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    ATM 67

    Member since Jan 2005

    Chef #186981

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pork Machaca (Tender Pulled Mexican Pork)

    Saturday, Oct 27, 2007 on
     |  33 Reviews  |  By Chef TotalFark
    LinMarie says:

    "I used a 9# bone in pork roast and didn't get out the pot big enough to cook it in. (My BIG wok stay out 24/7.) So... I put a round rack in the bottom of the wok to keep the meat up, off the cooking surface... and the lid didn't seal well so it didn't "steam" like a normal roast. As a result of all the equipment adaptations, my cooking time was ..."

    Reviewed Super Quick Thai Flavoured Stir-Fried Chicken.

    Sunday, Sep 2, 2007 on
     |  5 Reviews  |  By kiwidutch
    LinMarie says:

    "OMG E-Z!!! I couldn't believe how quickly this dish is prepared. I sliced the chicken while it was still partially frozen. I substituted 1 packet of splenda for each teaspoon of sugar, canned broth for stock, Viet Namese garlic chili sauce for Thai sweet chili sauce, and since the girlfriend doesn't like cilantro, I used basil. Since I used b..."

    Reviewed Ginger Water

    Tuesday, Jul 4, 2006 on
     |  11 Reviews  |  By ChrisMc
    LinMarie says:

    "I keep a gallon of this stuff in the 'fridge at ALL times. However... I dilute it. I make a double recipe in my gallon pitcher, which means I quadrouple the water. It's still a little sweet and definately tangy-tart, so it works pretty well as a palate cleanser. OH! and... Even at the "strength" at which I make it, it does a pretty good job at..."

    Reviewed Thai Mango with Sticky Rice (Mamuang Kao Nieo)

    Wednesday, Aug 10, 2005 on
     |  17 Reviews  |  By Kim Ong
    LinMarie says:

    "I had planed on serving this as desert for a Thai dinner I served for friends. We ate so much dinner, that we had no room left for desert. I refrigerated my rice/coconut milk mixture (not a move I recommend), and assembled desert a few days later. Also, I could not find coconut cream, except in powder form. So, I reconstituted my coconut cream..."

    Reviewed Thai Tom Kha soup

    Wednesday, Aug 10, 2005 on
     |  (1 person found this helpful) |  12 Reviews  |  By Rodney B.
    LinMarie says:

    "I served this as part of a Thai dinner and everyone loved it, even the guy who always complains that my food is too spicy. He was also amazed that he didn't notice the flavor of the coconut milk, as he does not like it. We did not feel the need to add any lime juice at the end, but we used pretty big and very juicy limes for zesting and juicing...."

    Reviewed Thai Chicken Noodles

    Wednesday, Aug 10, 2005 on
     |  9 Reviews  |  By Gilcat2
    LinMarie says:

    "I served this as part of a Thai dinner for friends. We all agreed that it left a bit to be desired. It wasn't bad, not at all. It just didn't "WOW!" any of us. Being unfamiliar with Thai cooking, part of the problem may lie with me. I did not know for how long to soak my mushrooms, so they may not have soaked long enough before I had to add t..."

    Reviewed Broccoli With Cavatelli

    Sunday, Jul 3, 2005 on
     |  9 Reviews  |  By BoxO'Wine
    LinMarie says:

    "I never could find cavatelli in the store. So, I made the dish with tortellini. All I can say is OUTSTANDING!!! And it is every bit as simple to prepare as it is good. This recipe is yet another piece of evidence that the K.I.S.S. rule should be allpied more often."

    Reviewed Arroz Verde (Green Rice)

    Wednesday, Apr 20, 2005 on
     |  44 Reviews  |  By P4
    LinMarie says:

    "Cooking this dish is the ONLY way I can get my girlfriend to pick cilantro leaves for me without complaining about it. She gets her stems, I get my leaves, and all is right with the world. This dish is so good that one of her girlfriends (the one who really doesn't approve of me) complimented me on it. I think that says it all."

    Reviewed Black Bean Chile

    Monday, Apr 18, 2005 on
     |  2 Reviews  |  By Chef #187207
    LinMarie says:

    "I made this recipe with dried black beans, fresh tomatoes and serrano peppers, dried oregano and minced garlic from a jar. I cooked the beans in water and salt only and measured out one quart of drained beans (holding the fluid in reserve), a half-gallon of diced tomatoes and five finely chopped serrano peppers. After adding the beans to the pot..."

    Reviewed Kung Pao Chicken

    Wednesday, Jan 12, 2005 on
     |  320 Reviews  |  By PanNan
    LinMarie says:

    "I have made this dish twice in as many days, making slight adjustments to the recipes and variations mentioned in the reviews. The first time I added a little bit more meat, and used fresh ginger. I was wanting to have more color and texture so I also added miniature corn, water chestnuts, one carrot (split lengthwise and thinly sliced), two stalk..."


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