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    Member since May 2004

    Chef #141284

    From Winnipeg

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    43 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed TSR 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur

    Friday, Jan 31, 2014 on
     |  483 Reviews  |  By Lightly Toasted
    LinMarie says:

    "I have to give this only 3 stars, not for the finished product, but for the poor instructions on how to prepare it. Even with following the advice of some other reviewers, I placed my buns too close together, and nothing cooked in the centre of the pan, while the edges were overdone. The instructions need to be fleshed out more."

    Reviewed Kittencal's Famous Greek Salad

    Monday, Dec 9, 2013 on
     |  348 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "My family all loves this, and it's often requested at parties. Like others, I leave all the veggies in the dressing for a couple of hours. The leftovers are even better the next day.
    I realize 'original' Greek salad doesn't have lettuce, and it doesn't need to be included if it offends your sensibilities."

    Reviewed Roast Brined Chicken

    Wednesday, Dec 4, 2013 on
     |  8 Reviews  |  By Sue Lau
    LinMarie says:

    "Have made this at least 3 times now. Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!"

    Reviewed Pepsi Pork Roast

    Thursday, Sep 19, 2013 on
     |  199 Reviews  |  By Mysterygirl
    LinMarie says:

    "A lovely tender roast. I used Coke, not Pepsi, as like another reviewer mentioned, I don't like the metallic aftertaste of Pepsi. And, like a few reviewers, I found this a little bland. I added pepper, and I'd add more next time, as well as Worchestershire sauce.
    My crock kicked the bucket, so I used a covered roasting pan at 2..."

    Reviewed Karen's Swiss Steak (Stove Top, Crock Pot or Oven)

    Sunday, Sep 15, 2013 on
     |  113 Reviews  |  By Karen From Colorado
    LinMarie says:

    "Made a triple batch of this tonight, as I had a surfeit of round steak thrust upon me. Delicious! Everyone enjoyed it. I did not have red wine (darnit!), so I substituted a little red wine vinegar and some beef stock. Like a few other reviewers, I added bell pepper for extra nutrition and flavour.
    The only alteration I made was to add ba..."

    Reviewed A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings

    Friday, Aug 30, 2013 on
     |  14 Reviews  |  By French Tart
    LinMarie says:

    "I only made the dumplings, I'll admit. I used fridge-hard butter. They were PERFECT!!!"

    Reviewed Wisconsin Broccoli-Cheddar Cheese Soup

    Saturday, Aug 10, 2013 on
     |  37 Reviews  |  By chris brossard
    LinMarie says:

    "Generally delicious. I have made this recipe several times now, and like a lot of chefs, I think it needs onion. About 1/2 - 3/4 cups, minced. I sauté them with the butter right at the beginning. I also do 1/2 milk, 1/2 chicken broth. I use an immersion blender (not utterly pureed, just chunky) just before I add the cheese. And yes, up to 8..."

    Reviewed Monte Cristo Sandwich

    Wednesday, Jul 24, 2013 on
     |  45 Reviews  |  By Rita~
    LinMarie says:

    ""Can you make more?"
    Always have used a sandwich press for these, and they have always been great."

    Reviewed TSR Version of Jimmy Dean Pork Breakfast Sausage by Todd Wilbur

    Tuesday, Jul 9, 2013 on
     |  30 Reviews  |  By LoversDream
    LinMarie says:

    "You made my husband so happy! He is a U.S. expat, living up here with me in Canada, and misses his Jimmy Dean something fierce.

    I actually used a sausage maker and ground the ingredients together. I used pork shoulder. I too did not use MSG. I would recommend, if you're substituting salt, using this method, to try at lea..."

    Reviewed The Clockmaker's Caramel Coated Popcorn (A Haunted Recipe)

    Saturday, Jan 12, 2013 on
     |  59 Reviews  |  By Southern Polar Bear
    LinMarie says:

    "Absolutely delicious! Not-too-sweet, like the recipe says. Karo syrup is corn syrup, incidentally. I used the 'regular' kind, not light, or dark."


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