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    Chef #1269563

    Member since May 2009

    Chef #1269563

    From United States

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    17 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Jj"s Beer Cocktail Meatballs

    Tuesday, Apr 2, 2013 on
     |  (1 person found this helpful) |  2 Reviews  |  By JanineJ54
    LinMarie says:

    "Delicious! I used frozen meatballs from market and used 2/3 cup xylitol instead of sugar. I will make it again."

    Reviewed Croissant Breakfast Casserole

    Thursday, Dec 16, 2010 on
     |  (9 people found this helpful) |  77 Reviews  |  By MarieRynr
    LinMarie says:

    "This is fabulous! I served it at my Christmas breakfast and everyone loved it. I doubled the recipe, tripled the eggs (12), and added ham. Also used cheddar, mozzarella cheese and parmesan cheese. Baked about an hour. It was excellent. Definitely will make this again."

    Reviewed Chocolate Eclair Torte

    Saturday, Jun 19, 2010 on
     |  2 Reviews  |  By iluvmythomas
    LinMarie says:

    "This is the standard dessert for every family function. I rarely have leftovers. Everybody loves it."

    Reviewed Melt in Your Mouth Banana Bread

    Saturday, Jun 12, 2010 on
     |  (1 person found this helpful) |  226 Reviews  |  By Mysterygirl
    LinMarie says:

    "I might as well add my 5-star blessing to this recipe. I didn't have enough bananas so I added milk to make the two cups. Cut down sugar to 1 and 1/4 cup and added 3/4 cup pecan meal . And finally I used unrefined coconut oil. My husband says the flavor is fabulous and to make it our favorite banana bread recipe. Great recipe."

    Reviewed Freezer Peach Pie Filling and Pie Freezing Method

    Thursday, Jun 3, 2010 on
     |  (2 people found this helpful) |  7 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "This is the 2nd year I am using this recipe. I use this method to make cobblers so I don't have the added calories of pie crusts. At baking time, I put the frozen peach filling in a crustless greased pie plate and then I prepare a crumb topping of 1/2 cup each of oatmeal, whole wheat flour, and sugar in a food processor and add 1/4 cup( half st..."

    Reviewed Rhubarb Bread Pudding

    Tuesday, May 11, 2010 on
     |  (1 person found this helpful) |  5 Reviews  |  By Kaarin
    LinMarie says:

    "Instead of bread I used 3 day-old croissants. Sometimes I use day-old plain sweetrolls in my bread puddings. This recipe is easy to make and delicious. I, too, used only one cup of sugar. Will definitely make again."

    Reviewed Rhubarb Orange Jelly

    Monday, May 10, 2010 on
     |  (1 person found this helpful) |  2 Reviews  |  By CountryLady
    LinMarie says:

    "This is absolutely delicious. After I strained my 2 cups of juice for the jelly, I removed the orange rind from the remaining rhubarb pulp, added 2 cups of sugar to the pulp, and made 4 pints of rhubarb orange sauce in addition to the 5 cups of jelly from the juice. I processed the pints of sauce in a hot water bath for 15 min."

    Reviewed Nome Rhubarb and Onion Relish

    Friday, May 7, 2010 on
     |  12 Reviews  |  By Charlotte J
    LinMarie says:

    "I also thought this might be a strange combination, but this relish is very tasty. My husband loves it and I got 8 cups from this recipe. It is more like a sauce, but it will be condiment for pork or chicken and sandwiches."

    Reviewed Cream Biscuits

    Saturday, Apr 3, 2010 on
     |  22 Reviews  |  By Galley Wench
    LinMarie says:

    "These were the lightest, flakiest, biscuits I have ever made. I made sure I did not over knead them and I made 3 times the batch listed and added 1 qt of cream instead of 3 and 3/4 cups. I baked for 12 minutes and brushed them with butter before I baked them. I divided the dough equally into 3 balls and patted each ball into a square about 1/2..."

    Reviewed Sausage Gravy

    Saturday, Apr 3, 2010 on
     |  155 Reviews  |  By ThatJodiGirl
    LinMarie says:

    "This an awesome recipe. I needed a gallon of gravy so I had to times it by 4. I also used pork and bacon sausage by Farmland--very flavorful. I also added some salt as a personal preference. It will sit overnight for the brunch tomorrow, so I know the flavor will be even better. I am now going to make simple biscuits using heavy cream and rec..."


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