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    Dr. Paul

    Member since Apr 2001

    Chef #7676

    From United States

    Flag as Inappropriate

    20 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed No-Knead Bread (Refrigerated Dough/Hybrid Method)

    Tuesday, Sep 24, 2013 on
     |  2 Reviews  |  By drumfish
    LinMarie says:

    "This is hard to make. It is neither metric nor US measures. Maybe Australian? Need to translate to cups and spoons to be useful."

    Reviewed Large Pearl Tapioca Pudding (AKa Eyeball Pudding)

    Tuesday, Aug 13, 2013 on
     |  (1 person found this helpful) |  11 Reviews  |  By Chefiebig
    LinMarie says:

    "I love tapioca, but usually use instant in order to avoid the soaking time. When I want it, I want it now! This is a great recipe that requires no soaking.

    If you use a double boiler, why would you need to stir constantly? I just put it in a pot and stirred frequently and it was dandy with just the right tapioca lumpiness. ..."

    Reviewed Braised Beef Heart

    Saturday, Aug 3, 2013 on
     |  (2 people found this helpful) |  11 Reviews  |  By momthecook #2
    LinMarie says:

    "One reviewer descried that heart is organ meat. By the simplest definition, that is true, but the point is that it is muscle, smooth instead of striated, but not at all like liver, brain, pancreas, or thymus (all of which I love) . I think the point is that liver-phobics may well relish heart. I suspect there is some genetic predisposition to ..."

    Reviewed Flint Ridge Pheasant

    Monday, Jun 24, 2013 on
     |  6 Reviews  |  By Charlotte J
    LinMarie says:

    "Review by a pheasant rancher Best recipe for pheasant! Recipe very forgiving and great! using what I had on hand led to 8 x 11 pan, black rice instead of wild rice, 1/2 cup tiny morels, Southern Comfort instead of sherry, Swiss cheese, 8 breast 1/2's but same amount of sauce. Great flavor combination Guests raved, including a professional..."

    Reviewed Pork Chops with Curried Caramelized Onions and Apples

    Friday, Dec 9, 2011 on
     |  20 Reviews  |  By EdsGirlAngie
    LinMarie says:

    "I'd give this one 6 stars if possible. I agree with others. Skip the apple juice. I used 2 cups beef broth instead. It made lots of tasty sauce to put on rice. Next time, I'll throw in a few raisins and some coconut to give it an Indonesian flair."

    Reviewed Butternut Squash Soup

    Saturday, Nov 19, 2011 on
     |  5 Reviews  |  By sugarpea
    LinMarie says:

    "I was a bit skeptical. Using the seeds and junk seemed like a health food nut idea. But, I tried it and was delighted. It is the best squash soup I've ever had. I used 2% milk instead of cream and doubled the brown sugar. I have a large garden with tons of squash. Much of it now goes into this wonderful soup, which freezes well, and my wife ..."

    Reviewed Chunky Apple-Rhubarb Sauce With Dried Cranberries

    Monday, Mar 28, 2011 on
     |  1 Reviews  |  By ellie3763
    LinMarie says:

    "Rhubarb grows like a weed here and I'm always looking for good recipies. I made this with some rhubarb from the freezer and it turned out just dandy. As written, I think it would be great on roast pork, but I'm out at the moment. The hogs won't be slaughtered until fall. I added 1/4 cup of Splenda (you could use sugar or squashed Australian an..."

    Reviewed Moroccan Beef With Artichokes

    Thursday, Mar 3, 2011 on
     |  1 Reviews  |  By Nasseh
    LinMarie says:

    "This is a tasty dish, worth repeating. Finding myself plumb out of ancient, rancid, sheep butter, (smen) I left it out, and don't think I missed anything by doing so. If I had Moroccan blood in my veins, I probably would have noticed. I used the pressure cooker, but really, it didn't add anything except complexity. Any reasonable cut of beef c..."

    Reviewed Use up Those Green Tomatoes Bars

    Saturday, Oct 16, 2010 on
     |  (1 person found this helpful) |  10 Reviews  |  By HeatherFeather
    LinMarie says:

    "Super sweet, but set off nicely by the tang of the green tomatoes. The vanilla instead of lemon works well. Tomatoes vary a lot in water content, so be prepared to cook until thick. I just cooked it until I was ready with the crust, and then added some corn starch and water to thicken it to a jelly. Otherwise, it would have taken hours. Worke..."

    Reviewed Wisconsin Broccoli-Cheddar Cheese Soup

    Wednesday, Jun 16, 2010 on
     |  37 Reviews  |  By chris brossard
    LinMarie says:

    "Great soup with a few modifications. The thickener is a bit easier to handle if you use a more traditional 1:1 ratio. I used 2 tablespoon each of butter and flour and got a lovely consistency in the end. A minced garlic clove added depth to the flavor. I'm not sure why the cook chose to use frozen broccoli when fresh is now available at a reas..."


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