Lynesi Profile - (10127426)


Home Town:
Living In: Montreal, Quebec, Canada
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Mediterranean, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Gardening, Photography, Reading Books, Music
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About this Cook
Married, mom to 3. Love to try anything new. I also have a wide range of interests. Have 2 Scottish terriers and 3 cats :-)
My favorite things to cook
Lemon pepper chicken, hot wings, turkey stuffing, cheese cake.
My favorite family cooking traditions
The turkey stuffing I make is starting to weigh more than the turkey and I always try to get a 30lb turkey.
My cooking triumphs
Turkey stuffing, hot wings and lemon pepper chicken
My cooking tragedies
Cheese and ham rolled up and baked in a wine sauce. I shudder now even thinking about it.
Recipe Reviews 9 reviews
Grocery Store Frosting
I tried this recipe for a white cake with strawberry jelly filling for Valentine's Day. The first two bites I thought wow, finally found the right icing. By the end of the slice of cake I had I felt like I had eaten 2 pound of shortening. My lips and mouth felt like it was coated in grease. I used Crisco vegetable shortening for the shortening, and still feel like I ingested a ton of fat

2 users found this review helpful
Reviewed On: Feb. 18, 2014
Chantal's New York Cheesecake
I have made many cheesecakes over the yrs and this one is by far the best one I have ever made. I slightly change part of the recipe to have a chocolate layer. Before starting your cheesecake batter, melt 3 oz of good dark chocolate 55%. Let it cool. After you make the cheesecake batter, pour half the batter into another bowl about 4 cups, set aside. Pour in the cooled melted cooled chocolate into the mixing bowl. Mix just until all the chocolate is incorporated. Pour the chocolate cheesecake batter into prepared pan, then the remaining cheesecake batter you set aside onto the chocolate batter. Bake as directed. The key to your cheesecake not cracking on top is not the amount of time left in the oven, but in greasing the sides of the spring form pan, this is a must! I use butter. You can leave the cheesecake in the oven for the amount of time after cooking as the recipe states though if you are not sure if its baked fully. I then made a chocolate ganache with 12oz dark chocolate 55% and 1 cup 35% cream. Bring the cream to just a boil and then stir into your chocolate. I use Valrhona chocolate disks and have no need to chop up the chocolate with these but you might need to do it if you use something else. When the ganache has cooled, it will thicken as it cools down, start in the middle of your cheesecake, pour the ganache and let it spread. Go slowly. Chill cheesecake and enjoy!

1 user found this review helpful
Reviewed On: Mar. 31, 2013
Banana Muffins II
Second time rating this recipe and have to say it's gotten to the point that I buy bananas and patiently watch them rippen so I can make this recipe! Love it and have only changed the baking time. I reduced it to under 20 minutes for large muffins (lower baking time for smaller muffins). Make sure your bananas are very ripe, almost mushy and it's ok to fold until all is mixed. Reduce baking time keeps them moist.

0 users found this review helpful
Reviewed On: Jan. 18, 2013
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