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    Member since Feb 2010

    Chef #724631

    From Joppa, Maryland

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    961 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Flawless Pressure Cooker Brown Rice

    11 hours ago on
     |  21 Reviews  |  By joshuainboden
    LinMarie says:

    "My end result: mildly seasoned rice with perfect texture in a 5L pressure braiser, but I followed my Kuhn Rikon instruction manual for recommended cooking directions (Recipe #513597). My Kuhn Rikon has specific directions for rices and grains - NEVER cook at 15 psi, only at 10 psi so there will be little chance of clogging the vent and more leewa..."

    Reviewed Strawberry Jam Coffee Cake

    13 hours ago on
     |  1 Reviews  |  By breezermom
    LinMarie says:

    "An instant favorite at our home! DH can't stop talking about how much he loves this particular coffeecake. Using a 13x9-inch pan, half the batter just barely covered the bottom of the pan, and I had to play with the top half for coverage. The topping covered almost all of the coffeecake. So next time, I might increase the batter and the t..."

    Reviewed Grilled, Bacon Wrapped Venison Back Strap

    13 hours ago on
     |  1 Reviews  |  By matthew.benigni
    LinMarie says:

    "The venison backstrap came out delicious, the manly peppery marinade permeated the meat. The only reason I couldn't give this 5 stars is that the bacon didn't completely cook, so diners had to separate the uncooked bacon to return to the oven for thorough baking before frozen for another use. The bacon did ensure constant basting of th..."

    Reviewed Orange Persian Rice

    2 days ago on
     |  4 Reviews  |  By Kerfuffle-Upon-Wincle
    LinMarie says:

    "Luscious, great foil for plainer entrée and vegetable dishes. Made for Rookie Recipe Tag."

    Reviewed Shrimp and Scallops Veracruz (Ww)

    2 days ago on
     |  (1 person found this helpful) |  2 Reviews  |  By ellie_
    LinMarie says:

    "Va-Va-Voom! Just the right spice and piquancy. Couldn't find a serrano chili pepper, so used 1 medium jalapeno. Made for Rookie Recipe Tag."

    Reviewed Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H

    4 days ago on
     |  2 Reviews  |  By LifeIsGood
    LinMarie says:

    "Magical, manly dish, many thanks to Rachel Ray! This makes great use of the (absurdly expensive) Spanish chorizo, but it was worth it! Our nearby markets had no fresh shiitake mushrooms, so I used 1 1/2 oz. dried shiitake mushrooms (subbing for 1/2 pound fresh). (I boiled the dried shiitake mushrooms 11 minutes and let them cool and drain thoro..."

    Reviewed Chili Cumin and Lime Snapper

    5 days ago on
     |  1 Reviews  |  By matthew.benigni
    LinMarie says:

    "Outstanding seasoning! Blackened fish that is packed with flavor but doesn't burn your mouth, etc. We made Alaskan wild halibut 2 ways: 1) we had thinner filets which we fried per directions, and 2) we baked covered by a lot of Smart Balance a large slab that still had skin on the bottom. I thought the seasoning tasted best in the fried ve..."

    Reviewed Spicy Szechuan Orange Chicken - WW

    6 days ago on
     |  1 Reviews  |  By Nancy's Pantry
    LinMarie says:

    "Great WW recipe that tastes great with no artificial sugars! This makes about 3 servings for us, but we would double the veggies in the future. It tasted bright and cheery, very spring-like! Note: I used 1 Tablespoon finely grated ginger, but because I used a Microplane grater, I should have stopped at 2 teaspoons, it was a little intense. (Ru..."

    Reviewed Irregular Green Bean Casserole

    8 days ago on
     |  1 Reviews  |  By Spinnenkatie
    LinMarie says:

    "Mighty fine, manly side dish, great next to a pot roast (Recipe#279215). I made half a recipe for 2 people, and had half left over. Made for Spring 2014 Pick A Chef."

    Reviewed Grannydragon's Pot Roast in Peach Juice

    8 days ago on
     |  6 Reviews  |  By Grannydragon
    LinMarie says:

    "Tasty pot roast, but needs a few adjustments: only 2 cups of peach juice are needed (our meat doesn't need a swimming pool of sauce, and most p.c.s do not require more than 1 cup of liquid); for best taste, the pot roast should be browned on its own and then removed, then the onions and garlic should be browned before putting under pressure (..."


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