cook's profile


Linda
 
Living In: Lawrenceville, New Jersey, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Charity Work
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About this Cook
I have been collecting recipes since I was a young girl. Everytime I came across something someone made that I enjoyed I would ask for the recipe. I have a nice collection of hand-me-down tried and true recipes.
My favorite things to cook
A roasted chicken with gravy and mashed potatoes. It comes out great everytime! Chicken pot pie, cookies, meatballs and sauce, homemade pizza. Not sure if they are my favorite to cook or favorite to eat.
My favorite family cooking traditions
Stuffing for a holiday turkey. You just can't top homemade stuffing.
My cooking triumphs
A turkey. I was always intimidated to cook a turkey and I am not sure why. I didn't bake my first turkey until a few years ago and to my surprise it came out wonderful. Made turkey soup with the leftovers and again surprised myself because it was delicious.
My cooking tragedies
creme brulee. I had followed a recipe in a cook book but the cook book forget to note that it had to be baked in the oven. The recipe started out by cooking it partially on a stove top which I thought was all it needed. served it for a birthday dinner and it was soup.
Recipe Reviews 48 reviews
Spooky Witches Fingers
Very cute idea and great tasting! I made as instructed and had no problems. The dough is a little sticky which is why it needs to be chilled. I scooped out a teaspoon of dough, rolled it into a ball and pinched/squeezed the finger into shaped as oppossed to trying to roll it. Use your pinky finger as a guide for width. I made mine like old knotty bent fingers. I couldn't find red decorating gel so I used the "Sugar Cookie Icing" recipe on this site and food colored it red.

2 users found this review helpful
Reviewed On: Oct. 26, 2009
Jamie's Minestrone
LOVE THIS RECIPE! Nothing needs to be changed unless you have a preference. It is excellant with the addition of the wine and parmasan cheese - don't leave these out. Only because I wanted to I used fresh green beans and did add more spinach, used 4 c. chicken broth (low sodium/low fat) and added water as needed to adjust consistency of stock. If I could give this 10 stars I would. Thanks Jamie for sharing this with us.

0 users found this review helpful
Reviewed On: Oct. 7, 2009
Downeast Maine Pumpkin Bread
OUTSTANDING!! I cut the recipe in half and made in an 8" sq. pan with crumbled pecans on top. Let bread cool completely before covering and bread becomes wonderfully moist, dense-like without being heavy and the flavors come together perfect! I changed up the spice just a smidge to suit my taste and cut the sugar by 1/4 cup because I wanted to sprinkle powder sugar on top and have it not be too sweet. This bread is a must for pumpkin season.

0 users found this review helpful
Reviewed On: Oct. 6, 2009
 
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