Lin Profile - (10413363)

cook's profile


Home Town: Yorkville, Illinois, USA
Living In: Coxsackie, New York, USA
Member Since: May 2008
Cooking Level: Professional
Cooking Interests:
Hobbies: Sewing, Reading Books, Music
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Recipe Reviews 20 reviews
Tomatillo Salsa Verde
WONDERFUL !! Best I have ever made. I did take the advice of Nina L (under most helpful reviews ) by switching the cook then blend to her vice-versa method, I was able to eliminate almost all the water. This is my go-to recipe for company and every time I decide to cook Mexican ! Thanks for sharing Kimberly !

0 users found this review helpful
Reviewed On: Jul. 10, 2013
Real Homemade Tamales
Fabulous, and easy to follow. It is definitely labor intensive, but several dozen tamales later, my freezer is stocked and a good dinner was had by all. The only suggestion would be to check the water you do the chiles in, and if it's bitter (mine was) use fresh water for blending the dried chiles. I also followed a readers suggestion and used a pork butt instead of a loin, much more tender and flavorful. Thanks for taking the time to post this !!

4 users found this review helpful
Reviewed On: May 3, 2013
Beans, Greens and Garlic Soup
Very good !! The only suggestion I have is to cook the ditalini as directed, but DON'T put the pasta in the soup. It will get overcooked. Instead leave it out after cooking, you may oil it slightly (to keep it from sticking together) The put a portion in the bottom of the bowl, add the hot soup on top. This method is useful especially if you double recipes to freeze as I do, the pasta stays perfectly al dente until you are ready to eat it.

1 user found this review helpful
Reviewed On: Apr. 12, 2013
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