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    NYC Lady

    Member since Dec 2007

    Chef #693321

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Clucker Melt

    Thursday, Jan 3, 2008 on
     |  (1 person found this helpful) |  11 Reviews  |  By * Pamela *
    LinMarie says:

    "Made this last night. Had some extra roasted chicken left over and wanted something quick and tasty to use it up. It was great. I didn't have any celery seeds, and can't eat raw onion so left that out, but otherwise followed recipe, putting half on one slice of bread and half on the other and eating them both open faced all by myself! The maple..."

    Reviewed Cham Cham

    Friday, Dec 28, 2007 on
     |  9 Reviews  |  By SusieQusie
    LinMarie says:

    "Unlike a plain Kir which is white wine and crème de cassis, champagne and Chambord is called a Kir Royale (the Royale I suppose being the higher end liqueur and champers instead of the unfizzy stuff.) Under the heading of too much info, it was invented by the Mayor of Dijon, Canon Felix Kir (1876-1968). It is my favorite drink and I order it ev..."

    Reviewed Helen's Zucchini Casserole

    Tuesday, Dec 18, 2007 on
     |  66 Reviews  |  By KeyWee
    LinMarie says:

    "Made this for dinner party Saturday. Big hit! Used half jar of Rao's Tomato Basil sauce instead of the can of tomato sauce. It was not overly wet as one reviewer encountered, perhaps this is why. (Canned tomato sauce can be thin and runny.) I used half a bag (1 cup) of fine shredded Italian cheese blend (5 cheeses including mozz and asiago) fr..."

    Reviewed Creme Brulee

    Tuesday, Dec 18, 2007 on
     |  15 Reviews  |  By Colby's Mom
    LinMarie says:

    "I made this for dinner party Saturday and it was very easy and very good. I took reviewer Vontrottzu's suggestion and added 8 oz of melted chocolate to it and got a milk chocolate creme brulee. Next time think I will add more chocolate to get a darker chocolate creme brulee. No problems with it not setting up right, it was nice and firm but I u..."

    Reviewed Sweet & Sour Eggplant

    Tuesday, Dec 18, 2007 on
     |  1 Reviews  |  By Manami
    LinMarie says:

    "Made this for a dinner party on Saturday. Everyone loved it. The unique contrast between the very slight sweetness and the sour of the vinegar made it truly shine. I used 5 eggplants (two large and three small) to make one 9x15 Pyrex glass baking dish 3/4 full. Roasting the eggplant deflates it as you know. But, the same amount of sauce was fi..."


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