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    3KillerBs

    Member since Nov 2006

    Chef #384041

    From Pinebluff, North Carolina

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    226 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Ham Pot Pie

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    Thursday, Dec 27, 2012 on Food.com
     |  3 Reviews  |  By Chef #1423567
    LinMarie says:

    "My recipe is very similar except that we always use a ham bone with a good deal of meat left and that the dumplings are made with milk and cut into strips rather than squares.

    I've sometimes varied it by adding carrots or using a stew hen instead of a ham bone."

    Reviewed Pineapple Daiquiri

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    Friday, Aug 31, 2012 on Food.com
     |  10 Reviews  |  By Sue Lau
    LinMarie says:

    "My oldest son turned 21 yesterday and was interested in trying some cocktails. He had bought rum and triple sec so he decided to try this one. We all liked it though we were split on whether or not it ought to have been sweeter."

    Reviewed My " Special " Pork Chops

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    Wednesday, Aug 22, 2012 on Food.com
     |  4 Reviews  |  By Chef shapeweaver ?
    LinMarie says:

    "This is a splendid, basic, breaded pork chop recipe. I made a few changes to adapt the flavor to my family's tastes that I don't think in any way affected the nature of the results. First, I used bone-in chops. Second, I used Italian seasoning and garlic instead of seasoned salt because I don't care for most seasoned salts. I think that there is g..."

    Reviewed Pollo Mole Verde

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    Sunday, Jul 29, 2012 on Food.com
     |  1 Reviews  |  By dicentra
    LinMarie says:

    "A pale and watery shadow of the pollo mole verde I've had at work when the best Mexican cook in the department brought it in for a potluck lunch. The sauce never thickened properly and the single serrano pepper didn't add enough spice that a person who didn't know they were eating a Mexican dish would guess that it was supposed to be spicy. This i..."

    Reviewed Bermuda Triangle Mango Chili Jam

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    Sunday, Jul 15, 2012 on Food.com
     |  2 Reviews  |  By 1Steve
    LinMarie says:

    "I had to adapt ingredients a bit to match what I had -- Mexibell and Serrano peppers instead of Scotch Bonnet, a mix of lemon and pineapple juice instead of lime -- but the basic proportions worked and, after a sufficient amount of simmering, I got a nicely chunky, fruit-butter-textured sauce that brightened up my chicken beautifully. But I'm not ..."

    Reviewed Antipasto-Style White Bean Salad

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    Monday, Jul 9, 2012 on Food.com
     |  6 Reviews  |  By Sephardi Kitchen
    LinMarie says:

    "I made this last night and, even though I'm not really nuts about dry beans, it made the most delicious lunch today. I added tomatoes because I had tomatoes from my garden and I used a mix of white beans, black beans, and red beans because that's what I had available. It was good wrapped in a tortilla and it was good straight from the bowl on a sp..."

    Reviewed Momma's Fair Funnel Cake

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    Wednesday, Jun 6, 2012 on Food.com
     |  93 Reviews  |  By Traci & Jeff Poole1
    LinMarie says:

    "Wow.

    I had no idea how easy it was to make funnel cake. I made them for a bunch of college guys and it was universally agreed that they're just like the ones from the fair or the race track.

    The batter was a little too thick to flow through the funnel though. I had to trickle it from a measuring cup."

    Reviewed Scalloped Potatoes

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    Sunday, Jun 3, 2012 on Food.com
     |  589 Reviews  |  By Vicki G.
    LinMarie says:

    "I'm rating the method rather than the specific recipe because I had to do a lot of adapting to make 5lbs of potatoes in an 11 X 14 pan. These turned out to be the best scalloped potatoes I've ever made. I've tried a dozen other recipes and most of them were watery. This was perfect."

    Reviewed Wilton Stabilized Whipped Cream

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    Sunday, Mar 18, 2012 on Food.com
     |  51 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Like many others my first batch suffered from the problem of having little chunks of gelatin in the mix. The second time I reserved an equal amount of cream to the amount of gelatin mix -- about 3tbs for the doubled batch -- and mixed that together with the melted gelatin before drizzling it into the half-whipped cream. This worked beautifully.<br..."

    Reviewed Batter Fried Anything

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    Sunday, Nov 20, 2011 on Food.com
     |  7 Reviews  |  By dojemi
    LinMarie says:

    "A nice, light batter that goes a long way. I fried a big zucchini, a big yellow straightneck, and two large patty pan squash -- enough for 6 adults and two kids -- and I have leftovers.

    It only misses being 5-star by being bland. I ended up adding some garlic powder and Italian seasoning for a flavor boost. But it was perfectly crisp and..."

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