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    Lawsome

    Member since Apr 2007

    Chef #491437

    From St. Louis, Missouri

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    66 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed The Better Butter Chicken

    Handle
    Tuesday, Aug 30, 2011 on Food.com
     |  31 Reviews  |  By FLKeysJen
    LinMarie says:

    "Very good flavor and great for a weeknight recipe. The butter chicken was ready in just about the time it takes to cook the rice. Plus it's light! For my taste, it could use a bit more spice. The dish may also be better the second day to allow the tomatoes to meld into the sauce."

    Reviewed Cheese Scones

    Handle
    Friday, Apr 30, 2010 on Food.com
     |  2 Reviews  |  By Honeybeee
    LinMarie says:

    "These turned out exactly how I wanted. My dad is always asking us to make cheese scones, so for a birthday treat I made these. I took a nibble of one before packaging them, and the flavor was delicious. They were also easy to make; I just wonder if there will be differences in the batches since the amount of milk isn't fixed. I also added a da..."

    Reviewed Quiche With a Mushroom Crust

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    Sunday, Jan 10, 2010 on Food.com
     |  7 Reviews  |  By BakinBaby
    LinMarie says:

    "The flavor was ok, just didn't live up to my expectations. I made the quiche as written (no substitutions or additions), and I thought it was a little bland. When I read the recipe, I thought it would be very rich, but the quiche didn't come out that way."

    Reviewed Mushroom Crust Quiche

    Handle
    Sunday, Jan 10, 2010 on Food.com
     |  7 Reviews  |  By Lvs2Cook
    LinMarie says:

    "The flavor was ok, just didn't live up to my expectations. I made the quiche as written (no substitutions or additions), and I thought it was a little bland. When I read the recipe, I thought it would be very rich, but the quiche didn't come out that way."

    Reviewed Cherry Cheesecake Cookies

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    Monday, Jan 4, 2010 on Food.com
     |  3 Reviews  |  By Boo Chef in West Texas
    LinMarie says:

    "Delicious and simple to make! They taste just like cherry cheesecake - my boyfriend thought I made cheesecake and put that in the cookies! Cookies that are "outside the box.""

    Reviewed Bacon Water Chestnut Appetizers

    Handle
    Friday, Jan 1, 2010 on Food.com
     |  (3 people found this helpful) |  5 Reviews  |  By Lavender Lynn
    LinMarie says:

    "These made a great New Year's Eve treat. Cutting the water chestnuts in half made them perfectly bitesize. When making them, my only caveat is be careful when they are getting close to being finished baking with the sauce on top. I took the pan out of the oven, and the sauce continued to bake (like caramel). By the time I got them out of the p..."

    Reviewed Romano's Macaroni Grill Nachos Napoli

    Handle
    Friday, Jan 1, 2010 on Food.com
     |  10 Reviews  |  By startnover
    LinMarie says:

    "Delicious! I made these for New Year's Eve, and as I had other appetizers to make, I did not fry my own chips. I used Xochitl chips, which I think would be very similar. They turned out great! I will also save the recipe for the asiago cream sauce, for it would be useful in other recipes - such as a Hot Brown!"

    Reviewed Mistletoe Kiss Champagne

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    Friday, Jan 1, 2010 on Food.com
     |  6 Reviews  |  By Annacia
    LinMarie says:

    "We had this on New Year's Eve, and it wasn't bad. We'd prefer other juices to pear."

    Reviewed Chinese Five-Spice Chicken Wings With Cilantro Sauce

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    Thursday, Dec 31, 2009 on Food.com
     |  1 Reviews  |  By Adopted Parisian
    LinMarie says:

    "Really tasty and easy. The only problem I had was that they tended to smoke badly in the oven. Worth trying, though!"

    Reviewed Spicy Sichuan Noodles With Ground Pork

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    Wednesday, Dec 30, 2009 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By Vic Sams
    LinMarie says:

    "The recipe as written is delicious! We liked it so much that it has become a regular; however, I found that it is easy to customize by following the basic steps, but adding or subtracting certain ingredients. Just prep the pork to marinate, and, in the main sauce bowl, throw in whatever you would like. I've used hoisin, apricot preserves, fish ..."

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