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    Member since Mar 2012

    Chef #2221162

    From Canada

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Italian Sausage Vegetable Soup

    Saturday, Jan 26, 2013 on
     |  120 Reviews  |  By eboyd
    LinMarie says:

    "I did make a few adjustments to what I had on hand and also due to dietary needs. Because I am a Celiac, I used homemade Pork/Beef sausage that my local meat shop makes for me that is lower in sodium and gluten free. Also, I substituted 2 tbsp. sherry for the wine and added 2-3 Tbsp. brown sugar . Seeing as how orzo is off limits for me, I used 1..."

    Reviewed Mulligatawny Soup

    Friday, Jul 27, 2012 on
     |  10 Reviews  |  By Gerry
    LinMarie says:

    "My first attempt at making this kind of soup. I did cut back on the curry, as I can't take too much spice. As a celiac, I did make a few substitutions: for the flour I used white Veloutine to the desired thickness, I also added 1/2 cup Basmati rice and simmered just until tender. Also used a little more coconut milk. Even with the adjustments, it..."

    Reviewed Chocolate Fiber Muffins

    Tuesday, Mar 27, 2012 on
     |  1 Reviews  |  By Queen Bead
    LinMarie says:

    "I have made the full version and half version of this recipe. They stay really moist, and are definitely high in fibre. I only use sugar in the recipe, as I don't use artificial sweeteners, This is just my personal choice. My muffins didn't appear as nice looking as the posted photo, as they were a little uneven on top, but they still tasted great..."

    Reviewed Gluten Free Gingersnap Cookies

    Sunday, Mar 25, 2012 on
     |  12 Reviews  |  By GlutenFreeGirl
    LinMarie says:

    "I've made these several times. I did cut the recipe in half and still had plenty of cookies for myself and to share with family. I used Thai rice flour for the rice flour, as it is ground finer. I found I didn't need to refrigerate the dough, but then my kitchen is always cool. These taste like "regular" gingersnaps, mine were thicker and chewy. P..."


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