Holly Bromley Recipe Reviews (Pg. 1) - Allrecipes.com (18938389)

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Chef John's Creamy Mushroom Soup

Reviewed: Feb. 10, 2014
Very good. Right before I served it, I added a couple of teaspoons of quality Balsamic vinegar and it gave it such a wonderful rich flavor. I'll definitely be making this again.
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2 users found this review helpful

Chicken Marsala II

Reviewed: Apr. 8, 2013
I had high expectations for this and was pretty let down. I only had sweet Marsala but several reviewers said it would be better with sweet. I will try it again with the dry to see how well I like it then. Also, I don't see a reason to cook the mushrooms in butter and then add bacon which would only render more fat. I cooked the chopped bacon in the pan first, removed the cooked pieces and used the drippings to saute the mushrooms. I doubled the Marsala and still there was very little sauce once it deglazed the pan and reduced down a bit. Although dredging the chicken in flour worked well, I don't think I would miss anything by just using seasoned chicken breasts and that would save on fat calories. Of course that is just my health-conscious twist. Over all I found the sauce bland and there was definitely too little sauce for six servings. I'm not giving up on this, just need to tweak it to get the flavor I expect.
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4 users found this review helpful

Pan Fried Swiss Chard

Reviewed: Jul. 13, 2012
Although I really liked this recipe, I downgraded it on the merit of nutrition alone. I can't imagine why you would want to add two tablespoons of butter to the already greasy bacon drippings. I sauteed the bacon in a non-stick pan and drained some of the bacon fat off then continued with the recipe. That cuts the calories at least by a third if not by half and is still very good. My hubby loved this recipe and it is a definite keeper. I think adding balsamic vinegar rather than lemon juice would also be a hit.
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3 users found this review helpful

Roasted Swiss Chard with Feta

Reviewed: May 26, 2012
My husband and I are on a mission to eat more and a wider variety of veggies. Neither of us has ever had Swiss chard, but I know a lot of people like it. This is a very good recipe and I will definitely make it again. The only reason for the four stars is that it was not an instant, "Oh, I want more!" but that may just be because the flavor is new to us. We both liked it and are very happy that this was our first exposure to this vegetable.
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1 user found this review helpful

Thai Red Chicken Curry

Reviewed: Sep. 29, 2011
Meh.... nothing special. Woefully lacking in flavor.
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4 users found this review helpful

Chocolate Rum Balls I

Reviewed: Dec. 27, 2010
So easy and taste wonderful! I used a melon baller as suggested and they all came out so perfect. I dipped the melon baller in the powdered sugar after every three or four scoops. Also, after I hand rolled the scoops to perfection I put them in a bag of powdered sugar. Thanks to these great tips they were super easy to make.
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7 users found this review helpful

Luscious Four-Layer PHILLY Pumpkin Cake

Reviewed: Dec. 26, 2010
AMAZING!! This was a hit at Christmas. I made this cake because I love everything made with pumpkin except pumpkin pie (it's a texture thing.) This cake is wonderful and not "icky" sweet or heavy. I made the recipe exactly as written and don't think I'll change a thing the next time as it was just perfect. I learned a great trick for slicing the layers in half that works much better than using a serrated knife: I use a piece of dental floss and pull it gently through the cake. It cuts it perfectly and you don't risk getting the angle wrong on the knife and ending up with misshapen wedges. If it seems a bit difficult to start the floss through the outside of the cake, just start a small slit with a knife and then finish up with the floss -- perfectly sliced layers!
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12 users found this review helpful

Cheater's Fudge

Reviewed: Dec. 21, 2010
kinda like a big candy bar, but not fudge.
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2 users found this review helpful

Perfect Turkey

Reviewed: Nov. 26, 2010
FABULOUS!!! My family never complained about my turkey before, but this is the first time they all RAVED about it! My unanimous agreement, this is the ONLY way I will prepare our turkey in the future. The gravy from the pan drippings was outstanding.
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1 user found this review helpful

