samantha brabant

I cooked a small grated onion in the butter before adding the flour. I add a little extra butter and flour and then add .5 cup of chicken broth as it's simmering. No Worcester or Dijon add .5 tbsp of dry mustard with the spices. Go easy on the thyme, a little goes a long way.

This is my go-to base recipe. I prefer less lemon, more oregano and I add .5 tbsp of paprika and a few minced cloves of garlic.

The only changes I made, I put 3 tbsp of lemon juice in a bowl with water to put my peeled apples in while I prepared the rest. I used a lil of the butter to grease my dish and used 3/4 cup of brown sugar instead of a full cup. DELICOUS!!! really happy with how it turned out! Thank you for a great recipe. I usually but the "crisp" mix in a box a my local apple farm for 3.99$. With everything being closed I can make my own. Takes a lot longer on a week night but totally worth it

Par boiled the pasta. Fresh mushrooms always. Used 1 jar spicy pepper sauce and one basil. Dbl sauce. 22oz each. Added frozen spinach.even with the blanched pasta took at least an hour at 350. Turned up to 375 removed foil and baked for an additional 20 minutes with mozzarella and fresh grated parm

Used rice wine vinegar in place of the sherry used a little less than 3/4 cup. Next time I would use maybe 1/2 cup. The vinegar was a little strong. Once the sauce settled for a bit all combined with beef and veg the vinegar mellowed out quite a bit.

I use half mayo and half miracle whip just my preference. I use half white vinegar and half apple cider. No more than 1/4 cup sugar and I add thawed peas and carrots. I love the texture of peas in a macaroni salad. I made the recipe as written the 1st time and came up with the above. Thanks! Also, it is wayyyyy better the next day, once the flavors mix and mellow.