Mackie Recipe Reviews (Pg. 1) - (10301416)

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Pasta Con Broccoli

Reviewed: Sep. 27, 2009
All I can really say is WOW! I too sauteed the garlic and mushrooms ahead of time, added bit more cheese and tomato sauce, and then added some thinly sliced beef that I had cooked ahead of time and had my wife demand that I cook this again next weekend. It's a keeper!
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Good Old Fashioned Pancakes

Reviewed: Aug. 10, 2009
Best. Pancakes. EVER! The ONLY complaint that I can make about these is that my wife and son have demanded these every Sunday for the last two years since I first found this recipe. I too add in the vanilla, but I also add in about 10g more flour, I like my cakes to be slightly thicker.
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1 user found this review helpful

Classic Gingerbread Cutouts

Reviewed: Dec. 19, 2008
I've made this a few Christmases now and each time I have to hide the cookies when they're done or else I won't get any. This comes off a soft, cake like cookie, especially if you roll it thick enough. I highly recommend using the parchment trick (rolling out your dough between two pieces of parchment). I found that if I did that, I could easily get the dough cut, put on a cookie sheet, baked, and transferred off without any issues. The only problem I have had is around Christmas time I get never ending questions from my wife, friends, and co-workers about when gingerbread time starts.
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New York Cheesecake III

Reviewed: Mar. 27, 2008
This was my first time making cheesecake, even worse, I found out right before I started baking it that it was going to be used in a pre-wedding dinner for my sister-in-law. Thankfully it came out beautifully. I had a 9 inch pan on hand and an oven that couldn't reach the top temp nor get down to the bottom one so I ended up baking for 15 min at first and an hour and a half for the second bake. I then made sure to let it sit for an hour and sleep in the fridge for 24 hours. No cracks, no settling, just pure, thick, and dense cheesecake. I would recomend HEAVILY greasing the cake pan however. Not only did that help with getting the cake out of the pan at cutting time, but it seemed to help the cake pull away from the sides as well. My sister-in-law and her fiance loved the cake and I introduced my wife's family to what cheesecake is supposted to be, not the spongy mess that it is in Japan. THANKS!
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Creamy Au Gratin Potatoes

Reviewed: Apr. 8, 2007
An excellent meal! As others did, I sauteed the onions in smaller bits before added to the dish. I also tossed in some honey smoked ham and some peas. My wife and I loved it and we're both somewhat picky eaters. The only two downsides to this recipe are thus: A. A 1 qrt dish really is not big enough for the ingredients. I ended up omitting half an onion and a whole potato and I still had sauce running right to the rim. B. The term comfort food is well applied. After eating this, you will be unable to move as you'll just want to sit happily stuffed in a comfy chair.
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