Daniellepirelli Profile - Allrecipes.com (10518318)

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Daniellepirelli


Daniellepirelli
 
Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Mar. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Healthy
Hobbies:
Recipe Box 1 recipe
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Recipe Reviews 19 reviews
Classic Macaroni Salad
This tasted like how a true macaroni salad should taste. I should add though, I found the "dressing" mixture to be a little on the thin side. I'm used to a thicker coating on my macaroni salad. I'm guessing this is because of the lower fat mayo I used, but it could be that plus the combo of vinegar that thinned things out. I'll probably never buy full fat mayo, so there's no way for me to confirm this. But just thought I'd mention it in case others are also intending on using low fat mayo. Other than that, this was spot on in taste and appearance. Thanks for sharing! And with any cold starchy salad (macaroni, potato, etc), leaving it in the fridge to firm up is a must. It makes all the difference and it also gives the flavours a chance to come through

2 users found this review helpful
Reviewed On: Jun. 11, 2014
Cheddar Bay Biscuits
Made these the other day. Scrambled around looking for my original recipe but couldn't find it, and came across this one. Absolutely wonderful! They are even better than the ones I normally would make. Indeed VERY close to Red Lobster biscuits. The only difference I find is that the restaurant ones are a tad more moist and melt-in-your-mouth than this recipe. But if you're not too finicky about the texture, then this recipe is the best for you. I did add the seasonings to the batter as well as the butter topping and this really did make all the difference. I never did this with my other recipe, and I can really taste the change. These bake up nice and fat and high. Thanks for sharing! This is my new official biscuit recipe!

0 users found this review helpful
Reviewed On: Jun. 10, 2014
Homemade Mac and Cheese
Made this last night for the first time. I've never actually had homemade mac and cheese, and neither have my kids, so I don't have anything to compare to. But all I can rate about this is my own end result. I added 1 tsp of onion, garlic powders to the sauce mix and sprinkled the topping with paprika, as others suggested. Didn't have any dry mustard. I also upped the serving amount, as we are a family of 6, making it in a 9x13 pan with 6 cups dry pasta, same amount of milk, and 3 cups of cheese. Also used half evaporated milk and adjusted the butter/flour mix because there was more pasta. Used fusilli pasta as well. My biggest problem with this dish is the cheese "sauce". The texture of it was terrible, not smooth or creamy at all. I don't know if this had anything to do with my adjustments (it very well could have). But I was expecting a silkier texture. It looked flawless while it was cooking in the pot, no lumps or pieces. Also, without the spices I added, this dish would be virtually tasteless. It even seemed to need salt, even after ALL that cheese in there. Definitely a good base recipe, but needs some perking up. Follow the advice of others and add things to it to get it just right.

0 users found this review helpful
Reviewed On: Nov. 28, 2013
 
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