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 25 reviews
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
Cowgirl Stew
This is a wonderful recipe that lends plenty of leeway for someone to gussy it up to suit their own tastes! Someone asked what Ranch Style Beans are. They are actually a brand of beans. Pinto beans in a sauce. You might google to see if there are copy-cat recipes, should you wish to make your own, or if you just want an idea to see what goes in them. There may be similar brands of beans that could substitute should you not be able to find them. Walmart does carry this brand, so you may want to check with them.

3 users found this review helpful
Reviewed On: Mar. 23, 2014
Braised Corned Beef Brisket
This is a wonderful recipe and I am so glad to have found it! I, too, did as some others and added 1/2 cup water instead of only the 2 Tbs. After the roast cooked about 4 hours, I checked it and tasted it, finding it was pretty salty. So, I removed and discarded the large flap of fat and removed the roasting rack from the pan, setting the meat directly on the bottom. Then, I cut 6 red potatoes in half and tossed them inside along with a bunch of peeled and halved carrots. I then added enough water to cover everything about 1/2-way. I recovered the pan with foil and returned to the oven, but lowered the temperature to 250 degrees. After two hours, I pulled everything out and placed in a serving bowl. I poured the broth through a sieve and poured it into a fat separator. I poured the defatted liquid into a large pan and put my cut-up cabbage in it to cook, which gave it a lot of flavor. I really did enjoy this wonderful meal and am going to give some to my neighbor. Thank you for sharing this amazing Irish dish! It's a keeper!

1 user found this review helpful
Reviewed On: Mar. 17, 2014
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Cooking Level: Intermediate
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