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    Member since Apr 2003

    Chef #83400

    From Australia

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    150 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Meringue & Raspberry Cream Torte

    Monday, Apr 19, 2010 on
     |  1 Reviews  |  By **Mandy**
    LinMarie says:

    "I tasted this at a friend's place. She used just one litre of icecream - Raspberry Ripple from Coles, and ready-made meringue nests from Coles or Woolies. It was a scrumptious dessert that tasted as though she had spent hours making it. I will be making it often in the future!"

    Reviewed Asian Style Beef and Potato Salad

    Thursday, Jan 21, 2010 on
     |  1 Reviews  |  By JustJanS
    LinMarie says:

    "This is a very versatile and forgiving recipe, and one I will use again and again. I made several changes, as I decided to do this for dinner tonight at the last minute and didn't have all the ingredients. Instead of beansprouts I added sliced red bell pepper, sliced avocado and sliced Lebanese cucumber. I used lemon juice in the dressing, and ins..."

    Reviewed Turkish Meatballs

    Thursday, Nov 6, 2008 on
     |  6 Reviews  |  By Sackville
    LinMarie says:

    "These are very tasty. I used 750g ground beef which I had on hand, and therefore reduced the bulgar wheat (bourghal) to 1/2 cup. I also used rounded tsp of the spices instead of level. I served these with 1/2 cup Greek Yoghurt, through which I mixed 2 tablespoons finely chopped mint, 1/2 Lebanese cucumber, chopped into small pieces, and 2 tsp lemo..."

    Reviewed Bobby Flay's Chinese Chicken Salad W/ Red Chile Peanut Dressing

    Sunday, Mar 23, 2008 on
     |  32 Reviews  |  By shimmerchk
    LinMarie says:

    "Crunchy fresh and delicious. I used smoked chicken breasts from my local deli. For Aussie readers, in place of puree of chipotle peppers, I used Mango Chilli sauce with Chipotles, made by Byron Bay Chilli Co. It was perfect. The salad is a great base to play around with - you could add or substitite sliced red bell pepper (which I did), beansprout..."

    Reviewed Balti Fish Curry

    Wednesday, Mar 12, 2008 on
     |  15 Reviews  |  By Jewelies
    LinMarie says:

    "Delicious! Used sweet-lip snapper fillets and didn't change a thing."

    Reviewed Lemon Curd

    Thursday, Sep 27, 2007 on
     |  14 Reviews  |  By MarieRynr
    LinMarie says:

    "Delicious, easy and not too sweet. This is the recipe I will use from now on."

    Reviewed Curried Sausages

    Monday, Apr 30, 2007 on
     |  (1 person found this helpful) |  29 Reviews  |  By JustJanS
    LinMarie says:

    "Really enjoyed this, made from ingredients in my store cupboard. I browned the sausages first rather than boil them - just personal preference. I used Benjamin's brand of mild Indian curry paste, and a mango and orange chutney. Didn't have apples of any description, so added a teaspoon or two of banana and coconut relish which was lurking in my fr..."

    Reviewed Thai Curried Chicken and Bok Choy - Gai Galumblee

    Friday, Apr 27, 2007 on
     |  4 Reviews  |  By Sue Lau
    LinMarie says:

    "This is delicious. I first tossed the sliced chicken in a little flour before browning it in some grapeseed oil. Accordingly, I reduced the simmering time in step 5 to around two or three minutes. I was able to obtain coriander root, but had to use ground ginger in place of galangal. I used 1 can of coconut cream instead of coconut milk, and thin..."

    Reviewed Lamb Tagine

    Wednesday, Mar 7, 2007 on
     |  5 Reviews  |  By Fairy Nuff
    LinMarie says:

    "Exceedingly delicious! My husband added 3/4 teaspoon of harissa, and cooked it in the oven in a tagine. He used boned shoulder of lamb. This is certain to be eaten in this home over and over again. Thanks for another great recipe Fairy."

    Reviewed Freekah Lamb Soup

    Sunday, Jan 21, 2007 on
     |  1 Reviews  |  By Missy Wombat
    LinMarie says:

    "Missy Wombat, I was going to post this recipe too! It is just SO delicious. I actually add 2 tspns harissa (Garnisha brand), more lamb (around 250 gms) and I find the Freekah takes longer to cook than the recipe specifies - around 40 to 50 minutes. I have a pot bubbling on the stove this minute. It is also OK to use a tougher cut of lamb and simme..."


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