CCULLEN Recipe Reviews (Pg. 1) - Allrecipes.com (18031415)

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Creamy Macaroni and Cheese

Reviewed: Dec. 13, 2011
Modified based on other reviews (thanks!). I wanted to make a mac n cheese that would definitely be kid and picky-eater friendly. I whisked half a stick of butter and ww flour first. Then whisked 1 cup warm broth in, then only 1 can of evaporated milk (also warmed) until bubbly. Then stir in 1/2 cup parmesan, 1 can cheddar cheese soup, and about 1 lb fresh shredded cheddar stir until blended. Add 1/2 & 1/2 to adjust thickness, if needed, and S&P to taste. Excellent! I have made 2x and wouldnt change a thing. Big time cheese lover here and LOVE IT! Also, the second time more comfy with recipe and in a hurry - couldn't believe how quickly I pulled it together. I always thought mac n cheese homemade took a long time to make, (thinking of baked mac) but it really doesn't on the stovetop.
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Cindy's Pumpkin Pie

Reviewed: Nov. 13, 2011
Excellent! I was confused on how long to cook after the initial 15 minutes. I was going to leave in for 1 hr as another review suggested, but I checked it at around 40 minutes (after the initial 15) and it was DONE. Maybe a tad overdone, as it was very dark brown near the crust, but didn't affect the taste at all. Delicious!!
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Blueberry Zucchini Bread

Reviewed: Aug. 19, 2011
subbed out some of the sugar for applesauce, and subbed some of the white flour for whole wheat, added strawberries, as I felt I had too few blueberries. cooked for 45 mins in two med sized pans and it was perfect :)
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Artichoke Bites II

Reviewed: Dec. 24, 2006
Read the reviews... changed some things before making the for the first time: let the onion/garlic cook on medium for 10 mins or so to reduce the liquid a bit, used Mozz instead of Swiss, used a 1/4 cup total of both fresh parsley and basil, used italian seasoned bread crumbs & omitted italian seasoning, was generous with the worcestershire & hot sauce, and chopped all ingredients in a food processor, including the artichoke hearts. I was not aiming for a perfectly smooth mixture, and this worked well. I cooked them in mini muffin trays @ 350 degrees for 10 minutes. They weren't browned, but 10 minutes gave the perfect quiche like consistency. I got a lot of compliments on these and will definitely make them the same way again. Thanks for the recipe. :)
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