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    SallyBR Newton

    Member since Jul 2003

    Chef #94787

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Mean's Lamb You Can Eat With a Spoon

    Thursday, Sep 8, 2005 on
     |  48 Reviews  |  By kiwidutch
    LinMarie says:

    "Probably one of the best ways to cook lamb - even a lamb-hater would ask for seconds. For those low carbing, this dish is a very good option for a fancy dinner (of course, no potatoes, but mashed cauliflower could make a good side dish)"

    Reviewed Southern Fluffy Frosting

    Wednesday, Jul 6, 2005 on
     |  19 Reviews  |  By Mrs Goodall
    LinMarie says:

    "Wonderful frosting - I am totally cake-challenged, but had no problem with this recipe.Teresa is right, make only half if you are frosting a single cake - the recipe makes a huge amountThe almond extract gives it a subtle flavor, perfect"

    Reviewed Roasted Brined Pork Tenderloin Rolled in Toasted Pecans

    Friday, Sep 5, 2003 on
     |  (3 people found this helpful) |  3 Reviews  |  By looneytunesfan
    LinMarie says:

    "Very very good! I roasted it at a slightly higher temp (450F) to compensate for the fact that I could not take the meat off the refrigerator 1 hour before roasting it.Briging is definitely the way to go for cuts like pork tenderloin... Moist, tender, flavorful..."

    Reviewed Classic Potato Gratin

    Thursday, Jul 24, 2003 on
     |  9 Reviews  |  By Tracy K
    LinMarie says:

    "This is very very good! And makes THE perfect "gratin dauphinois" as you would have it in France.Very important to cut the potatoes real thin, so if you have a mandoline, give it a workout! (and watch those fingers!)"


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