ambitionbird Profile - (11649928)

cook's profile


Home Town: Lenoir City, Tennessee, USA
Living In: Lexington, Kentucky, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Ceviche
  • Ceviche  
    By: Star Pooley
  • Kitchen Approved
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Recipe Reviews 5 reviews
Red Potato Salad
This salad was delicious, and pretty, too. I took it to a cookout and didn't get to take home any leftovers. I did add a little more garlic than the recipe called for, and a couple shakes of basil, but otherwise stayed true to the recipe. Will definitely make this again.

4 users found this review helpful
Reviewed On: Feb. 14, 2011
Sauerbraten Klopse (Sauerbraten Meatballs)
My boyfriend and I didn't care for these at all. The meatballs themselves were tasty in a unique way, but the sauce had a really odd flavor, strong in vinegar and not much else. Perhaps I'm just not used to German cuisine, but either way, I will not be making this recipe again.

4 users found this review helpful
Reviewed On: Feb. 1, 2011
Mouse's Macaroni and Cheese
I love this recipe. Some reviewers have said the end result is too cheesy, and all I have to say is, "Whaaat?" No such thing. I didn't use the same cheeses as the recipe specified; instead, I opted for sharp cheddar, a casserole blend (Kroger brand), and a couple handfuls of a hot pepper cheese blend (also Kroger brand). It came out to 16-17oz of cheese, per the recipe measurements. As for the bread crumbs, I used plain bread crumbs instead of seasoned (it's all I had), and added a bit of garlic powder, mustard powder, salt, and pepper to taste. I've also found that lightly browning the breadcrumbs in a skillet with a bit of butter really brings out the flavor, so I will do that next time. This is a great recipe as is, but part of what I love about making mac and cheese in general is how easily it can be experimented with. So really, any melt-able cheese is fair game. Also, it tastes possibly even better warmed up as leftovers. Mmm.

5 users found this review helpful
Reviewed On: Feb. 1, 2011

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