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    Member since Aug 2008

    Chef #938908

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    15 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Crock Pot Roast Beef With Gravy

    Saturday, Mar 31, 2012 on
     |  (1 person found this helpful) |  21 Reviews  |  By bmcnichol
    LinMarie says:

    "I followed the recipe as written except I used top-round roast, cooked it on high for 4 hours, and turned it over a few times so all parts spent time in and out of the liquid. Superb! The beef had so much texture that, as another reviewer mentioned, it felt by fork that it might not be done, yet it turned out to be very tender. The gravy has a ..."

    Reviewed Emeril Lagasse's Delmonico Potatoes

    Friday, Feb 18, 2011 on
     |  2 Reviews  |  By Dee514
    LinMarie says:

    "On the foodnetwork site, Emeril lists the ingredients for his Essence as:
    Essence (Emeril's Creole Seasoning):
    * 2 1/2 tablespoons paprika
    * 2 tablespoons salt
    * 2 tablespoons garlic powder
    * 1 tablespoon black pepper
    * 1 tablespoon onion powder
    * 1 tablespoon cayenne pepper
    * 1 tablespoo..."

    Reviewed Colcannon Mash With Blue Cheese

    Sunday, Mar 14, 2010 on
     |  1 Reviews  |  By English_Rose
    LinMarie says:

    "The recipe lot promising, but I had to take away a star because it's not "colcannon" unless it's mashed potatoes with cabbage or a substitute like kale."

    Reviewed Sausage and Sauerkraut Pot

    Friday, Nov 27, 2009 on
     |  22 Reviews  |  By Sue Lau
    LinMarie says:

    "This was a hit at a large two-big-tables family Thanksgiving Dinner. I left out the onions, subbed applesauce for the juice or cider, and first cooked fresh, mild, Polish kielbasa (the "real" stuff), but otherwise followed the recipe and the flavors and sweetness were excellent. I scaled the recipe up 50% larger and used 3 lbs each of kielbasa and..."

    Reviewed Traditional English Cheddar Cauliflower Cheese - Gratin

    Friday, Nov 27, 2009 on
     |  (8 people found this helpful) |  109 Reviews  |  By French Tart
    LinMarie says:

    "Excellent! Everyone to whom I served it loves this: a great change of pace from macaroni and cheese - and healthier! THREE notes: ONE: for slightly-crunchy, non-mushy, cauliflower, put the raw pieces in a bowl while the water in your pot heats to a good boil. Then add the pieces, boil for only 10 minutes, and drain into a colander. If you're not g..."

    Reviewed Steamed Shrimp or Shrimp Cocktail

    Sunday, Jul 12, 2009 on
     |  9 Reviews  |  By Bone Man
    LinMarie says:

    "It should be noted that the shrimp should be deveined, either before cooking or after. There are inexpensive deveining knives you can run along the top of the shrimp (without peeling them) before you cook them to save those feasting on them from having to do it. And often, stores sell them raw and already deveined."

    Reviewed Mommy Mc Muffins : )

    Wednesday, Jun 17, 2009 on
     |  (1 person found this helpful) |  17 Reviews  |  By Karen=^..^=
    LinMarie says:

    "Excellent and inexpensive if you buy low-cost English muffins or make your own (bread machines will make the dough for you with saving you a lot of work). I scramble the eggs first with a little salt, pepper, onion powder, and garlic powder mixed in and there are fry-rings you can buy that sit in the frying pan to make 1/2 or one egg fit the muff..."

    Reviewed Traditional Irish Shepherd's Pie

    Monday, Jun 15, 2009 on
     |  159 Reviews  |  By GrumpyIrishLady
    LinMarie says:

    "Wow! Thanks for this fantastic dish. Now this Irish American has something new for next St. Paddy's Day. I didn't have stock or red wine so I subbed a chicken bouillon cube in 1 cup of water for each one and it worked fine. I also used frozen mixed small veggies (corn, green beans, peas) for the peas. Otherwise I followed the recipe. I used up..."

    Reviewed Classic Creamy Coleslaw Dressing

    Monday, Jun 8, 2009 on
     |  12 Reviews  |  By Melissa and Her Pants
    LinMarie says:

    "This is very close to my (recipe 354734) modified Betty Crocker coleslaw. Both are just the right amount to work perfectly with a 16 oz. bag of "coleslaw mix" from the store (or a shredded half-head of cabbage and some shredded carrot) and tastes fine in 1 hour, but it should be allowed to marinate in a container in the fridge for 24-48 hours for ..."

    Reviewed Creamy Coleslaw

    Monday, Jun 8, 2009 on
     |  2 Reviews  |  By Tabby Bartley
    LinMarie says:

    "This is somewhat different than the Betty Crocker recipe I modified (recipe 354734) which calls for 1/2 cup mayo, 1/4 cup sour cream, a little vinegar and the rest doubled. That one works perfectly with a 16 oz. bag of "coleslaw mix" from the store and tastes fine in 1 hour, but it should be allowed to marinate in a container in the fridge for 24-..."


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