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    Member since Oct 2009

    Chef #2428992

    From Stahlstown, Pennsylvania

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed 3 Day Sour Cream Coconut Cake

    Sunday, Jun 29, 2014 on
     |  1 Reviews  |  By pink cook
    LinMarie says:

    "This is a wonderfully beautiful and delicious cake that is sure to impress and very easy to make. The hardest thing about making this cake is to let it sit for 3 days in the fridge. The first one I made only made it 24 hours and it was finished within 48 hours and still tasted good. I can't imagine what it would taste like after 3 days. T..."

    Reviewed Butternut Squash Muffins With Cranberries

    Tuesday, Oct 9, 2012 on
     |  9 Reviews  |  By Lennie
    LinMarie says:

    "Loved this recipe. Used applesauce to cut down on the oil and agave to cut down on the sugar by using 3/4 of it and the rest of the oil and sugar recommended. I also added a little oatmeal and cut back on the flour and some sliced almonds. They baked up nice and were not too sweet. A nice healthy guilt free baked good with coffee in the mornin..."

    Reviewed Barefoot Contessa's Butternut Squash Risotto

    Tuesday, Oct 9, 2012 on
     |  14 Reviews  |  By Juenessa
    LinMarie says:

    "This was soooooo good. I served it with poached halibut and it was a perfect pairing. I cooked the cubed squash in butter in the oven until slightly tender....don't overcook. I used bacon and set it and the squash aside. Use good quality or homemade stock as this is a critical ingredient in the dish. It was really rather simple and I've alway..."

    Reviewed Gigantes (Greek Giant Baked Beans)

    Monday, Oct 1, 2012 on
     |  8 Reviews  |  By evelyn/athens
    LinMarie says:

    "We tasted these beans while visiting Greece recently and thought the creamy rich flavor was so good that we found a specialty store at home and made them last night. I followed this recipe but added some left over Rabbit Stifado (that we also had and loved in Greece and made the night before). It had a similar base and just added some more broth..."


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