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    gr8cheff

    Member since Jun 2006

    Chef #328914

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

    Handle
    Wednesday, Aug 27, 2008 on Food.com
     |  (1 person found this helpful) |  109 Reviews  |  By NcMysteryShopper
    LinMarie says:

    "I'm giving this recipe three stars because it did not taste like a Bavarian Pretzel. It was really yummy, and tasted like the petzels you get at the mall. However, being german myself, it didn't have the texture or color of a bavarian pretzel."

    Reviewed Hawaiian Hoisin Glazed Baby Back Pork Ribs

    Handle
    Monday, Jun 2, 2008 on Food.com
     |  (1 person found this helpful) |  4 Reviews  |  By Olha
    LinMarie says:

    "These were incredible. I made these for a party of 75, and everybody raved over the flavor. A little sweet, with a touch of curry flavor and orange zest - and a lingering spiciness! This was everyone's new favorite rib recipe."

    Reviewed Lemon Bars

    Handle
    Thursday, May 29, 2008 on Food.com
     |  246 Reviews  |  By Dib's
    LinMarie says:

    "Wonderful lemon bars. Coming form a chef, try lining the pan with parchment paper - guaranteed to give you a no-stick crust! I line all my cookie pans, cake pans, tart pans with parchment, and also helps the crust achieve a perfect color. You can find it at any baking or cooking store. Wax paper works as well, but it lets of an oily residue."

    Reviewed Yes, Virginia There is a Great Meatloaf

    Handle
    Tuesday, Oct 23, 2007 on Food.com
     |  1073 Reviews  |  By Nita Holleman
    LinMarie says:

    "Really is great. It's so juicy and light, not dense like others.!!"

    Reviewed Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

    Handle
    Thursday, Jul 6, 2006 on Food.com
     |  72 Reviews  |  By Sandi (From CA)
    LinMarie says:

    "I thought that this was a really easy and tasty dish. I did add something to the sauce that i felt made it even better. Before you add the cream, add about 1/3 to 1/2 a cup of red wine, and let if reduce until most of the liquid is gone and it looks thicker, then add the cream, and continue with the rest of the recipe. It really adds a great f..."

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