LeBlond Profile - Allrecipes.com (10508972)

cook's profile


Home Town: Kalamazoo, Michigan, USA
Living In: San Fancisco Bay Area, California, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 11 reviews
Cottage Cheese Potato Salad
I love this just as it is written, no need to alter. It's light and oh so yummy. I did mix the "sauce and seasonings" thoroughly in a separate bowl before adding them to the other ingredients. The second time around I added some fresh dill that I had on hand and it was even more tasty. Fresh herbs are the one thing this recipe seems to lack. I too also added all the egg chopped. Will make this again and agian - Go Radishes!

3 users found this review helpful
Reviewed On: Sep. 11, 2011
Fresh Dill Pasta Salad
This is good recipe but use frozen shrimp not canned! If possible, AVOID shrimp that has been peeled and deveined before freezing. It may cause a loss of flavor and texture (the shells help to protect the meat of the shrimp). I used an entire bag of U36/40 sized shrimp b/c I like a bigger shrimp in my salads. I adjusted the quantities of the veggies in the recipe to 1 c. of celery, 1 c. of cucumber, 4 small tomatoes (which I seeded) and 5 TBS of shallots. I would recommend Farfalle (bow tie) pasta instead of shells and I used more like 12 oz. Shells just seems to trap dressing which can be good or bad depending on your sensibilities. I adjusted the dressing too by adding a TBS of Worchestershire sauce and more dill but quantity wise there was plenty of dressing even with the increases in veggies and pasta. This salad needs generous amounts of salt and pepper but all in all it's very tasty.

22 users found this review helpful
Reviewed On: Feb. 8, 2009
Spring Strawberry Spinach Salad
I like this recipe and have had several successes with it. I substitute Balsamic for the white vinegar and cute back on the sugar. I add to the salad thinly sliced red onion and toasted nuts (I've tried pecans and almonds, both were good). I use olive oil not vegetable.

4 users found this review helpful
Reviewed On: Nov. 10, 2008

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