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    Member since Apr 2004

    Chef #136369

    From United States

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    69 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Easy Ham Carbonara

    Tuesday, Dec 27, 2011 on
     |  69 Reviews  |  By Tish
    LinMarie says:

    "This was excellent! I used 2 Tbs of Olive oil, 1 Tbs of butter, a small amount of onion, 1 cup of homemade turkey stock, 2 egg yolks, 10 oz. of gluten free spaghetti, 1/4 cup of parm. and 1/4 cup of Havarti. We had leftover Heavenly ham from our Christmas dinner, so I used it up. Topped with fresh cracked pepper, dried parsley (didn't have fresh) ..."

    Reviewed All-Purpose Mild Brine for Poultry and Pork

    Tuesday, Dec 27, 2011 on
     |  43 Reviews  |  By Kirstin in the Couv
    LinMarie says:

    "I made one batch of this recipe to brine 2 thick, center cut pork chops. I only brined for 1 hour, removed the chops from the brine, brushed with Greek salad dressing, and sprinkled with Pork Chop seasoning from Penzey's spices, then grilled them:)) They were so moist and delicious! I will use this brine from now on! Thank you for sharing :) Next ..."

    Reviewed Roasted Green Beans

    Friday, Dec 23, 2011 on
     |  377 Reviews  |  By Seamouse
    LinMarie says:

    "Excellent!! I actually use the same technique with a variety of fresh vegetables and even mushrooms! You can't go wrong with this one:)"

    Reviewed Copycat Green Giant Niblets Corn in Butter Sauce

    Monday, Dec 19, 2011 on
     |  215 Reviews  |  By Karen=^..^=
    LinMarie says:

    "I made this for a potluck using 56 ounces of frozen shoe peg corn (filled a crock pot) 3/4 cup melted butter, 1 TBSP of sugar sprinkled over top. Mixed together 2 cups water with 1 TBSP of corn startch. Shake together in a pint canning jar. Cook on low for a couple of hours until heated through. Can be put together the day before and store in the..."

    Reviewed Roasted Asparagus with Feta

    Monday, Dec 19, 2011 on
     |  (1 person found this helpful) |  100 Reviews  |  By Sue Lau
    LinMarie says:

    "I love this recipe :) I have to admit that I usually take the lazy way out and just toss the asparagus in olive oil, sprinkle a little bit of gray sea salt then sprinkle the feta on top. I also throw in a handful of grape tomatoes. Absolutely delicious!! Thank you for sharing :)"

    Reviewed Applesauce

    Monday, Dec 19, 2011 on
     |  (2 people found this helpful) |  154 Reviews  |  By Rachel Savage
    LinMarie says:

    "I've made this applesauce several times and it is easy and delicious! I halved the recipe for 2. Use brown sugar insead of white, Granny Smith Apples and add extra Penzy's Vietnamese cinnamon. I like it chunky, so I don't over cook or over stir it. Add a couple red hot candies for a Christmas look. It's great served with pork :)))"

    Reviewed Kittencal's Chocolate Frosting/Icing

    Tuesday, May 11, 2010 on
     |  497 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "This recipe make the best frosting! I used 1/2 cup of Penzy's Dark Cocoa. On the suggestion of another poster, I added 1 TBSP of corn syrup for a glossy finish. Be sure to sift the dry ingredients. I made a double batch for a 9" 2 layer cake. I've received many requests for this recipe and everyone is always amazed by how simple it is to make. Plu..."

    Reviewed Chocolate Grand Marnier Covered Strawberries

    Monday, Feb 15, 2010 on
     |  9 Reviews  |  By Rita~
    LinMarie says:

    "Loved these! I haved the recipe and made 14 strawberries. I used skin milk instead of cream and Gheradelli semisweet chocolate. Can't wait to try Dark Chocolate. Thanks for sharing!"

    Reviewed Knorr Spinach Dip

    Friday, Dec 11, 2009 on
     |  (1 person found this helpful) |  35 Reviews  |  By Chef #626414
    LinMarie says:

    "Love this! It's a must for Christmas parties!"

    Reviewed Cinnamon Butter

    Wednesday, Dec 9, 2009 on
     |  (1 person found this helpful) |  51 Reviews  |  By Laudee
    LinMarie says:

    "This is excellent! I slightly reduced the sugars, kept the cinnamon amounts the same. I stored the butter in the fridge. I allowed it to come to room temp before serving. Thanks for sharing!"


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