NoRainOnMyParade Profile - Allrecipes.com (15526236)

NoRainOnMyParade


NoRainOnMyParade
 
Home Town: Maryland, USA
Living In: North Carolina, USA
Member Since: Feb. 2012
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Honey-Garlic Slow Cooker Chicken Thighs
I made the recipe as written, and found that six hours on low was about an hour or so too much. I don't know if I should have used a smaller crockpot (I used my 6 qt) or if I just needed to reduce the time. It was okay, but I'd only make it again with some alterations. Thanks for the easy idea!

0 users found this review helpful
Reviewed On: Dec. 7, 2014
Lemon-Glazed Carrots
I have made this both as written and tweaked it a bit as well and liked it both ways. It's great as written and you should definitely try it that way. My tweaks... I tend to use packaged baby carrots since we usually have those on hand and it's less prep time than whole carrots. If you are on a budget, whole carrots are more economical, though. I also prefer to steam my carrots instead of boiling them, because I like them to be soft but still have a slight crunch. When making the sauce, I tend to also cut back a slight bit on the brown sugar and add a splash of vanilla, but otherwise follow the directions.

4 users found this review helpful
Reviewed On: Aug. 17, 2013
Creamy Macaroni and Cheese
This was soooo good! Cheese sauce was creamy and smooth! I made it as directed and have also made it with some small tweaks to fit my personal tastes. I read reviews prior to making this and took the suggestion of other reviewers and use dry mustard instead of dijon mustard (which I'm not a fan of anyway). I met the butter over medium heat, then whisk in flour slowly to keep it from clumping and to ensure it cooked thoroughly. I added minced garlic, minced onion, dry mustard, and a little salt and pepper to the butter and flour while cooking. I used half and half instead of evaporated milk and chicken stock instead of chicken broth. Add the parmesean cheese first, a little at a time, stirring constantly until smooth. Do not add more cheese until what is already in the pot has melted. Then I added sharp cheddar, also a little bit at a time. I REALLY like cheese so I used more than the recipe called for, and just added a bit of 2% milk when it got too thick. I used about 1 and 1/4 cups of parm cheese and 2.5-3cups of cheddar. I also, after mixing in the pasta, threw it uncovered in a 350 degree oven for 20 minutes while my meat finished cooking. My entire family loved it, and I can't wait to make it again!

0 users found this review helpful
Reviewed On: Jan. 7, 2013
 
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