Blake Macleod Profile - Allrecipes.com (19732706)

cook's profile

Blake Macleod


Blake Macleod
 
Home Town:
Living In:
Member Since: May 2011
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 1 recipe
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Country Sunday Breakfast Casserole
This was great! I left out the onions because I don't like them and I used hot sausage. Also the package of hash browns that I bought was more than called for so I just put all of it in. I also forgot to buy milk so I just used water and it turned out fine. The next time that I make this I think that I will add two eggs and use another cup of milk. The liquid mixture didn't seem like enough to cover the entire pan. I did use a bigger pan than called for though.

0 users found this review helpful
Reviewed On: Feb. 10, 2014
Mom's Country Gravy
I have a very similar recipe but I use 1/4 cup less flour. Also I do not brown the roux so much. I do cook it for a few minutes to remove the flour taste. I also first cook some bacon then in the bacon grease I brown and crumble sausage then add the flour to the sausage. No additional oil is necessary. To borrow a catch phraze from a famous culinarian... the bacon grease and sausage really kick this recipe up a notch!

1 user found this review helpful
Reviewed On: Mar. 1, 2012
Creamy Au Gratin Potatoes
This recipe did not turn out as I expected. I baked the potatoes for an hour and a half at 400 degrees and the potatoes did not come out done enough for my taste. Like many others, I added more cheese than the recipe called for. I also did not use onions. I did make some slight changes to the recipe. I reduced the salt to 1/4 teaspoon, added 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 tsp granulated chicken boullion. Also instead of following the directions on making the sauce, I made a traditional bechamel. I made the roux first then I heated the milk to a boil then added the roux in with a whisk stirring constantly until it was thick. I took the bechamel off of the heat and added the cheese. I think next time I will slice the potatoes even thinner and bake it a little longer and will use velveeta cheese.

0 users found this review helpful
Reviewed On: Oct. 5, 2011
 
ADVERTISEMENT

In Season

Salsa from Mild to Wild
Salsa from Mild to Wild

Salsa is the fresh condiment you can make at home and put on everything.

Healthy, Delicious Recipes
Healthy, Delicious Recipes

Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States