Leigh Segel Recipe Reviews (Pg. 1) - Allrecipes.com (188471193)

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Leigh Segel

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Baked Macaroni and Cheese

Reviewed: Oct. 3, 2014
I just use basic Velveeta (the more expensive 2% milk variety) + a little extra milk to a pot of macaroni. I season it with a pinch of salt and cayenne pepper. Tip: Don't ever let the kids see you adding pepper. You have to sneak it in. Cayenne disappears into the cheese sauce. If you don't add the pepper, it will be bland. Add a little bit of cheddar or gruyere for flavor, but otherwise just leave it alone and don't mess with it, or try to out do it like Bobby Flay. If you use too much egg, cheese, and butter it tends to separate. You don't need butter, eggs, onions, fancy cheeses or breadcrumbs. Kids won't like it that way. With the Velveeta trick, you can eat it right out of the pot. Tip: I would refrigerate before I baked to set the dish. Otherwise it will turn to soup.
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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Aug. 23, 2013
This recipe does need some tweaking, but it really is a winner! I have omitted salt, ketchup, honey, celery and water altogether because they are unnecessary. I used the white part of the green onion because it is milder than regular onion. Go easy on the ginger, a little goes a long way! Do not add salt! You will get plenty of salt content from the miso and sauces. The sweetness will come from the carrot and ginger. Mine came out a nice golden yellow color. Here is my version if you want to give it a try. Just combine all the following ingredients to your food processor until well blended and then refrigerate overnight: 1/2 c. green onion (white part only) - 1 bunch yields appx. 1/4 c. 2 cloves garlic 2 carrots Juice of one lemon 1 T. Gari - Japanese pickled ginger 1. T. Tahini - Ground sesame seed paste 2 T. miso soybean paste 2 t. fish sauce 2 t. Ponzu soy sauce - Soy sauce with citrus 1/2 c. peanut oil 1/3 c. rice vinegar 12 turns of pepper mill
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