JACKRBIKE Profile - Allrecipes.com (1570168)

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JACKRBIKE


JACKRBIKE
 
Home Town: Ballston Lake, New York, USA
Living In:
Member Since: Mar. 2003
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Fishing, Photography, Reading Books
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Recipe Reviews 5 reviews
Classic Macaroni Salad
Superb recipe, not at all like the purchased salads. Always a hit at gatherings. Have made this several times, experimenting here and there. My only final changes are to use fresh red pepper for color, and to omit the salt the recipe specifies, as I salt (1.5T) the water I cook the pasta in. Then, if needed, I salt to taste as a final step! Now, the only refinements are: (1) use 1/2 green pepper and 1/2 red pepper for color; (2) no pimento; (3) chop onion very very finely, almost like minced, to retain flavor while hiding onion bite from anti-onion-chunks folk; (4) celery and pepper are sliced and chopped into chunks no larger than frozen peas. Using eggs makes so little difference I have dispensed with that variation, unless I feel there's a need for protein. The excessive sweetness that some reviewers comment on pretty much disappears if the pasta is refrigerated for several hours or overnight. Try the recipe first before you cut the sugar! As an added tip, I have found apple cider vinegar to be helpful in this recipe if I have it available. I use weight instead of volume where possible. Four cups elbows weigh 22 oz, so, using the convenient one pound box gives you a surplus of sauce. Four cups of rings weigh slightly under 16 oz. Four of ditallini weigh 19.6 oz. My point? Depending on the pasta used (and its surface area), the "creaminess" of the sauce will vary. Nonetheless, you'll be happy regardless of what one-pound pasta box you use, or if you use volume.

2 users found this review helpful
Reviewed On: Oct. 15, 2012
Cream of Cauliflower Soup II
Selected this because of its relative simplicity. Somewhat bland; my wife and I simply were not impressed with this, made per ingredients and directions. I ended up with 1/2 tsp nutmeg, adding some dashes of ground red pepper and two more T dry sherry. but, even then concluded that my quest for a simple cauliflower soup will march on.

2 users found this review helpful
Reviewed On: Apr. 4, 2012
Curried Cauliflower
Great as is, and sauce lends itself easily to variations. Suitable for company or a pot luck; a keeper with a good, balanced flavor. In the future, for color, I'll try adding some frozen petite peas to the sauce; maybe some julienne cut carrots. The sauce quantity is perfect, covering all florets filling a shallow 8" x 10" baking dish. I used enough buttered crackers/crumb mix to cover the dish thoroughly. I'd characterize the curry taste as "mild" or "a gentle hint of curry." Though I used "98% fat free" chicken soup, I used regular rather than light mayo and a quarter cup of butter for the bread crumbs. The result is a slight rich character to the sauce, but I LOVED the dish and treated it as a main course. Who'd have thought I'd fill myself with cauliflower! I used up what we had of Triskets crackers and supplemented with plain bread crumbs. Use crackers; they add a crunch, even when crushed, that you don't get from just the bread crumbs. Would I use light mayo in the future? Maybe not. Part of the charm of this recipe (and drawback for some) is the rich character of the final product. Once I cut the amount of butter and had difficulty getting the top to brown; stick with recipe as it is. Do NOT add salt; there's plenty from the soup and butter. More curry? Depends on your preference for the spice. Pepper? Maybe 1/8 tsp but more would change the flavor balance I think.

6 users found this review helpful
Reviewed On: Feb. 11, 2011
 
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