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    Member since Jun 2008

    Chef #875594

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cream Of Spinach Soup

    Saturday, Nov 9, 2013 on
     |  9 Reviews  |  By MizzNezz
    LinMarie says:

    "I really like this as a basic recipe that is plenty good on it's own, but can be tweaked in all sorts of ways. Personally, I don't mind chopping and cooking down fresh spinach and I think it packs more flavor and, certainly, more nutrition. I chop a pound of spinach in the food processor, cook it down, then press it through a fine str..."

    Reviewed Skylike Chili - Skyline Chili Copycat

    Tuesday, Nov 5, 2013 on
     |  (1 person found this helpful) |  81 Reviews  |  By Tornado Ali
    LinMarie says:

    "I gave this recipe 4 stars instead of 5, just because I agree with other reviewers that the technique is slightly different that traditional Cincinnati chili. When making this chili, you have to simmer the meat in the stock, not brown it ahead of time.

    I used 1/2 grass fed 85/15 beef and 1/2 fresh local bison for a better nu..."

    Reviewed Super Quick Pizza Dough

    Saturday, Jun 8, 2013 on
     |  70 Reviews  |  By NYAmy
    LinMarie says:

    "I followed the directions exactly.

    This crust was quite disappointing considering all the great reviews. I have made many a great pizza dough the more time-consuming, traditional, way and I should have known better that a "quick" recipe wouldn't be satisfactory. This lacked any real texture and totally lacked f..."

    Reviewed White Almond Sour Cream Wedding Cake

    Saturday, Mar 6, 2010 on
     |  328 Reviews  |  By Donna M.
    LinMarie says:

    "Unbelievable! This is, without doubt, THE best cake recipe I have ever made. It is dense, moist, incredibly flavorful and outrageously easy to work with. As someone said before, there aren't enough stars to rate this recipe!! I can't imagine ever using anything else for decorated occasion cakes."

    Reviewed Mile High Biscuits

    Saturday, Jun 28, 2008 on
     |  212 Reviews  |  By Mysterygirl
    LinMarie says:

    "I agree with Wendy S. I tried cutting the way she did it....just gently patting it down into a 3/4" thick rectangle and cutting it into squares with a VERY sharp knife so as not to crimp down the edges. Don't stir when you add the wet ingredients-- gently blend until dry ingredients are just moist and the dough starts to form. Don't handle the..."


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