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    Chef #585496

    Member since Sep 2007

    Chef #585496

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    12 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Spicy Carrot and Zucchini Bhaji

    Handle
    Friday, Feb 6, 2009 on Food.com
     |  6 Reviews  |  By I'mPat
    LinMarie says:

    "Excellent recipe. If you don't want to deep fry, sauteing also works (though it's not as tasty).I have found baking the Bhaji, much like the technique you use for Nicoise Socca, also works well. Mix all the ingredients and add 1/2 t. baking soda. Put 2-4 T. oil into a non-stick frying pan, then pour in the bhaji mixture. Bake in a hot oven (..."

    Reviewed Zucchini (Mock Green Papaya) Salad

    Handle
    Tuesday, Jan 27, 2009 on Food.com
     |  1 Reviews  |  By Herb Lady
    LinMarie says:

    "I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar) ratios to taste, especially as some fish sauces are more salty than others. Well done to Herb Lady for taking a c..."

    Reviewed Semolina Pudding (Burmese)

    Handle
    Sunday, Oct 12, 2008 on Food.com
     |  1 Reviews  |  By justcallmetoni
    LinMarie says:

    "Very tasty, though we didn't find it as authentic as what we've enjoyed in restaurants. If you can find them, white poppy seeds are the more traditional topping, as is the use of palm sugar and screwpine (find this in Asian groceries) in the mixture. But otherwise this is a really lovely dessert and a nice ending to any Asian meal."

    Reviewed Carnitas

    Handle
    Thursday, Oct 9, 2008 on Food.com
     |  4 Reviews  |  By SassyStew
    LinMarie says:

    "Great combo, but seems to be missing the essential chipotles in adobo. I add several chopped ones - plus some oregano and sliced onions - to the mixture and crock away. Very good."

    Reviewed Ethiopian Flat Bread (Injera)

    Handle
    Wednesday, Sep 24, 2008 on Food.com
     |  (1 person found this helpful) |  3 Reviews  |  By luvinlif2k
    LinMarie says:

    "This is pretty close...I actually use rye flour instead of masa, as tef, the traditional Ethiopian grain, is a rye relative and we like the 'bite' it gives the bread.I have also had great luck halving or quartering the recipe - just make sure there's at least 1 tsp of yeast to every cup of flour."

    Reviewed Ethiopian Lentils With Berebere Spice Mix

    Handle
    Wednesday, Sep 10, 2008 on Food.com
     |  9 Reviews  |  By Olha
    LinMarie says:

    "Fantastic and spot on, though as I had some I drizzled some spice butter over the top and crumbled a little feta on as well.Yum."

    Reviewed Ethiopian Flat Bread (Injera)

    Handle
    Wednesday, Sep 10, 2008 on Food.com
     |  (1 person found this helpful) |  22 Reviews  |  By PinkCherryBlossom
    LinMarie says:

    "This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I really think works best.Otherwise, try substituting rye or barley flour for the whole wheat and/or corn..."

    Reviewed Niter Kebbeh

    Handle
    Wednesday, Sep 10, 2008 on Food.com
     |  4 Reviews  |  By LikeItLoveIt
    LinMarie says:

    "This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera. BIG THUMBS UP."

    Reviewed Greek BBQ Baby Octopus

    Handle
    Monday, Jun 9, 2008 on Food.com
     |  3 Reviews  |  By Dropbear
    LinMarie says:

    "This one is all about the marinade. The lemon-garlic-salt combination is what works."

    Reviewed Chilli Lemon Octopus

    Handle
    Monday, Jun 9, 2008 on Food.com
     |  (1 person found this helpful) |  9 Reviews  |  By Jewelies
    LinMarie says:

    "This is a really great recipe. I too used frozen, cleaned baby octopus, allowing them to thaw in the marinade overnight in my fridge. The key is a really hot grill - you want them to cook very quickly and have a nice char, but pull them off before they get rubbery.Even my 4 year old liked these - hot sauce and all!"

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