Review for fettuccine alfredo with fresh noodles

On the week of 11/20 I made fettuccine Alfredo. I made my own noodles for the first time and it was mind blowing! I loved how easy the pasta maker was to use and I also loved the taste. My dad said it was exquisite he loved the noodles and thought the cheese was thick but delicious. On the presentation he was late so missed that part of the meal. I left the cheese lumpy because of personal preference and that was greatly scorned by my mother but my father loved it.  He gave the meal a five star review that he is a very picky man. My brother is six so his comments don't get to detailed. he said the taste was good the presentation was great and it was too cheesy. He gave the meal four out of five stars. My fifteen year old sister was gone for the meal but I made her pasta and she said it tasted really good. She gave the pasts four out of five stars. My mother probably had the most to say about the meal. She loved the taste of the meal and thought it was really good. But even with that she kept mentioning the lumpy sauce. she said the presentation was fair because of the sauce and it's bumpy complexion. She said that she would have preferred a salad with the meal. Surprisingly, she gave it four out of five stars

Recipe for alfredo sauce from the joy of cooking

Ingreadents
1/2 stick of salted butter
1 cup of heavy cream
1 cup grated parmesan
salt and pepper to taste
mix butter with one pound of cooked drained pasta
add cream, cheese and salt and pepper
serve the food hat and enjoy

Recipe for fresh noodles

Ingredents
5 egg yolks
1 tablespoon of conola oil
1 one cup of flour
sift flour on work space then make a indent in the middle of the pile.
add eggs and oil then mix with hands until smooth.
rollthe dough into ball and wrap in plastic wrap.
Leave the dough the the fridge or a cool place for one hour.
take out dough roll it out and put it through a pasta maker.
cook for 5-10  minutes add sauce and a yummy dinner for two.

Review for stove top macaroni and cheese.

On 11/6/10 I made stove top macaroni and cheese it was extraordinary. My brother thought the taste was cheesy but maybe a little too cheesy. Even with small problem this he still really liked it. He gave four out of five stars for the presentation. For the taste he gave it five out of five stars. I changed some of the recipe so I could add some of my own special touch. I hate spicy things so I did not add the red pepper. Then, I added a fourth of a cup more of macaroni. Last I did not have enough of extra-sharp cheddar cheese so I added some monterey jack.  After that I kept to the recipe and I loved it. Next time I will try to make it look better and not just scoop it into bowls. My sister gave it five out of five stars for taste and 3 out of five stars for presentation. She said that I should use only sharp cheddar cheese instead of some monterey jack.

Review for stove top macaroni and cheese from "The Joy of Cooking"

Stove top macaroni and cheese
Makes 4-6 main course dishes or 8-10 side dishes
Ingredients
Two cups elbow macaroni
One fourth a cup of unsalted butter
One 12 ounce can evaporated milk
3 cups of extra-sharp cheddar cheese
2 large eggs
One teaspoon of dried mustard
1 teaspoon hot water
1/2 tea spoon salt 1/4 ground red pepper
Boil macaroni in salted water till soft. Drain and add unsalted butter cut into small pieces, stir until well blended. Add all other ingredients set pot over low heat; stir constantly until sauce is smooth.
Serve while it is hot it is better that way.