Kerry Profile - (11343678)

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Member Since: Jan. 2010
Cooking Level: Intermediate
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Recipe Reviews 24 reviews
Wedding Cake Icing
I liked this a lot! Very simple. I used milk instead of water, and you need to add a bit more milk than water, perhaps another tablespoon or two (a note on the milk - I knew I had room in the fridge for all the cupcakes I made, but if yours are staying room temp, keep with the water. In theory, shortening, water, powdered sugar, and extract are all fine to keep at room temperature). I also put a touch more vanilla in and used butter-flavored shortening, which gave it a bit more flavor than if you used normal (though I'm sure that'd be good too!). Otherwise, didn't change anything. Delicious!

1 user found this review helpful
Reviewed On: Feb. 1, 2014
Kicked Up Mac and Cheese
I LOVE this recipe! I tried it for the first time a few nights ago - as per the suggestions, I used about two and a half cups of uncooked pasta. I also realized last-minute I was out of hot sauce, so I added (dumped, whoops) some chili powder and cayenne powder into the cheese mix, so I forwent the chili powder in the crunchies on top. It did turn out a tad dry (which was a little more noticable when re-heating leftovers), but I think that was partially due to it having to linger in my oven on low for quite a while (I was taking it to a family member's house and we weren't exactly sure about the time). Overall, I'd add a little more milk and I wouldn't bake it for quite as long. Also, next time I'm using sriracha sauce - I put some on leftovers and it was AWESOME.

0 users found this review helpful
Reviewed On: Sep. 26, 2013
Philly Cheese Steak
I added green peppers, and otherwise kept it to the exact recipe... I didn't really like it. Something about the processed cheese flavor. It was too salty and too fake for me, and that kind of ruined the entire sandwich. My fiance thought it was okay, and when I heated up leftovers, it wasn't so bad as I had remembered it the day before, but still, I won't make it again the way it's written. What I probably will do, though, is to try this recipe again with swiss or some other similar cheese.

1 user found this review helpful
Reviewed On: Sep. 23, 2013

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