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    threeovens

    Member since Feb 2010

    Chef #865936

    From Brentwood, New York

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    913 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Guatemala - Rellenitos De Platano

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    4 hours ago on Food.com
     |  1 Reviews  |  By Baby Kato
    LinMarie says:

    "This makes a nice appetizer, although I am a little weirded out about putting sugar in refried beans. I guess it could be a dessert if you put sugar on it."

    Reviewed Candied Apple Pie

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    6 hours ago on Food.com
     |  1 Reviews  |  By Grandma Deb
    LinMarie says:

    "I did everything wrong with this recipe and it still came out great! In fact my husband had two servings! He never does that! I used puff pastry and made it into individual tarts. I forgot to mix the red candy syrup with the flour and just poured it as is over the apples. Made for PAC."

    Reviewed Green Chile and Corn Layered Dip

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    7 hours ago on Food.com
     |  1 Reviews  |  By Grandma Deb
    LinMarie says:

    "This made a yummy snack which I ate for lunch. I like all the flavors, just not too sure about using so much mayo. Perhaps I could sub in plain yogurt? Anyway, I enjoyed the dish very well."

    Reviewed Pintos and Pork

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    8 hours ago on Food.com
     |  1 Reviews  |  By Grandma Deb
    LinMarie says:

    "This was so simple and came out truly delicious. I will be making this again and again. I didn't realize that I needed a crockpot until I already started making this, but no worries! My oven goes down to 170 degrees. So I put everything in the oven and cooked it forever."

    Reviewed Fresh Apple Cookies

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    Sunday, Apr 6, 2014 on Food.com
     |  10 Reviews  |  By Kater
    LinMarie says:

    "These cookies were really easy and simple, which is a must because I am no baker; at least not yet! The only thing to watch is that they easily overcook, so take them out before you really think they are done. They will still be soft, but when you touch the top you will feel a bit of a hardened crust. When cooked properly, they are crisp on the o..."

    Reviewed An Irish Apple Tart on a Plate

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    Wednesday, Mar 26, 2014 on Food.com
     |  3 Reviews  |  By Annacia
    LinMarie says:

    "We loved the simplicity and rusticness of this apple tart. I am not much of a baker, but even I got this easy pastry right on the first try. I did love getting my hands into it. My husband claims it is best still warm from the oven. I told him that is what a microwave is for. Every piece is warm from the "oven.""

    Reviewed Spice-Rubbed Picnic Chicken (America's Test Kitchen)

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    Tuesday, Mar 25, 2014 on Food.com
     |  3 Reviews  |  By Chelley-Chelle
    LinMarie says:

    "The chicken had a lot of flavor and the skin did come out crispy. I just thought it had too much sugar and because of the high heat you better have a super clean oven or your smoke alarm will go off. Ask me, I know. Made for Cookbook Tag in Cooking Games with Friends."

    Reviewed Pressure Cooker Corned Beef

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    Tuesday, Mar 18, 2014 on Food.com
     |  4 Reviews  |  By I'mPat
    LinMarie says:

    "My corned beef came out wonderful! Not too salty at all. We loved the ease and the flavor."

    Reviewed Old Fashioned Southern Peach Cobbler

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    Sunday, Mar 16, 2014 on Food.com
     |  7 Reviews  |  By SaffronMeSilly
    LinMarie says:

    "This came out great just as written! I thought the recipe had a lot of sugar, but that made the syrup from the fruit nice and chewy, like candy. I used canned cherries and was uncertain how much of the syrup to use. I used individual ramekins and spooned the cherries evenly over the batter. Then I spooned the syrup over until the batter was pr..."

    Reviewed Sesame-Coated Pork Medallions With Thai-Style Citrus Glaze

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    Sunday, Mar 16, 2014 on Food.com
     |  1 Reviews  |  By diner524
    LinMarie says:

    "This came out very well and I liked it a lot. I just think it should be less grapefruit juice and more lemon and/or lime. I used sliced pork shoulder for the medallions and was concerned that they might turn out tough. They were nice and tender, so I guess it really doesn't matter which cut you choose for this."

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