Linda DeBenedittis Profile - Allrecipes.com (11069165)

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Linda DeBenedittis


Linda DeBenedittis
 
Home Town:
Living In: Falcon, Colorado, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Vegetarian, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Photography, Genealogy
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Recipe Reviews 10 reviews
Roasted Brussels Sprouts
I have made my Brussels Sprouts this way for years, except I cut them in half (they really cook better and I like the taste better too), and I add crushed Garlic Cloves, Crushed Red Pepper Flakes and after they bake I add a liberal sprinkling of Parmesan Cheese that I allow to melt on them. I have also drizzled with Balsamic Vinegar before after cooking and just before adding the liberal sprinkling of Parmesan Cheese. No matter what, this is a good Basic beginning to the best Brussels Sprouts ever!!!

0 users found this review helpful
Reviewed On: Mar. 19, 2015
Pineapple Enchiladas
My 4 yr old Granddaughter and I LOVE Pineapple and Ham on pizza, so I decided to make this more like a "Hawaiian Calzone" using Tortilla's instead of Pizza Dough. I added Ricotta cheese, Ham diced into small pieces, Pineapple Tidbits (drained), a very small amount of mild peppers, & black olives plus Provolone and Mozzarella cheese that was shredded to the filling. I used mild green chile enchilada sauce also on the bottom under the enchiladas and over them along with shredded Mexican blend cheese, We Loved them, as did my son and daughter-in-law and my husband.

1 user found this review helpful
Reviewed On: Jan. 11, 2014
Mom's Easy Chicken Divan
My Aunt (now 85 yrs. old) use to make this recipe with leftover Turkey after Thanksgiving. I always loved it! I made it tonight with just a few minor changes because I did not have everything on the ingredient list. I used Fresh Broccoli I steamed first, cut up a roasted chicken we had from the deli at the supermarket, used half plain Greek yogurt and half mayonnaise, mixed half brown rice cooked and half Texmati wild rice mix, and used crushed whole wheat Ritz crackers instead of bread crumbs. We also used mild Cheddar instead of sharp. It came out Great!!!! Even my very picky husband liked it! We will definitely hang on to this recipe for use frequently!!!

4 users found this review helpful
Reviewed On: May 9, 2013
 
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