Amymee Profile - Allrecipes.com (19043781)

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Amymee


Amymee
 
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Member Since: Jul. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy
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Recipe Reviews 4 reviews
Mary's Meatloaf
I made this last week, my first time makeing meat loaf. My boyfriend generally doesn't like meat loaf and loved this. I also made red skined mashed potatoes with this and for left overs was mixing the two together - it was fanominal. Almost like shepherds pie or something. I will be making this again.

3 users found this review helpful
Reviewed On: Aug. 29, 2011
Creamy Macaroni and Cheese
This is one of my all time favorite things to make. It's also one of my most requested dishes from friends and family for holidays, or any occasion. Of course I substitute a few things: I use Heavy Cream (instead of evaporated milk) and 1 TBSP Ground Mustard (instead of dijon). And I think the more cheeses you mix in, the better so I'll use a lbs of shredded cheese as directed, but a mix of cheeses (gouda, mozzerella, cheddar, colby, etc... anything I have on hand works nicely). At the end, I'll add already cooked pieces of bacon in mine as well. Then I top with More shredded cheese and buttered Panko Bread crumbs and broil until the top is browned. Everyone I serve this to loves this!

1 user found this review helpful
Reviewed On: Aug. 29, 2011
Cake Balls
Sounded like a good idea at first.... Someone else mentioned that it reminded them of eating cake that had already been chewed and that's pretty much dead on. The texture of the cake and frosting mixed is really unappealing. And I had a hard time dipping these in the chocolate. They just fell right off the toothpicks. Ended up looking nothing like the picture... Overall, mine were edible, just not great. If I try these out again, next time I will use a blender to mix the cake and icing together instead of what I did originally (used a fork). The picture makes it look like a malted milk ball or something; maybe mixing it with a mixer will get that effect and make the inside a little more appealing. Also, you need to have either a fondue set or something to keep the chocolate hot and melty while you dip these. In my experience, the toothpick dipping method didn't work very well - the balls tend to just fall off and your left with a big hole in the center. Someone mentioned using the tool you use when dying Easter eggs - that might be a good idea.

0 users found this review helpful
Reviewed On: Aug. 20, 2011
 
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