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    Member since Mar 2010

    Chef #1583990

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Roasted Asparagus with Feta

    Tuesday, Oct 4, 2011 on
     |  (2 people found this helpful) |  100 Reviews  |  By Sue Lau
    LinMarie says:

    "Absolutely yummy! I could just about live on this stuff. I left out the parsley (subbed basil but only about a teaspoon) and the red pepper. Everyone scarfed it up. It is now the veggie dish most requested at my house. The only problem with this is that so often market asparagus is overgrown and tough so it's only good when the asparagus is. I abs..."

    Reviewed Simple Tomato Sandwich

    Friday, Sep 23, 2011 on
     |  (1 person found this helpful) |  178 Reviews  |  By annlouise
    LinMarie says:

    "Are you my daughter in law? I remember when my son introduced her to tomato sandwiches for the first time. She was 29 at the time and I had a garden full of heirloom tomatoes. We like ours with garden fresh tomatoes, especially the beefsteak types like brandywine, black seaman, or kellog's breakfast. Then add mayo, salt and pepper and enjoy a slic..."

    Reviewed Chicken Fried Rice - OAMC

    Sunday, Sep 18, 2011 on
     |  (7 people found this helpful) |  46 Reviews  |  By Tish
    LinMarie says:

    "This is pretty good and I'd have given it five stars, but it has three problems that need remedied. First it really is a little bland as written. It needs garlic. Second, the onions were not cooked through and third, the frozen peas were hard inside. My husband, who spent the first 8 years of his military career stationed in Japan, refused to eat ..."

    Reviewed German Cabbage Casserole - Kohl Und Hackfleisch

    Sunday, Apr 11, 2010 on
     |  (1 person found this helpful) |  78 Reviews  |  By Mama's Kitchen (Hope)
    LinMarie says:

    "This was good, but a bit bland for out taste with the ground meat combinations. We liked the idea a lot though so the second time I made it we used leftover grilled mild Italian Sausage links cut into bite sized pieces and substituted french fried onion rings for the bread crumbs. Next time, if I don't have any of that I'll use ground Italian saus..."


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