Linda C Profile - (10105125)

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Linda C

Linda C
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Member Since: Jul. 2007
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Brandied Shrimp with Pasta
This recipe has fabulous flavor. It doesn't LOOK like it when you see the ingredient list, but it's truly good. I adjusted some of the ingredient amounts after reading reviews, but still used every ingredient without substitution; so it's still 5 stars. These are the changes I made and WILL make next time I prepare this. 1) reduce the pasta to 8 ounces. The pasta to shrimp ratio is lopsided otherwise. 2) reduce the olive oil to 2 tbsp, which is plenty. 3) increase to THREE tomatoes 4) reduce butter to 2 tbsp 5) double the Parmesan cheese. If you don't reduce the amount of olive oil and butter, you end up with this dish swimming in liquid. I like my pasta dishes not so wet, so the Parmesan can stick better. The Parmesan amount being doubled is just our preference - we like lots.

0 users found this review helpful
Reviewed On: Nov. 11, 2013
Marinated Pork Tenderloin
I give it 5 stars only by using the marinade as a "gravy." I followed others' suggestions and boiled the marinade, then added a cornstarch/water mixture to thicken. Wonderful and excellent this way. I used port wine instead of sherry, which is a decent substitute, but would definitely stick to one of those two - it makes the flavor. I also doubled the marinade ingredients EXCEPT for the cinnamon, but you can't even taste it, so I believe doubling the cinnamon would be OK too.

0 users found this review helpful
Reviewed On: May 28, 2013
Grilled Portobello Mushrooms
The flavor was good, but there was WAY too much olive oil pooling in the center of the cap during grilling. I made these exactly as the recipe called for with no changes except to grill the gill side first a little, then flip over and fill with the mixture (recommend doing that). Would definitely cut the oil amount in half. There is also room for improvement by adding some chopped onion possibly.

1 user found this review helpful
Reviewed On: May 28, 2013

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