I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Reviews
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Registering is quick and easy.
    Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Cheesto

    Indianapolis, IN

    Chef #2460420

    Indianapolis, IN

    Joined: Jul 24, 2006

    Birthday: Aug 28

    7 reviews by Cheesto

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Dry-Aged Standing Rib Roast with Sage Jus

    Select One

      |  (1 person found this helpful) |  By Cheesto

    "I make Prime Rib for my family every Christmas. One year I seared in a pan, then roasted, one year I blasted at 500 then turned down to 325. I tried this method of cooking and it easily produced the best prime rib. I didn't dry age - I just used a 5 pound boneless rib roast on a wire rack. We cooked it at 225, and it was taking longer than exp ..."

    Dec 29, 2012 on FoodNetwork.com

    Reviewed Artichoke and Spinach Dip

    Select One

      |  (1 person found this helpful) |  By Cheesto

    "Use butter instead of oil, use only 1 can of artichokes, saute onions for at least 6 minutes, use frozen (thawed spinach, double the cheese, add between 2oz - 4oz of cream cheese at the end (taste as you go. Made it last night for a party - everyone said it was their favorite artichoke dip ever... I agree. Served it with sliced soft french bread t ..."

    Dec 9, 2012 on FoodNetwork.com

    Reviewed Creamy Mashed Potatoes

    Select One

      |  (1 person found this helpful) |  By Cheesto

    "Simply amazing. The cream cheese is what makes it soooooo good. This should be your go-to mashed potato recipe for any special occasion."

    Nov 17, 2012 on FoodNetwork.com

    Reviewed Perfect Chocolate Chip Cookies (America's Test Kitchen
    Handle

    Select One

      |  By blucoat

    Select One

    "Good lord, these are the best cookies we have ever made. Bake them for 10 minutes, take the sheet out of the oven, let the cookies rest on the pan for 3 minutes, THEN take them off and put them on a cooling rack. They will be perfect - buttery crispiness to the edges, and soft in the middle. I agree with some posters that you can cut back a touch ..."

    Oct 21, 2012 on Food.com

    Recipe #387119

    Reviewed Wings 3 Ways

    Select One

      |  By Cheesto

    "soooooooo good - what makes these so great is that they remain crispy even when dousing them in sauce. I soak the chicken in buttermilk, salt, and hot sauce for a few hours and it makes them that much more juicy and flavorful. I use Frank's Buffalo Sauce and cut down the butter to 1/4 cup. Don't need to fry them for the whole 13 minutes - ..."

    Oct 13, 2012 on FoodNetwork.com

    Reviewed Pork-Fried Dirty Rice

    Select One

      |  By Cheesto

    "REALLY great fried rice. We don't include the scallions or bean sprouts and we upped the soy sauce to about 1 tablespoon + 1 teaspoon (we use LITE soy sauce because that's what we have in our fridge. After making this dish about 5 times, I realized that I was using Sambal Oelek chili paste instead of Sriracha. Still, I can only use 1 teasp ..."

    Oct 13, 2012 on FoodNetwork.com

    Reviewed Chicken Parmigiana

    Select One

      |  By Cheesto

    "The key to this dish is using a FRESH mozzerella ball. It makes the dish taste so rich and ridic good. Great recipe."

    Jul 24, 2006 on FoodNetwork.com

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites