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    Member since Jan 2010

    Chef #1522579

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Garth Brook's German Chocolate Cake With Coconut Frosting

    Wednesday, Jan 5, 2011 on
     |  (3 people found this helpful) |  4 Reviews  |  By Sharon123
    LinMarie says:

    "Note: This review is for the frosting only. I cheated and used a boxed German chocolate cake mix. The frosting was so flavorful, it gave the whole cake a made-from-scratch taste. I followed the recipe to a T, except I added more like 8 oz of coconut as that seemed to be thick enough. I was pressed for time, and put the saucepan of frosting in..."

    Reviewed Buck's Beef Kabob Marinade

    Monday, May 24, 2010 on
     |  19 Reviews  |  By Pam-I-Am
    LinMarie says:

    "This is an exceptional recipe. Very savory but not overpowering or too salty. A real crowd pleaser. This marinade works great on beef in general, such as on round or chuck steaks. We have even used it for fajitas, just adding some chili powder and cumin while the beef is sauteing. I did use red wine vinegar, not white, although I suppose eith..."

    Reviewed Tomato Lime Pesto

    Wednesday, Mar 31, 2010 on
     |  1 Reviews  |  By Battle in Seattle
    LinMarie says:

    "I discovered this while searching for a more unique pesto recipe. I used a serrano pepper, and had to only use half of it to avoid burning out our guests who don't have my affinity for spicy food. I otherwise made the recipe as listed, then modified to suit my tastes. As listed, I found the recipe to be a bit simple-not bland, but it pretty muc..."

    Reviewed Leftover Ham & Cabbage Casserole

    Sunday, Mar 28, 2010 on
     |  12 Reviews  |  By Bergy
    LinMarie says:

    "This is a great, simple recipe that requires little cooking skill and little prep time. I would definitely describe it more as a stir fry or a hash than a casserole. In fact, it is a great breakfast dish if you fry or poach a few eggs to go with it. My family traditionally eats cabbage with beef, and I found this recipe while searching for some..."

    Reviewed Calamari Special

    Saturday, Jan 16, 2010 on
     |  (1 person found this helpful) |  12 Reviews  |  By William (Uncle Bill) Anatooskin
    LinMarie says:

    "This recipe guided my first attempt at home-made calamari. I made several alterations, but I thought that one observation was important enough to share. I used fresh calamari, and like others, found that the breading stuck, but was rather fragile and easy to knock off while frying. I would try the milk bath next time. I don't have a deep fryer..."


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