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    Member since Sep 2005

    Chef #243990

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    3 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Salisbury Steak

    Sunday, Apr 24, 2011 on
     |  2 Reviews  |  By Down Home Southern Chef
    LinMarie says:

    "I liked the simpleness of the recipe. Not a lot of ingredients and easy to make.

    I had beefy mushroom soup so that is what I used. I did not add any more salt except for the salt in the ground chuck because the soups already had salt added. It turned out fine. I would like a little more gravy so I think I may cut the beef down to 1 1/..."

    Reviewed Fresh Cream of Mushroom Soup

    Sunday, Jan 17, 2010 on
     |  90 Reviews  |  By PanNan
    LinMarie says:

    "I used beef stock (from bullion) my first time and I prefer the more robust taste than my second batch, which had chicken broth (Swanson). I added 1/4 cup cooking sherry to the saute because the flour soaked up all of the buttery liquid! I also added 1 clove of garlic, cooking it in the butter about a minute before tossing in the sliced mushroo..."

    Reviewed Tender Roast Loin Of Pork

    Sunday, Jan 17, 2010 on
     |  65 Reviews  |  By MizzNezz
    LinMarie says:

    "I bought the pork loin on sale without any ideas of how to cook it. Thanks for sharing this recipe! I used the full amount of water, which was a bit much even though the loin was 4+ lbs. Next time I will make gravy with it (the liquid smelled good!). Tender is an understatement, as the loin fell apart as I was taking it out of my dutch oven."


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