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    Chrissy Addy

    Member since Mar 2003

    Chef #78269

    From United States

    Flag as Inappropriate

    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

    Monday, Jun 28, 2010 on
     |  (13 people found this helpful) |  105 Reviews  |  By French Tart
    LinMarie says:

    "This has become a staple in my house. I usually only make enough for one loaf and make two small loaves out of it since it's only me and my DH. I use a bit of brown sugar to activate my yeast and leave the dough out overnight to give it a light sourdough flavor before baking it up the next morning."

    Reviewed Focaccia for the Love of It - Longmeadow Farm

    Monday, Jun 28, 2010 on
     |  (2 people found this helpful) |  22 Reviews  |  By Andi of Longmeadow Farm
    LinMarie says:

    "I love this bread! I usually top it with sliced cherry tomatoes, tarragon, minced garlic, and Parmesan then put it under the broiler for a few minutes. Sometimes I'll go an extra step and saute the garlic and tarragon then add some onion and shredded chicken all topped with the Parmesan and tomatoes. It freezes well too. I've sent pre-topped bread..."

    Reviewed Kittencal's Honey Garlic Sauce

    Monday, Jun 28, 2010 on
     |  (1 person found this helpful) |  49 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Fantastic! One night we had it over bbq beef ribs and the next over chicken and broccoli. A little extra soy sauce gives it a nice oriental flavor.Substituted crushed red pepper for paprika and used 4 tbs flour instead of the cornstarch."

    Reviewed Chilled Soba Noodles

    Monday, Jun 8, 2009 on
     |  2 Reviews  |  By JustJanS
    LinMarie says:

    Reviewed Jack Daniel's Fudge

    Tuesday, Feb 14, 2006 on
     |  12 Reviews  |  By Dib's
    LinMarie says:

    "I can't believe how good that is..."

    Reviewed Pho Bo - Beef Noodle Soup

    Monday, Feb 13, 2006 on
     |  6 Reviews  |  By Sackville
    LinMarie says:

    "Came out very well, though I took out the star anise halfway through, and I didn't use the meat. Mine didn't come out as spicy as in a restaurant, which is the way I like it"


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