Cheryl Linarelli Profile - Allrecipes.com (18893268)

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Cheryl Linarelli


Cheryl Linarelli
 
Home Town: Hasbrouck Heights, New Jersey, USA
Living In: Windsor, Berkshire, England, U.K.
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Healthy, Dessert
Hobbies: Hiking/Camping, Camping, Reading Books, Wine Tasting
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Recipe Reviews 13 reviews
Beef Stroganoff III
I've made this dish a few times now and have had success each time. I really like the flavor. I've made a few minor modifications that work well for our family: (1) I use spelt flour instead of A/P white flour, (2) I add a few dashes of Worcestershire sauce at the [add] broth stage, (3) I omit the white white and instead use a healthy squeeze of lemon/lime to add acid for balance, and (4) I always always use fresh organic mushrooms that I add mid-way through the hour simmer. I think it's vital for freshness and to give the dish extra liquid since I'm not adding the white wine. Also, a nice stock really gives it depth. I use Heston Blumenthal's pre-made refrigerated beef stock and it works nicely. Top with chopped spring onions just before serving over a bed of fettuccine (or egg) noodles and you've got a winning dinner. Enjoy!

1 user found this review helpful
Reviewed On: Nov. 12, 2014
Curry Stand Chicken Tikka Masala Sauce
Phenomenal. Tastes just like our favourite takeaway. It's quite easy and faultless to make. Even my husband loved it and he's terribly picky. He's asked for this to be added to the 'rotation'. I rate it amazeballs.

0 users found this review helpful
Reviewed On: Nov. 3, 2014
Raspberry Lemon Muffins
These muffins came out very nice albeit not as sweet as my husband usually likes his desserts. I made a few modification that may have contributed to this: I used 0% Fage Greek yogurt as it was all I had on hand. This yogurt is quite thick, less sweet, and has a sour note. The resulting batter was more like cookie dough than muffin mix. However, to rescue the consistency I mashed fresh whole raspberry (my husband prefers the tie-die effect of the mash over the whole fruit) and incorporated it into the mix. This loosened up the batter and added the fresh fruit element. I liked the flavor of the lemon and did add the extract to really bring out the citrus. All-in-all after baking these muffins, I was happy with the results. Next time I'll either add a bit more sugar if repeating with the Greek yogurt or maybe add a lemon icing to the top.. I used turbinado sugar to sprinkle on top of the batter before baking. It was a nice touch.

1 user found this review helpful
Reviewed On: Mar. 10, 2014
 
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