Linda P Profile - (10528866)

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Linda P

Linda P
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Member Since: Mar. 2008
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Sweet Corn Cake
I made this last night as a side to Fajitas. It was a hit and everyone liked it a lot, however, I thought it was too buttery (if there is such a thing)! I would like to try it again with 3/4 or even 1/2 cube of butter and see if it is successful. I don't like the idea of eating a whole Tablespoon of butter in every serving!

2 users found this review helpful
Reviewed On: May 1, 2013
Mushroom Chicken Piccata
My family loved this and thought it could be served at a fine dining restaurant. I added 1/4 cup sliced black olives to the sauce and instead of parsley, I garnished with capers. I served it over Angel Hair pasta and will definitely serve this to guests. Sooo good!

0 users found this review helpful
Reviewed On: May 1, 2013
Sweet Dinner Rolls
If you form 16 rolls from the recipe, they will come out quite large. I made 30 traditional-shaped rolls from this recipe and the rolls were a smaller, better size. (You can always eat two!) After I formed the balls and placed them into the 13” X 9” pan, I tightly covered the pan with cellophane and popped it into the freezer. That was about one week ago. This morning, I pulled out three frozen balls of dough and placed them into a small loaf pan sprayed with “baking spray” and covered it with cellophane. I went to work and left this pan out all day to rise. When I came home, the rolls had risen in the pan. I baked a tri-tip in the oven for dinner, and when I took the roast out of the oven, I put the little loaf pan in. I baked the rolls for 11 minutes on 350 while the meat was “resting.” They came out wonderful. It is a good thing I only baked 3 because we would have eaten all of them. I figure this way, I can pull out however many I need for one meal and we will always have them freshly baked.

5 users found this review helpful
Reviewed On: Jan. 13, 2011

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