TXQP Profile - Allrecipes.com (19759515)

TXQP


TXQP
 
Home Town: Columbia, Missouri, USA
Living In: Plano, Texas, USA
Member Since: May 2011
Cooking Level: Intermediate
Cooking Interests: Mexican, Italian, Nouvelle, Mediterranean, Healthy
Hobbies: Gardening, Biking, Music, Wine Tasting, Charity Work
Recipe Box 1 recipe
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Recipe Reviews 2 reviews
Mom's Favorite Baked Mac and Cheese
I'm searching for the best mac and cheese recipe as a base for Lobster Mac and Cheese. (I don't want to waste lobster!) I tested 3 recipes this afternoon, and this is by far my favorite. The egg-based recipes were too custardy, and roux-based ones are usually too gritty or pasty. However, this was super-cheesy and there was not a hint of flour taste. Be sure to remove the roux from the heat as you slowly stir in the milk, then return to the heat and stir constantly until it just begins to boil. Then add the cheese. I like the consistency after it cools, it doesn't puddle. If you like less dry, try baking it covered. I can't wait to play with it using different cheeses, and with/without the onion, depending on my guest list. And the lobster!

1 user found this review helpful
Reviewed On: Nov. 23, 2013
Caramel Macchiato Cheesecake
My kids have insisted on Oreo cheesecakes forever, but my now-empty nest allowed me to stray to this divine dessert. I made it exactly as stated, after watching the video and using the water bath, and everyone raved. Thank goodness there were 10 of us to share, or the husband and I would have eaten the whole thing. I shocked to see a cheesecake without cracks (I use to hide my cracked cheesecakes under whipped cream for the kids), and the presentation was gorgeous with the caramel sauce. I did see lots of butter dripping from my pan, but the foil wrapping for the water bath kept it from burning in my oven. I also bougt a triple espresso at Starbucks for the coffee, but may experiment with instant espresso next time. Oh yes, there will be a next time! Thanks, Dawn!

3 users found this review helpful
Reviewed On: Jun. 9, 2013
 
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