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What's Cooking with Linda

What's Cooking with Linda. Friday, May 16, 2014. Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010. Why this recipe works:. Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more. 3 tablespoons unsalted butter. 1 HEAT BAKING SHEET. Mis all b...

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What's Cooking with Linda. Friday, May 16, 2014. Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010. Why this recipe works:. Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more. 3 tablespoons unsalted butter. 1 HEAT BAKING SHEET. Mis all b...

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What's Cooking with Linda | whatscookingwithlinda.blogspot.com Reviews

https://whatscookingwithlinda.blogspot.com

What's Cooking with Linda. Friday, May 16, 2014. Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010. Why this recipe works:. Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more. 3 tablespoons unsalted butter. 1 HEAT BAKING SHEET. Mis all b...

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whatscookingwithlinda.blogspot.com

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What's Cooking with Linda: Crab Stuffed Catfish Fillets w/ Cajun Remoulade

http://whatscookingwithlinda.blogspot.com/2014/04/crab-stuffed-catfish-fillets-w-cajun.html

What's Cooking with Linda. Friday, April 18, 2014. Crab Stuffed Catfish Fillets w/ Cajun Remoulade. Chef Rusty Hamlin from Southern Living Mag. 3 ribs of celery trimmed and diced. 1 small onion, diced. 1 small green bell pepper, diced. 1 Tbsp minced garlic. 1 Tbsp fresh lemon juice. 2 tsp Cajun seasoning. 1/8 tsp, Louisiana Hot Sauce. 1/2 pd. fresh lump crab-meat, drained (I don't have access to this kind of thing so I used the canned and drained it). 1 C panko (Japanese bread crumbs). 1/2 C dill pickle ...

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What's Cooking with Linda: Raspberry Cheesecake Bars from Taste of Home

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What's Cooking with Linda. Friday, May 9, 2014. Raspberry Cheesecake Bars from Taste of Home. 1 C finely chopped pecans. 1/3 C packed brown sugar. 1/4 tsp. cinnamon (I like Vietnamese cinnamon best). 1/4 tsp. salt (I use Kosher). 1/3 C cold butter. Mis all but the butter together and then cut in the cold butter to a crumbly stage. Press this into a 9x13 greased backing dish. Bake at 350F for 12 minutes. Cool on a wire rack for about 5 minutes. 2 pkg (8 oz. each) cream cheese, softened.

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What's Cooking with Linda: Dill Potato Salad

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What's Cooking with Linda. Monday, April 21, 2014. Every time Den has potato made any other way he waits until we are alone and then tells me that I should have made the potato salad. We really have developed into a big fan of Yukon Gold potatoes. The flavor is pretty had to beat. I make this and we eat on it for breakfast even. I have no set amounts so forgive me if I am guessing here. Use your own taste buds to decide where you need more or less of something. Boil on a medium heat until fork tender.

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What's Cooking with Linda: Linda's Lemon Cake w/Mango Cream Cheese Frosting

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What's Cooking with Linda. Thursday, April 3, 2014. Linda's Lemon Cake w/Mango Cream Cheese Frosting. This one will come in under the "almost homemade" category. It is made using a cake mix and a tub of frosting. It is easy and it is full of flavor. 1 pkg of Duncan Hines's Lemon Supreme Cake Mix. Zest of one lemon. Juice of on lemon. 1 tsp good vanilla. You are going to make this cake per the directions on the box with the exception of the following:. 1 tsp good vanilla. Subscribe to: Post Comments (Atom).

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What's Cooking with Linda: January 2014

http://whatscookingwithlinda.blogspot.com/2014_01_01_archive.html

What's Cooking with Linda. Thursday, January 23, 2014. Ina Garten's Tri Berry Pancakes. 1 cup each raspberries, blueberries. 1 tablespoon granulated sugar. 2 tablespoons unsalted butter. Melted, plus 4 teaspoons for the dishes. 3 extra-large eggs, at room temperature. 1/2 cup all-purpose flour. 1 teaspoon pure vanilla extract. 1 teaspoon grated orange zest. 3/4 teaspoon kosher salt. Maple syrup and confectioners' sugar, for garnish. Preheat the oven to 425 degrees. Place the gratin dishes in the oven for...

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Across Iowa and Maybe a Bit Beyond: May 2009

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Across Iowa and Maybe a Bit Beyond. Sunday, May 31, 2009. Reiman Gardens, Iowa State University, Ames, Iowa. History: from the Reiman Gardens website at http:/ www.reimangardens.iastate.edu/index.cfm. Daryl Metzger, of Architects Smith Metzger in Des Moines, designed the buildings within the Gardens. The architecture reflects a Midwestern style, inspired by the state’s agricultural traditions. “. We both wanted to see the Buck Roses but found that we were about 2-3 weeks too early as most of them were ju...

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What's Cooking with Linda. Friday, May 16, 2014. Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010. Why this recipe works:. Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more. 3 tablespoons unsalted butter. 1 HEAT BAKING SHEET. Mis all b...

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