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    David S #2

    Member since Feb 2010

    Chef #1553025

    From Chanhassen, Minnesota

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    21 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed White Sandwich Loaf With Poolish

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    1 day ago on Food.com
     |  2 Reviews  |  By Red Apple Guy
    LinMarie says:

    "Great as is. For more yeasty flavor combine 1 tablespoon vinegar with stong lager beer to replace the 4 ounces buttermilk. A bit of sugar helps for browning when making toast. I also let my poolish ferment closer to 24 hours. We have completely eliminated store bread from the shopping list, this recipe having taken the role of our mainstay for..."

    Reviewed Oyster Stew

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    6 days ago on Food.com
     |  20 Reviews  |  By riffraff
    LinMarie says:

    "Here is the quintessential recipe exemplifying the axioms "less is more" and "the simpler the better." Perfection."

    Reviewed Crock Pot Texas Pozole (Mexican Pork and Hominy Soup)

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    Monday, Oct 20, 2014 on Food.com
     |  (1 person found this helpful) |  5 Reviews  |  By littleturtle
    LinMarie says:

    "For Pozole lovers, littleturtle's soup recipe is true and good--five stars for authenticity alone. Albeit, try frying the cubed, salt & peppered pork steak pieces till browned and glazed on all sides. This affords that fried, almost "bacony" character that can only come from frying the meat of the pig. Also, definitely fry the..."

    Reviewed Traditional Tamales (Pork)

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    Friday, Oct 17, 2014 on Food.com
     |  89 Reviews  |  By Karen From Colorado
    LinMarie says:

    "Wonderfully written, simple, and concise instructions. I have only a couple critical points for, what is otherwise, a nearly perfect rendition of the recipe my Mexican aunt taught me years ago. First, shortning? Seriously? Do yourself a favor and go for the gusto: Lard! 100% Lard! The second criticism, in the linked recipe for Red Chili Sauce, the..."

    Reviewed Red Chili Sauce (To Be Used With Traditional Tamales)

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    Monday, Jun 2, 2014 on Food.com
     |  59 Reviews  |  By Karen From Colorado
    LinMarie says:

    "My Aunt Dorothy who lived many years in Flag, now Phoenix, taught me similarly but forbade cumin. I must say I love the comino seed and use it often in Mexican dishes. But, for the tamale... I remain traditional and never, never, ever use cumin in either the masa or the meat filling. For this reason, I am giving only four stars. I would also warn..."

    Reviewed Posole (Mexican soup with pork and hominy)

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    Monday, May 19, 2014 on Food.com
     |  33 Reviews  |  By Dustbunni
    LinMarie says:

    "Good recipe and very authentic as is. I used pork shoulder blade steaks--cubed, salted and peppered, then browned to a crusty sear which left a good bit of residue that I deglazed with about a quarter cup beer. I've enhanced the overall by adding a teaspoon of tomato paste and allowing it to caramalize for the last two minutes of browning of ..."

    Reviewed Chicken Rice Casserole

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    Thursday, Apr 3, 2014 on Food.com
     |  54 Reviews  |  By Marie
    LinMarie says:

    "This recipe is simple, quick, and really good. Will accept additions and substitutions--i.e., though, like about anyone, I once liked thyme, due to the absolute overuse of it in so many recipes I have become sick of the stuff. So I substituted with only 1/2 tsp rosemary and was wonderful. We're not pea fans either so used asparagus chopped ..."

    Reviewed Bev's Spaghetti Sauce

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    Monday, Mar 31, 2014 on Food.com
     |  292 Reviews  |  By Bev
    LinMarie says:

    "Excellent in it's simplicity as it is offered. Albeit, half beef, half Italian sausage with a half tsp Fiocchi di peperoncino and the same of fennel seeds improves, to my taste, the outcome. I also intend to add finely diced red bell pepper next attempt. Caramelizing the tomato paste with the onions prior to adding garlic, meat, and seasoning..."

    Reviewed Best Brunch Egg Bake!

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    Monday, Mar 3, 2014 on Food.com
     |  15 Reviews  |  By Megan Yonak
    LinMarie says:

    "Megan, you are not boasting when you say, "Best." I've tried many egg bakes and this one tops them all; without reservation I call this the best ever. I'm not a fan of dill in anything but pickles, but this works. Albeit, the shining characteristic of your dish is texture and I would submit that any seasoning or ingredient com..."

    Reviewed Mimi's Dirty Brown Rice

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    Tuesday, Feb 18, 2014 on Food.com
     |  6 Reviews  |  By FloridaNative
    LinMarie says:

    "I've served this a half-dozen time and am a believer. I agree with JD; thyme has little or no place in this dish. My family loved it immediately. Albeit, a couple days after my first preparation effort, I rolled the leftovers into burritos for a quick weeknight meal. Perfect! We now make it only as a burrito filling--often. My entire family ..."

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