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    Dr. Gonzo

    Member since Mar 2009

    Chef #1196247

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pasta Bake With Vodka Sauce

    Friday, Mar 30, 2012 on
     |  (1 person found this helpful) |  2 Reviews  |  By Mitsein
    LinMarie says:

    "This is an awesome recipe. My wife told me one night we were having this dish and I, being the carnivore I am, was immediately apprehensive. Not that I dislike either Pasta or vegetables, but I am of the older mindset that the meal is not complete without a nice hunk of meat. Using baby portabella mushrooms really make up for the lack of a true pr..."

    Reviewed Scott's Dry Pork and Rib Rub

    Thursday, Jan 7, 2010 on
     |  17 Reviews  |  By Scott Rhoades
    LinMarie says:

    "This is my go too rub for Boneless Pork Chops. For a long time I broiled the pork chops, but couldn't get the texture I wanted. I rub the pork chops and let them sit a few hours. Then I let em' warm up to room temperature and Pan Fry them in vegetable or canola oil. I did this for the first time about a month ago and will not go back. If you get t..."

    Reviewed Edna's Apple Crumble (Aka. Apple Crisp)

    Sunday, Oct 18, 2009 on
     |  328 Reviews  |  By 1Steve
    LinMarie says:

    "As a tried-and-true New Englander (literally family in every New England State lol) Apple Crisp cravings are genetic and normally induced by beautiful Fall weather. All that aside this recipe is simply amazing. I used fresh picked organic Rome apples which are amazing in Connecticut this year. I contemplated cutting down the sugar, but I left it i..."

    Reviewed Seasoned Grilled or Broiled Pork Chops

    Thursday, Sep 3, 2009 on
     |  (1 person found this helpful) |  10 Reviews  |  By Oolala
    LinMarie says:

    "What can I say other than this is the third time in 2 weeks I am making this dish. This for me is very rare. I only give it 4 stars because I made a few slight variations. For 6 chops I doubled everything. I use about 4x the amount of garlic powder, but that's all preference. The only other change I made was to broil for 12 on the first side and 1..."

    Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven)

    Sunday, Mar 8, 2009 on
     |  446 Reviews  |  By Not-2-Sweet
    LinMarie says:

    "These were so incredible I made them twice in 10 days. I have eaten ribs in many different states and restaurants, but I won't be anymore. These ribs are comparable to the best I have ever had, and so easy to make. Thanks for the recipe!"


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