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    You are in: Home Page / Reviews
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    Matthew Molus

    Member since Dec 2001

    Chef #26144

    From Mission Viejo, California

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed White Chili (Football Soup)

    Thursday, Mar 8, 2007 on
     |  115 Reviews  |  By Tornado Ali
    LinMarie says:

    "This has got to be the easiest soup/chili I have ever made. I have used store bought roasted chicken to make it even easier. I also add an additional can of beans. This soup has a wonderful flavor and great texture. Thank you so much for this wonderful recipe. I will make this soup often."

    Reviewed Balsamic Roast

    Thursday, Mar 8, 2007 on
     |  12 Reviews  |  By PaulaG
    LinMarie says:

    "I have made this roast several times now and everytime I think it gets better. A few people I cook for are what I consider picky eaters but this recipe seems to please everyone. Thanks so much for posting it. This has become a staple for me."

    Reviewed Chicken Breasts in Lemon Cream Sauce

    Wednesday, Nov 22, 2006 on
     |  (2 people found this helpful) |  97 Reviews  |  By Just Cher
    LinMarie says:

    "I have made this recipe several times now and absolutely love it. Twice I made it, just as written, and it was great. The next time I made it I added a little fresh chopped Italian parsley, capers, and a small amount of Parmesan Cheese right at the end. I place the chicken over wide egg noodles and serve with steamed broccoli on the side. Everyone..."

    Reviewed Slow-Cooked Short Ribs

    Tuesday, Jul 18, 2006 on
     |  22 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "WOW! I made these for a group of people and everyone loved them. I used about 5 1/2lbs of ribs, and there wasn't a single RIB left. Thanks for the wonderful recipe."

    Reviewed Stove Top Baby Red Potatoes With Basil, Shallots and Garlic

    Monday, Jul 10, 2006 on
     |  14 Reviews  |  By Marie
    LinMarie says:

    "Great potatoes, I only used ONE extremelly large shallot and I forgot to add the fresh basil at the end but they were still excellent. Thanks for the recipe."


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