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    Chef #1282432

    Member since May 2009

    Chef #1282432

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Iranian Yogurt Soup - Ashe Mast

    Wednesday, Oct 31, 2012 on
     |  (1 person found this helpful) |  3 Reviews  |  By One Little Deer
    LinMarie says:

    "I first tripped across Ash-e Mast several years ago, and decided what the heck I'd give it a try. I've explored many "Middle Eastern" dishes, but at that time no "Persian" cuisine to my knowledge. I have since corrected that omission!!!

    That first recipe was nearly identical to this one. I have since made it using this recipe several t..."

    Reviewed Khoshaf -- Dried Fruit and Nut Compote (Iran -- Middle East)

    Sunday, Apr 18, 2010 on
     |  5 Reviews  |  By Sydney Mike
    LinMarie says:

    "I had to make a few adjustments. I used a variety of dried fruits (apples, cranberries, dates, plums, apricots, and the list goes on), and pistachios because that what I had on hand. I soaked it for about 24 hours.However, I really went crazy, so to speak, when I served it ala mode! WOW talk about tasty! It was good after a 24 hour soak, but..."

    Reviewed Lebanese Garlic Sauce

    Saturday, Mar 27, 2010 on
     |  2 Reviews  |  By Chef #303503
    LinMarie says:

    "Like any emulsion the key to making a smooth and creamy sauce is patience. I however, lack patience, so I cheat. I added 1 Tbsp mayonnaise (or you could add two egg whites) to jump start the process. Additionally, I used a blend of olive oil and canola oil - its what I had on hand.I found the flavors to be a perfect blend. I used it on/in ev..."

    Reviewed All Purpose Ground Meat Mix

    Friday, Aug 28, 2009 on
     |  (2 people found this helpful) |  48 Reviews  |  By Tish
    LinMarie says:

    "Like Tashak I do something very similar. I grate and saute my vegetables. I add a bit more - 2 cup veggies for every 1 lb ground meat. However, instead of rolled oats I soak 1 cup cracked wheat or bulgar, depending on what I have on hand, in 2 cups stock overnight then add it to about 4 lbs ground meat just as I finish browning. The wheat just..."


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