NoRainOnMyParade Recipe Reviews (Pg. 1) - Allrecipes.com (15526236)

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Lemon-Glazed Carrots

Reviewed: Aug. 17, 2013
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.
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Creamy Macaroni and Cheese

Reviewed: Jan. 7, 2013
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!
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Alfredo Sauce

Reviewed: Dec. 12, 2012
Parmesean melts perfectly fine if you use fresh cheese that you grate yourself. The pre-shredded cheese has preservatives and other additives which WILL change the viscosity and texture of the sauce. This sauce is really good AS IS if you FOLLOW the directions. DO NOT let it BOIL, as that will make your cheese GRITTY. DO stir pretty much continuously after adding the cheese, and keep the heat no higher than a simmer (simmering is when the sauce may have some small bubbles that gently rise and pop, but generally there is little to no bubbling). DO use a whisk. I like to add a little romano cheese in addition to the parmesean for a subtle shift in flavor, and because I LOVE garlic, I use at least two cloves. I rarely have fresh parsley but substitute dried and also like to add a pinch of nutmeg and sometimes a TINY bit of sauteed freshly minced onion.
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Slow Cooker Pot Roast

Reviewed: Jul. 28, 2012
This is so easy and turned out great! It is really good as is, but I have also made it with a couple of small changes to suit my family's tastes. I add a few potatoes cut into quarters or smaller, 3-4 minced fresh garlic cloves, 3 stalks of chopped celery. I also used beef broth instead of water when mixing the packaged spices together. The first time that Iade this, I was skeptical about using ranch on the roast but it added a nice flavor. I will definitely make this again, both following the original recipe and with my changes. Super easy, great flavors, and tender meat....it was a hit with my family (even my picky eater cleaned his plate! I served it over rice like stew or with a salad and crusty bread.
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Nutty Strawberry Salad

Reviewed: Jun. 29, 2012
This is so easy and so good! It's great as it is. We have a child allergic to nuts so we substitute chow mein noodles for the nuts. I have made it with nuts also when the kids weren't home and it was great! Also, I like to marinade chicken tenders or breasts in Kraft's Toasted Asian Sesame marinade/dressing and then bake or grill the chicken. I cut it into chunks and toss with the rest of the salad. I can throw it all together in the morning, let the dressing do it's thing in the fridge all day and then come home and spend 10 minutes grilling and have dinner on the table. We serve with yeast rolls or garlic bread.
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