Linda D. Profile - (13363334)

cook's profile

Linda D.

Linda D.
Home Town: Ventura, California, USA
Living In:
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Dessert, Gourmet
Hobbies: Sewing, Gardening, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I have been cooking and baking since I was quite little. By the time I was 13 I was capable of preparing a complete meal on my own. I am a grandmother now and still enjoy cooking especially with the help of my darling granddaughter, Zoe. I got her started in the kitchen at at the age of three and now at 7 1/2 she has helped me bake cookies, cheesecakes, meat loaf and enchiladas. My adult kids never showed as much interest in actual cooking as my granddaughter! She has a natural affinity for it and often asks if she can help me in the kitchen. This girl is going to inherit my personal cook book! I made a book of family recipes several years ago and gave a copy to my two kids and to my niece and nephew. My own book keeps expanding as I am always adding new recipes!
My favorite things to cook
I love cooking everything from BBQ, exotic dishes such as curried chicken, pies, cakes, cookies, salads...You name it! I simply love to cook and watch other people enjoying my food!
My favorite family cooking traditions
I have let my grown children host the holiday dinners for a few years now, however, I am still a contributor to these events. My son hosts the large potluck-style Thanksgiving meal where all the guests bring a dish and I will bring a large pan of dressing, as well as a pumpkin pie or perhaps a French apple pie. My daughter hosts a large Easter BBQ every year and I will bring a dessert, a bowl of potato salad or some other dish. Every year at Christmas I bake about 6 different kinds of cookies and 3 different candies. I distribute them to family, friends and my former coworkers. Everyone loves the fancy decorated iced sugar cookies~ Especially the ones shaped like dinosaurs!
My cooking triumphs
I guess that the greatest triumph of all is people really enjoy my cooking and that I have a grand child who wants me to teach her to cook!
My cooking tragedies
Oh, I have had a few mishaps here and there...The latest being that I put a "lite" sour cream topping on my cheese cake and it bled liquid down the sides of the cake onto the crust making it soggy for the top 3/4 inch or so. Now I see it as a design opportunity! I am going to make a raspberry glaze that I will allow to dribble down over that soggy area and top the cake with strawberries, pineapple, mandarin oranges and blueberries. No one will be the wiser...The other thing that always is of concern to me is for a stray hair to fall in any dish or to unknowingly break a nail and wonder where it went! I once dug through a pile of clipped cilantro because I accidentally clipped into the rubber band that held it together! I had to go through the entire bowl THREE TIMES to dig out each rubber band particle until I was satisfied that none remained! Yikes!
Recipe Reviews 30 reviews
Bacon and Date Appetizer
For my son's wedding, I made them with cream cheese and some with gruyere. The ones with the cream cheese actually tasted best, imo! (This would give it 5 stars, but I am rating the original recipe.) To make them, I slit the dates and stuffed the cheese. I cut the bacon into thirds and wrapped around each date. I then skewered five or six of them on wooden skewers that I'd soaked in water. They were baked in a 400 degree oven for about 25 minutes. Because they were on skewers, it was easy to turn them over half-way thru and brown the bacon on the opposite side. I transfered them to wire racks to cool a bit before serving. To serve, push them off the skewers and serve with or without toothpicks.

2 users found this review helpful
Reviewed On: Dec. 21, 2014
Absolute Best Liver and Onions
So delicious! I used to cook liver in vegetable oil, but this tastes better and I will continue to splurge on the butter! The only things I changed was to soak the liver in buttermilk and to cook the onions until they were caramelized and then add them back to all the liver at the end just to heat through. Caramelizing the onions makes them even sweeter!

3 users found this review helpful
Reviewed On: May 9, 2014
Sauteed Swiss Chard with Parmesan Cheese
Oh, boy! Was this so delicious! I was given two large bunches of organic red Swiss chard and was searching for a good recipe when I came across this one. Since I had so much chard, I needed to double up on the other ingredients. I also had to make some minor changes due to what I had on hand, and took the suggestion of one person to add some bacon. How could I go wrong there?! I chopped about 6 slices of bacon, browned it, drained on paper towels, and reserved about 1/2 Tbs of the drippings. I added the drippings to the butter and EVOO. It made a heavenly concoction! The only wine I had was a good quality dry Marsala. I used it and was delighted with the flavor. I added a heaping tsp of Chicken Base for flavoring. Instead of Parmesan, I had a bit of freshly grated Asiago cheese. The end result was so good, but the next day, I decided to toast some slivered almonds and add them in! Perfection! I am so happy with the results, and there is sooo much of it, I decided to freeze it and contribute it as a vegetable side for Resurrection Sunday! I have a good feeling that the other guests will love this as much as I did! Danny Boy, thank you for this lovely recipe! It stands well enough on its own, yet it lends well to a little creativity and is forgiving if one must make substitutions!

1 user found this review helpful
Reviewed On: Apr. 16, 2014
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Cooking Level: Intermediate
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