Lyndsay Profile - Allrecipes.com (1848942)

cook's profile

Lyndsay


Lyndsay
 
Home Town: Atlanta, Georgia, USA
Living In:
Member Since: Oct. 2000
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Birthday cupcakes
About this Cook
www.pinkcupcakedreams.com
My favorite things to cook
cupcakes
Recipe Reviews 35 reviews
Chef John's Cioppino
It was tough to make a recipe and stick to it, but I only made very small changes to this one. Instead of water I used chicken broth, but only because I needed to use it before it went bad. I also skipped the Dungeness crab, as I wasn't sure how to clean it and wanted to keep things simpler for myself. That being said, this recipe was awesome. Very flavorful and perfect with the fresh baked bread I served it with. I'm fairly sure that the person who said it was too sweet must have used a sweet wine (like a moscato or white Zinfandel), as mine wasn't sweet at all. I used the same Sauvignon blanc that I drink regularly and it turned out great. Not sweet at all. I couldn't find tomato purée at my grocery store, so I bought the tomato sauce that that didn't have any other ingredients than tomato purée and water. Be careful, though. Most tomato sauces had all kinds of extra seasoning added. Read the labels! This was my first time working with live mussels. Make sure you clean the outside of the shells and the easiest way to de-beard them is to use a paring knife to pull the beard against your finger and up out of the shell. Also, if you have any mussels in your bunch that are open and won't close back up that probably means the mussel is dead and you want to discard it. My only regret was that I didn't make a seafood stock from the shrimp I peeled (I bought large shell-on deveined shrimp) to add in place of the chicken stock I used out of necessity. Very good.

1 user found this review helpful
Reviewed On: Jul. 12, 2014
Christmas Brunch Casserole
We enjoyed the flavor of this, but there were just too many potatoes for us. Next time I would decrease the potatoes by 1/2 and double the eggs.

0 users found this review helpful
Reviewed On: Dec. 27, 2013
Kofta Kebabs
I use this recipe to make lamb burgers for my fiance at least once a month and we both think this recipe is perfect just as written. That's new for me, since I never follow recipes and always put my own spin on things. This one doesn't need my spin. We serve our burgers with tzatziki sauce (I make my own), tomatoes, feta cheese, cucumbers and red onions. Delicious!

2 users found this review helpful
Reviewed On: May 15, 2013
 
ADVERTISEMENT

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States