Daniellepirelli Profile - Allrecipes.com (10518318)

cook's profile


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Mar. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Slow Cooking, Italian, Healthy
Recipe Box 1 recipe
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Recipe Reviews 17 reviews
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
Preacher Cookies
These were good. I used rolled oats instead cause that's what I had and I totally suggest no one do this in the future. They do not "cook" and therefore left my cookies too dry. But the taste was great. Mine didn't look anything like the ones in the picture but that could be because of the oats I used. Other than that I wouldn't change a thing.

0 users found this review helpful
Reviewed On: Aug. 20, 2013
Fluffy Pancakes
Just made these. Fantastic! I must say though, use 1 tablespoon vinegar and 1 cup milk. Any less liquid would make these waaay too thick and even smaller once cooked. I used the recipe this way and I got 7 pancakes out of my batter. As others have said, you MUST let the batter sit for 10 minutes to allow to fluff up. And don't mix afterwards. That just disrupts the bubbles. In the past I've added 1 tsp cinnamon and 1/2 tsp vanilla extract for a sweeter taste - almost cake-like. I don't usually use sour milk in my pancakes, but from now on I will. It totally makes a difference.

1 user found this review helpful
Reviewed On: Aug. 20, 2013

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