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    Baer

    Member since Aug 2004

    Chef #156901

    From Mount Clemens, Michigan

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    13 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed King Arthur Flour: the Best Fudge Brownie Ever

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    Friday, Apr 30, 2010 on Food.com
     |  18 Reviews  |  By dmac085
    LinMarie says:

    "Wow, just the kind of brownie I'm looking for. Rich, thick with a shiny top crust! I don't like brownies that have a crumbly cake texture and if a brownie needs frosting, it's not a brownie, it's a cake! Used bittersweet chips this time and can't wait to experiment with milk choc., peanut butter and others. Thanks for posting."

    Reviewed Bourbon Chicken

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    Sunday, Feb 21, 2010 on Food.com
     |  2791 Reviews  |  By LinMarie
    LinMarie says:

    "This was great! Wonderful sweet/spicy flavor. I did deviate, adding green beans, carrots and onions, stir fried, removed from wok and then quickly stir fried the chicken and setting aside with the veggies. Then adding remaining ingredients, boiling in the wok for several minutes and thickening with corn starch, then added peanuts and green onio..."

    Reviewed The Thigh Who Loved Me

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    Wednesday, Feb 17, 2010 on Food.com
     |  (3 people found this helpful) |  80 Reviews  |  By HOUSEMANAGER (Charlene)
    LinMarie says:

    "It's not often that you can easily give a recipe 5 stars for flavor AND ease in making! Use of the salsa added a nice flavor to the sauce, not over powering and it doesn't scream "salsa here-grab the corn chips!" I followed recipe as stated and the next time I'll play with it by omitting the ketchup, use diced tomatoes or tom. sauce and stir in ..."

    Reviewed Springfield, Mo Cashew Chicken

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    Sunday, Oct 18, 2009 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By Mark & Stacy
    LinMarie says:

    "Wonderful dish! I did deviate from the posted recipe and added coarsely diced carrots, mushrooms, onions and bok choy. I used a wok and stir-fried the veggies in stages and while heating the peanut oil for frying the onions & carrot, I cut a medallion, 1/8 inch in thickness, of ginger root and fried that until golden and removed before continuin..."

    Reviewed Pumpkin Soup

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    Wednesday, Sep 30, 2009 on Food.com
     |  (1 person found this helpful) |  12 Reviews  |  By Dale Goodman
    LinMarie says:

    "This is a great base to work with. I doubled the batch, added crushed garlic, 2Tbsp, in the last stages of browning the onions, and 1/4 tsp of curry powder and 1/4 tsp of tarragon while simmering the pumpkin & potato. When serving I added about a Tbsp of grated gruyere to each bowl. This will become a staple in our fall soup selections. When I..."

    Reviewed Picnic Bread (From South Africa)

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    Wednesday, Aug 12, 2009 on Food.com
     |  36 Reviews  |  By Zurie
    LinMarie says:

    "WOW, talk about a meal in one slice! Great base to create other variations, adding rosemary or other herbs... I omitted the butter since the bacon has more than enough fat for the recipe. If going with a center cut/Can. Bacon or leaner meats, include the butter or even increase the amount. Adding diced fresh veggies, and you've got a quiche th..."

    Reviewed Hot German Potato Salad

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    Thursday, Jul 30, 2009 on Food.com
     |  (10 people found this helpful) |  126 Reviews  |  By Lali
    LinMarie says:

    "I've been using this recipe for years with only minor modifications. Cook the bacon over low to med-low heat to render as much grease as possible. While bacon is cooking, clean and prepare potatoes for boiling. I cut the potatoes in halves or thirds to make them approximately the same size for even cooking. In salted water, bring potatoes to a..."

    Reviewed Hot Feta Artichoke Dip

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    Tuesday, Aug 12, 2008 on Food.com
     |  74 Reviews  |  By Mysterygirl
    LinMarie says:

    "Great alternative to spinach/artichoke dips. Wonderful flavor! Tripled the recipe (only doubled the pimentos), due to the size of the batch I placed it in a covered dish, baked for 30 minutes - then uncovered for 20 and finished the browning under the broiler."

    Reviewed Beef Burgundy

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    Friday, May 9, 2008 on Food.com
     |  16 Reviews  |  By PanNan
    LinMarie says:

    "Great flavor and easy to prepare. The only deviation from recipe was to add rosemary and reduce the combined simmer time by 30 minutes, served over garlic mashed potatoes and the whole family loved it. Will be a standard for our house."

    Reviewed Ground Beef Goulash

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    Tuesday, Jan 8, 2008 on Food.com
     |  58 Reviews  |  By gbmc3
    LinMarie says:

    "Great recipe, made this last night with the following changes: used approx 2 lb. ground beef, added fresh mushrooms with the onions and garlic, omitted the Grn. Pepper, added two 14.5 oz cans of diced tomatoes, used two cups of macaroni,a Tbs. of paprika and cheddar chs instead of velveeta. Very easy and good too, how can you beat that?"

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