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    RHC

    Member since Sep 2008

    Chef #966011

    From Universal City, Texas

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Country Fried Steak with Cream Gravy

    Handle
    Saturday, Oct 25, 2008 on Food.com
     |  (1 person found this helpful) |  15 Reviews  |  By Bev
    LinMarie says:

    "Excellent dish. Very easy to make. It was a little bland for our tastes, so next time I will add a little paprika, I think. But still a great recipe, and I will use it again!"

    Reviewed Steak San Marco

    Handle
    Monday, Oct 20, 2008 on Food.com
     |  7 Reviews  |  By Aja #2
    LinMarie says:

    "Great meal! I had some chuck steak, and I had no idea what to do with it. Loved this recipe! I substituted fresh tomatoes for the canned; I used about 2.5, but it could have had more. I also added about 1/2 cup red wine to make up for the liquid I didn't have from the canned tomatoes. Used fresh, crushed garlic instead of garlic powder; it was ..."

    Reviewed Already Married Chicken (Modified Engagement Chicken)

    Handle
    Tuesday, Oct 14, 2008 on Food.com
     |  1 Reviews  |  By Chef #388126
    LinMarie says:

    "This is basically my Citrus Chicken recipe. It is great! The lemon really adds pizzaz to the chicken. And, best of all, it's good for you."

    Reviewed Multigrain Yeast Bread

    Handle
    Monday, Oct 13, 2008 on Food.com
     |  14 Reviews  |  By PaulaG
    LinMarie says:

    "Great recipe! I made it without the sunflower seeds because I didn't have any available. It was awesome! My husband and kids love it. I love that it's so healthy and not full of sugar. I'm making more tomorrow! Thanks!!!"

    Reviewed Sugar Cookies

    Handle
    Thursday, Oct 9, 2008 on Food.com
     |  17 Reviews  |  By Marian Allen
    LinMarie says:

    "I loved this recipe, and the family liked it too. The husband said it reminded him of Christmas. I would not recommend this for detailed cookie cutter use; I just cut the cookies into circles. Two things: 1. Make sure to cool the dough thoroughly; the high oil content makes it difficult to work with otherwise. I stuck mine in the freezer ..."

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