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    Member since Aug 2012

    Chef #2785122

    From United States

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Ultimate Chicken Marsala

    Sunday, Jan 12, 2014 on
     |  2 Reviews  |  By Chef Sarita in Austin Texas
    LinMarie says:

    "I use a roux instead of dredging in flour. . That way you can use olive or canola oil/ instead of butter.. After i saute the chicken( (I sometimes use dark meat pieces) I remove the chicken, saute the mushrooms and garlic, remove them too and be sure you you add enough oil or butter to make a make a light roux with 2 TB olive oil and 2 TBs flo..."

    Reviewed Fried Frog Legs

    Sunday, Jan 12, 2014 on
     |  1 Reviews  |  By lazyme
    LinMarie says:

    "I love fried frog Legs and I wish I could get the Papadeaux 's Restaurant recipe.especially the one theu use at the Marietta, GA store. This recipe is okay but I found the batter too gloppy (heavy).. Sometimes I use a basic Japanese recipe because it is made with water or milk and water-no egg, The real secret is to catch the frogs yourself- ..."

    Reviewed Crispy Frog's Legs

    Wednesday, Jul 3, 2013 on
     |  1 Reviews  |  By southern chef in louisiana
    LinMarie says:

    "This looks as though it would be delicious but maybe more trouble than its worth. I am going to try all of the recipes because I am from south Louisiana and I REALLY love frog legs."

    Reviewed Magic Chicken, Beef or Shrimp Fajitas

    Monday, Apr 22, 2013 on
     |  2 Reviews  |  By zephanie
    LinMarie says:

    "I'm going to make this tonight. The ingredients are " right on". Thanks! Chef BeBe"


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