin

Reviewed: Dec. 15, 2004
Although I cook a lot, I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly, it was a disappointment. It was too winey and the sauce had no depth. I would try adding a teaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better, it's worth the extra few minutes of prep work! Thanks anyway, Kelly!
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24 users found this review helpful

 
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