Jackay Profile - Allrecipes.com (18251470)

Jackay


Jackay
 
Home Town:
Living In: Virginia, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies:
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Cherry Cobbler
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Recipe Reviews 14 reviews
Southern Macaroni and Cheese Pie
I am not an expert chef, but I enjoy cooking, watch a LOT of "Food Network" and consider myself a fairly knowledgeable cook, but I made a startling discovery when making this recipe that I felt I should share. To the purists- I always read the reviews first and adjust accordingly. I reduced the pepper to 1.5 tsp. - I only used 2 eggs, and I added 2 tsp of sugar. After carefully following the directions for the roux, I then added the cheese into the sauce so that it was all melted together in a yummy sauce, then added the pasta, stirred, and moved over into the 9x13 baking dish. The pasta was absolutely swimming in the sauce. I clearly did not have enough. I went back and cooked 2 more cups of the pasta, added it, then baked. It was delicious. But what the heck was the problem with the amount of pasta? I assumed the problem to be the fact that I substituted "mini farfalle (bowties) in place of the elbow mac. I then ran a search and LO AND BEHOLD – I found a pasta conversion chart! WHAT? I can't believe I've never seen or heard anything about the need to make adjustments based on a pasta substitution.

13 users found this review helpful
Reviewed On: Aug. 19, 2014
Oven Fried Potatoes I
I made these last night and enjoyed-though had to make some adjustments. I had adjusted the servings from 6, down to 2, so I had to adjust the baking time somewhat. Besides having less potatoes in the dish, baking time is also somewhat dependent on how they are cut. The recipe says to "thinly slice" the potatoes, but neither photo showed thinly sliced potatoes. I cut mine into ½ in. cubes. Rather than the 45 minutes, I checked them after 30 minutes and the potatoes were well cooked, but because they had been sealed under the foil, they were simmering in liquid that had cooked out. I uncovered them, turned the oven to "Lo-broil" and placed the rack one notch lower than the top, and it took them another 20-25 minutes (stirring every 3 or 4 minutes) to dry up the liquid and crisp up. After cubing them, I put them in a bowl and tossed with garlic salt, then spread in the pan, put the onions and (pre-cooked and cut up) bacon over as instructed, but I melted the butter in a little dish and drizzled over rather than trying to "dot" the butter. Some mentioned them being too greasy. Mine were not in the least bit greasy. Of course I did use precooked bacon which has less fat. I also used Smart Balance margarine, but they were very tasty. I'll definitely make these again.

1 user found this review helpful
Reviewed On: Jan. 30, 2013
Pumpkin Casserole
Very good indeed. I wanted to use my gargantuan Halloween pumpkin- so I found a recipe for fresh pumpkin puree-then made this casserole. Because the evaporated milk comes in a 12 ounce can, I "one-and-a-halved" the recipe. I used 1/2 more of everything as written except the sugar. Based on other reviews- I left that at 1 cup. AND I added 3/4 of a teaspoon of pumpkin pie spice (in lieu of the pinches of cinnamon.)I really like the consistency- it's smooth and creamy yet firm, sort of like a mousse. It's a little sweet- but not like a dessert. I made it today as a trial run for Thanksgiving- Going to put it in the line-up!

1 user found this review helpful
Reviewed On: Nov. 9, 2012
 
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