SusyQ Profile - (18611373)

cook's profile


Living In: Tucson, Arizona, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian
Hobbies: Gardening, Camping, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 2 reviews
Classic Macaroni Salad
The first time I made this recipe, I did not read any other reviews. I made this exactly as written, and had the "bad feeling" about the 2/3 cup of sugar (and I used raw sugar, as I don't eat anything refined/over processed). It was TOO sweet. The next time I made this, I changed it quite a bit: First, I omitted the sugar altogether. I used Apple Cider Vinegar instead, and used German mustard. I add more celery and carrots, and half of a jalapeno (very finely chopped). I don't add pimentos, but I do add some cubed sharp cheddar cheese. I try to cube it small enough so that every forkful has a bit of cheese. Sometimes I add paprika, depending on whether or not I remember. My boyfriend will gladly eat the entire dish in one sitting, but if I ration him, it'll last him and I about two days (using it as a side, and sometimes as the main entree). I hope I've helped!

5 users found this review helpful
Reviewed On: Feb. 10, 2013
Bill's Blue Cheese Dressing
This recipe was fantastic. I admit, we were wondering "Hey, where's the buttermilk?". We had no Worcestershire sauce, so we substituted in soy sauce (at my request, I love soy sauce). We were too excited to let the dressing sit for 24 hours, and it initially tasted way too Mayonnaise-y. So we added a tiny bit of the heavy cream we had on hand, and added a lot more pepper. It was truly fantastic the next day. Next time, I will: reduce the Mayo to about 2/3 cup, I'd add about 2/3 cup buttermilk, increase the amount of pepper, and most definitely increase the amount of the super-high-quality Roquefort we used!

0 users found this review helpful
Reviewed On: Dec. 8, 2010

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