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    Member since Jan 2013

    Chef #2649994

    From United States

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    2 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Creole Tilapia

    Friday, May 31, 2013 on
     |  3 Reviews  |  By Amy Jo in Chicago, IL
    LinMarie says:

    "Absolutely refreshing!! I, too, added some flat leaf parsley I had semi-drying and substituted the bell pepper for zucchini. Crushed a couple garlic cloves cause why not. Made a romaine salad ball with lemon and carrot zest on the side, topped with creamy olive oil dressing. Excellent dish for these muggy Wisconsin days."

    Reviewed Perfect Pork Tenderloin

    Tuesday, Jan 22, 2013 on
     |  (1 person found this helpful) |  300 Reviews  |  By BeachGirl
    LinMarie says:

    "I have a newer oven in my apartment and it must retain heat well because my pork came out well done. Still a bit juicy but I was hoping for medium. I think when the author recommends between 500-550 for temp, it will relate to how done the tenderloin will be. (500=rare, 525=med, 550=well). But like I said, even at well done it was still juicy. My ..."


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