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    Member since Sep 2007

    Chef #599568

    From United States

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    70 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Stuffed Artichokes

    Tuesday, Jul 5, 2011 on
     |  2 Reviews  |  By Mirj
    LinMarie says:

    "Great recipe base but I needed more kick, so I added cumin and some Cayenne and it was perfect. Thanks Mirj!"

    Reviewed Delicious Sane Baked Sufganiot (Doughnuts) for Hanukkah

    Wednesday, Dec 17, 2008 on
     |  5 Reviews  |  By Smadar's Sane Way Cc
    LinMarie says:

    "I gave this recipe to a friend looking to make low fat sufganiyot, and she and her family were extremely happy with the results! They said it was very delicious and tasted just wonderfully! I made them and thought the dough was a bit hard to work with but expected as I'm not the best baker, and also because your instructions were so good, I was ex..."

    Reviewed Vampire Deterrent

    Sunday, Aug 3, 2008 on
     |  (1 person found this helpful) |  2 Reviews  |  By Mirj
    LinMarie says:

    "I make this all the time!! I also do it with parsley, even though I love cilantro (so I'll do with cilantro next time). I add this mixture to meatballs, turkey patties, chicken breasts that are going on the foreman - you name it, this is on it!"

    Reviewed Bamia

    Tuesday, Jun 24, 2008 on
     |  2 Reviews  |  By Dib's
    LinMarie says:

    "Fantastic! I wanted to post my recipe, but found yours, which is identical. This is the way my Egyptian grandmother made hers - and it is the best! I use canned tomatoes, and I wouldn't change that. If you don't have the cardamom, skip it - I've done it before, and the flavor is still great! Thanks for posting DiB!"

    Reviewed Carrot Souffle

    Thursday, May 22, 2008 on
     |  60 Reviews  |  By love4culinary
    LinMarie says:

    "Delicious! Made this parve (non-dairy) and experimented with different quantities to cut calories and fat. Finally came up with 4 egg whites (beat them separately before combining with other ingredients), 1/4 cup splenda, and 1/4 cup smart balance light spread for the exact taste and a fraction of the calories and fat. No one knew the difference ..."

    Reviewed Garlicky Brussels Sprouts Saute

    Sunday, May 18, 2008 on
     |  (1 person found this helpful) |  17 Reviews  |  By Susie D
    LinMarie says:

    "Very nice way to make brussels sprouts! Very very garlicky, so Dh was super pleased, I would have cut it down just a bit, but even my DS5yo ate his portion, so that says a lot! used 1/2 Tbsp seasoned rice vinegar, and only a couple tbsp of water, and it was just perfect! I also used Pam instead of the oil and didn't miss it one bit - so my only ca..."

    Reviewed Baked Noodles

    Sunday, May 18, 2008 on
     |  15 Reviews  |  By Tebo
    LinMarie says:

    "What a great twist on a noodle kugel! Savory and delicious, hard to stop eating, no wonder you say 6-8 servings. I thought, no - this is more like 12, but you were right, how can you eat so little? Delicious flavor! I do believe it could be put in the oven at higher heat, for a bit longer, but otherwise, used all low fat ingredients and came up wi..."

    Reviewed Maple-Glazed Salmon

    Sunday, May 18, 2008 on
     |  112 Reviews  |  By echo echo
    LinMarie says:

    "Great recipe! I used lite syrup and reduced sodium soy sauce, and skipped on the almonds to reduce calories, and it turned out wonderful. DH wants a repeat tomorrow, even my son loved it! 6WW points per 3 oz serving!Served with Recipe #170613 and Recipe #10691, perfect!"

    Reviewed Spice Plank-Grilled Salmon

    Sunday, May 18, 2008 on
     |  6 Reviews  |  By ellie_
    LinMarie says:

    "I used the spice rub (but more cayenne for personal taste) on the salmon and since I don't have a grill or the plank for the grill - I used my George Foreman, and it came out delicious! The rub made a "crust" on the fish which was superb! It's a pain to measure out all the spices, but once it's done, you realize it's worth it. Thanks for a keeper!"

    Reviewed Baked Balsamic Chicken

    Wednesday, May 14, 2008 on
     |  (1 person found this helpful) |  159 Reviews  |  By Barb Gertz
    LinMarie says:

    "Ms. Gertz - I wish I could kiss you! I used skinless boneless chicken breasts, and didn't measure anything out except the evoo, just drenched it with balsamic vinegar, sprinkled plenty oregano and pepper on it, and just a tad of kosher salt. Used 1 tsp of olive oil per breast and got 3.5WW points per 3oz serving. 1/2 way through cooking I threw so..."


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