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    You are in: Home Page / Reviews
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    TiaGem

    Member since Aug 2002

    Chef #52640

    From United States

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    40 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Veggie Pizza

    Handle
    Wednesday, Nov 5, 2003 on Food.com
     |  38 Reviews  |  By Amy Lee
    LinMarie says:

    "This stuff is WONDERFUL! My very picky 4 year old ate every bite and my 8 year old asked to have it again tonight!!! Love that!!! My husband wanted it for lunch today and a friend who stopped by after work asked for the recipe! I will note that I followed a friend's recipe, very similar to this, but using a cup of (light) mayo and no sour cream or..."

    Reviewed Beef Stir Fry

    Handle
    Monday, Oct 13, 2003 on Food.com
     |  (1 person found this helpful) |  29 Reviews  |  By Steve_G
    LinMarie says:

    "I only used the marinade part of the recipe, I added 2 Tbsp. rice wine vinegar to it and served the beef over couscous. It was very flavorful, tender meat. I'll be holding on to this one (-;"

    Reviewed White Chocolate Oatmeal Cookies

    Handle
    Sunday, Sep 28, 2003 on Food.com
     |  2 Reviews  |  By Melanie Murray
    LinMarie says:

    "These were really yummy! Since the dough was pretty warm, I stuck it in the fridge to make it cool enough to roll into balls. I forgot to flatten them with the sugared-glass, but that didn't matter. Will definitely make these again!"

    Reviewed Creamy Peanut Butter Fudge

    Handle
    Sunday, Sep 28, 2003 on Food.com
     |  12 Reviews  |  By Salina�
    LinMarie says:

    "Wonderful fudge! This reminds me of the peanut butter balls my grandma used to make. I don't usually care for fudge, but this one is a winner!"

    Reviewed Feaver's Pumpkin Fudge

    Handle
    Sunday, Sep 28, 2003 on Food.com
     |  4 Reviews  |  By Tonkcats
    LinMarie says:

    "This is the first time I've made fudge since Girlscouts! It turned out with a really creamy consistency and reminded me of pumpkin pie. The only note I have to add is that if I had let it simmer, it never would have reached the soft-ball stage, so I would recommend medium-low heat for that step."

    Reviewed Halloween or Fall Pumpkin Bread

    Handle
    Sunday, Sep 28, 2003 on Food.com
     |  6 Reviews  |  By barbaja w.
    LinMarie says:

    "This was pretty good bread. It needed some honey butter spread on it to make it excellent. It has a lovely orange color. I used 1/4 tsp each cinnamon and allspice. I'm afraid I probably won't make this again b/c I was spoiled by a lady who made the BEST pumpkin bread ever and she wouldn't give up the recipe (don't you hate that?) so I will continu..."

    Reviewed Cowboy Kabobs

    Handle
    Monday, Sep 22, 2003 on Food.com
     |  5 Reviews  |  By Kate in Ontario
    LinMarie says:

    "I used this on kabobs I made from cubes of "beef stew meat". I used minced garlic since I didn't have any horseradish and this was just fantastic! I get frustrated with the bottled marinades because they don't impart enough flavor to the meat. This is a recipe I can remember without looking it up, so until I find a recipe for a more "homemade" mar..."

    Reviewed Potato Pancakes

    Handle
    Monday, Sep 22, 2003 on Food.com
     |  (2 people found this helpful) |  38 Reviews  |  By Bev
    LinMarie says:

    "THIS is the recipe I have been wanting for potato pancakes!!! 3 onions seemed like a lot to me, but they came out great. I love that they are baked-less mess and less fat-and they really come out like pancakes when they are done. Marvelous!"

    Reviewed Nutty Green Beans

    Handle
    Tuesday, Sep 16, 2003 on Food.com
     |  (2 people found this helpful) |  43 Reviews  |  By Bergy
    LinMarie says:

    "I wouldn't suggest making this with frozen green beans. Definitely use fresh! (I will next time)"

    Reviewed Chicken Fried Steak W/Cream Gravy

    Handle
    Tuesday, Sep 16, 2003 on Food.com
     |  (1 person found this helpful) |  123 Reviews  |  By Mark H.
    LinMarie says:

    "This is a dish that was always quite mysterious to me, I ordered it at restaurants a lot and I am THRILLED (and so is my hubby!) that I know how to make it now. I would give a 5, but as other raters point out, the amounts are a bit off and I didn't care for the gravy with all the bits. Thanks for the basics, Mark, I am concocting my own secret rec..."

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