The Ultimate Baking Bucket List
The things everyone should bake before they die
Page 211 Originally posted 2/1/2019 These are easy and D-licious, with a capital D! Served over the leftover chicken spaghetti it makes a filling and comfort food level meal. There is a trick here to seasoning the chicken coating that I won’t give away, but this is another recipe it is worth buying the book […]
Page 240 Originally posted 4/6/2019 With Cucumber Kimchi Salad Last one in the dinner section! I opted for the beef tenderloin so about .5 of the score is due to the cut. This is really tasty and is really simple. Don’t be intimidated by the length of the instructions. Most of it is for the […]
Page 231 Originally posted 4/4/2019 With Creamy Cucumber Salad Okay, last fish recipe done and only one more to go in the dinner section! I LOVE the creamy dressing for the cucumber. So I am going with Mark’s high score because if I didn’t like cucumbers I would love this. Also going with the high […]
Page 234 Originally posted 4/2/2019 With Red Cabbage & Mango Slaw If you like fish you will love this! I VOLUNTARILY took a second bite and I really do not like fish. This is actually really easy to do. Since I did not want a fish smell hanging in the air I cooked it on […]
Page 223 Originally posted 4/1/2019 Served with Sticky Poppy Seed Jam I love fried chicken, I just hate to cook it. Grease gets splattered everywhere. And a good piece of fried chicken is hard to achieve. Alas, I shamed my mama tonight by failing to get it right and had some over-browned skin, but even […]
Page 225 Originally posted 4/1/2019 Served with Fried Chicken I love fried chicken, I just hate to cook it. Grease gets splattered everywhere. And a good piece of fried chicken is hard to achieve. Alas, I shamed my mama tonight by failing to get it right and had some over-browned skin, but even cooked poorly […]
Page 244 Originally posted 3/30/2019 Lebanese Salad – 4 stars The fatayar is good but dry and needs some kind of sauce. This is one you can change up the filling to suit your family’s particular favorite flavor combos if you so desire. Mark Wilson graded the salad because I don’t like cucumbers so I […]
Page 250 Originally posted 3/24/2019 A tenderloin is an incredible, albeit expensive, cut of meat. I cook one for Christmas dinner every so often and this is the recipe I will use from now on. The marinade is what makes this so delicious. I forgot to get a picture until I had already cut it […]
Page 246 Originally 3/17/2019 We have this every St Patrick’s Day and watch “The Quiet Man” on DVD. John Wayne, Maureen O’Hara, shepherds’ pie … doesn’t get much better than that. This is a bit spicier than what I make and doesn’t have that gooey cheese on top, BUT, it has a lot of good […]
Page 235 Originally posted 3/17/2019 I had high hopes for this but even with almost 24 hours marinating it wasn’t as tasty as I was expecting. I have several marinades that I prefer over this one. This did put us over the top on deciding to upgrade the replacement grill rack. With summer just around […]
Page 197 Originally posted 3/15/2019 Served with With Mashed Potatoes Really good flavor. This is a much “soupier” version than I am used to (and like), so you might grade it higher. Her recommendation is to put it on her potatoes so who am I to ignore good advice???
Page 217 Originally posted 3/9/2019 I do not eat capers so Mark is the judge on this one. Andrew gave a hearty endorsement of the chicken without the sauce and this is my go-to breaded chicken for chicken Parm as well so it is a solid recipe.
