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    Member since Jul 2007

    Chef #536962

    From NONONONO, Texas

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    44 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Wilton Stabilized Whipped Cream

    8 days ago on
     |  51 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I read the reviews and added about 1/4 cup cold cream to the warm gelatin and did everything else exactly as written but added Pure Vanilla also. It was absolutely perfect, just as every recipe that I've tried from Kittencalskitchen. Thank you, ma'am!!"

    Reviewed 4 Minute Spicy Garlic Shrimp

    Monday, Jul 29, 2013 on
     |  322 Reviews  |  By Chippie1
    LinMarie says:

    "Used a pound of smaller shrimp. Should have doubled the sauce but since I didn't know how much 12 jumbo shrimp weighed, I wasn't sure what to do but I will know next time. The taste was great. I used the batch of the smaller shrimp like Red Lobster's shrimp scampi and tossed them onto Caesar salad. YUMMY! If you like spicy, add more..."

    Reviewed Kittencal's Famous Caesar Salad

    Monday, Jul 29, 2013 on
     |  217 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "When I was looking for a Caesar dressing recipe, your's was the first to come up so, naturally, I looked no further. It is wonderful. I grated the Parm myself so to others who grate their Parmesan and end up with a fluffy cheese, make sure to pack it into the cup when measuring or else the end product will be weaker than intended.<br/>..."

    Reviewed Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

    Tuesday, May 28, 2013 on
     |  (1 person found this helpful) |  59 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I baked my chicken legs (10 lbs.) in the oven first until the meat was just tender. I wanted to use the meat for other things so I wanted to cook it perfectly before adding to the stock. I poured all the pan drippings into the pot with the rest of the ingredients and then I added the bones (with still quite a bit of meat on them) and the skin in..."

    Reviewed Eggplant (Aubergine) Alla Pasta Nostra

    Saturday, Feb 23, 2013 on
     |  1 Reviews  |  By seahorse73
    LinMarie says:

    "I was doing a search online for this recipe and was surprised to find it here. My boyfriend's uncle is the owner of Pasta Nostra and he (my bf) appeared with him on another cooking segment on Martha Stewart (Cappelacci con Zucca). Anyway, not that any of that matters. I was looking for this recipe because it is to DIE FOR. It is absolutely ama..."

    Reviewed Vietnamese beef and rice noodle soup (pho)

    Monday, Feb 11, 2013 on
     |  35 Reviews  |  By Kevin Young
    LinMarie says:

    "I love Pho. However, I followed this recipe to the letter and ended up throwing out the entire batch of broth and then drove down the street to pick up a take out order of Pho instead. I don't know what went wrong but the spice flavors were overwhelming and it tasted nothing like the stuff I get at the restaurant. It was somehow watery but over..."

    Reviewed Japanese Mum's Chicken

    Tuesday, Feb 5, 2013 on
     |  923 Reviews  |  By JustJanS
    LinMarie says:

    "Loved it. Can't wait to make it again but I'm going to do this for OAMC and make a BUNCH!"

    Reviewed Jumbo Shrimp Parmesan

    Saturday, Jan 12, 2013 on
     |  230 Reviews  |  By Marie
    LinMarie says:

    "I used panko bread crumbs and parmesan that I grated in my good processor which I think detracted from how much better they would have been because the bread crumbs and the parmesan were not fine crumbs they were quite large which made sticking to the shrimp difficult. Next time I'd either process them smaller or use regular bread crumbs and grat..."

    Reviewed Pan Seared Scallops

    Saturday, Jan 12, 2013 on
     |  70 Reviews  |  By GaylaJ
    LinMarie says:

    "I probably won't make this recipe again. The breadcrumbs, those that did not fall off, were not the greatest. I first dipped the scallops in lemon as others suggested but the scallops, in spite of being seasoned individually, were not very flavorful after cooking so I did what the recipe suggested and squeezed lemon juice over them, which made t..."

    Reviewed Simple Ranch House Meatloaf

    Saturday, Sep 1, 2012 on
     |  (3 people found this helpful) |  58 Reviews  |  By Derf
    LinMarie says:


    UPDATE: I just made this again and I am still amazed at how firm and moist this meatloaf is at the same time.

    I made this for a company who I cater for. To make it for fifty people I wanted to keep it basic so I didn't use the thyme or sage. I didn't use the glaze because I served it with gravy and it was the most deli..."


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