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    Member since Mar 2003

    Chef #80012

    From United States

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Patty Melt

    Tuesday, Nov 13, 2012 on
     |  (1 person found this helpful) |  22 Reviews  |  By Dienia B.
    LinMarie says:

    "This is a great, simple recipe. I liked the combo of melty-american & tangy swiss. I also like a big dash of worsterchire (?) on top & a slather of mustard. THANKS!"

    Reviewed Best Ever Tuna Noodle Casserole

    Tuesday, Nov 13, 2012 on
     |  81 Reviews  |  By Bread 'n Butter
    LinMarie says:

    "This recipe IS good! I've tried all kinds of variations, even making my own white "cream of" sauce. But there was no time for that tonight, and I can't believe how great it was and came together quickly. I sauteed my veggies first...just a personal habit...and was low on mayo, so it ended up about half mayo/half sour cream. Fit perfectly in an 8x8..."

    Reviewed Mexican Rice

    Tuesday, Jan 20, 2009 on
     |  570 Reviews  |  By Pot Scrubber
    LinMarie says:

    "Muy bueno! Wow, this was great yummy. Perfect...not mexican rice I've EVER made. I made a double batch for a taco party and followed the directions exactly (with diced canned tomatoes). I had a bit left over and have eaten it for two days. I like to nuke it, then stick under the broiler to get that crunchy-salamander effect as d..."

    Reviewed Delicious Chicken Pot Pie

    Monday, Jan 5, 2009 on
     |  706 Reviews  |  By vincy bramblett
    LinMarie says:

    "Thank you, thank you, thank you! I agree this is the tastiest pie I've ever made. Even beats out the one from America's Test Kitchen. I made a half-batch, which perfectly fit a regular 9-in pie pan, per the notes of others. I did add a bit more chicken broth to get the filling a bit more to my desired consistency..and a dash of thyme, wine & "..."

    Reviewed To DIE for Chicken Marsala

    Thursday, Apr 7, 2005 on
     |  59 Reviews  |  By Malriah
    LinMarie says:

    "This was great version of the recipe. I cut the chicken into bite size pieces to ensure easier eating (and add lots of extra tasty fried surface area) and added butter along with the oil when frying (it was an "all-out" kinda night). I just reduced the sauce until it was the consistency I liked. We served with egg and spinach fettucine noodles...."

    Reviewed Mom's Secret Ingredient Meatloaf

    Monday, Nov 24, 2003 on
     |  (1 person found this helpful) |  30 Reviews  |  By hopeful
    LinMarie says:

    "Yummy! This recipe was nice for a change from our standard loaf. I only made half the recipe, used a mixture of ground beef and pork, used ready-made breadcrumbs and added chopped bell pepper. The beauty of meatloaf is it is so flexible! I used a mixture of sharp cheddar and chili sauce to coat the top and it produced a nice, tangy "crust". V..."


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