Pasta with Pesto and Scallops

Reviewed: Nov. 9, 2010
Easy and delicious. I thought two tablespoons of lemon juice was going to be too much so I only added one. It turned out that it was a little bit bland so we added more lemon at the table. This is a fabulous recipe and really needs no modification. The entire family loved it.
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3 users found this review helpful

Grilled Sausage with Potatoes and Green Beans

Reviewed: Nov. 9, 2010
Love this recipe! It's fun to cook at home, but one of the best camping recipes I've found. I prepared this at home and cooked it over the campfire by placing it on a grill and turning it periodically. So fun and easy.
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2 users found this review helpful

Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Sep. 4, 2010
Excellent and very easy. I love recipes that allow me to raid the garden and cook up the bounty immediately. The only thing I changed was adding a few ounces of white wine to pump up the flavor. YUM!!
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 11, 2010
Very yummy! I cut the calories by cutting the butter by half and using 1/2 cup Stevia/sugar blend. This was absolutely fabulous with a bit of vanilla bean ice cream.
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1 user found this review helpful

Beef Burgundy I

Reviewed: Mar. 4, 2010
Very good, rich flavor. this recipe needs no modification at all.
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0 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Mar. 4, 2010
Very delicious. Didn't miss the meat at all! I added one can of diced tomatoes and 1/2 cup of red wine to the pasta sauce for more flavor. I love lasagna and think I may like this better than the traditional.
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1 user found this review helpful

Creamy Shrimp Pasta

Reviewed: Mar. 4, 2010
BRILLIANT!!! This tastes so rich and delicious it's hard to believe that it is low fat and low calorie! I cooked this with Barilla Plus Penne pasta for the extra fiber and nutrition. It was fabulous. I followed the recipe for the most part except I am the only pea lover in the family. I substituted the pea pods with 1 1/2 cups broccoli florets and cooked it with the peppers. I also added a couple of ounces of Chardonnay to enhance the already marvelous flavor. YUM!!!!! I think 6 oz. of fresh sliced mushrooms would also be a great addition. Also (and this is important) if the shrimp you are using is pre-cooked, as mine was, you must add it at the last moment and bring it just up to temperature. If you add pre-cooked shrimp with the peppers from the start, it will get over cooked and really tough. My husband LOVED this dish and gave it an A++ rating. This dish is filling, delicious, quick and easy to prepare, loaded with nutrition and low fat and low calorie. It doesn't get any better than that!!
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8 users found this review helpful

Simply the Easiest Beef Brisket

Reviewed: Feb. 18, 2010
First words out of my husband's mouth, "THIS is a keeper recipe!" I followed the recipe exactly except while the meat was resting, I separated the grease off the sauce and thickened it slightly with Wondra flour. Absolutely delicious!!
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0 users found this review helpful

Lemon Butter Chicken

Reviewed: Jan. 20, 2010
I made this because I was looking for something different from the usual recipes I use for chicken tenderloins. This recipe is quite tasty and I will definitely be making them again. I modified the recipe slightly as I wanted to ensure that I had enough sauce to put on the brown rice I made with it. I added a few tablespoons of dry white wine to the sauce mixture then thickened it with a tablespoon of cornstarch mixed into a bit of water a couple minutes before I pulled it out of the oven.
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Pecan Pie IV

Reviewed: Jan. 17, 2010
I love pecan pie, and over the years I have tried many different recipes but none of them were quite right. They all fell short of the "this is the perfect pecan pie" mark. Finally! I have found a recipe that is exactly what a pecan pie should be. I made this for Christmas and after one bite my sister exclaimed, "This is the best pie you have ever made!" Love it!
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Rhubarb Strawberry Crunch

Reviewed: Jun. 20, 2009
YUM!!! I did cut the butter in half just to save on fat, but followed the rest of the recipe. I thought that there would be too much crunch topping, but it was soooooooo good and my hubby loved it. I served this with vanilla bean ice cream -- a definite keeper!
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