RoryLove Profile - (19869927)

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Member Since: Jun. 2011
Cooking Level: Beginning
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Recipe Reviews 6 reviews
Homemade Mince Pie with Crumbly Topping
We couldn't find a ready-made mince pie at any of the nearby grocery stores this year, so we decided to make one from scratch using this recipe. This turned out to be the best mince pie I've ever tasted! Even non-mince pie lovers said it was delicious. I made it with the following changes: *I substituted candied orange peel for the grapefruit peel. *Instead of half a ground graham cracker, I added a whole ground graham cracker to the filling, because my filling needed thickening. The result was perfect thickness once it had cooled. *I substituted currants for 1/2 cup of the raisins. *I also doubled the crumbly topping. Those were the only changes I made. I used red delicious apples and made the filling the day before. I kept the filling in the fridge, then the following day I put it in the pie shell and baked it. After baking, I just let the pie sit at room temp until serving the next day. It did fine at room temp. It sliced beautifully and held its shape. This pie was very easy to make, and it was absolutely delicious. We'll definitely never go back to the store bought or "from a jar" mince pies again.

0 users found this review helpful
Reviewed On: Nov. 28, 2014
Mom's Baked Macaroni and Cheese
I made this last night with some tweaks to the recipe and got rave reviews. I did the changes others suggested--using 2 cans of soup, 1 1/2 cups of whole milk, and 1/2 cup of sour cream. I also used Sharp Cheddar cheese. I heated the soup, milk, and sour cream until it boiled, then I poured it over the warm, drained macaroni, stirring together. I put most of the cheese in the casserole itself, reserving 1 cup to sprinkle on the top. Then I took 1 cup of Panko breadcrumbs and mixed it with 2 tablespoons of melted butter and sprinkled that on the very top of the casserole. I baked it at 400 degrees for 20 minutes to get the top golden brown and crunchy. It was easy to make and had a big payoff--I'll definitely make this again!

4 users found this review helpful
Reviewed On: Apr. 11, 2014
Classic Rice Pilaf
I am so impressed with how this turned out. It was perfect! I left off the saffron. I also used low sodium chicken broth. After taking it out of the oven, I also ended up leaving it sit for about 30 minutes instead of just 10 (because we weren't ready to eat yet). When I took off the foil, the rice was still hot and it fluffed just like it did in the video. I saw several people at dinner going back for seconds of this rice.

2 users found this review helpful
Reviewed On: Mar. 10, 2014

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