Natalie R. Recipe Reviews (Pg. 1) - (10721961)

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Natalie R.



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Classic Macaroni and Cheese

Reviewed: Dec. 31, 2010
This recipe is a great template, but I made lots of changes other reviewers suggested and it turned out great! I used 12 oz macaroni, 8 oz lowfat shredded Italian-blend cheese, about 10 oz shredded sharp cheddar cheese, and about 18 oz fat-free evaporated milk. Instead of layering the butter, I mixed in about 2 T light butter to the cooked macaroni. In a medium bowl, I mixed the cheeses together, and added to that a mix of dry mustard, garlic salt, paprika, salt, and white pepper. I made it in 4 layers, as the recipe calls for. I baked it in a 3-quart casserole at 350F, covered for the first 30 minutes, then uncovered for the last 35 minutes. (Next time I will cook it covered for less time to get a better baked crust. You can see my result in my photo.) Everyone but my 3-year old loved it; he expected the stuff from the box. I'll definitely make this again!
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15 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 26, 2010
Perfect first time on Thanksgiving! I omitted the mushrooms and substituted about 1/4 cup raisins (both at my mother's suggestion). I had left my bread open in a bowl on the counter for 2 days, but it was still soft in places. Therefore, I needed only about 2 cups of broth. I added broth and stirred until each piece of bread was moist, but not soaked. I cooked it on high for 1/2 hour, then on low for 4 hours, stirring about 3 times total. I suggest using a quality crock pot. It had a wonderful flavor, texture, and color. My husband repeated that he doesn't like stuffing but he really likes this!
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0 users found this review helpful

Strawberry Broco-Flower Salad

Reviewed: Sep. 4, 2010
The ingredients are great, but I have suggestions for the preparation. First, chop the broccoli and cauliflower into small pieces (1/2 - 3/4 inches). Second, don't serve immediately; give the vegetables a little time to marinate (maybe a few hours).
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28 users found this review helpful
Photo by Natalie R.

Death By Chocolate IV

Reviewed: Sep. 9, 2006
This was a huge hit! The only change I made was using a bag of Heath milk chocolate toffee baking bits instead of candy bars. Also, I used a big glass bowl that holds 20 cups, and the cake fit with just enough room to spare. I made it about 8 hours before serving, which probably only made it better.
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21 users found this review helpful

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