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    Member since Feb 2007

    Chef #448793

    From United States

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    5 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed L - C Gluten Free Basic Flax Meal Focaccia Bread

    Saturday, Feb 20, 2010 on
     |  27 Reviews  |  By Nana Lee
    LinMarie says:

    "Superb! I needed to create a gluten-free lunch menu for a ladies lunch and included this. It was amazing, and has been added to my cookbook. So easy and delicious. I used some Italian seasonings and sesame seeds in the bread, and sprinkled the top with sesame seeds, too. I'm going to try this with Ruth's White Bean and Ham Soup (recipe # 2768..."

    Reviewed Ruth's White Bean and Ham Soup

    Saturday, Feb 20, 2010 on
     |  10 Reviews  |  By HokiesMom
    LinMarie says:

    "Wonderful soup and it freezes well, too!! I used more carrots that suggested and a pepper blend as I was out of white pepper. It's great to have a soup recipe that can be ready to eat in just a few minutes. Next time I will make it and L-C Gluten Free Basic Flax Meal Focaccia Bread (recipe 160607). I discovered the bread recipe this week and m..."

    Reviewed Creole Beans

    Sunday, Feb 25, 2007 on
     |  2 Reviews  |  By April Ballesteros
    LinMarie says:

    "This was so yummy. I hosted a "Mardi Gras" dinner and this is one of the dishes I had someone make. It was wonderful. Almost a sweet flavor. Will keep this recipe to make again. Thanks for sharing."

    Reviewed Manitoba Wild Rice

    Sunday, Feb 11, 2007 on
     |  6 Reviews  |  By Mysterygirl
    LinMarie says:

    "YUMMY! I just joined and made this recipe with the Brined Roast Pheasant "Wisconsin" style from the site. They were so good together.I didn't have time to get to my normal store, so wasn't able to get true wild rice. I used a mix of wild and white. It still turned out great. I used half baby portabella mushrooms and half white mushrooms. Thanks ..."

    Reviewed Brined Roast Pheasant " Outdoor Wisconsin" Style

    Sunday, Feb 11, 2007 on
     |  20 Reviews  |  By EdsGirlAngie
    LinMarie says:

    "Fabulous! Easy and the flavor was wonderful. Like Chef#394792, I "stuffed" the pheasant with the solids. Tented foil over the legs and used bacon & butter. Basted at least 4 times during the cooking. The meat had such good flavor and was moist and tender.I served it with another recipe from the site called Manitoba Wild Rice. Also a fabulous rec..."


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