Lyndsay Profile - (1848942)

cook's profile


Home Town: Atlanta, Georgia, USA
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Member Since: Oct. 2000
Cooking Level: Not Rated
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Birthday cupcakes
About this Cook
My favorite things to cook
Recipe Reviews 37 reviews
Cajun Chicken Pasta
This recipe is GREAT! My only minor changes were to use farfalle and I added andouille sausage. It's rare that I don't completely change a recipe here, but this one was simply delicious as written.

0 users found this review helpful
Reviewed On: Oct. 28, 2014
Gingersnap Dip
I prefer this with graham crackers instead of ginger snaps or vanilla wafers, and I also cut the sugar just a little bit (to about 3/4 cup) for personal preference. The dip is delicious. But if you really want a wow factor use this dip as a filling for pumpkin spice cupcakes (or layer cake) and watch people go crazy! 1/2 of this recipe will easily fill 24 standard size cupcakes. Next time I will probably skip the cool whip and make my own whipped cream, since I always have heavy cream on hand for the cupcakes.

1 user found this review helpful
Reviewed On: Oct. 23, 2014
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.

3 users found this review helpful
Reviewed On: Jul. 12, 2014

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