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    Chef #492414

    Member since Apr 2007

    Chef #492414

    From Ann Arbor, Michigan

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Moroccan Spiced Chickpea and Lentil Soup

    Monday, Jul 2, 2007 on
     |  6 Reviews  |  By She-Thing
    LinMarie says:

    "This was excellent! I omitted the saffron and used 1/2 tsp. freshly grated ginger instead of ground, which came out great. I'd recommend going fairly light on the salt/pepper - the flavors are great already, and even with low-sodium vegetable broth, there's plenty of salt there in the first place. I also just threw the chickpeas in about 10 min..."

    Reviewed Aloo Matar

    Tuesday, Jun 12, 2007 on
     |  17 Reviews  |  By I Cook Therefore I Am
    LinMarie says:

    "I made a version of this which turned out fairly good. My modifications were I steamed ~1 cup of diced carrots with the cubed potatoes instead of boiling; omitted the chilies; doubled the quantity of garlic and ginger and simply used fresh minced and grated, respectively; used 4 bay leaves, 3/4 tsp. turmeric, and 1 tsp. garam masala; I also doubl..."

    Reviewed Thai Iced Tea

    Saturday, Jun 2, 2007 on
     |  (2 people found this helpful) |  10 Reviews  |  By Sharlene~W
    LinMarie says:

    "Very good. I would recommend making twice the default amount listed here (6 servings), as it'll be consumed very quickly. I had great results with substituting sweetened condensed milk, ~2.5 Tbs. per serving, and reducing the sugar to ~5 Tbs. for six servings. This drink is absolutely necessary to survive Tom Yum Gai or Koong, the famous Thai..."

    Reviewed Mujadarra ( Spotted)!

    Tuesday, May 22, 2007 on
     |  3 Reviews  |  By Charishma_Ramchandani
    LinMarie says:

    "Nice! I added 1/2 tsp. cinnamon, mixed the spices in simultaneously with the onions, and did not have to simmer for the 10 minutes listed in step 3. This went very well with hummus and falafel."

    Reviewed Kevin's Aloo Gobi

    Monday, May 14, 2007 on
     |  7 Reviews  |  By Kevin Bradley
    LinMarie says:

    "I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish."


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