Linda Y Profile - (13318140)

cook's profile

Linda Y

Linda Y
Home Town: Baltimore, Maryland, USA
Living In: Parkville, Maryland, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian
Hobbies: Gardening, Biking, Walking, Reading Books, Music
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Blog...  2 posts
Jun. 17, 2010 5:06 pm 
Updated: Jun. 18, 2010 7:54 pm
I got so many useful comments from the community on my cookie dilemma entry that I figure it's time to throw out another mystery for your consideration…. (Bonus lesson: do NOT refresh your blog entry while previewing it, or it is gone Gone GONE forever! Sigh.) My wonder MORE
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From The Blog:  Cooking Mysteries
About this Cook
I'm a writer and publishing exec for a couple of niche magazines in Baltimore, MD. Four years ago I married the greatest guy in the world, and we have two four-legged babies -- Arwen the Wonder Pup (a Silky Terrier) and Casey, the Best Kitty Ever (a black tux cat).
My favorite things to cook
Lasagna; strawberry shortcake; a million different chicken recipes; marinades for all the meats my husband loves to grill; creative salads; holiday meals for our family. I really love summer meals when I can pick fresh vegetables right from our garden and turn them into dinner!
My favorite family cooking traditions
Christmas cookies, my Mom's 1-2-3-4 cake, my Dad's peach cake, and my sister and I taking turns hosting Thanksgiving and Christmas meals for the family.
Recipe Reviews 15 reviews
Roasted Red Potato Salad
I add a few different things to my version, but the best thing I got from this one is the idea to roast (rather than boil) the potatoes. They don't get mushy or "starchy" that way, and the roasting really gives them a richer flavor. Very tasty.

9 users found this review helpful
Reviewed On: Dec. 24, 2012
Sopapilla Cheesecake Pie
Delicious -- can't wait to take it to our playoff tailgate tomorrow! I used the big, flaky kind of crescents, so I had more than enough dough for top & bottom. I sprinkled some crushed pecans on top with the butter, cinnamon and sugar, just because I had them left over from the crust of a regular cheesecake I was making -- that turned out to be a tasty addition. But this is an awesome recipe as is, and I'll definitely be making it again.

3 users found this review helpful
Reviewed On: Jan. 14, 2012
Very good basic recipe. I made it exactly as directed, and my only complaint is that it's a bit bland. That's not the worst thing for crepes, since they're sort of meant to be a blank palette for whatever flavors you want to add, but I did wish for a little more flavor from them. This will be a good base for experimenting, though.

2 users found this review helpful
Reviewed On: Feb. 5, 2011

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