Linda Keveryn Recipe Reviews (Pg. 1) - (14138937)

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Linda Keveryn



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Classic Key Lime Pie

Reviewed: Apr. 10, 2014
Once you put the custard in the pie shell you better cook for 30 minutes. Will not be set in 10 minutes. Been making this for 42 years.
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Basic Ham and Bean Soup

Reviewed: Mar. 31, 2014
I made this soup using all the suggestions of the other cooks. We found this soup to have no flavor at all. Was a big disappointment and waste of my time.
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3 users found this review helpful

Grilled Steak and Asian Noodle Salad

Reviewed: Oct. 11, 2013
Used flank steak as would be used in restaurant, never cook steak over 5 min per side steak continues to cook after removed from grill. Let meat rest at least 10 minutes or all the juices will come out of meat and it will be dry. Also, I never close grill cover when cooking red meat, it speeds the cooking time and dries the meat. Chief at a fine dining restaurant
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French Toast I

Reviewed: Aug. 1, 2013
Way too much milk. Could not taste eggs MADE AGAIN USED 1/4 CUP half & half. Used part butter part oil to fry. Now it tastes like French toast.
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1 user found this review helpful

Zesty Quinoa Salad

Reviewed: May 24, 2013
I found this to be very unpleasant to my palate. Way too salty and the lime was over powering. You may want to double rinse the black beans.
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3 users found this review helpful

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