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    Chef #390431

    Member since Nov 2006

    Chef #390431

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Party-Size Barbecued Albacore (Tuna) With Shrimp Stuffing

    Handle
    Friday, Sep 20, 2013 on Food.com
     |  3 Reviews  |  By TOOLBELT DIVA
    LinMarie says:

    "This might just be the best recipe ever. It's that good. The perfect blend of spices. I did not make exactly as written...I didn't have a whole fish but a bunch of little filets, which I spread with the shrimp filling and then rolled up. It was truely was to die for. Next time I run across a WHOLE fish (it happens occasionally) THI..."

    Reviewed Individual Beef Wellington W/ Mushroom Pate

    Handle
    Tuesday, Dec 25, 2012 on Food.com
     |  (1 person found this helpful) |  10 Reviews  |  By deinemuse
    LinMarie says:

    "This is, without a doubt, the best B.W. recipe ever. I had my doubts, since it didn't include pate (which I don't really like anyway), but the mushroom "pate" is over the top.
    Just be aware that the prep and cooking times in the recipe don't include cooling times for the pate or the filets, which is vital. Thanks deinemuse, for sharing this."

    Reviewed South Ga Turnips

    Handle
    Saturday, Dec 6, 2008 on Food.com
     |  1 Reviews  |  By Ken Nipper
    LinMarie says:

    "This is exactly the way I cook greens, so when I saw it I had to give it 5 stars. To get all of that great flavor they have to slowly cook a long time. My personal preference for the meat is smoked ham, but the bacon is good too. I also loved the way the recipe is written, sounds like it came straight from your Grandmother (or mine :-)) Thank..."

    Reviewed Chicken Cacciatore

    Handle
    Wednesday, Aug 27, 2008 on Food.com
     |  6 Reviews  |  By dojemi
    LinMarie says:

    "My Cacciatore recipe is almost exactly like this with one major exception - no chicken stock. Seeing as all of the reviews mention the liquid/runny consistancy of the finished product, I would suggest leaving out the chicken stock, or adding it a little at a time at the end in case the sauce turns out a little thicker than you like. Otherwise, y..."

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