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    Member since Apr 2003

    Chef #83711

    From Santa Barbara, California

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    7 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Aubergine (Eggplant) and Broccoli Laksa

    Friday, Dec 12, 2003 on
     |  3 Reviews  |  By Sackville
    LinMarie says:

    "The flavor was alright, but it wasn't a particularly attractive dish. The directions never say what to do with the other half of the paste (step 7)."

    Reviewed Sweet Potatoes with Red Curry Paste

    Thursday, Dec 11, 2003 on
     |  26 Reviews  |  By Kirstin in the Couv
    LinMarie says:

    "Delicious. I just wish I had access to red curry paste other than the Thai Kitchen kind."

    Reviewed Chocolate Cream Pie

    Wednesday, Nov 12, 2003 on
     |  215 Reviews  |  By Young Living in Texas
    LinMarie says:

    "I've made this pie almost every week since I found the recipe. I recommend Scharffenberger cocoa and cooking on low heat. I use a chocolate graham cracker crust, premade. It will definitely be part of this Thanksgiving's celebration."

    Reviewed Asparagus-Nut Stir-Fry

    Monday, Oct 6, 2003 on
     |  (1 person found this helpful) |  5 Reviews  |  By GinnyP
    LinMarie says:

    "I made it with slivered almonds and peanut oil. Delicious."

    Reviewed Self-Saucing Chocolate Pudding

    Wednesday, Jul 9, 2003 on
     |  (1 person found this helpful) |  17 Reviews  |  By Pets'R'us
    LinMarie says:

    "This is an amazingly simple and delicious recipe. Two caveats: (1) the cake part of the recipe, which starts on the bottom and floats to the top during baking, could not, at least for me, be "poured" into the prepared dish as per step 5 because it is more like a dough than a batter. It worked beautifully anyway. (2) I agree with the comment that t..."

    Reviewed Spicy Sauteed Green Beans with Red and Yellow Peppers

    Tuesday, Jul 8, 2003 on
     |  1 Reviews  |  By Sharlene~W
    LinMarie says:

    "I liked the flavors, but I think the recipe needs some changes. First, the amount of time specified for cooking this dish after the onions are golden is so great that the onions cannot but burn, particularly because part of the cooking time is at high temperature. Second, unless you really like peppers, I recommend using twice as many stringbeans ..."

    Reviewed French Applesauce Cake

    Monday, Apr 28, 2003 on
     |  3 Reviews  |  By Jo Ann L
    LinMarie says:

    "I used fresh-ground cloves and nutmeg, so I sifted the dry ingredients to insure good mixing and to filter larger chunks of those spices. This was a replacement for the Moosewood Applesauce Carrot Cake, which broke apart when I took it out of the pan. This one is delicious. If you are going to sprinkle powdered sugar on it, wait until just before ..."


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