Holiday Baker Profile - Allrecipes.com (10115384)

Holiday Baker


Holiday Baker
 
Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Music
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Blog...  5 posts
 
Oct. 18, 2013 10:38 pm 
Updated: Mar. 13, 2015 7:38 pm
I was recently given the opportunity to learn about cooking with sausage, in a variety of flavors such as mild, sweet, hot flavors, encased and ground. Cooking sausage products has been relatively foreign to me. If I did cook pork it was the rare occasion of bacon with breakfast, which… MORE
Bowties with Italian Sausage in a Basil Cream Sauce.
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Johnsonville One-Pan Italian.
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Easy Sausage Pizza by Johnsonville.
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Johnsonville Italian Sausage and Pepper Medley.
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From The Blog:  Blogs By: Holiday Baker
  
Copycat - Sunrise Sunset Smoothie - Strawberry/Orange Tasting Smoothie
Copycat Jamba Juice's Carabean Passion Smoothie
About this Cook
I have been a member with a profile since 2007, but was scoping the site many years before that printing recipes. It was a life saver in college and continues to be well used today, as my eating habits change. I graduated from the University of Michigan with a B.A. degree. I also received a certification in Culinary Arts & Baking and Pastry making, from a local community college, to fullfill a long lived interest.
My favorite things to cook
Overall, I just really enjoy trying new recipes. I have been interested in both healthier cooking and baking lately, testing blended smoothies, soups, healthier versions of site recipes, consuming more varieties of fresh produce, and baking with whole grains.
My favorite family cooking traditions
We had quite a few growing up. Too many to mention. Now, I enjoy finding new recipes, to make each year, to take to holiday parties. I have a few recipe boxes, one which is just for holidays, which keeps expanding. That is when I spend the time making a layered cake, cheesecake, cookies, or just a new fun holiday recipe sweet or savory. I save them during the year as I find them.
My cooking triumphs
As a child it was baking and decorating dozens of Christmas cookies, each year, at my grandmas. Currently, it is all my ever growing knowledge in cooking and baking and becoming an Allrecipes Allstar. Here is a video I was a part of, one year, for Kahlua and Allrecipes.com: http://allrecipes.com/video/4106/kahlua-coffee-break/detail.aspx
My cooking tragedies
I am sure we have all had a few, that's how we learn. My biggest kitchen dissasters were having a glass dish explode in the oven and using a broiler for the first time and catching the vegetables on fire. I have learned, don't ever leave the broiler when it's on.
Recipe Reviews 1488 reviews
NO YOLKS(R) Chicken Noodle Soup
I thought this was pretty good and I liked the ease of using the rotisserie chicken. I realized after I started making the recipes that it wasn't 4 cups of water but actually 16 cups (4 quarts). When I got to the liquid part I added 8 cups, what I could fit in my 3" tall pot, and then 4 more cups right before it was finished. For the amount of noodles and chicken, I used, it seemed fine. I cooked the onions until almost soft and then sautéed the carrots and celery with it for a few minutes, too, before adding the liquid. When I added the first 8 cups of water I did 2 Tblsp plus 2 tsp of low-sodium vegetable paste. I didn't have chicken broth and wanted to use less sodium anyhow. I find bay leaf to be strong in flavor, so I just used 1 leaf instead of 2. I didn't have a sprig of time, so I used 1/4 tsp. dried. Other seasonings I added were a pinch of pepper, garlic salt, and dried parsley at the end. For the meat I just did 2 cups of rotisserie and pretty much all white meat. I weighed the regular egg noodles, I had leftover from another recipe, and it was 5 oz or 2 3/4 cup and that also worked good. I also simmered it a little longer than suggested to ensure the vegetables were soft and to have it warm for dinner. I would make this again. I got about 7 servings, and made as is, at 187 calories per bowl. ty

0 users found this review helpful
Reviewed On: Mar. 26, 2015
Fluffy Whole Wheat Biscuits
These biscuits are absolutely delicious! I have never made a biscuit that had whole wheat in it. I also liked that these were made with butter over shortening and only 4 tblsp of fat. I made a mock buttermilk with 2% milk and about a 1/2 tsp. of so of vinegar. For the whole wheat I used Gold Medal white whole wheat flour (a lighter tasting whole wheat made with a lighter colored grain). The batter looked a little wet so I stirred in a scoop, maybe a 1/2 cup or so of AP flour extra. I lined my square baking pan with heavy duty foil, sprayed it with Bakers Joy, and patted the dough into a nice even square. I gently cut the square in half, each half in half, then cut across the other way into 3 (to get a total of 12 biscuits). Found square biscuits were so much easier than round ones which are messy and over-work the dough. I think they are softer this way too, because the biscuits are kept together. I believe I got this method from AR Kentucky Biscuits. It worked great with these too. I will definitely make these again, they tasted like a really good thick very soft biscuit. Baking time was 17-18 minutes. Thank you!

0 users found this review helpful
Reviewed On: Mar. 26, 2015
Lemon-Glazed Carrots
We didn't love this. I felt like it was just too sweet. I had even added additional carrots to this. I felt like I was eating some type of candied vegetable holiday side dish. We ate some of it, but unfortunately the rest got tossed. It needed something and butter and brown sugar just didn't work here for us. I am rating it a 3 because maybe someone might like a candied tasting vegetable. I don't care much for overly sweetened sweet potatoes here. I would love to know how others faired with this dish.

0 users found this review helpful
Reviewed On: Mar. 21, 2015
 
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