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    Jan King

    Member since Aug 2004

    Chef #158213

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cheesecake Factory Cheesecake

    Tuesday, Oct 3, 2006 on
     |  132 Reviews  |  By XAnnette
    LinMarie says:

    "For years I used my mother-in-law's Blender Cheesecake recipe. Then I switched to the Bookbinder's Cheesecake (Vincent Price Cookbook). Now my family's cheesecake of choice is this one. It has a nice texture, great crust and a real "cheesecake" flavor. I make "as is". Thanks for submitting. "

    Reviewed Zucchini Chocolate Cake

    Tuesday, Oct 3, 2006 on
     |  125 Reviews  |  By Charlotte J
    LinMarie says:

    "This is probably the best zucchini cake I've ever made. Very light and flavorful. I followed the recipe except for the following: I used home-grown light green Italian zucchini (it doesn't have the moisture of store-bought dark green zucchini but it didn't alter the outcome except that I need to grate it a little finer next time). Used three eg..."

    Reviewed Authentic Hungarian Goulash

    Monday, Jan 16, 2006 on
     |  5 Reviews  |  By Pa. Hiker
    LinMarie says:

    "My grandparents were also Germans from Austro-Hungary so goulash was a 'staple' in our household. This recipe is almost identical to the one handed down in our family (we didn't always use dumplings). It's easy, very tasty and the leftovers are wonderful the next day."

    Reviewed Artichoke Dip

    Tuesday, Nov 22, 2005 on
     |  1 Reviews  |  By Oster71
    LinMarie says:

    "I made this for a dinner party and I have to say, it was a real hit. Be sure to use a good brand of mayonnaise that has a lot of "egg" (I like Trader Joe's brand). I did make a few modifications: used Jack Cheese rather than Mozzarella and I didn't use a cover but, rather, just put it into a shallow dish and baked it. Plus, I served it on thin..."

    Reviewed Spaghetti Sauce to Die For

    Wednesday, Sep 14, 2005 on
     |  21 Reviews  |  By Luke Meakins
    LinMarie says:

    "This was a very nice sauce -- thick and tasty. I, too, used fresh tomatoes from the garden and substituted a little wine (about 1/2 cup) for some of the water. Because I was using fresh, juicy, run-of-the-mill garden tomatoes rather than "paste" tomatoes, I cooked them up a bit first before adding the meat and spices. "


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