I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Reviews
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Registering is quick and easy.
    Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Peg

    Florida, United States

    Chef #18977

    Florida, United States

    Joined: Sep 12, 2001

    10 reviews by Peg

    1 - 10 of 10 sorted by Date | Rating | Helpful

    Reviewed Asparagus Won Tons
    Handle

    Select One

      |  By CoffeeMom

    Select One

    "Sounds great! But...do you use fresh, raw or cooked asparagus or do you use canned?Is there no liquid required in the veggie soup mixture?"

    Oct 15, 2001 on Food.com

    Recipe #7219

    Reviewed Real Fried Chicken
    Handle

    Select One

      |  (25 people found this helpful) |  By Robb

    Select One

    "Only comment I have is "DO NOT flip a drop of water into the hot fat!!!"You will end up splattered with hot grease!!!The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if skillet is hot enough to add oil...and if you do check the skillet this way prior to frying any type of me..."

    Oct 15, 2001 on Food.com

    Recipe #3842

    Reviewed Beef Shreds with Green Pepper
    Handle

    Select One

      |  By *Pixie*

    Select One

    "I've found that freezing the beef until slightly firm permits slicing it into proper sized strips.Seasoning I add while frying my "Beef with Green Pepper" is dark Sesame Oil (approximately 1-1/2 tsp, along with about 1/4 tsp. white pepper."

    Sep 24, 2001 on Food.com

    Recipe #6754

    Reviewed Pork Sticks-aka-Pig on a stick
    Handle

    Select One

      |  (5 people found this helpful) |  By Dib's

    Select One

    ""Pork Sticks" can be made into "City Chickens" by cutting beef round steak into cubes and alternating them on the bamboo with the pork.Very, very good...both hot from the oven or chilled."

    Sep 24, 2001 on Food.com

    Recipe #9464

    Reviewed Chicken a la King
    Handle

    Select One

      |  (16 people found this helpful) |  By Joan Edington

    Select One

    "Very, very good!As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits."

    Sep 23, 2001 on Food.com

    Recipe #44

    Reviewed Veggie Dip
    Handle

    Select One

      |  (1 person found this helpful) |  By Kathleen Nelson

    Select One

    "Exceptional flavor!"

    Sep 23, 2001 on Food.com

    Recipe #9063

    Reviewed Awesome Egg Rolls
    Handle

    Select One

      |  (10 people found this helpful) |  By Bonnie Traynor

    Select One

    "The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way.But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes.Drain and let cool. Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easi..."

    Sep 23, 2001 on Food.com

    Recipe #8674

    Reviewed Stuffed Cabbage Rolls II
    Handle

    Select One

      |  (20 people found this helpful) |  By *Pixie*

    Select One

    "I find the easiest way to pre-cook and soften the cabbage leaves is to core the cabbage, then place the entire head in a covered stock pot of boiling water.After about 4 minutes, carefully lift the head of cabbage out of the pot using 2 large cooking spoons; place on a dinner plate and remove the soft outer leaves. Again place the remaining hea..."

    Sep 14, 2001 on Food.com

    Recipe #7222

    Reviewed Italian Sausage (Sweet or Hot
    Handle

    Select One

      |  (6 people found this helpful) |  By V'nut-Beyond Redemption

    Select One

    "This is good "basic" recipe, but it needs the addition of FENNEL Seed and RED PEPPER Flakes to make it "Italian Hot Sausage"."

    Sep 13, 2001 on Food.com

    Recipe #7262

    Reviewed Homemade Polish Sausage
    Handle

    Select One

      |  By Gay Gilmore

    Select One

    "The "old country way" is to use 2 crushed cloves of garlic for every pound of Boston Butt; also the use of the spice MARJORAM LEAF is essential (approximately 1-1/2 tablespoons per pound of pork"

    Sep 13, 2001 on Food.com

    Recipe #8570

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites