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    ChicagoCatLady

    Member since Aug 2004

    Chef #156598

    From United States

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Scalloped Potatoes and Ham

    Handle
    Sunday, Nov 20, 2005 on Food.com
     |  2 Reviews  |  By CrystalB
    LinMarie says:

    "This was excellent. I made it just the way it reads except with a little less celery since I'm not overly fond of cooked celery. This made a great freezer meal as it reheats well."

    Reviewed Garlic Crumbed Tomatoes

    Handle
    Friday, Sep 3, 2004 on Food.com
     |  6 Reviews  |  By Tish
    LinMarie says:

    "Since I'm making this again tonight, I thought I'd better get back here and let everyone know how delicious this recipe is. I made it exactly as described using parsley and basil leaves from my garden (a half-and-half combinations). Also, it got done a little sooner than 15 minutes, so be sure to watch closely in your oven! Thanks Tish."

    Reviewed Lobster in Mushroom Wine Sauce

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  2 Reviews  |  By Mysterygirl
    LinMarie says:

    "I received a gift of lobster (lucky me) and used this recipe for it. If you are nervous about cooking lobster because it's so expensive and delicate, you'll find that the precook and saute makes it easier to cook just right. I used the ingredients exactly as described except I added a little cayenne after lacing it in the shell.I'm watching fo..."

    Reviewed Favorite Meatballs and Gravy

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  14 Reviews  |  By Mama's Kitchen (Hope)
    LinMarie says:

    "If you prefer your meals with a little more flavor, add some more spices, and perhaps garlic to this recipe. Before I make this the next time, I'll practice making meatballs. This was the first time for me and I over processed them."

    Reviewed Chicken Parmesan

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  413 Reviews  |  By MizzNezz
    LinMarie says:

    "This was good and easy to make. One warning: Let the skilled cool slightly before adding the spaghetti sauce. I also added garlic powder to the spaghetti sauce. Also, if your grocery sells really thick chicken breasts, cut them in half to make 8 breast pieces before pounding. They'll cook much faster and earlier than the thick ones."

    Reviewed Burgundy Barley Beef Stew

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  (1 person found this helpful) |  12 Reviews  |  By erinBOberrin
    LinMarie says:

    "Tmis is so good I made a double batch the second time. If you prefer the stew on the thicker side (or you like barley as much as I do), use the 1/2 cup barley. "

    Reviewed Stuffed Pasta Shells

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  8 Reviews  |  By sara2
    LinMarie says:

    "I have made this twice now and it's delicious. Makes a great freezer meal. As an earlier review suggested, I added sauted garlic and onion to the mixture. Also, as the pasta box recommended, I added sauce to the bottom of the dish before laying the stuffed shells in it."

    Reviewed Meaty Beef Barley Soup By Susan Bergen

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  3 Reviews  |  By Pioneer
    LinMarie says:

    "This was very easy to make and had good flavor. I turned it into more of a stew by increasing the amount of potatoes to 5 cups and omitting the second 6 cups of water. Also, I used four cans of beef broth instead of the cubes. Made this way, it was an excellent winter dinner or lunch. It freezes very well."

    Reviewed Tender Brisket

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  13 Reviews  |  By LR Beckwith
    LinMarie says:

    "This had wonderful flavor! My husband regretted that I didn't make a bigger brisket as it made great leftovers.Two notes: I found the aroma of the Italian dressing quite strong and removed it after about two hours and added a can of beef broth. Next time, I think I'll try the balsamic vinaigrette suggested by an earlier reviewer. Also, I us..."

    Reviewed Steak Au Poivre

    Handle
    Sunday, Aug 8, 2004 on Food.com
     |  2 Reviews  |  By Carmen B.
    LinMarie says:

    "We have made this twice and it was superb both times. Doubling the sauce is recommended as suggested. We used fresh mushrooms instead of the canned ones. We browned the mushrooms in the oil after removing the steaks. We had to remove the mushrooms before continuing, but it was worth the small amount of extra effort. Thanks for posting this re..."

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