linda2d Profile - (13933323)

cook's profile


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Member Since: May 2009
Cooking Level: Intermediate
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Gingerbread Cheesecake
About this Cook
I've always liked to bake but had a pretty limited number of dishes that I cooked. I found this site while endeavoring to change that. The recipe exchange and ingredient search have been so helpful to my lack of imagination. I'm gradually replacing many pantry items with fresher and/or more natural ingredients.
My favorite things to cook
Soups and sauces are my current favorites. I never would have dreamed I would be making these two things from scratch.
My favorite family cooking traditions
Ham gravy. I'm always surprised that so many people have never heard of it. My family doesn't consider a ham dinner complete without the gravy.
My cooking triumphs
Making cookies on the gas grill probably tops the list. I'm always happy just to have something turn out as intended.
My cooking tragedies
I used wax paper to line my baking sheet when I ran out of parchment paper. Some things are so glaringly obviously in hindsight. I stood in the front yard holding a smoking pan of half-baked biscotti wondering how I didn't see this coming. What a maroon...
Recipe Reviews 189 reviews
Ultimate Guinness(R) Beef Stew
First of all, the flavor was really good and it was easy to prepare so I would make it again. However, the bay leaf burned in the pan before I could add the beef. I removed it and added another when moving to the oven. My only change was to use leftover, medium rare beef with a little extra broth to compensate for juices that fresh might have contributed. I halved the recipe, so used a 3qt pot, and after 2 hours the carrots were perfect, the potatoes were just done, and the onions all but disappeared. It came out of the oven with no liquid. There was a light coating on the chunks but I could have easily ate this from a plate with a fork. Since the description says to have some sopping bread handy, this was not the texture I expected. It tasted great but I then I added another 1.5 cups broth to get to what's in my photo. I would make it again but with more liquid from the start(both beer and broth so as not to change the flavor ratio).

0 users found this review helpful
Reviewed On: Jan. 23, 2015
Restaurant Style Beef and Broccoli
I have never had this in a restaurant so the opinion is simply on flavor, not on comparison to anything else. We enjoyed this, and the only change was to use a new york strip steak and add some diced water chestnuts. The ginger and garlic were lost to us and I would have preferred more sauce and/or flavor. I did not have a pan big enough to hold all of this so I kept the broccoli hot in a large stoneware bowl at 200F in the oven then just added the meat and sauce to the bowl and served.

0 users found this review helpful
Reviewed On: Dec. 30, 2014
Shorecook's Cashew Brittle
I made this a few times for Christmas baskets when it was a personal recipe. On my first try I thought it was a goner trying to spread it on the pan. Maybe I just didn't realize how fast you have to move. Regardless, I used foil and a hot pad and pushed it around which worked well. It tasted great and had just the right crunch without being sticky or too hard. On another attempt, I tried to double it which I do not recommend. I ended up with more of a taffy that stuck to everything and would not set I could not repurpose it since it became one with the foil. Likely my own fault but I wanted to offer my experience and the advice to not double it.

2 users found this review helpful
Reviewed On: Dec. 3, 2014
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