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    cahartley

    Member since Jan 2011

    Chef #1793690

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Scott's Dry Pork and Rib Rub

    Handle
    Monday, May 28, 2012 on Food.com
     |  (1 person found this helpful) |  17 Reviews  |  By Scott Rhoades
    LinMarie says:

    "I wanted to try something different than just Sweet Baby Rays (hard to beat that stuff) so looked around here until I saw this recipe.
    I'm glad I stopped when I did because this rub is fantastic!
    I made a half batch, rubbed down some pork ribs, left them in a pan in the fridge under foil over night.
    I baked them in a 300? oven for thre..."

    Reviewed Seared Duck Breast With Cherry-Port Sauce

    Handle
    Monday, Mar 5, 2012 on Food.com
     |  1 Reviews  |  By Dr. Jenny
    LinMarie says:

    "YEARS ago I had THE BEST roast duck with a cherry brandy sauce, have been looking for such a sauce for duck and found this one. I did use brandy and it was wonderful but next time I'll eliminate the duck fat and, perhaps, substitute butter. The sauce is an EXCELLENT companion for duck as opposed to the ever present orange accompaniment which I nev..."

    Reviewed Regular White Icing (Add Butter to Make Buttercream Icing)

    Handle
    Thursday, Jan 27, 2011 on Food.com
     |  54 Reviews  |  By Kelly Gould
    LinMarie says:

    "I absolutely LOVE this icing WITH the butter AND the directions....... LOL
    It is so simple and so good........plus the part about adding milk in TINY proportions is dead on advice.
    I LOVE vanilla so I used 2 teaspoons and next time may use even a bit more.
    Wonderful!
    The ingredients called for will ice an angel food cake very nicel..."

    Reviewed Real Old Fashion Oven Baked Beans

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    Wednesday, Jan 12, 2011 on Food.com
     |  (1 person found this helpful) |  6 Reviews  |  By Ackman
    LinMarie says:

    "This is, without a doubt, the BEST recipe for baked beans ever.
    I didn't have dried mustard so I subbed 2 teaspoons of Koops brown mustard.
    I bumped up the bacon content to about 3/4 lb and "par fried" the bacon at low heat to melt off some of the fat.
    I can't wait to make them again!
    There must be something to the baking soda thin..."

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