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    Member since Dec 2006

    Chef #406741

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    208 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Crock Pot Vegetarian Minestrone Soup

    Monday, Nov 17, 2014 on
     |  12 Reviews  |  By mersaydees
    LinMarie says:

    "Fantastic! My girlfriend hates tomatoes, so I needed to find a minestrone recipe without "chunks" - and this was perfect. I was surprised by how flavorful it was with so few spices added. I had it on low for 6 hours but the veggies weren't quite soft and the barley was still hard, so I put it on high for an extra hour or so and that..."

    Reviewed Spinach Artichoke Dip

    Tuesday, Nov 4, 2014 on
     |  536 Reviews  |  By Juli
    LinMarie says:

    "This was great! Very simple, came together really quickly. I halved the recipe for 5 people and it was more than enough."

    Reviewed Corned Beef in Beer (Crock Pot)

    Sunday, Oct 12, 2014 on
     |  90 Reviews  |  By papergoddess
    LinMarie says:

    "This was delicious and came out perfectly. It took 9 hours, during which I fretted while it appeared to dry completely out and then magically shred and become melt-in-your mouth tender. Used a whole 12 oz. bottle of Shiner Bock and added a diced parsnip to the roast. This will be my go-to corned beef recipe."

    Reviewed Shredded Chicken for Enchiladas, Tostadas, Tacos...

    Sunday, Oct 12, 2014 on
     |  103 Reviews  |  By JT'sMom
    LinMarie says:

    "This was awesome and super simple. I used canned, diced tomatoes with green chilies in them (which I drained most of the liquid from) but otherwise followed the directions as written. Really, really great. Will make again."

    Reviewed Rock & Roll BBQ Pit Style Beans for the Crock Pot

    Monday, Oct 6, 2014 on
     |  12 Reviews  |  By The Rock & Roll BBQ Chef
    LinMarie says:

    "Very good! I reduced the recipe to serve 6 (more like 4 people) and used a 30oz can of beans. I find most bbq or baked beans to be much too sweet so I used about half the sugar and then added a few shakes of liquid smoke. End result was a slightly sweet, smoky easy to throw together side for some smoked chicken. I'd make them again!"

    Reviewed Texas Two Bean Soup

    Sunday, Sep 28, 2014 on
     |  21 Reviews  |  By Tish
    LinMarie says:

    "This was pretty good - I really only made it because I had a bunch of barbecue sauce to use up, and this was something NOT grilled! I was skeptical but it really just gave the soup a smoky, richer flavor. It was more like a soup/chili hybrid. I enjoyed it, but don't think I'd make it again. Just not our personal preference."

    Reviewed Ww Grilled Jalapeno Chicken

    Thursday, Aug 7, 2014 on
     |  17 Reviews  |  By TeresaS
    LinMarie says:

    "This is my go-to chicken recipe. I usually use chicken tenderloins since we prefer the thinner meat and it cooks a lot faster and more caramelized. Very simple and inexpensive marinade that I generally have everything on hand for. I chop up all the items instead of processing them, which may be why I don't think this is spicy at all."

    Reviewed Old City BBQ Shrimp

    Monday, Jul 21, 2014 on
     |  23 Reviews  |  By Shari2
    LinMarie says:

    "This was great and super, super simple! I doubled the sauce recipe after reading reviews below and bought a small baguette to dip with it. It wasn't quite enough for the bread so next time I think I'll quadruple the sauce and pour it over white rice or pasta."

    Reviewed Gumbo

    Thursday, Jul 3, 2014 on
     |  120 Reviews  |  By Kevin Young
    LinMarie says:

    "Absolutely fantastic! Very simple to make and once all the veggies are chopped and the roux is done it goes very quickly. I halved the dish since it's just 2 of us but it only ended up being about 3 servings. Next time I'll make the full recipe. I used a lot more of the Cajun seasoning (probably about 2 tsp) and added about 1 tsp of File..."

    Reviewed Sweet Chili-Glazed Tofu With Bok Choy - America's Test Kitchen

    Tuesday, Jun 24, 2014 on
     |  12 Reviews  |  By Debbie R.
    LinMarie says:

    "This was really great! Surprised to realize I had never cooked bok choy before - and I loved using both leaves and the stems since the stems gave the dish a nice crunchy texture. To make this easier, just chop up the garlic finely and add it with the sauteeing bok choy. Once you add the chili sauce to the pan, the subtlety of the "garlic oil&..."


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