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    Chef #766858

    Member since Feb 2008

    Chef #766858

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Why-I-Joined-Zaar Carrot Cake

    Handle
    Sunday, Jan 15, 2012 on Food.com
     |  (5 people found this helpful) |  450 Reviews  |  By Lennie
    LinMarie says:

    "This recipe is as good as everyone says. The only change I made is to add finely grated orange peel to the frosting. My daughter and I once had carrot cake at a shop and they had added orange peel to the frosting. We talked about that cake a number of times until we were both back in that area again. We rushed into the shop for a piece of the ..."

    Reviewed Almond Peach Crisp

    Handle
    Sunday, Sep 6, 2009 on Food.com
     |  3 Reviews  |  By Nancy Sneed
    LinMarie says:

    "My pet peeve on this site is when someone says, "Yeah, loved your recipe! I only made the following 20 changes!!!" But since I STARTED with your recipe, I felt I should tag this on instead of pretending it was mine to begin with. I had no sliced almonds except for some that I had sauteed in butter, garlic and a little cumin for salads. Did..."

    Reviewed Split Pea Soup

    Handle
    Monday, Apr 27, 2009 on Food.com
     |  18 Reviews  |  By Dancer^
    LinMarie says:

    "Hmmmm. I've been making split pea soup for a long time, and have perfected my own recipe. I'm always a sucker to try a recipe with good reviews, though, so I made this. All I can say to all the people who thought this was good is, "I wish you could have a bowl of my soup." This had a pale though mildly good flavor (after I added some chicken bouil..."

    Reviewed Classic Pommes Anna - Simple French Gratin Potato Cake

    Handle
    Wednesday, Mar 25, 2009 on Food.com
     |  (4 people found this helpful) |  21 Reviews  |  By French Tart
    LinMarie says:

    "I have been making this dish for 20 years or so, having found it in my old Joy of Cooking. All credit to Anna! In J 0f C, the Rombauer sisters recommend sifting some summer savory over each layer of potatoes. I cannot concur ENOUGH with their suggestion. I also mince garlic and sprinkle it lightly between the layers--it roasts to almost a crun..."

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