LindaH Profile - (10006297)

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Member Since: Dec. 2006
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Recipe Box 3 recipes
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Recipe Reviews 8 reviews
Tiny Pecan Tarts
Yum!!! These sure are tasty little suckers!!One batch of the dough was the perfect amount for 48 tarts but found too that filling made 96 tarts so def will double the dough amount next time. Chilling the dough for about 15 minutes made it much easier to work with. Placed a ball of dough in each of the 48 tarts. Kept a small bowl with flour next to tart pans and before pressing each and every ball of dough with the tamper, rolled the tamper in the flour tapping off extra flour so the dough didn't stick at all to the tamper. Prepped the tart pans by wiping lightly with oil and then coating lightly with flour - being sure to tap any extra flour out. Fill each tart no more than 2/3 full- closer to half full is even better - the filling does puff up while baking. The baking temp at 350 for 30 minutes was spot on. The tarts popped right out after baking and cooling. Now to discipline myself so I don't eat them all in one sitting!! They are delish and well worth the effort to make.

13 users found this review helpful
Reviewed On: Dec. 17, 2012
Artichoke Rice Salad
Initially it seemed like it made way to much dressing until the next morning after having been in the refrigerator overnight, the rice had absorbed much of the dressing so the mixture was a bit on the dry side and the curry flavor was barely there so next time I will use all the mayo mix and double the curry as others suggested. I did prefer it warm as opposed to well chilled.

0 users found this review helpful
Reviewed On: Dec. 1, 2012
Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
Made this for dinner last night and holy cow this was an absolute winner! VERY easy to make and oh so sure to drain the spinach well.... I have a frying pan that is oven safe so after frying the bacon (extra crispy), drained off most of the grease from that - left about a tablespoon of the bacon fat - oh so healthy I know, but it really was just a small amount of the fat - then after stuffing and flouring the stuffed breasts, fried it right in that pan - only about 5 minutes on each side ...then covered the whole pan with foil and put in the oven at 350 degrees for 30 minutes just as the recipe said and it was done to perfection! juicy!!! wow! If I didn't know that I used Gorgonzola cheese, I'm not sure I could have picked out what the cheese was.....absolutely fantastic! Thanks for a super recipe Judy!

2 users found this review helpful
Reviewed On: Nov. 2, 2011

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