Nattygirl Profile - (187223559)


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Member Since: Jan. 2013
Cooking Level: Expert
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Recipe Reviews 34 reviews
Welsh Rabbit (Rarebit)
I followed this recipe exactly except for I used medium cheddar (what I had), and it still came out great! My husband and I were very surprised at how good it was because we've only had the tomato soup type and weren't too crazy about that version. This, however, is almost like a fondue. Sooooo rich! This recipe will fit nicely into our Sunday breakfast rotation!

0 users found this review helpful
Reviewed On: Mar. 31, 2014
Cheater Pierogi
I am so entertained by your videos Chef John. I loved your square dancing joke, and a dough-seal-dough your pierogi! I decided to give your grandmother a rest and made my own dough. Your filling however, is excellent Chef and very easy and fun to make. I look forward to making more of your recipes.

1 user found this review helpful
Reviewed On: Feb. 22, 2014
Heavenly White Cake
This cake is so delicious. A big problem with white cake recipes is that they can tend to taste like angel food cake and/or be dry. Not this recipe. It is outstanding! I live in CO, so I adjusted the baking powder to 2 teaspoons for high altitude. I used 1 and a half cups 1% milk, 2 teaspoons vanilla extract and no almond. I did sift the flour into the measuring cup then leveled the top. This step is very important, or you might use too much and make a dense cake! I then sifted all the dry ingredients together 3 times. Make sure ingredients are at room temperature, and that the butter is still kind of firm and not melty. Also, whip the egg whites last, not first. Do not get any egg yolk in your whites or any fat what-so-ever, or your whites won't whip up. Egg whites whip better in a glass or stainless steel bowl. Plastic can retain a greasy residue. Alternate the flour and milk starting and ending with flour. Mix only until each addition disappears. Do not over mix. If you take these steps, your cake will turn out heavenly! I will look no more for a white cake recipe. Gonna make one today! UPDATE: I made cupcakes yesterday. Awesome! I took the time to weigh the flour, and It came to 9 ounces. As long as you don't go over that amount your cake should not come out dense.

1 user found this review helpful
Reviewed On: Feb. 19, 2014
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