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    Princess Flowerbreath

    Member since Mar 2006

    Chef #306333

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    50 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Venison Stew

    Wednesday, Oct 5, 2011 on
     |  (1 person found this helpful) |  6 Reviews  |  By UW4Life
    LinMarie says:

    "Wonderful easy stew recipe for venison. The only change I made was to substitute barley for the potatoes, thereby needing to add more water. Just winged it with this change since barley soaks up more liquid than potatoes. This will be my "go-to" recipe for venison stew. I can even see it working great for those more exotic cut of meat such as..."

    Reviewed Pork Shoulder "pernil" With Cilantro-Citrus Adobo

    Saturday, Oct 1, 2011 on
     |  1 Reviews  |  By ~Robyn~
    LinMarie says:


    I made this exactly as directed EXCEPT had to use a bone in pork shoulder. When it was time to take it out of the oven it was tough and not good at all. Not wanting to waste the meat I threw it into the crockpot the next morning along with a gravy I had made by adding flour,water and cr of mu..."

    Reviewed The Best (Do-Ahead) Turkey Gravy

    Monday, Nov 30, 2009 on
     |  75 Reviews  |  By Dee514
    LinMarie says:

    "WOW....thanks. I made this the day before thanksgiving as a gravy base since i was both oven roasting AND smoking turkeys for T-Day. Since the smoked turkeys give nothing for gravy, I added this and a can of cream of mushroom soup to the oven roasted turkeys drippings. (My MIL always just added flour, Cr. of Mushroom and water to the drippings ..."

    Reviewed Turkey Brine and Injection Marinade

    Monday, Nov 23, 2009 on
     |  11 Reviews  |  By Toby Jermain
    LinMarie says:

    "This was great. Did not have white wine worchestershire sauce or white balsamic vinigar, so just used white wine vinegar instead. Marinated and injected the turkey on a Sunday, and due to circumstances did not get a chance to cook it until Thursday. It was wonderful and tender. Not salty at all. Smoked the turkey in a smoker which (for me) us..."

    Reviewed Pecan Pie Muffins

    Thursday, Oct 22, 2009 on
     |  141 Reviews  |  By sewcraftymom
    LinMarie says:

    "WOW, even burnt these are great. (yes you read it right. I made mini ones at 400 for 15 minutes. Got involved with something else and forgot about them) Will definatly make again checking at 10 minutes. Thanks"

    Reviewed Bob Newhart's Carrot Mold

    Thursday, Oct 22, 2009 on
     |  6 Reviews  |  By Lennie
    LinMarie says:

    "Very EZ and yet looks like it took alot I added some vanilla to the mixture. I dont know if this was supposed to be a vegetable or dessert. Sweet but not overpowering. Just put everything in food processor and WHAM it was done. Did not even bother measuring, just estimated amounts. After tasting it, only 1/2 it was left by he time it was time..."

    Reviewed Tilapia Fillets in Boursin Cream Sauce

    Thursday, Apr 23, 2009 on
     |  1 Reviews  |  By I Cook Therefore I Am
    LinMarie says:

    "This sauce was pretty darn good, but I used it over crispy pan fried chicken cutlets. (My DH dislikes fish of any kind, so I wanted to play it safe) I did make a few changes though, as to accomadate what I had on hand. For the shallot I used red onion and for the white wine I used champaign. (Champagne cream sauces always sound so elegant). Als..."

    Reviewed Smoked Gouda Brussels Sprouts Gratin

    Friday, Mar 27, 2009 on
     |  10 Reviews  |  By *Parsley*
    LinMarie says:

    "WOW...This was really good in a way that was unexpected. I am always looking for new ways to use brussel sprouts, as I do not particularly like them, but my kids do. (go figure !?!?!) Thank You"

    Reviewed Prawns in Cream Sauce (Iceland)

    Friday, Mar 27, 2009 on
     |  4 Reviews  |  By twissis
    LinMarie says:

    "WOW....This was really good, and really EZ. I made this and served it over multigrain pasta. It looked really nice with the tails sticking up in the air while they flamed. (Actually, I thought it looked really cool the first time, so I double flamed them using approx 1/4 c brandy...But I was cooking 2 lbs all in one pan) Also, since I did not ..."

    Reviewed Coach House Black Bean Soup

    Monday, Nov 10, 2008 on
     |  4 Reviews  |  By San Marcos Sunshine
    LinMarie says:

    "wow, I cant believe it has takem me this long to review i am making it for the 4th time tomorrow night. I followed the recipie exactly the first time, and since then, have just used it as a basis for whatever I have on hand. I now always save any leftover beef and/or in the freezer until i get a good size portion then make this. Also..."


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