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    Member since Oct 2004

    Chef #168158

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    41 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cinnamon Frosting

    Sunday, Jul 4, 2010 on
     |  2 Reviews  |  By Roxanne J.R.
    LinMarie says:

    "I made this yesterday and served on moist white cupcakes -- it was fabulous! I used homemade rum-based vanilla extract and added a bit more than the recipe required. These were definitely "grown up" cupcakes! I look forward to making this frosting again -- it's a nice twist on a standard buttercream (and I appreciate the 1:2 butter/sugar ratio -..."

    Reviewed Gourmet Madeleine Cookies

    Wednesday, Mar 10, 2010 on
     |  (2 people found this helpful) |  28 Reviews  |  By blucoat
    LinMarie says:

    "Excellent recipe, turned out perfectly on the first try. Think it's essential to have all ingredients at room temp for the quintessential "bump" to form on the backs of the madelines. Thanks for sharing, we really enjoyed these at a birthday tea."

    Reviewed Applesauce Cake

    Saturday, Feb 24, 2007 on
     |  (1 person found this helpful) |  17 Reviews  |  By Virginia
    LinMarie says:

    "Moist, rich, delicious - not overly sweet. I too used fresh grated nutmeg. You can throw this one together in just a few quick minutes. Highly recommended!"

    Reviewed Mussels With Tomatoes and Feta

    Thursday, Feb 22, 2007 on
     |  2 Reviews  |  By CulinaryQueen
    LinMarie says:

    "This was DELICIOUS! I recommend you double or triple the "sauce" recipe for 3 lbs of mussels, since you won't be able to stop eating it! Next time I'll add a bit more sambuca and a dash of salt (the wonderful Greek sheep's milk feta I used was not as salty as most). I also subbed grape tomatoes (chopped) since the plum tomatoes are tasteless this ..."

    Reviewed Fusion Avocado!

    Wednesday, Jan 24, 2007 on
     |  102 Reviews  |  By Rita~
    LinMarie says:

    "I just stumbled across this recipe and LOL'd! I always eat avocadoes this way - in a bowl with a generous dousing of low-sodium soy or tamari. Mmmmm good!"

    Reviewed Play Dough

    Tuesday, Jan 23, 2007 on
     |  43 Reviews  |  By Anna P.
    LinMarie says:

    "I love this recipe! The best part? No cooking and stirring like all the other recipes I've seen. I use color-free Kool-Aid so I don't deal with staining. I usually have to knead a bit more flour into it to get the right consistency. Turns out smooth and pliable, and not nearly as crumbly as commercial play dough. Stores well in the fridge. Thanks ..."

    Reviewed Beer Bread

    Sunday, Dec 17, 2006 on
     |  773 Reviews  |  By Gerald Norman
    LinMarie says:

    "Delicious, although I find it a bit too sweet with a full 1/4 cup of sugar and I reduce it down to about 2 T. DH and family happily gobbled this up when I added shredded cheddar and ground chipotles -- this is one of those recipes that can accept all sorts of creative inclusions. Thanks for sharing, Gerald!"

    Reviewed Chickpeas With Spinach (Greek)

    Thursday, Dec 14, 2006 on
     |  108 Reviews  |  By evelyn/athens
    LinMarie says:

    "Delicious, simple, surprisingly tasty considering the basic ingredients. We used fresh spinach and I think it is essential. Thanks so much for sharing! We'll make this again."

    Reviewed Red Lobster Garlic Cheese Biscuits

    Tuesday, Oct 24, 2006 on
     |  29 Reviews  |  By Jenny White
    LinMarie says:

    "This was very tasty, but I'm not rating it because I made too many changes. I subbed half unsalted butter/half non-hydrogenated shortening for the Butter Flavored Crisco, subbed garlic powder for the garlic salt, used about 1 1/2 t garlic powder and approx 1 1/4 c. finely shredded sharp cheddar. Because I used butter in the dough, I didn't brush t..."

    Reviewed Company Pork Roast

    Tuesday, Sep 5, 2006 on
     |  135 Reviews  |  By Garnet
    LinMarie says:

    "We loved this!! I marinated the pork in the sauce first (the longer the better) and it was delicious. The only change I made was excluding the white pepper -- we don't keep it on hand. I used lots of good spicy Tellicherry black pepper (different, I know) and it was wonderful."


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