Mary F Profile - Allrecipes.com (11826500)

cook's profile

Mary F


Mary F
 
Home Town: Alton, Illinois, USA
Living In: Fleming Island, Florida, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy
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Recipe Reviews 4 reviews
Chef John's Macaroni and Cheese
I've been looking for a good mac and cheese recipe for a long time, and watched the accompanying video. I followed his advice and used 1 cup smoked gouda cheese to replace 1 cup of the shredded cheddar. I also added 1/2 cup grated parmesan cheese. Wow! It is wonderful! My family ate it up. I have a new favorite! I also only used 12 oz. of macaroni, to make the finished product a little looser. Watch the video!! It has some great tips in it.

10 users found this review helpful
Reviewed On: May 10, 2012
Slow-Cooker Corned Beef and Cabbage
I just made this tonight. Yes, you do need to cook it on high for 8 hours if you want the corned beef to be fall-apart tender and the fat to practically melt off the meat. If you want nice, neat slices, by all means, cook it on low. But it will not be as tender. I didn't quarter the potatoes, so that may be why they didn't fall apart. The carrots got a little too well done, but still edible and in one piece. You might want to put them in half way through. But everything was delicious!

30 users found this review helpful
Reviewed On: Mar. 19, 2012
Pumpkin Crumb Cake
My mother gave me a similar recipe 25 years ago and I have been making it for Thanksgiving every year since then. Our filling recipe varies slightly in ingredients. Mine has 1 15 oz can pumpkin, 3/4 cup sugar, 1 tsp ground cinnamon, 1/2 tsp. salt, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, 2 eggs, 1 cup evaporated milk. This makes it more like true pumpkin pie in the middle. Also, when putting the first layer in the pan, pat the bottom slightly higher on the sides to help keep the pumpkin filling in place.

16 users found this review helpful
Reviewed On: Feb. 18, 2012
 
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