Linda Profile - (16243910)

cook's profile


Home Town: Palm Harbor, Florida, USA
Living In:
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening
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Recipe Reviews 16 reviews
Chicken Pot Pie IX
WOW, this is incredibly good! I've never liked pot pies but my husband does, so I tried this recipe to make him a dish he'd especially enjoy. To my surprise I absolutely love it -this is company quality home style cooking at it's best! I started out to make it just as the recipe states, but didn't read it well and cooked the chicken and veggies in broth (low salt) then added enough broth to make the full amount. I also tossed the onions in with the chicken and other vegetables instead of coking them separately, but even with those changes I can't imagine how it could have been any better. I cut it in half to make 2 ramekins for 2 servings. It was great to have enough chicken (most dishes like this seem to be more budget based and never have enough of the good stuff). Now I'm wondering if I can make 4 and freeze two - does anyone know? THANK YOU Robbie Rice for sharing this fablous dish!

1 user found this review helpful
Reviewed On: Apr. 13, 2014
Hungarian Mushroom Soup
Oh wow, this is really delicious. I used baby bella mushrooms because that's what I had, and I think they were really good in this soup (we like the extra meaty texture). Only change I made was more sour cream on top when it was served, which we liked. Next time I will try a little less dill, not because we didn't like it but because the soup is so full of rich yet subtle flavors we thought the dill was a little too prominent. I used no fat sour cream (once again, it was on hand) and don't think it made any difference. Since I didn't have no salt broth I skipped adding salt, and was glad I did cause it was plenty salty. I recommend low salt broth, that way you can add salt as you like. The reviews that complained about the parsley may have used dried instead of fresh - that amount of dried parsley would be overwhelming, but the fresh was a night light addition.

0 users found this review helpful
Reviewed On: Jan. 7, 2014
Cherry Tomato Salad
This is just unusual enough that I thought we'd love it, my husband liked it, but I can't say I did. I re-named it "olive salsa" after tasing it :-) Hard to think of this as a salad. I did mix the dressing well and reduce the amount of it which helped (great advice). Really really salty (all those olives!) and the pine nuts were pretty much lost. I get pine nuts at Sam's club in a big bag for a great price, so I didn't mind that very much, but if you are paying full price at the grocery store I wouldn't waste them in this recipe - instead toast them and serve them separately or sprinkled on top right before serving so you will get the great full pignoli flavor. Tought this was a good way to use the many cherry tomatoes I'm harvesting now (winter season in Florida is in full swing) but I'll keep looking for a healthier way to use them.

1 user found this review helpful
Reviewed On: Feb. 22, 2013
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About me: I enjoy cooking, which comes in handy for my web… MORE

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