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    Shelley (aka Rachelle)

    Member since Jul 2001

    Chef #12714

    From United States

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Kreplach I

    Thursday, Aug 14, 2008 on
     |  (1 person found this helpful) |  1 Reviews  |  By chia
    LinMarie says:

    "Okay, if there is such a thing as TRADITIONAL kreplach this is it. Of course Joan Nathan is considered the Julia Child of Jewish cookery. My mother Pearl, may she rest in peace, would be 103 years old now. She was born in eastern Poland (Galitcia) and came to the USA as a young woman. No way did she ever use chopmeat for kreplach. As this re..."

    Reviewed Fake Mashed Potatoes/Cauliflower

    Friday, Oct 31, 2003 on
     |  (1 person found this helpful) |  4 Reviews  |  By Mirj
    LinMarie says:

    "For cauliflower lovers (greater than broccoli) and Dr Atkins' hopefuls this is a tasty dish. Second time I chopped the hot cauliflower coarsly and mixed it up with cream cheese, a little bit of sour cream but no heavy cream.Thanks Mirj!Rachelle Kerner (see my new posting-today- Rich Scrambled Eggs)."

    Reviewed Smashed Kalamata Olive Dip with Garlic and Herbs

    Saturday, Oct 18, 2003 on
     |  2 Reviews  |  By Jangomango
    LinMarie says:

    "AKA tapinad(e)."

    Reviewed Spicy Roasted Red Bell Pepper Hummous

    Saturday, Oct 18, 2003 on
     |  (2 people found this helpful) |  2 Reviews  |  By Mirj
    LinMarie says:

    "Mirj--my mouth is watering! I'll be doing this tonite for pre dinner appetizers for son & daughter-in-law (she's Hungarian descent) but will use canned garbanzos cause I'm lazy. "

    Reviewed Carol's Hummous

    Monday, Jul 16, 2001 on
     |  (15 people found this helpful) |  16 Reviews  |  By Carol Bullock
    LinMarie says:

    "Delicious!My houmous recipe is similar but without the cumin. Always top with extra virgin olive oil; never use vegetable oil (it won''t give the authentic, rich, fragrant middle-eastern taste or fragrance).For a change: rub pita bread with cut garlic cloves-brush with olive oil-toast in oven until crispy and cut into triangles. Or just scoop..."


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