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    diggerdo2

    Member since Jul 2009

    Chef #1335481

    From silverton, Oregon

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Garlic Chicken Thighs

    Handle
    Tuesday, Mar 1, 2011 on Food.com
     |  (2 people found this helpful) |  38 Reviews  |  By Steve_G
    LinMarie says:

    "Garlic is always good. Made this with bone in, It was great so my wife had me make it again. It was still great. I'll make it next week and I know it will be great. Have served it with white rice & with noodles. Either way it is great. We have even used the left overs in Chicken noodle soup. Thanks for the recipe, its a winner."

    Reviewed Turkey With Cranberry Brine

    Handle
    Sunday, Jan 16, 2011 on Food.com
     |  4 Reviews  |  By Karen From Colorado
    LinMarie says:

    "We had a 22lb turkey cut down the middle for another use. Decided to try this instead for thanksgiving. We also used a 64 oz jar of cran-apple juice so did not use the apples. Marinated overnight and then put the bird split side down and smoked it about 4 1/2 hours on the Treager before finishing off to the right temp and then tenting the halves a..."

    Reviewed Smoked Salmon

    Handle
    Friday, Apr 30, 2010 on Food.com
     |  (2 people found this helpful) |  10 Reviews  |  By LadyYager
    LinMarie says:

    "Used this on Steel head and Sturgeon. Omitted the Tabasco.A great change from the usual. Thanks for sharing."

    Reviewed March 18th Breakfast

    Handle
    Thursday, Mar 18, 2010 on Food.com
     |  7 Reviews  |  By Len
    LinMarie says:

    "Well we had the NYC dinner yesterday and it was great. So,we had this for breakfast a little while ago. had too many veggies left so did a 1/3 each of the meat, potatoes and veggies. also toasted the soda bread. thanks again for your wonderful additions."

    Reviewed N. Y. C. Corned Beef and Cabbage

    Handle
    Thursday, Mar 18, 2010 on Food.com
     |  (3 people found this helpful) |  86 Reviews  |  By Len
    LinMarie says:

    "Excellent!! Followed instructions with no variations. It is true, fresh parsley is the only way to go. The potatoes were very good. Thanks to your Great Grandma & you for sharing this recipe. Seems like "Grandma's" always have great tasting food."

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