PARROTT_HEAD Profile - (1002076)

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Recipe Reviews 13 reviews
Antipasto Pasta Salad
This has become my "Go To" recipe for summer get togethers. I make it up a day in advance and slightly under cook the pasta. If you are bold and like Ceaser salad you can get the Greek style dried salad mix and use that with some anchovy blended into the oil and vinegar. I have also used poblano peppers instead of bell peppers, just a bit hotter and lots more crunch.

0 users found this review helpful
Reviewed On: Jul. 3, 2014
Meatloaf that Doesn't Crumble
I have made this recipe three times now. The four star rating is for the ingredients and methods in the original. However I now make it a bit differently. I do not use bell peppers and celery. I increase the onion to make up for the difference. I cook up a 1/4 lb of bacon and saute the onion and some garlic in the drippings. I add the bacon to the mix as well. I then put two slices of bread in the bottom of the loaf pan and press in the mix, making sure to get out all voids. My loaf pans are glass so this helps a bit. I cook until internal temp of 160 is reached, shut the oven off and let it cool down a bit. The meat loaf slices up real nice. I use 90/10 ground beef an good quality mild breakfast sausage. Has become a favorite in our house.

0 users found this review helpful
Reviewed On: May 23, 2014
Easy Mint Chocolate Chip Ice Cream
Great recipe but I did make some changes based on my preferences. I have a six quart White Mountain so I always make a larger batch. For this recipe I used 2 qts heavy whipping cream, 2 qts Half & Half. Used one cup sugar for each quart of liquid. Used 1.5 egg yolks per qt of fluid. Heated the cream and H&H in a large pan. Placed the six yolks into a bowl and whipped 'em. When cream was about 160 I took a cup of it and slowly poured it into the whipped yolks while whipping them some more. This is called "Tempering". If you don't do this and pour the yolks into the hot mix you get an "Egg Flower Soup" effect. Pour eggs into cream and add sugar and salt (1/2 tsp per qt) while whisking. Heat until it coats spoon. Remove from heat and cool pan in sink of cool water. Pour mix into churn. Add 3 TBL MINT extract and green dye as needed. Taste mix and add more Mint if needed. Chill one hour in fridge before churn. I used Lindt or Geribaldi 72% cocoa bars. I put the in the freezer, makes them easier to chop. I think the bars are 3.5 oz each. They are about 8x3 inches. I add the chocolate about half way through the churning process.

4 users found this review helpful
Reviewed On: Sep. 4, 2011

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