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    Member since Mar 2003

    Chef #76475

    From United States

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Spicy Noodles With Ginger-Garlic Shrimp and Wasabi Sauce

    Monday, Jun 14, 2010 on
     |  4 Reviews  |  By Robyn's Cookin'
    LinMarie says:

    "This was just the right meal for a 100 degree day. I used bok choy instead of the napa cabbage and added sliced green onions. I used the recommended amount of wasabi paste and it was just right. We really liked this and will have it again! Thanks Robyn"

    Reviewed Sizzling Beef Stir-Fry

    Monday, Oct 19, 2009 on
     |  3 Reviews  |  By I'mPat
    LinMarie says:

    "Absolutely fabulous. We will have this again. I used a full tablespoon of Sriracha for the chili sauce which made for a nice heat. I suggest if you have timid tastebuds, use less or a milder version. I added broccoli for color and stir fried that for about a minute before adding the other vegetables. The sauce smelled heavenly so I made extra..."

    Reviewed Dilled Carrots

    Sunday, Nov 16, 2008 on
     |  1 Reviews  |  By Day Old Ryebread
    LinMarie says:

    "Very, very good. I will make again."

    Reviewed Simple Perfect Pot Roast

    Sunday, Nov 16, 2008 on
     |  35 Reviews  |  By PanNan
    LinMarie says:

    "This recipe brings back memories of walking into my Grandma's house and smelling dinner in the oven. We couldn't wait to eat then, and I could barely wait to eat this today! It smelled so good while cooking.I made no changes in the recipe but next time I will probably reduce the gravy more or lightly thicken it with a flour and water slurry. ..."

    Reviewed Gwen's Butter Rich Dinner Rolls

    Sunday, Nov 16, 2008 on
     |  51 Reviews  |  By Gwen Sargeant
    LinMarie says:

    "I made this roll recipe tonight for dinner and I will certainly make it again. The rolls were light and fluffy and a perfect accompaniment to our meal. I didn't notice an overpowering yeasty taste as some other reviewers had mentioned. I wonder if that might have something to do with the confusion on whether to let the dough rise two or three t..."


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