• Joined September, 2009
  • Expert Home Cook
  • 0 medals this month
  • 10 medals lifetime
  In a sleepy suburban town east of Grand Rapids, I retreat to my kitchen and let the stresses of my day melt like butter being prepared for ghee.  Most recipes I post have astounding flavors, but are very simple. Not quite what momma use to make, but momma (my wife) is a clasically trained chef so, well there you go.  Anyone can follow a recipe, but if you dont put your soul, love, and passion into it no one will ask, "What's your secret?".

My Most Recent Ratings

Lemon Icebox Pie

Lemon Icebox Pie

Like a lemon drop! Sweet puckery creamy and then the perfect crunch from the graham crust. Awesome! — TheFrenchKitchen 6/24/2013
S'more Pie

S'more Pie

One of hubby's favorite! For when life calls for s'mores and you can't do a bonfire. — TheFrenchKitchen 6/24/2013
French's Peanut Butter Squares

French's Peanut Butter Squares

Simple and delicious! — TheFrenchKitchen 3/22/2013
The Omelette, reconsidered

The Omelette, reconsidered

Really simple, yet sophisticated and scrumptious. Prettier than a skillet or a scramble. — TheFrenchKitchen 3/16/2013
Mediterranean Sliders

Mediterranean Sliders

Such a nice treat from my wife. She knows the way to her man's heart- Richly seasoned juicy MEAT! — TheFrenchKitchen 1/29/2013
Spiced Pumpkin Pancakes with Honey Cream Cheese

Spiced Pumpkin Pancakes with Honey Cream Cheese

This is great to serve at a holiday brunch. — TheFrenchKitchen 10/29/2012
Irish Skillet Breakfast

Irish Skillet Breakfast

Very filling and savory. Easy on the budget meal. Can always add meat or any other additions. — TheFrenchKitchen 10/26/2012
Spiced Pumpkin Pancakes with Honey Cream Cheese

Spiced Pumpkin Pancakes with Honey Cream Cheese

Rich warm flavors of autumn. Makes the kitchen smell like you've baked all day and its only breakfast time. — TheFrenchKitchen 10/26/2012
Buckeyes Anyone Can Root For

Buckeyes Anyone Can Root For

I always get my peanut butter chocolate fix with these. Even more so than those famous cups or pieces. — TheFrenchKitchen 10/20/2012
Fried Green Tomatoes

Fried Green Tomatoes

Absolutely amazing, you have the complex flavor of the balsamic reduction mixed with the creamy sweet of green tomato and cream cheese. — TheFrenchKitchen 10/12/2012
Hollandaise Sauce

Hollandaise Sauce

Absolutely dreadful!! I have made hollandaise several times, but have never had it taste like cooked mayo, like this recipes makes. Poor quality. Take down this recipe and call it a day. You think you are a pro? Bleh!! — CookingPassion 5/12/2012
Chicken Peanut Noodles

Chicken Peanut Noodles

It's a great alternative to take out! The peanut butter really brings a depth to the dish and does an amazing enhancement to the cabbage and broccoli. So yummy!! — TheFrenchKitchen 4/14/2012
Jicama-Potato Skillet Cakes with Sour Cream Salsa

Jicama-Potato Skillet Cakes with Sour Cream Salsa

While this recipe gave it a good try, I would have to say that it did lack a bit. We added 3 Green Onions chopped to the mixture and should have added garlic... But if i was going to all that I would just make Zucchini Fritters "185170" 8/4/2011
Linguine with Fresh Herbs

Linguine with Fresh Herbs

There was not anything too terrible about this recipe. The mint was too strong for it. we added bacon to try and ad some flavor but i think it was a lost cause unfortunately. — bkprice13 6/21/2011
Grilled Asparagus

Grilled Asparagus

These were very good. We had some Asparagus about to go bad in the fridge so we tried this, we love grilled vegetables, so we grilled up onion and red pepper as well chopped it and tossed it with butter, fettuccine and olive oil. AMAZING!! — peppertrader 6/13/2011
Checkmate Chess Bars

Checkmate Chess Bars

Quick and easy to make. Some thought it was a little sweet. — ladybugplus 5/30/2011
Sherice's Orzo with Chicken

Sherice's Orzo with Chicken

Let us start with the good, The flavor of the asiago cheese added a nice flavor to this dish, and the sauce was nice and smooth. That being said, without some additions this recipe would have been very bland. #1 Don't be afraid of butter. (added about 3 T. while the rice and chicken are cooking.) #2 There is no reason not to add all seasonings at the beginning to let the flavors mix better (especially rosemary, as it can have a very piny flavor. #3 A little spice can really make things POP ( I added about 1/8t cayenne pepper to the recipe and it makes a big difference) On a side note: If you were to rub the chicken breast with the rosemary, Salt & Pepper 15 min before you start and then add 1 T butter to the pan on med high heat sear the chicken for 5 min each side remove from pan and set aside add 2T butter add your Orzo and fry till med brown, add the seasonings broth and water, Dice the chicken and add to pan, and continue as posted it would take this from 3 to 5 stars — shericeramirez 4/20/2011
Sweet Fluffy Cornbread (5)

Sweet Fluffy Cornbread (5)

I agree, it is really hard to find a cornbread better than jiffy with some sugar, but this wins that race! — TheFrenchKitchen 4/5/2011
Susan's Slow Cooker Salsa Chicken

Susan's Slow Cooker Salsa Chicken

We put the leftovers inside of flour tortillas to make chicken soft tacos - super yummy! — SusieCooks8 2/19/2011
Susan's Slow Cooker Salsa Chicken

Susan's Slow Cooker Salsa Chicken

This tasted wonderful! It would be good put inside of tortillas too! — SusieCooks8 2/14/2011

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If you ever need an amazing dish to serve a crowd that EVERYONE will love; Here it is!

2 years ago    TheFrenchKitchen

I am enjoying your recipes so much, but your enthusiam really shows up in your profile pic (as well as your recipes). Its people like you who make Big Oven great! Im on here daily and looking up recipes from great cooks across the world. Thats enough to get excited about!

2 years ago    aphilbeck8

Hi Holly! Thanks for your many great contributions to BigOven.com over the years. We appreciate your involvement, posting great recipes and great photos! Hey, just one small request -- would you mind posting recipe titles in Mixed Case format rather than "ALL UPPERCASE FORMAT"? This helps keep the recipes consistent across the site. Thanks!

3 years ago    stevemur

Thank you for the medal on my multicolored pasta. I had a lot of fun making these. But since it was my first try at them, after cooking them, I noticed that the colored faded a bit. Really, I think that is normal. I've bought some colored pasta before and they too fade after cooking. I think next time I will use beet juice instead of the powder. I will probably increase the amounts of colors in the other stripes. Anyway, Thanks for the really nice comments, I greatly appreciate them.

4 years ago    ellie36

I have a project in front of me. I bought their software and i have over 700 recipes that me and my wife have compiled, that i need to get into the BigOven software.

4 years ago    TheFrenchKitchen

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