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    Chef Whistle

    Member since Oct 2003

    Chef #106403

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Roast Chicken With Italian Seasonings

    Saturday, Nov 18, 2006 on
     |  14 Reviews  |  By highcotton
    LinMarie says:

    "There's definitely something to flipping that bird! That's one tip I won't forget. Even though I was a little skeptical about the Italian seasoning, we loved the flavor. Simple ingredients, good techniques explained, very satisfying results."

    Reviewed Savory Pot Roast a La Pressure Cooker

    Tuesday, Nov 14, 2006 on
     |  (1 person found this helpful) |  22 Reviews  |  By PanNan
    LinMarie says:

    "Very much enjoyed this recipe. Really terrific meaty flavor with such simple ingredients. My roast was rather small, so I only cooked it for 40 minutes with natural release. Also, I didn't have any carrots or celery or potatoes in the house, so I used 2 very large onions. Definitely making this one again."

    Reviewed Pete's Scratch Pancakes

    Saturday, Sep 23, 2006 on
     |  411 Reviews  |  By Bill Hilbrich
    LinMarie says:

    "Perfect pancakes. Flatout perfect.I addded a tsp of vanilla as did other reviewers and topped with strawberries. Great rise, fluffy and light.I may try adding 1/2 tsp of vanilla and 1/2 tsp of almond extract next time just for kicks.Thank you so much for posting this recipe!"

    Reviewed Filet De Boeuf En Croute

    Sunday, Dec 25, 2005 on
     |  19 Reviews  |  By Wildflour
    LinMarie says:

    "Fantissimo!Made this for Christmas Eve dinner. Smash Hit. Huge results for such little effort. I followed the recipe to the tee, except that my meat was cold when I started, so I cooked it 2 minutes longer in Stage 1. The Horseradish sauce is the perfect complement."

    Reviewed Perfect Tenderloin Steak / Filets With Mushrooms

    Tuesday, Jul 19, 2005 on
     |  11 Reviews  |  By Pellerin
    LinMarie says:

    "Pellerin.... Bullseye! Truly outstanding. The mushrooms were fantastic. I did triple the the amount of roasted garlic. Utterly sublime and as good as it gets. Steakhouses would do well to copy your work!"


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