LYNNINMA Profile - Allrecipes.com (1430033)

cook's profile

LYNNINMA


LYNNINMA
 
Home Town: Worcester, Massachusetts, USA
Living In: Leicester, Massachusetts, USA
Member Since: Nov. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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Grandma's Lemon Meringue Pie
About this Cook
Like to cook but LOVE to bake. Traveling is my passion, especially to the Riviera Maya, Mexico. You can learn so much about a culture through its cuisine.
My favorite things to cook
Italian and Mexican dishes
My favorite family cooking traditions
Italian and Eastern European seasonal dishes; baking pies with my grandmother.
My cooking triumphs
My first Thanksgiving dinner in a new house while I hadn't quite figured out the temperamental oven.
My cooking tragedies
First quiche baked at my new residence when I hadn't yet figured out the oven. Raw inside, burnt outside. Also, a few years ago when I prepared my very first brined turkey for Thanksgiving---way too salty. My Mom cried that she couldn't eat it and made my brother (who dubbed this turkey "Turkey of the Sea") go out and buy another turkey for our dinner. Didn't eat until 8 p.m. A disaster.
Recipe Reviews 199 reviews
Chef John's Ricotta Meatballs
Great meatballs with a lovely soft texture! Changes I made: 1. I used dried parsley (1 Tbs.), basil (1 Tbs.) and ground marjoram (1/2 tsp.) because my own herb plants have not yet matured enough to harvest them and I wasn't about to go out and buy fresh when, I felt, the dried are absolutely fine in this recipe; 2. I added about 1/4 cup of grated Parmesan to the meatball mixture because I cannot fathom meatballs without it; and 3. I baked my meatballs in a preheated 350 degree oven (baking sheet lined with parchment) for 25 minutes, turning the balls once halfway through baking. I simmered them in my favorite commercial marinara for the better part of the afternoon and served them over perciatelli pasta and with homemade garlic toast for dinner tonight (the leftovers will be used for meatball subs a little later this week). My only beef is that although there was a pinch of cayenne pepper in the mixture, I could not detect any heat in the meatballs. The next time I make these, and I will, I will add a good two pinches of cayenne. Bravo, Chef John!

0 users found this review helpful
Reviewed On: May 25, 2015
Apple Slice Squares
I've seen an almost identical recipe on another site, but it included a glaze (confectioner's sugar, vanilla extract and milk or lt. cream) to be spread over the top while it's still hot. I thought this crust was very bland; I prefer a buttery crust. The filling is also bland even though I added more ground cinnamon and also ground nutmeg. I won't be making this again, sorry.

1 user found this review helpful
Reviewed On: May 23, 2015
Thai Red Chicken Curry
Good basic recipe, but, as others here have stated, it needs jazzing up.

0 users found this review helpful
Reviewed On: May 15, 2015
 
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