Holiday Baker Recipe Reviews (Pg. 3) - Allrecipes.com (10115384)

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Holiday Baker

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Roasted Greek Chicken

Reviewed: Dec. 22, 2014
I liked the seasoning on this, but I cut the salt and pepper back. I only had 1 lb of chicken breasts, so I didnt make the full recipe. I found the chicken sort of dry. I am going to re-try it with bone in skin on chicken and edit my review.
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Banana Wheat Bread

Reviewed: Dec. 21, 2014
This recipe is not for everyone, but it works for me. It is like the marriage of wheat bread, banana bread, and a bran muffin. It has very little sweetness, but it tastes well with a little whipped butter. It bakes up so nicely too. I used the exact sized pan suggested. It happens to be a darker baking pan of mine, but I used Bakers Joy spray and seemed to have no issues with over browning. I sprinkled the top with chopped pecans before baking and suggest that as a garnish. As far as ingredients I followed the recipe exactly except I used wheat bran instead of wheat germ and safflower oil for the vegetable oil. I also noted that the 1 1/2 cups of bananas came to 3 1/2.
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Whole Wheat Chapati

Reviewed: Dec. 20, 2014
This recipe really surprised me. I didnt expect it to turn out as anything without a levener and just a few ingredients. They remind me of the wheat version of a corn tortilla. My only real issue is that they are stiff and dont have much bend to them. It makes it hard to use like bread and tortillas. They are a little heavy or dense in nature too. As far as the recipe ingredients, I used Gold Medal white whole wheat and probably did more like 2 pinches of sea salt. I had to wet my fingers twice to get all of the flour to knead. I shaped it into a disk, cut it into 4, then rolled and flattened each piece. I lined my tortilla press with plastic wrap and flattened them out. They were each the size, shape, and thickness of corn tortillas. I heated a small non-stick pan on 7 spritzed with olive oil. I ended up cooking them on 6.5. They each took 4 minutes, flipping and spritzing extra olive oil as needed. Surprisingly, they do puff up in spots. The next day the 2 left just kind of sat due to their lack of pliability. Recipe was interesting to try either way and ingredients are similar for this recipe.
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Korean Salad with Sesame Dressing

Reviewed: Dec. 20, 2014
This worked well for tonight. I only made 1/4 of the recipe, enough for 1 meal. I used a 4oz bag of spring mix, low sodium soy sauce, just a lite sprinkle of crushed red pepper, and about a teaspoon or so of minced red onion for the green I didnt have. Additionally I added a quick sprinkle of garlic salt and salt and pepper. Thanks
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Photo by Holiday Baker

Easy Pumpkin Cream Trifle

Reviewed: Dec. 18, 2014
I made this per a suggestion of an Allrecipes member looking for a recipe for a Christmas pot-luck. Personally, I am not a big fan of boxed puddings and cool whip type products in desserts. However, I have to say though this all worked together for a quick and easy pot-luck idea. I made the cake the day before and assembled it the next. I couldn't find plain toffee and used the chocolate coated Heath toffee bits in the baking aisle and that worked fine. I put it all in a clear dollar store disposable container. I purchased 2 containers of cool whip. I am glad I did because the cream layer only made 2 layers. I ended up using what was left of the one and the whole second container to do the top layer. I probably used a little extra pecans also to garnish the top. I hope they like it at the party. ty
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Photo by Holiday Baker