Page 207 Originally posted 3/2/2019 This is the most labor intensive one so far with the most ingredients. Non-stop work for 2 hours and you end up with something that looks awful after you dip into it. It certainly tastes better than it looks and is one you may want to eat blindfolded. 🙂 The […]
Page 255 Originally posted 2/28/2019 4 stars in Jalapeño cornbread I am not a fan of these little suckers unless they are seeded and finely chopped in salsa. I had low expectations for these, and standalone they’re okay – nothing special but also not as hot as they are without the curing process that takes […]
Page 262 Originally posted 2/27/2019 with the beef stew recipe Uses the Pickled Jalapeño recipe. Only complaint about the stew is the meat really needs to cook longer to get more tender. The flavor, however, is wonderfully robust and has a bit of a sweetness to it. I had 2nds it is so good. The […]
Originally posted 2/27/2019 with Jalapeño Cornbread Only complaint about the stew is the meat really needs to cook longer to get more tender. The flavor, however, is wonderfully robust and has a bit of a sweetness to it. I had 2nds it is so good. The cornbread is great! I need to break down and […]
Page 229 Originally posted 2/24/2019 This is good and would be better without the walnuts IMHO. They are just a little too crunchy of a texture, and the added nut flavor actually is a bit much on top of the sun-dried tomatoes, artichoke hearts, garlic, Parmesan, and baby spinach. Note to self – the sun-dried […]
Page 199 Originally posted 2/18/2019 It tastes better if you don’t think about what’s in it. This is a “kitchen sink” casserole, or as we say, a “cupboard clean-out” casserole. I am not completely sold on the water chestnuts, and the tarragon is a new flavor that is unique and takes some getting used to. […]
Page 237 Originally posted 2/7/2019 I hate fish, and was dreading this one. So it’s a good thing this has no fishy flavor. It is really good and I may make this again during Lent.
Page 257 Originally posted 2/6/2019 These are tasty! BUT… they are incredibly messy to roll up. I made a second one that layers the tortillas, meat, cheese, and sauce that tastes as good but is way quicker and cleaner to assemble. The flavor is really in her meat mixture so assemble how you like.
Page 221 Originally posted 2/4/2019 Mmmmmm. Add this to your list of comfort foods if you like warm and filling. I used the onion soup option and it is very tasty. Bonus – cook and serve in the same pan, but you need a BIG pan.
Page 213 Originally posted on 2/1/2019 Mmmmmmmmm. So yummy. Rich sauce with sweet peppers and so much creamy, cheesy goodness. My only wish is that there were more sauce – licking the bowl at my age is so undignified.
Page 227 Originally posted 2/7/2019 Mark gives it 3.9 stars. First try at making risotto and it is a chore, but one that is sooooooo worth the time and effort. It has big lemon flavor that I adored but Mark thinks is a bit overpowering. This is not hard, you just have to be patient […]
Page 219 Originally posted January 2019 Mr. Gail is one blessed man. This is better than Olive Garden. And way better than jarred sauce. Suggestions for improving are: Mark – slice the chicken me – add a sprinkle of nutmeg on top Andrew – double the recipe
Page 256 Originally posted January 2019 Everyone has their own chili that they spend years perfecting. So this may not be YOUR chili, but it is GOOD chili. A bit of heat from the Rotelle mostly makes up for the total lack of other spices. I was shaking my head that there was no chili […]
Page 195 Originally posted 1/22/2019 Okay, the texture is just strange. It’s kind of grainy AND it needs more spice. I mixed it in with the spicy beans and they toned down the texture weirdness and amped up the flavor so they at least added bulk to the meal. To be fair, I may not […]
Page 193 Originally posted 1/22/2019 Really good flavor, and I do NOT usually like green chili anything. Go into it with an open mind and you will love it. Go in expecting the usual red chili taste and corn tortilla texture and you will be disappointed. Love the fact that she encourages us busy folk […]
Page 215 Originally posted 1/21/2019 There are few things as comforting as chicken and dumplings on a day that started out at 19 degrees and by lunch is only flirting with 32. I put the broth on between meetings this morning and made the rest on my lunch break on a work-from-home day. That’s how […]
Page 216 Originally posted 1/21/2019 Used in Chicken and Dumplings There are few things as comforting as chicken and dumplings on a day that started out at 19 degrees and by lunch is only flirting with 32. I put the broth on between meetings this morning and made the rest on my lunch break on […]
Page 203 Originally posted 1/15/2019 This is the best roast chicken (not cooked in a clay pot) that I have ever made. It is tasty and very moist. Mark loved it. Couple of things – First, the roast garlic (the little charcoal briquettes in the last picture) were not edible. You are supposed to squeeze […]
Page 263 Originally posted 1/11/2019 Flavor is good, but the sauce was really thin. Needs to be thickened. ***Update – warmed it up next day and added McCormick brown gravy mix to thicken and it was much better.
Page 259 Originally published 1/6/2019 Not sure what happened but the flavor just was not there on this one. I couldn’t taste the onion or the spices. It just seemed flat. Andrew and Mark liked it but I had higher hopes for this one.
