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

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Holiday Baker

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Angel's Cabbage Salad

Reviewed: Jan. 7, 2015
I am always seeing these tasty shredded cabbage salads at holiday pot-lucks. I just know they are loaded with fat, with all the crispy ramen noodles, and tons of sugary dressing. I was on the hunt for a healthier version and found this one. I used a 10oz bag of finely shredded cabbage. For the dressing, I followed it as is but used rice wine vinegar instead of red wine as it was what I had. I tried to make the dressing with less sugar, but it was too tart. I added in the amount of sugar suggested, but then only put half of it on the cabbage mixture to reduce the sugar dressing even further. I figured the other half could be added if really needed later. Although, this one definitely has less oil and sugar to begin with than other similar recipes. I used 1/4 cup each of sliced almonds and the sunflower seeds. Both were unsalted so I added a dash of sea salt and black pepper. I left out the raisins by choice and realized after the salad was done I had forgotten the green onions. It was fine. Also, I would definitely mix in dressing before serving if a crunchy salad is desired. It will completely wilt down within an hour. The recipe does not make a ton anyhow. Made as written I got 5, side dish servings, vs. the 8, at 144 calories each. ty
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Megan's Granola

Reviewed: Jan. 6, 2015
I really like the flavor of this and that it isnt terribly sweet like so many store bought and even homemade granolas. It almost had a slight sweet and salty taste to it. I used all unsalted nuts, but it may have been from the salt amount or that I used sea salt. I used the change serving button to change it from 30 servings to 10. It still made a full sheet pan of granola. As I like the flavor ad is, I wasnt concerned about the dry fruit at the end. I think it may be good with a little freeze dried fruit or dried bananas. This would make a good cereal out of it. It has closer to that texture and sweetness anyhow. My only real issue, with the recipe, is that none of the oats clumped in clusters as I had expected. I preferred it being less sweet though. The calories are also quite high unless I stretch the servings. ty
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Chicken a la King III

Reviewed: Jan. 5, 2015
I thought this tasted pretty good, for finding it looking for a recipe to use up some cubed chicken. My only changes were using low sodium vegetable broth, reduced fat sour cream, and 1 egg instead of 2 egg yolks. I also cooked it all for a few more minutes, on medium, to cook off any alcohol flavor. I served with some microwaved jasmine rice.
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Flourless Banana Pancakes

Reviewed: Jan. 5, 2015
I am so sorry, this was just not for us. I had seen at least 3 similar recipes made recently and decided to give this one a try. I noticed the others had a little arrow root, almond flour, baking soda, cinnamon, and salt. They really need some type of flour consistency like substance. This also had an additional egg than other recipes I viewed. I thought it tasted like banana eggs. The ingredients do not transform themselves. I did add a small pinch of salt and cinnamon. I also used a little safflower oil, not being a fan of coconut oil tastewise to cook food. I am sure these would be fine to simeone that has had flour and grains out of their diet for sometime. Be careful, as they go from raw to near burnt in seconds. Cooking between a 3-5 is best.
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Quick and Easy Black Bean Soup

Reviewed: Jan. 3, 2015
The flavor in this soup surprised me for the ease. I made 1/2 recipe to try it and it did yield the suggested servings. I dislike cooking bacon, so I just used 1-2 tsp of real bacon bits sauteed in some olive oil. I left out the cayenne, because I dont care for it in most recipes along with just a sprinkle of black pepper. I mixed my broth from reduced sodium vegetable paste. To save time I boiled it 5 minutes, then let it sit 2-3 minutes. I realized I forgot the water. I ended up only adding 1/2 of it at the end. I didnt want the soup to thin by that point. We topped with sour cream, chili paste, and a little 4 blend cheddar.
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Herb Bread for Bread Machine

Reviewed: Jan. 2, 2015
This baked very nicely in my Zojirushi bread machine. I used the basic quick cycle as it called for bread machine yeast. I personally prefer a chewier and crispier bread to balance all the herbs. This was very much like a standard white bread. I am not familiar with the Macaroni grill, but can see this being popular. I tried it with the suggested cream cheese, but think it would be better with a garlic spread or butter. Was interesting to try.
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Easy Kielbasa Skillet Dinner

Reviewed: Jan. 2, 2015
This tasted fine, but for me pre-cooked meats can just be a little salty. I found this recipe looking for one to use up a pack of Johnsonville swiss bratwurst. After cooking it there was so much oil I had to drain the meat and pan dripping well on thick layers of paper towel. To save time I used a bag of broccoli and cauliflower mixed and a bag of cubed potatoes that came with onions already. When done I added a little garlic powder and Adobo seasoning. This reminds me more of the breakfast hash recipes they sold on the college campuses for late night breakfast, with potatoes, onions, meat, and whatever leftover veggies they had. It was quick and filling, though, ty.
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Spinach and Rice (Spanakorizo)

Reviewed: Jan. 2, 2015
I liked this. It was different. I bought a jumbo bag of spinach from the regular grocery store and realized it was still only 16oz! So, I ended up making a half a recipe which made about 4 good sized side servings. The recipe was easy to follow and accurate. I may try this again at another time with the feta and lemon juice suggestion. I don't typically cook spinach this long or dark, but it seemed like it was still fairly healthy. When it was done I added a pinch of garlic powder, onion powder, and a quick sprinkle of Adobo seasoning. ty
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Mom's Carrot Banana Bread

Reviewed: Jan. 2, 2015
I thought this was pretty tasty banana bread. It has a nice sweet flavor and almost tastes like a mix between carrot cake and banana bread, but definitely still a banana bread in overall flavor and texture. I was confused by the 2 loaves suggestion. I changed the servings to 9 to make one loaf in-case that was an issue. Next time I will make the recipe exactly as is. I baked the reduced version in my 9x5 pan and it was a little short. I think that may be a misprint. The carrot amount is equivalent to about 1 large carrot. That was the most consuming part of the recipe, as the walnuts I had were already chopped. The one I made I baked for about 50 minutes, in a pan sprayed with Bakers Joy. It came out nicely. I sliced it with my bread slicer and got 16 slices. ty, I would make this for others as a food gift as suggested.
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Debbie's Zucchini Skillet Dinner

Reviewed: Dec. 30, 2014
I liked this. I cut all the cook times way back. I used a honey comb shaped pasta and it looked pretty with the red and green colors in the dish. I used my 3" tall frying pan and everything fit. I sauteed 1 lb Jones Creek burger in a tablespoon of heated oil. I drained it on paper towel. Then cooked the zucchini and garlic in another tablespoon of safflower oil for 5 minutes. Then, added seasonings including some garlic salt. Lastly, I added the tomato sauce, drained meat, pasta, and a can of Italian plum tomatoes I cut uo with scissors. I heated on medium for 5 more minutes. ty
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Greek-Style Potatoes

Reviewed: Dec. 22, 2014
I liked the flavor of these, but I only made 2 servings to use 2 large russet potatoes up. I used low sodium veg broth paste and accidentally forgot the dill. I had to bake them at 400, baking something else at that temp. They sort of fell apart when done, going from undone to over done. As I liked the flavor I may try them with the dill I forgot and the proper temp.
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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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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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