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    Member since Jun 2009

    Chef #1306014

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Beef Tips and Gravy

    Friday, Jan 27, 2012 on
     |  (1 person found this helpful) |  20 Reviews  |  By Seasoned Cook
    LinMarie says:

    "Simple Goodness!
    My husband was yearning for Beef Tips over noodles, so I chose this recipe. He yummied through the entire meal, as did I. It was very tasty and the meat so tender. Simple ingredients, easy preparation, and the final product satisfied our hunger for great, home-cooked comfort food.
    As a leftover, we combined the noodles an..."

    Reviewed Baked Pork Chops With Apple & Sherry

    Tuesday, Nov 8, 2011 on
     |  9 Reviews  |  By Bergy
    LinMarie says:

    "Wonderful, Bergy! The house smelled like a Fall afternoon in the apple orchard store sipping apple cider in Ohio. I felt the love of those memories while these pork chops baked. I too spooned the apple mixture on top each chop to serve them. I used Jonagold apples and they stayed in tact with that baked apple pie flavor. Our daughter said, "This i..."

    Reviewed Turkey Legs Braised in Red Wine

    Thursday, Oct 27, 2011 on
     |  (1 person found this helpful) |  9 Reviews  |  By Kasha
    LinMarie says:

    "We totally enjoyed this recipe! The baking time works beautifully. I've always baked chicken pieces at one temperature the entire time in the oven. Baking at the higher temperature gets the meat cooking then the lower temperature finishes it without drying it out. I will bake chicken this way from now on! It is juicy, tender, and melts in your mou..."

    Reviewed Caramelized Baked Chicken Legs/Wings

    Monday, Oct 17, 2011 on
     |  (1 person found this helpful) |  249 Reviews  |  By djmastermum
    LinMarie says:

    "We Loved this chicken! After reading the many posts, I decided to OMIT the olive oil in the ingredients and only use enough to coat the bottom of the pan to prevent sticking. I feared the oil could cause the sauce/glaze to "slip" off the chicken, causing no flavor to soak into the meat. I also baked the chicken at 400 degrees F. for 30 minutes, le..."


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