maggieroze Profile - (187983928)


Home Town: Ypsilanti, Michigan, USA
Living In: Huddersfield, Yorkshire, England, U.K.
Member Since: Jan. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy
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Recipe Reviews 32 reviews
Baked Mac and Cheese with Sour Cream and Cottage Cheese
Usually I make mac & cheese using a roux and then adding the cheese to that before mixing in with the macaroni. This recipe caught my eye because it is different and easier in that it isn't necessary to cook the sauce. Also, I had a container of sour cream that needed to be used. So, it was the perfect recipe. We loved this -- I have to say that I was very pleasantly surprised the way it turned out as I was sceptical of no roux/cheese sauce. I followed the recipe for the most part, although I sautéed diced onion and a red bell pepper, also diced, to add to the mixture. I had some tomatoes that needed to be used so I chopped those roughly and included them (peeled them first). I did not have cottage cheese so I used plain yoghurt as another person did. We loved the flavour of the sour cream and yoghurt. It gave it a very subtle tang, not overpowering, but just so that you were like, mmmm, what is this I'm tasting? Very, very good. I used about the amount of cheese called for, maybe a little more. I did sprinkle some on top as called for in the recipe. I also sprinkled paprika all over the top. Not only did the dish taste really good, it looked terrific when I took it out of the oven. Because I made it ahead and had it in the refrigerator, before I put it in the oven, I put about a half a cup or more of milk in. I just poured some slowly over the top of the casserole. It worked perfectly and the macaroni and cheese was moist, not dry at all. Recommend this.

2 users found this review helpful
Reviewed On: Jun. 20, 2014
Tomato-Cream Sauce for Pasta
This is a winner. Such an easy and rich sauce to make. I loved the addition of cream; in my opinion it really takes it up a notch in flavour -- but I could imagine making it without the cream to save calories and fat. It would still taste good. I added mini-fillets of chicken breast, sugar snap peas and mushrooms. I used a roux of about 2T butter/2T flour so that it would be thick. Shrimp would be good too. We used linguine pasta. It's an easy recipe that tastes as though you worked for hours. It also is easy to adapt to your family's tastes. We will make it again and again.

2 users found this review helpful
Reviewed On: May 22, 2014
Simple Beef Pot Roast
I followed this recipe exactly, except I increased the quantity of vegetables, would say I tripled it. It is so good! I made plain mashed potatoes though. We loved it as a roast. The next day, I added some gravy to the leftover vegetables, diced up the leftover beef and made a pie, like a shepherd's pie (though beef), using the leftover mashed potatoes on top. I added some parmesan cheese into the mashed potatoes and then sprinkled some on top when it was nearly done. And.... I did not have to use all of the meat/vegetable/gravy mixture so I saved it and with the help of canned chopped tomatoes and beef consommé (and some additional potatoes and onions) made delicious soup. Three meals out of Chef John's fantastic simple beef pot roast recipe. Note, I did have about a 4.5 pound beef roast. Every permutation of it was a winner!

11 users found this review helpful
Reviewed On: May 10, 2014

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