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    Member since Feb 2010

    Chef #381180

    From Marietta, Georgia

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    371 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pork Chops in Orange Sauce

    Friday, Mar 18, 2011 on
     |  (6 people found this helpful) |  5 Reviews  |  By *christie
    LinMarie says:

    "NOTE: The 180 degree oven temperature is a Celsius measurement ~ 350F is the equivalent temperature to use for this recipe! Here is a Celsius to Fahrenheit converter:"

    Reviewed Easiest Peanut Butter Fudge, Ever!

    Thursday, Dec 25, 2008 on
     |  (5 people found this helpful) |  7 Reviews  |  By jo_mama
    LinMarie says:

    "Because I used an 18 ounce jar of crunchy peanut butter, I had to add a couple tablespoons more than 2 lbs confectioners' sugar ~ I did not refrigerate ~ the fudge was cut after about 8 hours at room temperature. The fudge cuts well and is very forgiving ~ pieces can be reshaped with your fingers if it crumbs a little!"

    Reviewed Pistachio Cheese Wafers

    Friday, Mar 25, 2011 on
     |  (4 people found this helpful) |  6 Reviews  |  By Britgal
    LinMarie says:

    "Very tasty little morsels! I cut the salt in half because my dry roasted pistachios were salted. Made for Spring PAC 2011."

    Reviewed Balsamic-Glazed Cracked Pepper Salmon - Clean Eating

    Monday, Dec 24, 2012 on
     |  (3 people found this helpful) |  6 Reviews  |  By TeresaS
    LinMarie says:

    "The sauce added a very nice flavor! I roasted my salmon in a 425F oven for 9 minutes, making the sauce on the stove top over medium-low heat, while the salmon cooked. Tagged for 123Hits."

    Reviewed Crock Pot Rotisserie Style Chicken

    Friday, Mar 11, 2011 on
     |  (3 people found this helpful) |  4 Reviews  |  By RSL
    LinMarie says:

    "Sooooooo easy ~ moist and very good! I made this at my DIL's house and used plain paprika as that was all she had on hand, but next time I will use smoked paprika. I used 1/2 teaspoon salt instead of the suggested amount in the recipe! I crocked a 5.29 lb roaster on top of foil balls for 5 hours on HIGH ~ Made for Spring PAC 2011."

    Reviewed The Best Garlic Shrimp Ever

    Sunday, Mar 2, 2014 on
     |  (2 people found this helpful) |  5 Reviews  |  By Chef Milano
    LinMarie says:

    "Because shrimp cooks so quickly, and to ensure it did not overcook, I let the sauce thicken before adding the shrimp! Tagged on 02/01 for the Best of 2013 game, due 03/01/2014 with extension."

    Reviewed Ritzy Seafood Casserole

    Sunday, Jan 12, 2014 on
     |  (2 people found this helpful) |  1 Reviews  |  By Lorac
    LinMarie says:

    "Oh happy me!!!! Sooooo good! Made half a recipe, but with 16 ounces bay scallops, and a couple of dashes cayenne instead of hot sauce. Do not be tempted to add salt; there is plenty of salt on the crackers! Made for the Lorac Cookathon, January 2014. Get well soon Lorac!"

    Reviewed Frozen Peanut Butter Banana Pops

    Friday, Oct 25, 2013 on
     |  (2 people found this helpful) |  1 Reviews  |  By Heather's Good Eats
    LinMarie says:

    "Very good! I made these with sugar free instant pudding, a thawed frozen banana, and crunchy peanut butter. This recipe made six (3-ounce) paper cup popsicles! Tagged for my Brain Freeze theme for My-3-Chefs 2013."

    Reviewed Grandma Betty's Best Banananut Bread

    Thursday, Sep 5, 2013 on
     |  (2 people found this helpful) |  6 Reviews  |  By nochlo
    LinMarie says:

    "Delicious banana flavor; moist inside crumb, and a crusty sweet exterior crust. Made with butter, four small (1 1/2 cups) mashed bananas (previously frozen), and 3/4 cup toasted pecans. Baked in a metal pan for 45 minutes. My house smelled heavenly while the banana bread baked! Tagged for PRMR, due 09/05/13"

    Reviewed Honey Garlic Chicken Thighs

    Tuesday, Nov 6, 2012 on
     |  (2 people found this helpful) |  9 Reviews  |  By Lori Mama
    LinMarie says:

    "A big hit with my youngest son's family ~ David ate four thighs and will take the last two for his lunch tomorrow! I did change the cooking method a bit ~ I roasted the thighs uncovered for 30 minutes, turned them and basted with about 1/3 the sauce. Roasted another 15 minutes and basted again ~ I knew we would not eat the sauce over anything, s..."


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