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    besidethebox

    Member since Jan 2006

    Chef #1774542

    From Lake Forest Park, Washington

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    8 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Honey Pizza Dough (awesome)

    Handle
    Monday, May 30, 2011 on Food.com
     |  35 Reviews  |  By Mole
    LinMarie says:

    "Very good, simple and straightforward. Did not produce the big, crispy bubbles that I am fond of in the crust from my favorite pizza place, but otherwise it had an excellent flavor and good, chewy texture."

    Reviewed Red Velvet Cheesecake

    Handle
    Wednesday, May 4, 2011 on Food.com
     |  19 Reviews  |  By Cheri Lee
    LinMarie says:

    "We loved it! Good flavor, good texture.
    I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (!) stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, ..."

    Reviewed Red Velvet Cheesecake

    Handle
    Wednesday, May 4, 2011 on Food.com
     |  (2 people found this helpful) |  19 Reviews  |  By KCShell
    LinMarie says:

    "We loved it! Good flavor, good texture.
    I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (!) stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, ..."

    Reviewed Corned Beef

    Handle
    Wednesday, May 4, 2011 on Food.com
     |  12 Reviews  |  By JustJanS
    LinMarie says:

    "My husband said this was the best corned beef he'd ever had. My brisket came with a little packet of spices (I recognized juniper, bay, and whole mustard, not sure what else was in there) which I added along with everything else. My brisket started floating about midway through the cook time, so I weighted it down with a salad plate. I also comple..."

    Reviewed Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

    Handle
    Wednesday, May 4, 2011 on Food.com
     |  (4 people found this helpful) |  14 Reviews  |  By French Tart
    LinMarie says:

    "These went over very well and were a great way to use up hardboiled Easter eggs. I had italian sausage, already seasoned, so I omitted all of the herbs but the onion. My husband is gluten-free, so I substituted sweet rice flour and gluten-free breadcrumbs.

    DO cook the sausage-d eggs for the full 8 minutes. I pulled some of mine early beca..."

    Reviewed Gluten Free Fish & Chips

    Handle
    Wednesday, May 4, 2011 on Food.com
     |  4 Reviews  |  By zepharum
    LinMarie says:

    "My husband liked this recipe a lot (I don't eat fish). I added onion and garlic powder as well. I had no problem with this sticking to my fish, although I couldn't figure out a good way not to leave fingerprints on each piece where I held it as I put it in the oil. I used a whisk to (gently) mix the egg whites and seasoned corn starch. Do be caref..."

    Reviewed Versatile Quinoa Pilaf

    Handle
    Thursday, Dec 30, 2010 on Food.com
     |  3 Reviews  |  By canthelpmyself
    LinMarie says:

    "Quite fluffy, with an intense tomato flavor. All 5 eaters gave it a thumbs up.
    Used the 'tail ends' of a variety of tomato products from the back of the fridge: paste, canned diced tomatoes, marinara sauce, plus one large tomato. At first, the mixture was WAY too thick--like a DQ milkshake, I couldn't get it out of my blender--I thinned it wit..."

    Reviewed Gluten Free Yorkshire Pudding

    Handle
    Saturday, Dec 25, 2010 on Food.com
     |  6 Reviews  |  By Glutenfree Hopefullsoul
    LinMarie says:

    "Very good. Used Culinary Institute of America's GF Mix #2, potato starch, and half-and-half; great texture, mild eggy flavor (just how it ought to be). I got 12 standard "muffins" out of the batter (I did a dab of butter into each well, heated the whole tin in the oven briefly to melt, then swirled it around to coat before filling with batter). Be..."

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