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    Amy Jo in Chicago, IL

    Member since Oct 2006

    Chef #364475

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Little Piece of Healthy Heaven Baked French Fries

    Saturday, Sep 10, 2011 on
     |  28 Reviews  |  By Melvin'sWifey
    LinMarie says:

    "I will admit that I only used the cooking method and just added what seasonings we like-we're very garlic-centric in our house. These worked well with red potatoes, too-not just idaho baking potatoes. We added salt, pepper, minced garlic, parsley, and used garlic olive infused olive oil. Yum! Definitely a recipe to experiment with."

    Reviewed Stuffed Bell Peppers

    Thursday, Aug 11, 2011 on
     |  1 Reviews  |  By Cynna
    LinMarie says:

    "This was just the simple recipe I wanted. I actually had some Sicilian gravy in the freezer which I used instead of tomato sauce. I skipped the italian seasoning, too. Reminded me of the peppers we used eat growing up."

    Reviewed Welsh Rarebit

    Saturday, Mar 20, 2010 on
     |  1 Reviews  |  By joan in CNY
    LinMarie says:

    "An excellent recipe! I tripled it to make it for a party and served it with black pepper and salt potato chips. We added a bit of worcestershire sauce and a little more nutmeg since our cheese was very sharp. We used a Scottish ale and a lower fat Irish cheddar. It was quite lovely."

    Reviewed Easy Crock Pot Pork Tenderloin Roast

    Thursday, Dec 7, 2006 on
     |  (4 people found this helpful) |  10 Reviews  |  By janice brady
    LinMarie says:

    "I made this recipe last night, with a few modifications. Since I was making only a 1.5 lb tenderloin, I used one can low-sodium cream of celery soup instead of mushroom, 1 can of water, a pinch of kosher salt, a teaspoon of garlic powder, and a tablespoon of worchestershire sauce. I kept the onion and the pepper, of course. It took all of 5 minu..."

    Reviewed Deviled Eggs

    Friday, Oct 27, 2006 on
     |  223 Reviews  |  By Nurslinda
    LinMarie says:

    "This is almost exactly how we made our Deviled Eggs growing up-but instead of relish and mustard, we would use 1 tablespoon of catalina french dressing. The eggs are perfectly creamy with the extra zip of the dressing to make a nice replacement to the mustard. It also helps to give the eggs a brighter, more enticing color-not that they need any ..."


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