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    Member since Sep 2001

    Chef #18977

    From United States

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Asparagus Won Tons

    Monday, Oct 15, 2001 on
     |  3 Reviews  |  By CoffeeMom
    LinMarie says:

    "Sounds great! you use fresh, raw or cooked asparagus or do you use canned?Is there no liquid required in the veggie soup mixture?"

    Reviewed Real Fried Chicken

    Monday, Oct 15, 2001 on
     |  (25 people found this helpful) |  8 Reviews  |  By Robb
    LinMarie says:

    "Only comment I have is "DO NOT flip a drop of water into the hot fat!!!"You will end up splattered with hot grease!!!The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if skillet is hot enough to add oil...and if you do check the skillet this way prior to frying any type of me..."

    Reviewed Beef Shreds with Green Pepper

    Monday, Sep 24, 2001 on
     |  2 Reviews  |  By *Pixie*
    LinMarie says:

    "I've found that freezing the beef until slightly firm permits slicing it into proper sized strips.Seasoning I add while frying my "Beef with Green Pepper" is dark Sesame Oil (approximately 1-1/2 tsp), along with about 1/4 tsp. white pepper."

    Reviewed Pork Sticks-aka-Pig on a stick

    Monday, Sep 24, 2001 on
     |  (5 people found this helpful) |  2 Reviews  |  By Dib's
    LinMarie says:

    ""Pork Sticks" can be made into "City Chickens" by cutting beef round steak into cubes and alternating them on the bamboo with the pork.Very, very good...both hot from the oven or chilled."

    Reviewed Chicken a la King

    Sunday, Sep 23, 2001 on
     |  (16 people found this helpful) |  21 Reviews  |  By Joan Edington
    LinMarie says:

    "Very, very good!As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits."

    Reviewed Veggie Dip

    Sunday, Sep 23, 2001 on
     |  (1 person found this helpful) |  7 Reviews  |  By Kathleen Nelson
    LinMarie says:

    "Exceptional flavor!"

    Reviewed Awesome Egg Rolls

    Sunday, Sep 23, 2001 on
     |  (11 people found this helpful) |  75 Reviews  |  By Bonnie Traynor
    LinMarie says:

    "The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way.But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes.Drain and let cool. Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easi..."

    Reviewed Stuffed Cabbage Rolls II

    Friday, Sep 14, 2001 on
     |  (20 people found this helpful) |  6 Reviews  |  By *Pixie*
    LinMarie says:

    "I find the easiest way to pre-cook and soften the cabbage leaves is to core the cabbage, then place the entire head in a covered stock pot of boiling water.After about 4 minutes, carefully lift the head of cabbage out of the pot using 2 large cooking spoons; place on a dinner plate and remove the soft outer leaves. Again place the remaining hea..."

    Reviewed Italian Sausage (Sweet or Hot)

    Thursday, Sep 13, 2001 on
     |  (6 people found this helpful) |  2 Reviews  |  By V'nut-Beyond Redemption
    LinMarie says:

    "This is good "basic" recipe, but it needs the addition of FENNEL Seed and RED PEPPER Flakes to make it "Italian Hot Sausage"."

    Reviewed Homemade Polish Sausage

    Thursday, Sep 13, 2001 on
     |  2 Reviews  |  By Gay Gilmore
    LinMarie says:

    "The "old country way" is to use 2 crushed cloves of garlic for every pound of Boston Butt; also the use of the spice MARJORAM LEAF is essential (approximately 1-1/2 tablespoons per pound of pork)"


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