Andi Profile - (18549327)

cook's profile


Home Town:
Living In: Syracuse, New York, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Italian, Southern, Nouvelle, Mediterranean
Hobbies: Gardening, Music, Painting/Drawing
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Recipe Reviews 15 reviews
Creamy Macaroni and Cheese
This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster, and pepper jack. I ended up needing about 3/4 c. more water (used the rinse water from the evaporated milk can). I too needed to stir the butter/milk mixture for close to 10 minutes. After I mixed in the pasta, I transferred it to a greased baking dish, sprinkled with parley and thyme and baked at 350 covered for about 20 minutes while I got the rest of dinner ready. The last 5 minutes, I uncovered, topped with crushed saltines and broiled on high to get a nice crust. Hands down the best mac and cheese I've ever had. The dijon really puts it over the top, and I will continue to play with other spice combinations.

0 users found this review helpful
Reviewed On: Sep. 14, 2012
Szechuan Spicy Eggplant
4.5... very good. I added mushrooms, lime juice, cilantro, and cabbage and served it over whole wheat pasta. I think next time I will lighten it up and use ground pork or chicken as suggested.

1 user found this review helpful
Reviewed On: Jul. 27, 2012
Hazelnut-Mushroom Pilaf
A perfect compliment to lamb, grilled chicken, fish, anything really. I usually use pastina in place of the orzo. If I'm out of celery I use celery salt and sometimes shallots in place of the onions. It's pretty adaptable. Oregano can be subbed in for the marjoram. I have used almonds, hazelnuts, walnuts, and pine nuts with the same great results. If you really want to put this over the top, add some chunks of goat cheese right before serving. I make this about once a week now.

2 users found this review helpful
Reviewed On: Jun. 23, 2012
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Cooking Level: Expert
About me: I'm a mom of 4 all grown children, two dogs, one… MORE
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