Chocolate Cherry Biscotti

Reviewed: Dec. 17, 2014
I LOVED these cookies! I so did not expect these to be like any biscotti I have tried with the maraschino cherries, which I presumed was used from the main picture. However, they were even better. They remind me of all sorts of Italian cookies I have tried. They are actually not excessively sweet like I thought they would be. I chose not to add the white chocolate. I thought they were perfectly sweet as is. However, I might do a few that way for a pic to post. My only changes were using just 1 teaspoon of almond extract and 1 teaspoon of water for the missing liquid. Almond extract can be very strong. It was just right in that amount to me. With the cherries I chopped them first and let them drain well on paper towel so that I didn't end up with pink biscotti. I liked the use of the mini chocolate chips. They are my preferred type to use. I also used salted butter and it did not say. I noticed though that the bake time is slightly off. On the first bake as loaves it took 31-32 minutes and then I cooled them completely to avoid breaking when slicing. After cutting, I had to bake them 19-20 minutes, flipped them, then an additional 4 minutes. I baked them each time on parchment and suggest that. I got 36 cookies total. I am going to add these to my recipe box for next Christmas. It is definitely a festive looking cookie. Ty
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Photo by Holiday Baker

Light Wheat Rolls

Reviewed: Dec. 17, 2014
Umm, wow, these surprised me! They are soft, flaky, sweet, and rich tasting. I have not had a wheat roll like this. I decided to try the dough cycle on my Zojirushi bread machine to make this a quick and easy recipe. When the dough cycle was over I proceeded to step 4. I did only do a half a recipe, and I am glad I did because the dough had risen to the top of my bread machine container. When it was done I plopped the dough out onto a parchment lined baking sheet. I realized it was way too wet. I ended up adding a scoop of all-purpose flour. I didn't measure it, but it may have been a 1/2 a cup of so. I used the flour to maneuver the dough and make it not stick. I used a pastry wheel to cut the dough as suggested in 6 pieces and then in half. It is difficult to get them all precisely the same size. So, some of my rolls weren't so large as others and the rolled appearance looked quite frankly slightly different on each. I followed all of the ingredients only using Gold Medal white whole wheat, a lighter colored wheat grain, for the whole wheat flour. I sprayed my Cuisinart non-stick muffin pan with Bakers Joy and let them rise in it for 30 minutes. I baked then, because they were nearly doubled in size. They took about 15 minutes. Note, the last butter ingredient should be divided. ty
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Photo by Holiday Baker

Espresso Biscotti

Reviewed: Dec. 16, 2014
I thought this was a good recipe. I used it in some mailed cookie boxes for Christmas. I like how there is so much going on flavor wise. The orange zest flavor is pretty dominant and I liked that. The colors arent so vibrant like on the marichino cherry ones. I actually labeled what was in them, on the gift packages, because its hard to tell. Only change I made was halving the fruit and chopping it up. I also just chopped whole almonds. For the coffee I used starbucks instant Christmas blend grind. Lastly, I used cake flour and salted butter. The 2" width, on the shaping, seemed small. I went with approximately 2.5." I suggest that, because they dont puff up much larger after the first bake. They still are a smaller biscotti. I had no issues with cutting them which was nice. I hope the food gift is liked.
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Banana Bread Baked Oatmeal Bars

Reviewed: Dec. 11, 2014
I had recently made Beckys Baked Oatmeal, from this site, and really liked it. I wanted to see if I could find a similar recipe with less sugar. This recipe had half that. It just didnt work for me. Personally, I felt it wasnt quite sweet enough despite finding most foods with sugar too sweet. It also had a more gummy and rubbery texture that was almost slightly eggy tasting. I only have the comparison of the one recipe, though, which went over very well in my home.
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Baked Turkey Meatballs

Reviewed: Dec. 11, 2014
I thought these tasted fine. Although, the texture oddly sort of reminded me of frozen meatballs. I suppose that is from the breadcrumb amount. I did think some of the ingredient amount seemed a bit off. I halved both the seasonings and used 1 cup of chopped spinach. I added 2 pinches of salt and 1/3 cup shredded parmesan cheese. I realized it called for Italian seasoning after making them and so I rolled them in 3~4 pinches of Italian seasoning. I used 1/4 cup measuring cup to divide the mixture. It made 10 meatballs. I baked them on a foil lined sheet sprayed with cooking spray. I also sprayed the meatballs with olive oil. They took 30 minutes, to bake, turning about every 10 minutes. The meatballs came to 99 cal each as made.
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Cranberry Swirl Coffee Cake

