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    Chef Swifticus

    Member since Mar 2009

    Chef #1210689

    From United States

    Flag as Inappropriate

    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cream Custard Cake Filling

    Saturday, Dec 25, 2010 on
     |  (1 person found this helpful) |  12 Reviews  |  By Molly53
    LinMarie says:

    "Not bad, but I would definately go with the two eggs over the other suggestion. I would personally add an extract to one's liking; I used rum and vanilla for flavor. Cheers."

    Reviewed Glazed Carrots

    Saturday, Dec 25, 2010 on
     |  (3 people found this helpful) |  56 Reviews  |  By mermaidmagic
    LinMarie says:

    "Quick and easy, but lacking flavor a bit. I find it helps to add some honey or maple syrup to supplement the taste or even a minute amount of cloves. Not bad. Cheers."

    Reviewed Dutch Brown Ragout Soup

    Saturday, Dec 25, 2010 on
     |  4 Reviews  |  By PanNan
    LinMarie says:

    "An excellent soup no doubt with the presentation of a hearty stew and the taste of a finer soup. I made one change I substituted the meatballs with thin strips of tenderloin. Sometime the meatballs have a high fat content and I did not want a thin layer of grease topping my soup. However with bread and potatoes its very comforting. Cheers."

    Reviewed Blueberry Scones

    Saturday, Dec 4, 2010 on
     |  (2 people found this helpful) |  30 Reviews  |  By Mimi Hiller
    LinMarie says:

    "Light and tasty, but I felt they lacked flavor the first time I made them. Second time I upped the lemon zest, and a bit more sugar, not much though. For appearance I added some striped glaze to mine. That can be done simply by mixing milk or orange juice with confectioner's sugar to get a good consistency. This adds alot to the initial presentati..."

    Reviewed Venison Tenderloin with Cabernet Sauce

    Thursday, Dec 2, 2010 on
     |  13 Reviews  |  By TOOLBELT DIVA
    LinMarie says:

    "winThis one was fun. I used tenderloin steak for this recipe and it was very good. Personally I tenderized the meat first, and then let it sit in milk, preferably one with a higher fat content, this removes the gamey flavor from the meat and makes it juicier; aka if you serve it to company who don't like venison they won't know the difference. The..."

    Reviewed Sour Cream Pumpkin Bundt Cake

    Thursday, Dec 2, 2010 on
     |  (1 person found this helpful) |  14 Reviews  |  By Steve_G
    LinMarie says:

    "A good cake with sufficient flavor, and if done correctly a very good looking cake. I would recommend using the orange juice to make the glaze, not milk or cream, but perhaps add some almond extract. The streusel wasn't bad, but I felt it needed something. Finally the sour cream made for a very moist cake, but surprisingly not as moist as I suspec..."


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