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    Red Maven

    Member since Jul 2008

    Chef #908266

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Szechuan Carrot Soup

    Tuesday, Apr 6, 2010 on
     |  (1 person found this helpful) |  16 Reviews  |  By Mille®
    LinMarie says:

    "This is a pretty good soup recipe. I would agree with a couple of the other reviewers, that is a lot of sesame oil, so I cut it in half, and it was still a bit strong. I also, doubled the garlc, reduced the peanut butter to 1 tablespoon, and also added a bit of marsala wine. IMPORTANT: if you let this boil once the milk is in it it will curd..."

    Reviewed Home-Baked Bagels

    Sunday, Sep 6, 2009 on
     |  (7 people found this helpful) |  76 Reviews  |  By Karen=^..^=
    LinMarie says:

    "Excellent recipe with great details! I would add, for those of us who have bulk yeast and not in the little packages, that the "2 packages yeast" equals .50 ounces of yeast, or 1/2 oz. :) Thanks!"

    Reviewed Pickled Garlic with Hot Pepper

    Monday, Aug 11, 2008 on
     |  (4 people found this helpful) |  32 Reviews  |  By Bergy
    LinMarie says:

    "A helpful tip for people who hate peeling garlic as much as I do. If you blanch the garlic cloves first they peel like a dream. Here's how: separate the cloves then drop them (in their skins) into boiling water for about 60 seconds. Using slotted spoon, take them from the boiling water and immerse them in ice bath (I use my kitchen sink) for a..."

    Reviewed Fig, Nut and Rum Syrup

    Tuesday, Aug 5, 2008 on
     |  2 Reviews  |  By Rita~
    LinMarie says:

    "Great recipe. I made a batch of this last night so that it has time to age/mellow and then use them in my Christmas gift baskets. I doubled the cinnamon and added a bit of fresh grated nutmeg as well. It made about 9 1/2 pint jars."

    Reviewed Confit D' Oignon - French Onion Marmalade

    Wednesday, Jul 30, 2008 on
     |  (2 people found this helpful) |  20 Reviews  |  By French Tart
    LinMarie says:

    "Delish! Here's what I changed, and the lessons I learned:1. I used Walla Walla sweet onions, since I'm in Seattle, and they are in season (and delish!)2. I trebled (3x) the recipe, and it made a huge difference in trying to color the onions in the first couple steps. I recommend that if you do this in larger volumes or with a sweet on..."


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