Reviewed: Dec. 10, 2014
I have had pretty good luck with ThanksgivingRecipe.com. I just didnt love this one. It was too sweet to fall into the quick bread category, but not quite finished enough to be called a coffee cake. It really needs a strusel topping or something similar. Its just really bland except for the cranberry swirl part. My only change was cutting the almond extract in half, which I do in just about every recipe it is in, and baking it in a 9x9 pan. It just sat, first on the counter and then in the fridge, and was not touched. It used up leftover cranberry sauce, but unfortunately not a repeat recipe for the intended purpose.
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Black Beans, Corn, and Yellow Rice

Reviewed: Dec. 10, 2014
I thought this was okay. I was looking for a quick side for a Mexican meal. I used a microwaveable jasmine rice and added about 1/2 tsp or so of chicken broth paste. Didnt have yellow rice and that worked fine and as a very fast sub this evening. ty
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Photo by Holiday Baker

No Bake Granola Bars

Reviewed: Dec. 9, 2014
I decided to try this out but scaled down the recipe down to 4 servings. It didnt taste bad, but wasnt quite chewy as others I have tried of copycats of the store bought Quaker granola bars. I sort of like oatmeal cooked or mixed with the hot syrup. The raw oatmeal taste can be sort of chalky. I would recommend this type of granola bar recipe more for a person on a raw foods type diet. I used mini chocolate chips, chopped dried sweet cherries, and finely chopped almonds. Main issue I had though was it coming together easily. It was sort of sticky. I finally opted to shape them individually in snack bags scooping an even amount into each bag. I got 5 large bars and from the appearance it seemed to do the trick. Overnight, they seemed to hold together into the shape I made them in. I used a sharp knife and cut them in half in the morning. It made 10 approximately 2-3" bars at 164 calories each according to on-line calculations.
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Microwaved Potatoes Lyonnaise

Reviewed: Dec. 9, 2014
I thought these were okay. I had some mini potatoes, 1 lb, I wanted to use up. I must have a small microwave, though, because these potatoes took 25 minutes! I did halve all the ingredients due to the amount of potatoes in the bag I had didn't look like much. When finished, they sort of reminded me of a breakfast potato with the type of seasonings. They were easy to do as I used the mini potatoes and didn't have to peel them. Before serving, I cut them in half and added a little garlic salt. Went fine with a meal today for an easy side.
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Photo by Holiday Baker

Cranberry Mustard Salad Dressing

Reviewed: Dec. 8, 2014
I really liked this dressing. It kind of reminded me of raspberry dressing, but without the pesky seeds. I only made 1/4 of the recipe, because I wanted a little salad dressing just for this evening. I followed the recipe. I then realized I forgot the garlic and it tasted fine. I used grapeseed oil for the walnut oil and safflower oil for the vegetable which was what I had on hand. For the cranberry sauce I used Trader Joes cranberry sauce with orange. Flavor works for me, just wish it was a little lower in calories. A little goes a long way on a salad though. ty
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Blueberry Bread II

Reviewed: Dec. 7, 2014
I thought this tasted good. However, it reminded me a little more of a large bagel than bread. It is a dense and slightly chewy bread. I am not familiar to making bread with added wheat gluten, so not sure if that contributed to that. It is not a very tall loaf either and I assume the recipe was also maybe intended for the older machines that made smaller loaves. I accidentally added the dry fruit at the beginning and not at the beep. As a result the dough was blue, however the final result was a normal looking loaf. After this first knead, and before the first rise, most of the dough seemed to be on one side of the machine due to its density. I gently flattened it some to continue the rest of the process and it baked more evenly. My only ingredient change was souring milk, for the buttermilk. I think that worked fine. I also realized I purchased blueberry juice infused cranberries, instead of blueberries, and that also worked okay. While baking it smelled like a toasted blueberry bagel. It was a little too dense of a bread and a little trial and error, so not a repeat recipe. However, I liked trying a different flavor of bread. I sliced it, with my bread slicer, to have for toast on some mornings.
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Photo by Holiday Baker

