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    Chef #1800221064

    Member since Nov 2013

    Chef #1800221064

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Low Carb White Castle Casserole

    Handle
    Friday, Nov 15, 2013 on Food.com
     |  35 Reviews  |  By Mercy
    LinMarie says:

    "This recipe is delicious...if you like Krystals, that is! I made this tonight and my husband, who LOVES Krystal burgers, said that he couldn't believe how much this tasted like a Krystals burger. SCORE! This recipe is a keeper, thanks for sharing it ;)."

    Reviewed Low Carb Peanut Butter Cookies

    Handle
    Tuesday, Nov 12, 2013 on Food.com
     |  (1 person found this helpful) |  61 Reviews  |  By P_Town Ruth
    LinMarie says:

    "I made these cookies for my husband and myself and I have to say, sadly, they were not very good! Now, in all fairness, we are not strictly on any particular diet but are trying to make better decisions with our eats and treats. I didn't expect these to be anywhere near original peanut-butter cookies, and they were not (of course) but they ..."

    Reviewed TSR 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur

    Handle
    Tuesday, Nov 12, 2013 on Food.com
     |  485 Reviews  |  By Lightly Toasted
    LinMarie says:

    "Sooo...I don't know about these being like Cinnabon cinnamon rolls...I happen to think they're WAAAY BETTER!!!! I have never had home-made cinnamon rolls but I have had Cinnabon and every other canned version sold in local grocery stores and I have to say, there is an absolute difference in the flavor and after taste....these are AMAZIN..."

    Reviewed Asian Steak Dinner -- Low Carb

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    Tuesday, Nov 12, 2013 on Food.com
     |  13 Reviews  |  By Lee-Anne from Honey Gables
    LinMarie says:

    "This was very good. I did stray, just a little, from the original recipe. I added red pepper flakes to the soy sauce mixture, cooked my steaks in the broiler, and then I threw in some frozen veggies with the steak before adding the sauce and onions on top to create more of a stir-fry. I think the best part of this recipe is definitely the sauce!..."

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