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    Member since Oct 2004

    Chef #168895

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    34 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Frizzled Cabbage

    Wednesday, Jul 23, 2014 on
     |  286 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

    Saturday, Sep 28, 2013 on
     |  321 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

    Tuesday, Feb 26, 2013 on
     |  (1 person found this helpful) |  654 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

    Tuesday, Nov 27, 2012 on
     |  257 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

    Sunday, Jul 22, 2012 on
     |  (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

    Saturday, Aug 13, 2011 on
     |  (1 person found this helpful) |  33 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

    Tuesday, Jun 28, 2011 on
     |  (2 people 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

    Monday, Dec 20, 2010 on
     |  (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)

    Saturday, Aug 21, 2010 on
     |  (3 people found this helpful) |  66 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

    Saturday, Jul 3, 2010 on
     |  (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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