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    Member since Jun 2010

    Chef #1468267

    From United States

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Ginger and Chicken Noodles

    Thursday, Apr 19, 2012 on
     |  1 Reviews  |  By Chef Suz in Bekond
    LinMarie says:

    "YUMmmmmm! This recipe is terrific! The Ginger makes it extra special. While I wanted to follow it to a "T" I made a couple of Minor adjustments. Outside of the three eggs, I cut everything else in half. To make it a Grand Serving for Four. I used only Fat Free Cooking Spray for the eggs thus reserving the 1 1/2 Tablespoons of oil (I used olive) al..."

    Reviewed Penne With Tomatoes and Cream

    Tuesday, Apr 17, 2012 on
     |  1 Reviews  |  By Chef Suz in Bekond
    LinMarie says:

    "This recipe is very easy to make and the sauce is a creamy, tangy refreshing change from regular tomato or spaghetti sauce. It could be titled Creamy Red Sauce. To cut back on the fat however, I substituted Plain Fat-Free Yogurt for the Heavy Cream and reduced the Parmesan Cheese down to 2 1/2 Tablespoons from the four. I also used Ziti instead of..."

    Reviewed Cranberry Bread

    Tuesday, Apr 17, 2012 on
     |  2 Reviews  |  By Chef Suz in Bekond
    LinMarie says:

    "I had to try this recipe because we live in the heart of cranberry country here in the US. We are surrounded by cranberry boughs which we walk and bike around while admiring the wild cranes flight, mating and nesting habitat. This is a very simple recipe for the beginning chef who has baked bread before and knows the consistency needed for baking...."

    Reviewed Imitation Crab Salad on Lettuce or in Wrap/Pita

    Tuesday, Aug 16, 2011 on
     |  (2 people found this helpful) |  7 Reviews  |  By Bibliobethica
    LinMarie says:

    "Refreshingly different! Makes a very nice summer lunch. I cut the recipe in half and served it as a wrap on a heated garlic-flavored Tandori Naan. I didn't have a tomato so I used one half of a 10 ounce can of diced tomatoes and green chili peppers drained. I also omitted the green pepper as there were cooked peppers mixed with the tomatoes. I th..."

    Reviewed Savory Roasted Baby Carrots

    Saturday, Jun 26, 2010 on
     |  4 Reviews  |  By Chef #429816
    LinMarie says:

    "I made this as one of several side dishes with Italian Beef and roasted red pepper Sandwiches. It paired extremely well. Everyone's taste buds LOVED the delicate and unusual balance of spices which I measured precisely. Thanks for submitting!"


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