cathy Profile - (13430928)

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Home Town: Lancaster, Pennsylvania, USA
Living In:
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern
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Recipe Reviews 9 reviews
Alfredo Sauce
Made this last night to go with left over grilled chicken. This was better than anything I've had in a restaurant and so fast and easy. I had GOOD cheese in a block, both parmesan and pecorrino romano, that I grated myself. I made sure to grate the parmesan fine as some reviews said the parmesan makes the sauce grainy. It took a little longer to thicken up than I expected but I was careful with the heat. Turned out perfect, creamy, and so delicious. Hubby and teenager agreed. This will be a regular. Can't wait to try it with peas and proscuitto, or fresh broccoli. Add garlic bread and a glass of wine and this is heavenly.

0 users found this review helpful
Reviewed On: Aug. 10, 2014
Chef John's Macaroni and Cheese
Delicious! I watched the video first, then followed the recipe almost exactly. I didn't have enough sharp cheddar so used some colby jack too. No white pepper so used black. And I'm not a huge fan of Thyme so I just used a pinch. Turned out so beautiful I should have taken a picture but was more interested in just eating it. It is literally TOO good; I couldn't stop eating it and now I'm stuffed. Hubby loved it too. Last week I tried a mac and cheese recipe that was on the cover a food network magazine. It was awful (raw onion? I should have known) Chef John now outranks Alton Brown in our house.

1 user found this review helpful
Reviewed On: Jun. 14, 2014
Juicy Roasted Chicken
As another reviewer said, don't be fooled by how simple this is! This is the best roast chicken and so easy. I find seasoning the cavity a challenge (what do you do, stick your whole hand in there? Throw the salt and hope it covers evenly?) so what I do is melt the butter (sorry, I don't use margarine) and drizzle that over the chopped celery. I then season the chopped celery (butter makes seasoning stick nicely) and stuff the bird with the seasoned celery. I make sure chicken's skin is dry before I pour a little more melted butter on and rub that around. Season the skin (I use a generous amount of good kosher salt or coarse ground sea salt). I start the chicken in a 400 degree oven to crisp up the skin then reduce to 350 after just 15 minutes, and roast 20 mins per pound at 350. Crispy golden skin, moist even in the breast. A few times I've added chopped onion inside rather than onion powder, and the last time I just used celery and salt and it was still delicious.

2 users found this review helpful
Reviewed On: Feb. 3, 2014

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