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    Chef #1098302

    Member since Dec 2008

    Chef #1098302

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Avgolemono Soup (Greek Egg-Lemon Soup)

    Handle
    Friday, Jul 17, 2009 on Food.com
     |  (1 person found this helpful) |  23 Reviews  |  By Julesong
    LinMarie says:

    "i did not try this, but just a suggestion that i like. The greek deli by my house makes the best avgolemono soup i've had. They put chunks of chicken in it along with chopped celery and use orzo rather than rice. The orzo is delicious in this."

    Reviewed Steak & Shake Chili

    Handle
    Wednesday, Jul 15, 2009 on Food.com
     |  36 Reviews  |  By James Craig
    LinMarie says:

    "this is very similar to all of the other steak n shake recipes i have tried, and therefore is doomed to not quite do it. One problem with all of them, is that you'll notice how chewy and great the meat is in steak n shakes chili. This is becaue they do not use any ground beef, they take steak and coursely grind it. The ground stuff will just fa..."

    Reviewed Romano's Macaroni Grill Penne Rustica

    Handle
    Friday, May 15, 2009 on Food.com
     |  35 Reviews  |  By Sandylee
    LinMarie says:

    "the taste is excellent to everything. The 4 stars is simply because the recipe is not very well written. Approx times and temp settings are not given, and the cook and prep times are wildly underestimated. Add those two together (20+50) and you still might not have reduced the 8 cups of cream by half. All in all a good copy of macaroni grill's..."

    Reviewed Pan-Seared Rib Eye Steak With Smoked Paprika Rub

    Handle
    Friday, Dec 26, 2008 on Food.com
     |  32 Reviews  |  By What's Cooking?
    LinMarie says:

    "yes the searing instructions are an alton brown recipe, just the rub is slightly different. and it's written for a 1.5 inch thick steak just for reference. This is delicious, i love smoked paprika. Only suggestion is that i might use canola instead of olive oil, for one because 500 degrees is far above the smoke point of olive oil, and also bec..."

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