Lin Profile - Allrecipes.com (15009035)

Lin


Lin
 
Home Town:
Living In:
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Indian, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Quilting, Sewing, Gardening, Reading Books, Genealogy, Painting/Drawing, Wine Tasting
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About this Cook
I come from a long line of GREAT cooks, and have been cooking since I was a small child. At age 16, my grandfather used to critique my biscuits every time I made them, which taught me to pay Attention to what I was doing. I LOVE to cook for family and friends, and have 3 adult sons who also love to cook. I am married 47 years to my childhood sweetheart . YEP we haven't killed each other yet.lol He is my best friend, and I don't know what I would do without him. we have 3 sons and 8 beautiful grandchildren who fill our lives with joy. And we are soon thinking of retiring.
My favorite things to cook
Almost anything. My specialties are Asian, and appetizers. I also love to make vegetable sushi. I love it, but cannot, as a nurse bear to eat raw fish. For New Years, I had to work, and I made 12 asian dishes for us to eat at work. The other girls brought in food too, and we ate like Kings.
My favorite family cooking traditions
Homemade tacos for family gatherings, appetizers for Christmas Eve, and birthday dinners of choice of the birthday girl or boy. Teaching my grandchildren to cook. Age 18 months to start. I was SO proud Christmas Eve that my 19 year old grandson came out to the kitchen, and just started making bacon wrapped scallops with me. AND he gave us a HEART HEALTHY COOKBOOK for Christmas. Was that a hint? Another "need to make " family recipe,is smoked oyster dip, my 20 year old grand-daughter says it isn't Christmas without it. And she makes the cheescakes for family gatherings, now! And this last Friday my 3 year old granddaugter and I made chocolate chip cookies, WITH SPRINKLES. Such fun.
My cooking triumphs
Asian Food, I have been told that some of my recipes are better that restaurant quality. Wahoo. I think they say that because they love me. Seafood chowder, learned from the fabulous cooks in Nova Scotia. Homemade crescent rolls, thanks to my mother's endless patience, and biscuits, thanks to my grandfather's praise and critiques, which taught me to PAY ATTENTION.
My cooking tragedies
Oh LORD, the first time I made home baked beans, I didn't know you had to soak them, or par boil them first. They were like little pebbles, not fit to eat. The same day I made fast fry pork chops and cooked them as if they were thick ones. Shoe Leather!!!! Live and learn. I was 18, and a new bride, so give me a break on those. I still make big booboos on occasion, but my dear, sweetie never complains, just says, maybe we don't need that again for a while. SEEEE, that is why we are still married after 47 years! AND he makes me laugh every day.
Recipe Reviews 1 review
Spinach Balls
I have made these before, and really liked them. I think the problem some people are having is using breadcrumbs instead of stuffing mix. I think the breadcrumbs compact too much, and when I use stuffing mix, I actually use the 1 cup of water and make the stuffing. My spinach balls are tender and soft, and absolutely delicious. I also tweak the recipe, and add different cheeses etc. I DO NOT add any butter or oil, and they are fine. I use a one inch ice cream scoop and it works perfectly for the 20 minutes at 350, and use silicone aluminum foil, so they do not stick. I also have made broccoli balls, and they are great too. Am now thinking about cauliflower balls, lord help me.

3 users found this review helpful
Reviewed On: Jan. 12, 2015
 
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