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    The Kanajyn

    Member since Dec 2001

    Chef #25909

    From Winnipeg

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Paprika Pork

    Handle
    Thursday, Oct 7, 2004 on Food.com
     |  8 Reviews  |  By Pets'R'us
    LinMarie says:

    "Very simple, easy to make recipe but nothing really special about the flavour. We added a little bit of chili powder to the paprika for a bit more burn."

    Reviewed Barbecued Ribs

    Handle
    Monday, May 31, 2004 on Food.com
     |  4 Reviews  |  By Julesong
    LinMarie says:

    "We loved this recipe. The meat was very tender, spicy and flavorful. The ingredients are usually already part of the kitchen pantry. I liked it most because it was fast and easy to make with very little fuss. For a little extra burn, I include a few dashes of chili pepper flakes. The entire family loved it."

    Reviewed Bruschetta (Garlicky)

    Handle
    Monday, May 31, 2004 on Food.com
     |  2 Reviews  |  By Kathleen Nelson
    LinMarie says:

    "Nice basic Tomato Bruschetta recipe. Pretty well the same as most restaurants."

    Reviewed Jerk Marinade

    Handle
    Thursday, Apr 8, 2004 on Food.com
     |  (1 person found this helpful) |  7 Reviews  |  By MrDon
    LinMarie says:

    "Wow. This is an excellant recipe to use as a base. Tried not to change it at all but couldn't get any Habanero peppers so I used Jalapeno peppers and a few shakes of Chile Pepper Flakes to get the burn. Other than that, I found no reason to change the recipe. The family found the flavor really grew on us and once we started eating, we couldn't..."

    Reviewed Chicken Garlic Bites

    Handle
    Wednesday, Dec 4, 2002 on Food.com
     |  (5 people found this helpful) |  206 Reviews  |  By Mirj
    LinMarie says:

    "On our first try of this recipe, we found the chicken too oily and the breading didn't stick. It was however quick and easy to make. I'll be trying it again but with the addition of a little salt and a little less garlic. A coarser bread crumb might be a better choice than the fine crumbs I used also. It was very tender."

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