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    Happy Elephant

    Member since Dec 2005

    Chef #276857

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Balsamic Marinated Skirt Steak

    Monday, Jan 19, 2009 on
     |  4 Reviews  |  By LMillerRN
    LinMarie says:

    "Very good!! I used a couple flap steaks and let them marinate overnight in the fridge. Really tender & delicious. One suggestion cooks: dry off the excess marinade before placing steak in skillet. Thanks much, LMillerRN!! :)"

    Reviewed Tuscan Chicken Stew

    Saturday, Jul 26, 2008 on
     |  29 Reviews  |  By justcallmetoni
    LinMarie says:

    "Nice, healthy stew! I'll definitely make this again! I skipped the peppers (not a big fan), added some spinach, green beans, and crushed dried Rosemary. This made a very hearty meal! Thanks for the recipe!"

    Reviewed Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)

    Saturday, Nov 17, 2007 on
     |  (1 person found this helpful) |  66 Reviews  |  By Peg
    LinMarie says:

    "Wow!! This was fantastic!! The sauce was amazing - rich & delicious. (This was the "christening" of my new & freshly seasoned cast iron Dutch oven.) I used olive oil instead of lard. And I used a little extra corn starch b/c I like a thicker sauce. WARNING: For all you less experienced cooks [like myself] - Cook roast for 15 minutes per lb. ..."

    Reviewed Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms

    Sunday, Mar 19, 2006 on
     |  7 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Very good! The slow cook time (all the simmering) allowed me to prep, chop, etc. as I went along. This would be a good meal to make with friends and family all in the kitchen helping."

    Reviewed Ellie's Biscotti

    Tuesday, Mar 14, 2006 on
     |  2 Reviews  |  By Nana Lee
    LinMarie says:

    "FANTASTIC!! My family & coworkers go nuts for these biscotti! They're always a favorite. Two hints: Add two tablespoons of water to the flour-sugar mix before adding the eggs - it helps the mix bind together. Also, use parchment paper under the loaves - makes it easier to lift them to a cutting board. Great recipe! Thanks Nana Lee!!"

    Reviewed Perfect Pork Tenderloin

    Tuesday, Mar 14, 2006 on
     |  300 Reviews  |  By BeachGirl
    LinMarie says:

    "Amazing!! I thought, "550! It'll incinerate!!" But IT WAS GREAT!! I went for 6 minutes per pound (roast was fridge cold to start.) I used an olive oil rub, but won't next time - it smoked too much. But finished roast was perfect - tender; looked nice; very moist! Great recipe!"


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