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    Member since Feb 2009

    Chef #1173096

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    16 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Mexican Rice

    Saturday, Jun 19, 2010 on
     |  570 Reviews  |  By Pot Scrubber
    LinMarie says:

    "This is going to sound redundant after 363 other reviews, but this is really good. Very fresh and light with distinct grains as opposed to clumpy. The texture is great. And the tomato flavor is subtle, mixing well with the onion and cilantro and jalapeno. One note -- I used a can of Rotel (tomatoes and jalapeno) rather than fresh tomatoes and ..."

    Reviewed Pita Chips

    Sunday, Jan 17, 2010 on
     |  49 Reviews  |  By Marie
    LinMarie says:

    "For flavor, these get 5 stars. Garlic, basil, salt and pepper with olive oil -- what's not to love? However, the method could use some improvement. I do three things differently: a) I split each pita in half (careful so they don't tear). This makes thinner pieces of bread so they cook faster and get crisper. And it yields 16 chips per pita; ..."

    Reviewed Chili Cornbread Bake

    Sunday, Dec 13, 2009 on
     |  (1 person found this helpful) |  8 Reviews  |  By Gerry
    LinMarie says:

    "I made this last night and, unforunately, did not care for it. The taste was fine, but the texture and technique were lacking. First, there is too much cornbread for this small amount of chili. The bread overwhelms the chili. Second, the cornbread batter has no shortening or oil in it, so it cooked up much heavier and denser than cornbread usu..."

    Reviewed Taco Seasoning Mix

    Friday, Nov 20, 2009 on
     |  280 Reviews  |  By opal Fitzgerald
    LinMarie says:

    "Excellent. However, I did add one extra tsp of chili powder. And I added a dash or two of Morton's Hot Salt (salt and chipotle pepper blend). The resulting ground beef was delicious. I ate the leftovers cold on some torn up tortillas. So easy to make and so much better tasting than the packets."

    Reviewed Grandma's Do-Over Pickles (Aka Sweet Dill Pickles)

    Saturday, Sep 19, 2009 on
     |  (1 person found this helpful) |  2 Reviews  |  By doogsteroflove
    LinMarie says:

    "A great start to having great pickles. I do a couple things different. I add a few cloves of garlic (sliced or minced) and one to two tsp of mustard seeds. I make two jars at a time because I eat the darned things so fast. You can also add other flavorings, e.g., chiles, cloves, pickling spice, etc."

    Reviewed Pancakes

    Saturday, Sep 12, 2009 on
     |  1013 Reviews  |  By Ellen Brody
    LinMarie says:

    "Excellent pancakes! My kids ate them up like crazy and said they were as good as Nanny's scratch pancakes, which they love. I admit it -- we have been a lazy "pancake mix" family for years and the kids were getting tired of them. I had tried scratch pancakes before, but they were never very good. So I am delighted to find this recipe. It real..."

    Reviewed Jasmine Kelly's Pad Thai

    Monday, Jun 8, 2009 on
     |  2 Reviews  |  By mightyro_cooking4u
    LinMarie says:

    "I am not commenting on the taste of this dish, but I would politely suggest that you rename it. Not the Jasmine Kelly part, but the pad thai part. This is NOTHING like pad thai, and it does a disservice to those seeking out a recipe for pad thai."

    Reviewed Pad Thai With Chicken and Shrimp

    Sunday, Jun 7, 2009 on
     |  103 Reviews  |  By Just Call Me Martha
    LinMarie says:

    "I have not yet made this, but a couple of ingredients stood out in my mind -- the ketchup and the worcestershire sauce. Traditionally, pad thai sauce uses tamarind juice in conjunction with the fish sauce, sugar, and chiles. Then again, vinegar is a big component of both ketchup and worcestershire so they would provide some sourness, which I gue..."

    Reviewed Sangria

    Tuesday, May 26, 2009 on
     |  157 Reviews  |  By Bev
    LinMarie says:

    "Excellent Sangria. I made it exactly as written except that I did not add Grenadine. I've never been a big fan of that syrupy concoction. But even without that, it was a great drink. Winey, citrusy, and well-balanced between tart and sweet. And unlike some other versions I've seen, this was not a fruit salad (which is good). This version is ..."

    Reviewed Bulgogi

    Friday, May 8, 2009 on
     |  (1 person found this helpful) |  3 Reviews  |  By Green Cuisine
    LinMarie says:

    "I would suggest that you also add a bunch of scallions chopped up, and some fresh ginger, grated. That will definitely boost the flavor profile. In fact, it's rare to see a recipe for bulgogi that does not contain scallions and ginger."


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