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    SDB

    Member since Oct 2004

    Chef #168895

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    34 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Frizzled Cabbage

    Handle
    1 day ago on Food.com
     |  283 Reviews  |  By Boxerwing
    LinMarie says:

    "This was so good, and so very easy!! I've made this a number of times and forgot to rate it (like it needs more). My husband is not a vegetable lover, and definitely not a friend of cabbage. He ate it all, and said he was surprised that he liked it so much.
    I followed the instructions exactly, but can see that it would be a great ..."

    Reviewed Roast "Sticky" Chicken

    Handle
    Saturday, Sep 28, 2013 on Food.com
     |  318 Reviews  |  By C Chatwin
    LinMarie says:

    "I've been making this chicken for years now, forgot to review --
    So juicy, tender and delicious! I don't use the trash-bag -- just set the chicken in a small roasting pan and cover it with plastic wrap for the overnight. I rarely have garlic or onion powder in the kitchen, so chop-fine fresh and make more of a 'paste'..."

    Reviewed Pork Chops Yum-Yum

    Handle
    Tuesday, Feb 26, 2013 on Food.com
     |  (1 person found this helpful) |  646 Reviews  |  By Brad Beckwith
    LinMarie says:

    "Delicious sauce! I doubled the sauce and cooked my chops (covered) for 45 minutes after browning, and they came out very tough and dry. Seems chops should either cook quick or a long braise. So next time they'll go in for a quick 25-30 minutes and we'll see how that goes."

    Reviewed Slow Cook Down Home Pork Chops and Gravy

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    Tuesday, Nov 27, 2012 on Food.com
     |  255 Reviews  |  By buttercup0009
    LinMarie says:

    "I'm amazed at how delicious and easy this recipe is -- the whole family loved it. I used homemade broth and make a couple of flavor additions -- replaced about 1/3 of the wheat flour with masa harina, and added an Italian herb blend (Penzey's Tuscan Sunset). Falling-apart done in less than 3 hours, and the gravy was smooth and delicious over rice."

    Reviewed Peach Ice Cream

    Handle
    Sunday, Jul 22, 2012 on Food.com
     |  (2 people found this helpful) |  16 Reviews  |  By The Giggle Box
    LinMarie says:

    "Delicious!! So rich and decadent and smooth. It made enough for two batches in my 1 1/2 quart maker.
    The only change I made was to puree the peach mixture after it macerated, then add it in all at once instead keeping out the peach pieces -- my grandson doesn't like 'stuff' in his ice cream. Oh, and I added a pinch of salt in with the eggs/su..."

    Reviewed Roasted Ratatouille

    Handle
    Saturday, Aug 13, 2011 on Food.com
     |  (1 person found this helpful) |  32 Reviews  |  By Gerry sans Sanddunes
    LinMarie says:

    "Delicious! Roasting the vegetables for a good long time (I usually go 90 minutes or so) concentrates their flavor and really elevates this Ratatouille. I use your recipe as a starting point, and add or subtract veggies according to what's in the CSA box. So today no fennel but added in a patty-pan squash and an extra summer squash. I usually serve..."

    Reviewed Homemade Mayonnaise

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    Tuesday, Jun 28, 2011 on Food.com
     |  (1 person found this helpful) |  80 Reviews  |  By BeachGirl
    LinMarie says:

    "I've made this a few times now, and won't go back to store-bought mayo! I use olive oil, as we don't use canola. The flavor is incredible! Thanks for posting this versatile recipe."

    Reviewed Luleh Kebabs- Persian Ground Lamb Kebabs

    Handle
    Monday, Dec 20, 2010 on Food.com
     |  (1 person found this helpful) |  31 Reviews  |  By Sue Lau
    LinMarie says:

    "This was my first time cooking ground lamb. I used half an onion and pan-fried the shaped patties. Delicious - great flavor and consistency. Served with brown rice to which I had added raisins and cumin, and a quick yogurt-garlic-dill sauce."

    Reviewed Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)

    Handle
    Saturday, Aug 21, 2010 on Food.com
     |  (2 people found this helpful) |  62 Reviews  |  By Peg
    LinMarie says:

    "The old-fashioned ways are usually the best -- and this is no exception. Delicious, juicy and tender roast. To add more flavor to the gravy I used beer instead of water, and because I had a smaller bone-in roast (about 2.5#) I cooked by temperature instead of time. Took it out of the oven at 140 degrees, had about ten degrees of layover heat, and ..."

    Reviewed Strawberry Rhubarb Crisp

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    Saturday, Jul 3, 2010 on Food.com
     |  (3 people found this helpful) |  38 Reviews  |  By Chef 5oh
    LinMarie says:

    "This is the second time I've made this crisp, and I'm sure I'll be making it often. I did use an 8" square pan as suggested by others. It came out tangy and sweet and crunchy, just like a crisp should.--the second time I made this I didn't have any fresh strawberries, so used whole frozen strawberries (cut in half) and a few handfuls of frozen b..."

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