Quick Cranberry Butter

Reviewed: Dec. 5, 2014
This is very tasty. I thought it was going to taste like icing with the powdered sugar, but it really just tastes like a flavored butter. I used leftover orange cranberry sauce. It worked well and I highly recommend. I just made 2 servings to try it first. Going to test it tommorrow on a toasted cranberry oatmeal bagel. ty
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Three Cheese Tortellini with Chicken Broth

Reviewed: Dec. 5, 2014
I am sorry, this did not work for us. I followed the recipe exactly with all of the 5 star reviews posted in August on this recipe. I used the amount of tortellini suggested and it soaked up all of the liquid! I ended up having to re-add almost a similar amount of broth back to the recipe. It really didn't have much flavor by that point. I tried the suggestions of garlic, spinach, etc. of the other reviewers and it just did not work for us. The parmesan clumped to the spinach and the tortellini was over-cooked by the time I added the extra necessary liquid. Unfortunately, most of this got tossed after making an effort to fix it. To whoever tries this recipe, I would suggest with starting with half the amount of tortellini and watch it carefully. I guess, I just like this type of pasta better in an anti-pasta type salad. It needs the extra flavorings. I tried two other Barilla recipes this week, with better results, that I will post a picture for. This was trial and error with knowing how much pasta to add per how much broth. Maybe, a tomato based broth would also be more flavorful? I am not really sure.
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Photo by Holiday Baker

Spaghetti with Buffalo and Tomato and Basil Sauce

Reviewed: Dec. 5, 2014
I thought this was tasty, but I honestly had to tweak it some to taste. It is essentially the basics for a quick weeknight spaghetti. I went to 4 stores and could not find buffalo. I opted for a grass fed beef, assuming it would be the closest. I used Jones Creek brand it may have been the freshest ground beef I have ever tasted. I did have to drain it some, though, not normally having to do that with just regular lean beef I usually use. I heated about a pinch of pepper flakes in approximately 2 tsp of oil and added a large chopped garlic clove, browned the meat, then added the rest. I used marinara sauce, my personal preference, and added a pinch of basil, garlic powder, a little salt, and some fresh parsley. For the wine I used cabernet sauvignon. I found that I could only utilize about half the noodles suggested. I would try that much and see how it works. I had additionally added 1/3 cup of water to the sauce too. Remember it will soak up more of the liquid as it cools also. I tasted it and felt like it needed something else besides ground beef and tomatoes. I ended up adding some drained, chopped, and well rinsed garlic marinated mushrooms. That addition worked perfect for me. Made as above, I got about 4 large servings. It was fine for 2 of us. ty
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Whole Grain Linguine with Roasted Peppers

Reviewed: Dec. 4, 2014
I thought this tasted okay. It did really feel like it was missing something. This is definitely a recipe that is all about the pasta. I actually ended up boiling the whole box but only used 1/2 of what I cooked, because it would have been way too much pasta. I picked the recipe, because for some reason it looked like a quick week night meal. Honestly, it is somewhat time consuming though. The peppers alone take over 30 minutes. I broiled them on high, on a foil lined sheet in the middle of the oven. They did take the full 15 minutes, another 15 minutes to rest, and even more time to cool. I also had plenty of dishes, with this recipe, a pot for boiling, a sheet pan, tongs, and a large saute pan, on top of cutting boards and knives. Although, the brown paper bag for the peppers was a time saver. I decided to add the optional vegetables and I can't imagine not doing that. I couldn't find frozen cauliflower so I did a Normandy mix I microwaved from frozen state in the microwave, then followed through with the sauté description. When done, I just ended up eating it for lunch. I didn't think it would fill up bigger eaters for dinner. Better than my typical lunch, though, anyway. ty
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