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    Chez Sunfleur

    Member since May 2008

    Chef #834330

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Breaded Calamari Steaks

    Monday, May 19, 2014 on
     |  3 Reviews  |  By ChefMarvelIris
    LinMarie says:

    "I made this tonight. Very, very good! I cut my calamari steak into strips (to make them an appetizer), used panko instead of Italian bread crumbs because I like them with the Mexican flair. I also used peanut oil to fry (non-GMO canola is too pricey for me) which didn't change the flavor (they are both mild oils). I made a dill dipping sa..."

    Reviewed Creamy Potato Salad

    Sunday, Jul 19, 2009 on
     |  229 Reviews  |  By Karen From Colorado
    LinMarie says:

    "Hey, if you cube up your potao FIRST before boiling them, it takes a fraction of the time to cook them and you don't have to fetch hot potato out of the pot or cut them."

    Reviewed Italian Wedding Soup

    Friday, Feb 27, 2009 on
     |  265 Reviews  |  By LikeItLoveIt
    LinMarie says:

    "I just did a variation on this soup and man, was it good!! for your meatballs, use 1/2 ground lamb and 1/2 ground beef. Instead of spinach, use kale cooked in water for 5 minutes or so (chop it up and remove the hard spines of the leaves). It's a wonderful twist!!"

    Reviewed Hot Crab & Shrimp Sandwiches

    Saturday, Jan 10, 2009 on
     |  2 Reviews  |  By Leilani
    LinMarie says:

    "some variations: monterey jack, sourdough, real crabmeat, a hint of cayenne (just a hint, don't want a crab sandwich to be "hot") and mixed w/1/2 mayo, 1/2 sour cream...I leave out the lettuce/tomato in mine, but will add it next time to see the difference. Thanks for sharing!"

    Reviewed Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)

    Saturday, Jan 10, 2009 on
     |  (2 people found this helpful) |  297 Reviews  |  By ravensmith
    LinMarie says:

    "Everyone is right about this soup. No kidding, I CRAVE this soup..especially during winter. It's hearty, has a chili type consistency and all the flavors blend so well together to make this a very robust tasting soup. I give a container to several people at work, too, when I'm making it."

    Reviewed Judy's Egg Foo Yong

    Thursday, May 8, 2008 on
     |  (1 person found this helpful) |  22 Reviews  |  By Hey Jude
    LinMarie says:

    "This was my first time making Egg Foo and it was wonderful. Actually, I've now made it twice. I used fresh bean sprouts and added some cabbage and bok choy. I kept it vegetarian and it was delish! I will add some meat next time. Thanks for sharing!P.S. This makes an EXCELLENT low-carb meal...tasty and satisfying"


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