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    GFJane

    Member since Aug 2007

    Chef #553587

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    18 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed V's Crock Pot Bottom Round Roast

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    Sunday, Sep 18, 2011 on Food.com
     |  (6 people found this helpful) |  22 Reviews  |  By VLizzle
    LinMarie says:

    "As with a few other reviewers, I found the time to be too short, but my roast was a bit larger. I think I had a 4 lb roast and it took 9 hours to be fork tender. It was an easy recipe and it tastes good - so I'm happy. I didn't think it would cook in 6 hours, though, so I counted on 8. We still ate an hour late :-). I did salt and pepper, the..."

    Reviewed Fresh Rice Sheets and Noodles

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    Sunday, Dec 5, 2010 on Food.com
     |  1 Reviews  |  By lynnski / LA
    LinMarie says:

    "I can't rate it because I couldn't make it as is. I needed to make gluten-free version, so I had to alter the recipe. I used Expandex instead of the wheat starch, thinking that the extra stickiness of the Expandex would work well. We thought these were OK, but not as good as we wanted. They are very soft and not at all toothsome - we didn't tr..."

    Reviewed Gluten Free Yellow Cake

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    Friday, Oct 2, 2009 on Food.com
     |  11 Reviews  |  By Lingering_Dream
    LinMarie says:

    "If I'd made this alone and not tasted it next to other recipes, I'd have been happy with it. But, I was testing 3 recipes to see which yellow cake would hold up to refrigeration for a Boston Cream Pie. This was my least favorite; the flavor was odd compared to the other two and the rice flour made it hard and dry when the cake was cold."

    Reviewed Silky Chocolate Butter Frosting

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    Sunday, Mar 15, 2009 on Food.com
     |  (2 people found this helpful) |  10 Reviews  |  By Sharlene~W
    LinMarie says:

    "I've been making a vanilla version of this for many years. For those who said to use less milk, I'm guessing that you didn't cook the milk mixture long enough. It should be sort of like glue. If you are gluten-free, this also works with corn starch--try 3 T. For some reason, while this recipe works, I prefer to put the sugar with the butter an..."

    Reviewed Gluten-Free Cream Cheese Pie Crust

    Handle
    Thursday, Mar 5, 2009 on Food.com
     |  3 Reviews  |  By Sheynath
    LinMarie says:

    "I've seen many celiacs who love this crust...I'm not one. It's OK and it does roll out easily. But, it's tough, to me, compared to other crusts. I wish I liked it because it does handle nicely."

    Reviewed Amaranth Pie Crust - Gluten Free

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    Thursday, Mar 5, 2009 on Food.com
     |  1 Reviews  |  By Molly53
    LinMarie says:

    "I did not like this crust at all. I tried it a few years ago when trying different GF pie crust recipes. The flavor was too strong, the texture odd, it browned too quickly. I find using a typical pie crust recipe and using a slightly more starches than normal works just fine."

    Reviewed Lemon Honey Drop Cookies

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    Sunday, Feb 1, 2009 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By greysangel
    LinMarie says:

    "I was trying to create a gluten-free lemon cookie recipe for a baking event this winter. I didn't have time to create one from scratch, so I looked at about 20 recipe and decided this one would convert well.I am so glad I tried it. While I had some conversions to do, it turned out delicious. They are light and fluffy, soft and delicious. The..."

    Reviewed Sugar Snap Peas With Cumin and Thyme

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    Sunday, Feb 1, 2009 on Food.com
     |  1 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "DH loved them, I liked them; hence 4 stars. I love a similar recipe with green beans and hot peppers and mustard seeds - it's one of my favorites. Someone the snap peas didn't work so well for me - the sweetness of them was at odds with the mustard seeds, lemon, and thyme. Obviously, DH thought it paired extremely well, however, so if you like ..."

    Reviewed Holiday Ham Glaze

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    Sunday, Feb 1, 2009 on Food.com
     |  29 Reviews  |  By Gingerbear
    LinMarie says:

    "This was OK. I think it depends on what you want in a glaze. For us, it was something to use when you don't know what anyone wants because it wouldn't offend anyone. No strong flavors, not too sweet, etc. But, that also meant it didn't really shine because of the subtlety. So, if that's what you like, this is the glaze for you. I prefer a bi..."

    Reviewed Molten Chocolate Cakes

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    Saturday, Jan 3, 2009 on Food.com
     |  7 Reviews  |  By KelBel
    LinMarie says:

    "This is the third recipe I've tried for molten cakes and was the more time consuming for a similar result and baked longer. I wanted to try this recipe because it used whole eggs instead of a mixture of eggs and yolks. It's been too long since I made the other recipes to compare fairly, so can't say if this or the other way tastes better. I also ..."

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