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    Member since Apr 2003

    Chef #82120

    From NY, New York

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    9 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Chickpea, Avocado and Sun-Dried Tomato Salad

    Friday, Aug 3, 2007 on
     |  28 Reviews  |  By Norahs Girl
    LinMarie says:

    "A Fantastic Recipe! Thanks for sharing it! I took clues from MidWest Sunshine and Milla, and used pre-packaged cole slaw mix and herbed feta cheese. I also added some slivered almonds, diced red onion, and diced cucumber, and served the salad on individual beds of baby spinach. A very satisfying and refresing salad."

    Reviewed The Best Chicken Tortilla Soup

    Monday, Jan 24, 2005 on
     |  106 Reviews  |  By LorenLou
    LinMarie says:

    "What a wonderfully filling soup for a cold, snowy day! I had some leftover chicken breast cutlets that had been grilled with garlic and rosemary, and used them in the soup. I was a little concerned about the rosemary flavor, but it worked just fine with all the other great flavors. I also added a small can of corn kernels, and two small, chopped,..."

    Reviewed Sauteed Mushrooms

    Wednesday, Apr 14, 2004 on
     |  139 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "I did a mixture of sliced baby portobello mushrooms and white button mushrooms, and tweaked this great recipe by using a splash of dry vermouth instead of the white wine, and a bit more Worchestershire sauce, as I like bold flavors. Fantastic! I used the leftovers to fill an omelet the next day. Next time I might use more green onions. Thanks, Nu..."

    Reviewed Greek Chicken with Artichoke Hearts

    Wednesday, Apr 14, 2004 on
     |  17 Reviews  |  By Lizzie-Babette
    LinMarie says:

    "Great tasting, great looking, and easy to prepare. What a wonderful combination! I love artichokes, garlic, and lemon, so I added a little extra of each to the mix. I also tossed parboiled, quartered potatoes in the marinade and added them to the dish with a little paprika sprinkled on top. Thanks, Lizzie!"

    Reviewed Cucumber and Onion Salad

    Wednesday, Apr 14, 2004 on
     |  14 Reviews  |  By MizzNezz
    LinMarie says:

    "What a wonderfully refreshing dish! I used sweet onions - not Vidalias, but small, very mild ones that I recently discovered. I also added a bit of fresh dill. I refrigerated it overnight, and served it with Lizzie-Babette's Greek Chicken with Artichoke Hearts, which was another winner! Next time I might try using yoghurt instead of sour cream, wh..."

    Reviewed Orzo-Broccoli Pilaf

    Monday, Jan 26, 2004 on
     |  (1 person found this helpful) |  18 Reviews  |  By Barb Gertz
    LinMarie says:

    "Very tasty and simple dish to prepare. Browning the orzo first gives it a wonderful flavor! I omitted the carrots, and cut the brocolli florets into small pieces since I thought it would be easier to scoop up with the orzo. I zapped them in the microwave for a few minutes to soften them before adding them to the rest of the dish. I also left out t..."

    Reviewed Roasted mustard potatoes

    Wednesday, Jan 7, 2004 on
     |  32 Reviews  |  By stephanie
    LinMarie says:

    "I took the advice of other reviewers and addded two tablespoons of olive oil, salt, and pepper to the potatoes. I used stone ground mustard instead of dijon, since I served the potatoes with with smoked sausage and sauerkraut, and prefer a heartier mustard. I also used small red potatoes and par boiled them to speed cooking time. Rotating and/or s..."

    Reviewed Unstuffed Cabbage

    Monday, Jun 2, 2003 on
     |  (1 person found this helpful) |  24 Reviews  |  By chia
    LinMarie says:

    "I used a combination of chopped sirloin and ground round, and added a can of tomato paste to thicken the sauce a bit. The result was wonderful! Great stuffed cabbage taste without the fuss. Thanks, Chia!"

    Reviewed Mashed Red Potatoes With Garlic and Parmesan

    Monday, Jun 2, 2003 on
     |  (3 people found this helpful) |  393 Reviews  |  By MizzNezz
    LinMarie says:

    "What a great recipe! I added heavy cream instead of milk, mashed 3/4 of the potatoes and the other ingredients together very well, and left the remainder of the potatoes a bit "chunkier." It turned out to be a nice combination of textures and flavors. Thanks for the recipe, Nezz!"


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