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    SarahGartland

    Member since Jul 2006

    Chef #333549

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    19 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Savory Sweet-Potato Souffles

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    Thursday, Dec 22, 2011 on Food.com
     |  2 Reviews  |  By Vino Girl
    LinMarie says:

    "I made this recipe out of the actual Every Day Cooking magazine. It's a really beautiful and different way to do holiday sweet potatoes. I love the presentation of a tray of mini souffles. However, I thought the thyme didn't go well at all (thus 4 stars instead of 5). I am going to experiment with some different seasonings. Maybe substitute cajun ..."

    Reviewed MaMa's Supper Club Tilapia Parmesan

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    Wednesday, Dec 2, 2009 on Food.com
     |  485 Reviews  |  By Crabbycakes
    LinMarie says:

    "Still in the oven, and the cheese mixture has run off the tilapia and is in puddles around the sides. Even if it tastes great, it loses 2 stars for unattractive presentation. Now to see if it ever browns...."

    Reviewed Chicken Cordon Bleu Casserole

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    Friday, Mar 7, 2008 on Food.com
     |  20 Reviews  |  By looneytunesfan
    LinMarie says:

    "This was great. I used a can of cream of mushroom for the base because I needed to use it up. My DH who doesn't really care for swiss cheese loved this, because it complimented the other flavors so well. Great way to use up the tube of biscuits in the back of my fridge."

    Reviewed Crab and Corn Bisque

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    Wednesday, Mar 5, 2008 on Food.com
     |  8 Reviews  |  By Mary Anne
    LinMarie says:

    "Hit the spot for my crab bisque hankering! Only substitute was to use chunked imitation crab instead of canned and 1t of old bay instea of salt. Delicious!!"

    Reviewed Hot Dog Sauce

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    Monday, Feb 25, 2008 on Food.com
     |  19 Reviews  |  By Teresa M
    LinMarie says:

    "I did really enjoy this hot dog sauce, but I had to double the spices and add cumin and coriander so that the heat wasn't all at the same part of the mouth. This recipe is for a good mild sauce. If you like a zingier sauce, tweak with it and see."

    Reviewed Ham It up Crescent Rolls

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    Saturday, Feb 23, 2008 on Food.com
     |  65 Reviews  |  By Kymie
    LinMarie says:

    "A humongous hit at my Christmas Party. Choose a cheese with nice melting properties. I did a second batch with turkey and gouda, and the gouda dried out more than melted. They were still fantastico!"

    Reviewed Pan Seared Moroccan Salmon

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    Saturday, Feb 23, 2008 on Food.com
     |  27 Reviews  |  By Sharon123
    LinMarie says:

    "I didn't have any lemon in the house and so I actually added a few drops of lemon extract. We don't like cilantro either. Even with those changed, this was great. The paste does tend to get black during cooking, but I don't think that's a problem at all, blackened is delicious too."

    Reviewed Crab Stuffed Chicken (Aka Fancy Chicken)

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    Thursday, Jun 14, 2007 on Food.com
     |  61 Reviews  |  By MackinacBride
    LinMarie says:

    "We omitted the lipton soup mix as it seemed problematic to alot of reviewers, and just used a crab-friendly mix of season salt, pepper, and sage. Also, due to lactose-intolerance, the cream cheese we used was the "Better than Cream Cheese" imitation. DELICIOUS! Easy too. 4 Stars cause it took 45 mins. at 350 degrees to finish up, messing up the ti..."

    Reviewed Low Fat Red Pepper Hummus

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    Sunday, May 20, 2007 on Food.com
     |  27 Reviews  |  By Analisa
    LinMarie says:

    "Loved this! The Three-C's spices mixed with the red pepper perfectly. Only difference is that my vita-mix can process sesame seeds, so I used 1/3C sesame seeds, and only 1/3C Red pepper. After sitting overnight, the flavors married and this didn't last for more than 24 hours!"

    Reviewed Best Ever Salsa

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    Saturday, May 19, 2007 on Food.com
     |  1 Reviews  |  By FLUFFSTER
    LinMarie says:

    "I doubled the amount of tomatoes, and this was still an insane amount of cilantro. Maybe a "bunch" means different things to different people. I would suggest ripping off a SMALL handful of cilantro leaves and throw it in when processing the onion, leaving it chunky."

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