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    Jangomango

    Member since Nov 2002

    Chef #59608

    From Australia

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    70 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Banana Chocolate Chip Muffins

    Handle
    Wednesday, Oct 22, 2003 on Food.com
     |  32 Reviews  |  By kimbearly
    LinMarie says:

    "Lovely recipe. I read all the reviews and added some vanilla, too. The batter was yummy so I knew the muffins would be. Thanks, Kimbearly."

    Reviewed Chicken in Stilton

    Handle
    Wednesday, Oct 15, 2003 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By kitina
    LinMarie says:

    "Very yummy and very saucy. I realize that I did more things to this dish to make it turn out the way I wanted it to. So, I hope you are not offended but here are the additions: cooking the onion and garlic until very, very soft. Put them into the casserole dish. Then browned the chicken on all sides. Put that in the dish. Deglazed the pan ..."

    Reviewed Crostata Dough

    Handle
    Wednesday, Jul 23, 2003 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By Pets'R'us
    LinMarie says:

    "This is easy and delicious. I've used figs and raspberries, peaches and nectarines, all mulberries etc. Lovely dough. Nice and light and flaky if you don't overwork it. Sometimes I leave the cinnamon out and sometimes I give the pastry an egg wash too. Not so rustic, but I like it. "

    Reviewed Chipotle remoulade

    Handle
    Wednesday, Jul 23, 2003 on Food.com
     |  (1 person found this helpful) |  6 Reviews  |  By acid.
    LinMarie says:

    "I chickened out on using the whole can in this - well, I needed some chipotles in something else anyway, so I used 4 chiles. Wonderful taste, colour and texture. The finer the cilantro is chopped the better it looks. Accompanied BBQ carnitas (little BBq bits of pork). Very yummy."

    Reviewed Quick and easy chocolate mousse

    Handle
    Wednesday, Jul 23, 2003 on Food.com
     |  1 Reviews  |  By Grace Fung
    LinMarie says:

    "The simplest is always the best. This is the old french classic chocolate mousse, rich and light at the same time. Cooks in the USA can't make this particular mousse, because the risk of salmonella in eggs is higher there, but we are lucky enough elsewhere to be able to eat desserts with raw eggs in them. I'd forgotten all about this recipe unt..."

    Reviewed Chocolate Frosting

    Handle
    Monday, Jul 21, 2003 on Food.com
     |  (2 people found this helpful) |  75 Reviews  |  By Courtly
    LinMarie says:

    "This is the best chocolate frosting I've ever used. At first I thought, nah, I don't want to use all those ingredients, and then thought about taking this short cut or that short cut. However, I was a good little bunny and did what I was told. Oh, wow. Beautiful texture and it freezes and thaws excellently. Brilliant one, MC. "

    Reviewed Larb Chicken

    Handle
    Thursday, Jul 10, 2003 on Food.com
     |  (1 person found this helpful) |  8 Reviews  |  By Sue Lau
    LinMarie says:

    "I love larb and this is an excellent recipe for it. I'm always trying new versions and fiddling around getting the best proportions, but I followed this pretty much to the letter. Didn't have onions so left them out but made up for it with the whites of the green onions. The toasted and ground rice is essential. Thanks, Sue."

    Reviewed Fresh Homemade Kielbasa

    Handle
    Saturday, Jul 5, 2003 on Food.com
     |  (1 person found this helpful) |  3 Reviews  |  By Dee514
    LinMarie says:

    "This was exactly what I was looking for. I needed a keilbasa sausage filling not for traditional sausages but for little patties in cooked in caul fat. The pork was high fat (just guessing, but at least 35% fat if not more) and it just wouldn't be right without that fat because that's where the flavour lies as you say. I added a bit more garlic ..."

    Reviewed Armenian Nutmeg Cake

    Handle
    Tuesday, Jun 10, 2003 on Food.com
     |  (3 people found this helpful) |  33 Reviews  |  By Daydream
    LinMarie says:

    "Very, very nice cake. It's really fast because you can do the whole thing in a food processor. What made it good was the quantity of nutmeg. I used a real nutmeg and grated it on the fine side of a box grater. The brown sugar is an essential ingredient - it would not turn out the same using white. It's important to judge when it's done by t..."

    Reviewed Velvet Scrambled Eggs

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    Saturday, Jun 7, 2003 on Food.com
     |  (3 people found this helpful) |  2 Reviews  |  By gingerkitten D
    LinMarie says:

    "Perfect! This is not really my review, but that of my daughter's. I don't like the smell of eggs cooking, so I told her that if she wanted some she had to make them herself. So she did. They were easy and great apparently, and just the sort of soft fluffy eggs she was craving to put on her toast. She used the double boiler and felt like the..."

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