Donna Graffagnino Recipe Reviews (Pg. 1) - Allrecipes.com (19585736)

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Donna Graffagnino

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Easy Mac and Cheese Muffins

Reviewed: Oct. 8, 2011
I've only made a few changes, which is typical for my regular mac & cheese. I always cook the macaroni in water & chicken boullion cubes for a much richer flavor. I don't add the breadcrumb topping and add a little white pepper to the mac & cheese mixture. The macaroni will absorb most of the milk so if you think it looks too dry, add a little more milk or 1/2 & 1/2, just don't make it too soupy. I make mine in a mini-muffin tin sprayed with butter flavored spray and they make great appetizers!
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4 users found this review helpful

Jambalasta

Reviewed: Oct. 7, 2014
Recipe is great for the most part, but to be truly authentic 'Pastalaya' as it's called in Louisiana, firm short pasta should be used because long spaghetti, linguini, fettuccini noodles will break up and get kind of mushy. Also, Kebalsa and Cajun just don't do together Shaa, so please use Andouille or a good smoked sausage and you'll have yourself a delicious, authentic Cajun Pastalaya that everyone will love. My pasta preference is Penne or Ziti, but Rotini and Bowtie is also good. Cest bon!
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9 users found this review helpful

Brie Cheese Appetizer

Reviewed: Dec. 18, 2014
I have made this recipe with the fruit preserves in the center and it's fantastic. But when I'm in the mood for savory I brush the inside of the dough with melted butter and sprinkle with granulated garlic (instant garlic bread) then put Zesty Red Onion Preserves (Ball's Blue Book) in the center. Talk about wonderful! There is just enough sweetness in the preserves yet it's still considered savory. Serve with garlic crostini. Let it cool down a bit before cutting so it doesn't run out all over your platter.
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6 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Jan. 24, 2014
I have this in the slow cooker right now - I've tasted a potato and carrot and just from that I can tell that the gravy is amazing. I used a 1/2 round roast that I had in the freezer, in case I didn't like it I wouldn't mess up a whole roast. I was very skeptical, even though the reviews are great, I didn't know how the Ranch dressing mix would taste (I didn't have Ranch dressing mix so I used Ranch Dip seasoning - practically the same thing!) I made a few minor changes - First I browned all sides of the roast then added dried diced onions, about 2 T. minced garlic, about 1/4 C Burgundy wine and about 2 tsp Lea & Perrin's Worcestershire sauce. I added a little black pepper and NO salt, and the gravy is perfect. As it cooked the gravy got very thick so I added more water as needed. I can't wait until the roast is finished cooking - I want it to be fall apart tender. It smells so good and will have it with fresh collard greens, also on the stove right now. I'm not going to tell my husband about the Ranch Dip & Italian Dressing seasoning, otherwise he'll get it in his head that he won't like it. - Great Recipe! If the roast comes out as good as the gravy then I have a new quick way of cooking a roast in the slow cooker. Next time I'll use a chuck.
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Broccoli Cheese Soup V

Reviewed: Jan. 20, 2015
This recipe is perfect exactly the way it's written, though I do prefer to finely chop my onions. If I don't have enough Velveeta I'll use a good quality shredded cheddar cheese to make up the difference. Of course always taste and season to your preference. Another great alternative is to use Swiss cheese instead of the Velveeta for Broccoli Swiss Soup - Absolutely Delicious!
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1 user found this review helpful

 
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