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    Member since Jun 2006

    Chef #325222

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Ras Malai (Indian cheese balls in milk)

    Friday, Mar 14, 2014 on
     |  1 Reviews  |  By 1Steve
    LinMarie says:

    "Sorry Steve from Long Island. Cottage Cheese is not American Cottage Cheese. You would want Paneer. You heat whole milk and add lemon or a tiny bit of vinegar until it curdles. Then drain all liquid out and hang in cheese cloth overnight. I am sure you can find more thorough instructions of how to make paneer on line.


    Reviewed Spinach Balls (appetizer)

    Tuesday, Nov 13, 2007 on
     |  (2 people found this helpful) |  74 Reviews  |  By Bergy
    LinMarie says:

    "Aren't these awesome?!!! Thanks for posting the recipe Bergy! ^_^I have a similar recipe which everyone always seems to love when I make it. My variations are: I add a teaspoon of thyme and 1 finely chopped onion (sautéed before adding it to the mixture). I also have found that I prefer Peperage Farm herb seasoned stuffing mix instead of stove ..."

    Reviewed Broccoli Soup

    Friday, Nov 9, 2007 on
     |  3 Reviews  |  By Cameronsmommy
    LinMarie says:

    "I found this pretty bland but the three other people I served it to last night said they liked it. One asked for the recipe so I guess it's an OK recipe."

    Reviewed My Addictive Besan(Gram flour) Ladoo- will leave u licking ur fingers clean!

    Tuesday, Nov 6, 2007 on
     |  6 Reviews  |  By Charishma_Ramchandani
    LinMarie says:

    "This is the same as my recipe only I use 1 cup of powdered sugar to be sure there are no gritty granules."

    Reviewed Dal Capsicum

    Tuesday, Jun 13, 2006 on
     |  3 Reviews  |  By bluemoon downunder
    LinMarie says:

    "This is a very nice tasting dal recipe.Use 2 cups of water to soak the dal. Grind the dal, chili, hing (asafetida powder), about 1 tsp. salt, pressure cook it for one whistle then proceed with the recipe directions.By the way, A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones tend to burn the veggies..."


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