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    Chef ElizaDuck

    Member since Dec 2005

    Chef #610042

    From Falmouth, Maine

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Lamb Chops With Two Olive Cream Sauces - Provence

    Thursday, Sep 30, 2010 on
     |  1 Reviews  |  By Mme M
    LinMarie says:

    "This is a very good recipe. I have fixed it twice now and got raves twice! It's an elegant, easy dish with few ingredients. Just buy the best lamb you can buy, and you'll have a marvelous company dish. I serve the chops with roasted new potatos a salad and a good Cabernet. For dessert anything with a lemon flavor goes well as an ending.

    Reviewed Lemon Veal Scaloppine

    Thursday, Sep 30, 2010 on
     |  (2 people found this helpful) |  5 Reviews  |  By Latchy
    LinMarie says:

    "This is such a good recipe one which I have fixed for many years. I learned to fix it at a cooking class in Tuscuny and really the only difference is that I brush a bit of milk on my very thinly pounded veal (I buy the best veal I can buy at a Whole Foods type of store, because good veal is usually sold to the restaurants, so be prepared to pay ..."

    Reviewed Chicken Salad Supreme

    Saturday, Jun 26, 2010 on
     |  9 Reviews  |  By *Pixie*
    LinMarie says:

    "This variation on an old favorite is welcome and delightful. I haven't made it yet....tomorrow for sure and I know it's going to be wonderful. Thank you for sharing."

    Reviewed Creamy Penne Pasta

    Saturday, Jun 26, 2010 on
     |  10 Reviews  |  By Lainey6605
    LinMarie says:

    "I made this recipe exactly as it was printed (why fiddle with a good thing?). I didn't have to alter the portions either. I do feel a little guily though I took full credit for the recipe when my husband was raving about what a good cook I am! Sorry. It was delicious. Thanks."

    Reviewed Beer 'n BBQ Braised Country Style Pork Ribs

    Saturday, Jun 26, 2010 on
     |  (12 people found this helpful) |  132 Reviews  |  By Bergy
    LinMarie says:

    "This recipe is juch a nice departure from the usual Crock Pot recipes for country style ribs which usually produce a gloppy dish. I followed the recipe with the exception of cooking times since I was very busy. I baked the ribs at 250 for 4 hours, drained the beer added the BBQ sauce and cooked uncovered for an additional hour and fifteen. I als..."


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