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    Chef# 477627

    Member since Apr 2007

    Chef #477627

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pizza Dough

    Handle
    Thursday, Jan 28, 2010 on Food.com
     |  (1 person found this helpful) |  4 Reviews  |  By swirlycinnacakes
    LinMarie says:

    "This is a great thick crust pizza for two... made this by hand.. added the sugar to the yeast and water.. oops.. but all worked out wonderfully. Topped this with shaved ham, kalamata olives, onion, pineapple, diced tomato and cheese... mm mm good!... oh yeah added about 1 tablespoon of dried Italian seasoning (herbs) to the flour."

    Reviewed Sage Turkey Cutlets (Salbeischnitzel)

    Handle
    Thursday, Sep 20, 2007 on Food.com
     |  3 Reviews  |  By HeatherFeather
    LinMarie says:

    "Maybe not the healthiest dinner I've cooked, but definitely one of the best ways I've done turkey! So nice to find a recipe that isn't breaded. I too used turkey thigh cutlets instead of turkey breast and also had to use dry sage. DB has asked me to keep this one on the "PMA" list.(Please make again)Served this along with Roasted Potatoes and Sa..."

    Reviewed Salt and Pepper Calamari

    Handle
    Wednesday, May 16, 2007 on Food.com
     |  2 Reviews  |  By Wendys Kitchen
    LinMarie says:

    "My thought on preheating the oven is for holding the calamari hot until it is all prepared; although @ 300 F I'd be careful to not let them sit in the oven for too long!"

    Reviewed French Dip-Crock Pot Recipe

    Handle
    Tuesday, May 1, 2007 on Food.com
     |  82 Reviews  |  By Dib's
    LinMarie says:

    "Made this for the guys over to watch the hockey game, we all agree; 5 Stars *****!!!!. DiB's, J. Ko, and papergodess: Thank you for your quick response in the Q&A Forum; I'm sure your helpful, timely info contributed to the success of this awesome dish! This will become a part of my regular meal rotation. I used a 4 lb roast, following the recipe..."

    Reviewed Japanese Mum's Chicken

    Handle
    Wednesday, Apr 25, 2007 on Food.com
     |  923 Reviews  |  By JustJanS
    LinMarie says:

    "Like others I was concerned with boiling chicken; BUT mmm mmm good. Two notes;1. I used thighs, which I believe, the extra fat stopped the glaze from forming properly even though I skimmed fat as it was simmering.I also removed the thighs and crisped them under the broiler just before serving...keep an eye on them, they'll get crispy quickly.2. ..."

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