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    Chef Bronco

    Member since Aug 2007

    Chef #557649

    From Mesa, Arizona

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    25 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Orange Jelly - Jackie French

    Friday, Jan 9, 2015 on
     |  1 Reviews  |  By **Mandy**
    LinMarie says:

    "I have made this before but I take the orange rind and dice it up fairly small and add it in. Kind of like a marmalade! The oil from the rind brings up the flavor a little. But this is an excellent recipe!"

    Reviewed Pennsylvania Stuffing

    Wednesday, Dec 25, 2013 on
     |  (1 person found this helpful) |  2 Reviews  |  By Rai
    LinMarie says:

    "Yes, Rai. It IS a Pennsylvania Dutch stuffing. I was born in Pennsylvania, so had it growing up and still make it every now and then. Thanks for the recipe and the memories! Is Good Stuff!"

    Reviewed Another Awesome Pot Roast

    Monday, Aug 12, 2013 on
     |  1 Reviews  |  By Cristi Hinten
    LinMarie says:

    "I saw this on Facebook and tried it. Only that recipe called for the 3 packets of stuff, 2 cups of water and 1 beef roast---3-2-1 crock pot roast beef! This is REALLY GOOD! I was skeptical about the mixing of the Italian and Ranch together, thinking it would be overly strong flavors, but it all melded wonderfully! It was WONDERFUL and I was to..."

    Reviewed 2 Ingredient 3 Minute Fudge

    Saturday, Aug 25, 2012 on
     |  6 Reviews  |  By Nyteglori
    LinMarie says:

    "I have made this with butterscotch chips and vanilla frosting. I had to put the pan in the freezer to cool quickly, as per my husband. After it was cooled, than pan lasted about 5 hours with only me getting 2 pieces and my husband and step son eating the rest of the entire pan. I have also made it with half semi sweet chocolate chips and half p..."

    Reviewed Cabbage & Pepper Slaw

    Wednesday, Apr 11, 2012 on
     |  1 Reviews  |  By abe ray
    LinMarie says:

    "This is an old Amish recipe for their 7 sweets and 7 sours they usually serve at meals. Tangy sweet/sour. Only difference I see is they add celery seed. I use a little red pepper, sometimes, to give it a little color. EXCELLENT RECIPE! Happy Cooking!"

    Reviewed "you Want Me to Do What to the Buttered Noodles"

    Thursday, Feb 16, 2012 on
     |  (2 people found this helpful) |  9 Reviews  |  By Bekah Balmer
    LinMarie says:

    "Good and Plenty is one of the BEST Amish Restaurants in the Lancaster area. And this is one of my FAVORITE dishes there. I was born and raised in Gettysburg, PA, and went there many times. This is an extremely easy recipe and GOOD recipe for its simplicity, like the Amish lifestyle. I also do this with peeled, quartered potatoes too. Browned ..."

    Reviewed Knorr Spinach Dip

    Monday, Apr 11, 2011 on
     |  (1 person found this helpful) |  2 Reviews  |  By AmyZoe
    LinMarie says:

    "This is one of my favorite dips. I add other ingredients to it though sometimes. I always use fresh spinach, julienned, instead of frozen or canned. Not as mushy then, to me. I sometimes add bacon bits, and whipped cream cheese to make it a little more solid. I have added chicken bouillon powder, just a little, to it too. Finely diced celery..."

    Reviewed Cushaw Pie

    Saturday, Mar 19, 2011 on
     |  1 Reviews  |  By *Lena*
    LinMarie says:

    "Oh this brings memories back. I also agree that Cushaw Pie tastes better then Pumpkin. I have even tried to grow Cushaws out here in AZ, but they will not grow past the 2 inch size and then die. And they can't be found anywhere in AZ that I have been. :( Cushaws were grown by my grandmas, on both sides, they make the BEST pies. I will be savi..."

    Reviewed Praline Graham Crackers

    Tuesday, Nov 23, 2010 on
     |  1 Reviews  |  By 1 tuff cookie
    LinMarie says:

    "I have made there before, but used sliced almonds. I ladle the sauce over each cracker, then put the sliced almonds on each one. These are VERY good!
    I have also used a Butter Cracker instead of the graham cracker."

    Reviewed Quick Salt Pork

    Thursday, Nov 11, 2010 on
     |  1 Reviews  |  By DrGaellon
    LinMarie says:

    "This is very similar to the Canadian Bacon Cure I have used in the past. But I use Morton's Quick Cure Salt and brown sugar. No other spices. Same concept, except after every 3 days, you recoat the meat again with salt and brown sugar. Turned out VERY good!"


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