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    Chef #241374

    Member since Sep 2005

    Chef #241374

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Wonderful Salsa

    Tuesday, Jun 26, 2012 on
     |  465 Reviews  |  By Jazze22
    LinMarie says:

    "I've canned this salsa for about 5 yrs and each year I have to increase how many batches I make. I have decreased the sugar and added cilantro. I have also stream-lined it a little. I have found draining off the liquid to be unnecessary. Also, last year I left the skin on the tomatoes and chopped the tomatoes with the Vidalia Onion Chopper. (An aw..."

    Reviewed Wicklewood's Ginger Nut Biscuits (Gluten Free)

    Monday, May 21, 2012 on
     |  3 Reviews  |  By WicklewoodWench
    LinMarie says:

    "These were really good. I used a flour mixture of 3 c. white rice flour, 1 c. cornstarch and 1/2 c. tapioca flour. For my personal taste I would add 1/2 t. salt, extra cinnamon and maybe some vanilla. This dough has the exact texture of regular ginger snaps. I used a cookie scoop and did not flattten because I like them a little chewy."

    Reviewed Black Bean Brownies (Gluten Free)

    Thursday, Apr 12, 2012 on
     |  (1 person found this helpful) |  16 Reviews  |  By ejc12
    LinMarie says:

    "I followed the recipe exactly (rinsed and drained the beans even thought it doesn't say to). They were extremely dry and crumbly. I am an experienced baker and I double checked everything so I'm not sure what happened. Maybe I will try again without draining and see if that helps and not mixing them in the blender. The finished product looks tough..."

    Reviewed Cake Mix Frosting

    Tuesday, Feb 14, 2012 on
     |  18 Reviews  |  By podapo
    LinMarie says:

    "We only like homemade frosting but I was curious to try this. The whole family hated it. It has a strong flour-like pasty taste. Definately do not recommend."

    Reviewed Too Easy Gooey Caramel Rolls

    Saturday, Dec 27, 2008 on
     |  (1 person found this helpful) |  43 Reviews  |  By peppermintkitty
    LinMarie says:

    "I've been making these for years and prefer using a 9x13 cake pan. The caramel sauce is able to get to all of the rolls more evenly."


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