Lyndsay Profile - Allrecipes.com (10532449)

cook's profile

Lyndsay


Lyndsay
 
Home Town:
Living In: Richmond, Virginia, USA
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Mediterranean, Healthy, Vegetarian
Hobbies: Knitting, Gardening, Hiking/Camping, Walking, Reading Books
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Che Guevara's Ceviche
About this Cook
I'm a married-with-no-children hobby collector.
My favorite things to cook
I'm always looking for new ways to cook standard vegetables. I also like experimenting with Asian and Indian foods. We live in an area of town saturated with Asian culture and have had a great time exploring the Asian food marts and figuring out what to cook with our exotic finds.
My favorite family cooking traditions
Being able to pick vegetables and herbs from the back yard garden and throw them in pan.
My cooking triumphs
I once made a potato salad that was completely gluten, dairy and sugar free. We took it to a BBQ and it was gobbled up! We took it to every subsequent BBQ after that one that summer and received the same results. But now I can't make it. It was overkill.
My cooking tragedies
Meringue is my worst enemy. But cooking tradgedies never do any lasting damage, so I just shake them off!
Recipe Reviews 7 reviews
Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Really tasty and appropriate dressing for this salad. I used goat cheese and toasted the pecans.

3 users found this review helpful
Reviewed On: May 2, 2011
Red Snapper Livornese
This was such a tasty way to eat my Yellow-eye Snapper! It was very easy and I had all of the ingredients on hand. I used a can of diced tomatoes instead of whole and didn't have a problem with the liquid/simmering. Looked fancy for minimal effort!

1 user found this review helpful
Reviewed On: May 2, 2011
Hoppin' John
Hoping to make this recipe a New Years Day tradition! Cooked this in the crock pot, cause I needed things to be a little easy if ya know what I'm sayin'. Just threw everything in and cooked it on low for 6 hours. I did not presoak the beans and they turned out perfect - not too mushy. I cooked the rice separate and served the beans over it with hot sauce as an optional condiment. Couldn't find a smoked cheddar so subbed smoked gouda. Awesome!!

2 users found this review helpful
Reviewed On: Jan. 1, 2010
 
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