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    Winechef

    Member since Feb 2011

    Chef #1829918

    From United States

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Steak Marinade

    Handle
    Sunday, Jan 8, 2012 on Food.com
     |  (3 people found this helpful) |  304 Reviews  |  By LuuvBunny
    LinMarie says:

    "Great marinade. I increased all the ingredients to get about 1 1/2 cups for a platter of Boneless Top Sirloin Steaks I got at Costco. I added more Black Pepper and Garlic. I added some Sage to it for extra flavor. Marinated for 7 Hours. I grilled the steaks over Charcoal with Mesquite Chips about 5 Minutes each side for RARE. It was delicious! S..."

    Reviewed Cajun Beef and Cabbage Casserole

    Handle
    Tuesday, Dec 13, 2011 on Food.com
     |  3 Reviews  |  By Boca Pat
    LinMarie says:

    "I increased the beef to 1 1/2 Lb. Used a medium head of Cabbage.Used 1 Cup of Rice and added 1 link of fresh Andouille Sausage to the Beef.Did not use any Oil to fry. The G. Beef had enough fat for that. Since its supposed to be Cajun I added 1/4 Tsp. Cayenne to the Cajun seasoning I have.Perfect winter meal for a cold day. My little lady loved it..."

    Reviewed Best Ever BBQ Chicken

    Handle
    Friday, Aug 26, 2011 on Food.com
     |  91 Reviews  |  By DDW
    LinMarie says:

    "Great recipe. I used it on 25 Chicken Wings that I smoked on a Charcoal Grill using Mesquite and Hickory chips. I also added some preserved Lemon and Apple Cider Vinegar to the sauce. I prepared it a day in advance and it was great since all the flavors "Married" together.I made the wings for friends and Family at a river picnic. The wings were al..."

    Reviewed Korean Beef Kabobs (Asian)

    Handle
    Tuesday, Apr 12, 2011 on Food.com
     |  (1 person found this helpful) |  9 Reviews  |  By Pokey in San Antonio, TX
    LinMarie says:

    "Good recipe. I made some changes. I ommitted the Sherry.Added 1 TBSP of Grated fresh Ginger and added some Asian Sriracha Chile Sauce and freshly grated Black Pepper. I upped the Soy Sauce, Garlic and Green Onion to the Marinade. I let it Marinade for 24 HRs. I thought this was too long because the natural juices from the meat watered down the Mar..."

    Reviewed French Chicken in a Pot (America's Test Kitchen)

    Handle
    Thursday, Mar 24, 2011 on Food.com
     |  (5 people found this helpful) |  9 Reviews  |  By blucoat
    LinMarie says:

    "I've prepared this well over a dozen times. This is my go-to recipe when I cook a whole Chicken and when I don't use my rotisserie. A huge hit with my lady and guests. Just absolutely juicy and succulent. 5 Stars all the way!!"

    Reviewed America's Test Kitchen Beef Tacos

    Handle
    Monday, Mar 21, 2011 on Food.com
     |  23 Reviews  |  By Chef #564933
    LinMarie says:

    "First and Foremost, Drain the grease before adding the rest of the additions. This dish was sub-par in regards to Mexican style tacos. I had to add Chipotle sauce to kick it up to what I like. I also added more Onion and Sliced Jalapenos to the simmer. Use more Vinegar, gives it more Character. My wife liked it, I like a highly seasoned product. I..."

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