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    Member since Jun 2007

    Chef #514811

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    48 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Crispy Braised Duck Legs

    Sunday, Jan 18, 2015 on
     |  7 Reviews  |  By chia
    LinMarie says:

    "We made this a few weeks ago, but I can't stop thinking about it, so I better write a review. It was so good. Really crispy. I smashed the vegetables into the remaining liquid with the back of a fork, and served the duck and sauce with polenta, which I think was the perfect accompaniment. The next night, we used the last of the sauce to dress..."

    Reviewed Dorion Strawberry Pie

    Sunday, May 11, 2014 on
     |  1 Reviews  |  By MA Blossom
    LinMarie says:

    "So much better than the others IMO because the glaze tastes great and thickens up without gelatin. I also use this glaze for strawberry pizza. The grandkid likes it smothered in whip cream, but I like it straight. I beat the cream cheese with a bit of sugar, vanilla and a pinch of salt."

    Reviewed Hoisin Shrimp & Broccoli

    Sunday, May 11, 2014 on
     |  2 Reviews  |  By Shelby Jo
    LinMarie says:

    "We've been using this wonderful recipe for years -- it's one of my favorites. I do make some adjustments, though: I double the quantities of the broth and hoisin, and I add some water when cooking the broccoli. It's also great with chicken, and sometimes I add tofu if I want to stretch it. A pinch of red pepper flakes is also a nice..."

    Reviewed Sauteed Chicken With Hominy Casserole

    Wednesday, Oct 23, 2013 on
     |  1 Reviews  |  By Pinay0618
    LinMarie says:

    "I really wanted to love this -- also I'm on the lookout for great hominy recipes -- but, alas, it was not to be. Maybe adding 2-3 tablespoons finely chopped ham to the mix would help, without sacrificing too much the low-cal motif. I don't think the cream added much in terms of flavor. The leftovers were better -- I fried up the hominy w..."

    Reviewed Chana and Aloo (Chickpea and Potato Curry)

    Saturday, Oct 5, 2013 on
     |  12 Reviews  |  By Jazmina
    LinMarie says:

    "Good. A tablespoon or two of lemon juice at the end of the cooking time brightened the flavors. And I served it over steamed broccoli flowerets, which was nice."

    Reviewed A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

    Tuesday, Jan 1, 2013 on
     |  9 Reviews  |  By French Tart
    LinMarie says:

    "An excellent choice for New Year's Eve supper. So easy and low maintenance. The wine adds an interesting flavor. For the two of us we reduced the bacon by half and used three onions. The rest of the ingredients we left the same (the sausages were smallish), and there is a small portion left over. Merci, merci beaucoup!"

    Reviewed Three Cheese Pizza With Truffle Oil

    Wednesday, Dec 12, 2012 on
     |  (1 person found this helpful) |  2 Reviews  |  By parker82
    LinMarie says:

    "I used Italian flat bread (piadina) as a crust and cooked it under the broiler (but not too close) with the convection option. After sprinkling it with truffle slices, I topped it off with rucola and chopped fresh tomato. I've made it twice and it's great."

    Reviewed Veal Marengo from the Plaza Hotel

    Sunday, Jul 1, 2012 on
     |  1 Reviews  |  By carrie sheridan
    LinMarie says:

    "Dear Carrie, your recipe was very good. I served it with polenta. I think next time I will substitute part of the cultivated mushrooms with porcini mushrooms and maybe add a bit of bacon. Thanks very much."

    Reviewed Sausage, Potatoes and Peas

    Sunday, Jun 3, 2012 on
     |  5 Reviews  |  By bunnylove in NEW ENGLAND
    LinMarie says:

    "Wonderfully easy and elegant. We have made it a number of times using partially thawed frozen peas and it works. I also add a small chopped onion to the broth. And it does strike me as authentic Italian
    cuisine, especially in its use of peas as "contorno.""

    Reviewed Strawberry Cream Cake - America's Test Kitchen

    Tuesday, May 1, 2012 on
     |  3 Reviews  |  By Lyss
    LinMarie says:

    "Fantastic cake. Blew everyone away at the birthday party. And it was fun to make. In fact, a lady has posted step-by-step photos on the internet, which helped. We baked the cake the day before, wrapped it in plastic, and kept it in the fridge overnight. It isn't dry, but it is firm enough to cut in three layers without falling apart. I used toothp..."


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