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    Member since Oct 2008

    Chef #978627

    From United Kingdom

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    23 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cilantro Orzo and Beef

    Thursday, Apr 28, 2011 on
     |  1 Reviews  |  By Mystel
    LinMarie says:

    "This was fabulous! We had it without the beef this time as I just wanted a side dish. It was really flavorful and easy - we'll be making this again and again! Thanks, Mystel."

    Reviewed Hunan Smoked Ham Hock With Hot Black Bean Sauce

    Friday, Mar 25, 2011 on
     |  1 Reviews  |  By Queen Dragon Mom
    LinMarie says:

    "This was very tasty, easy, and definitely a keeper! I used ham hocks as originally written, but pork stock instead of chicken broth. Instead of wasting the water used to boil the hocks in for the first step, I made pork stock from it, adding the bones back to the water and continuing to boil a few more hours, which worked well. I want to note t..."

    Reviewed Tuna Noodle Bake

    Tuesday, Jan 11, 2011 on
     |  6 Reviews  |  By *Parsley*
    LinMarie says:

    "This recipe works very well, though it was too bland for me. That's my personal taste, though, so not reflected in the star rating; could easily be adjusted for each cook's tastes by tinkering with the spices. My husband quite liked it, and we both found it rather filling. I cut it in half and got two generous dinners and a lunch. I had some l..."

    Reviewed Jarred Lamb Chops

    Tuesday, Dec 21, 2010 on
     |  6 Reviews  |  By JustJanS
    LinMarie says:

    "Yummy! Even my husband, who's never tasted lamb he's liked, found this tasty! He used a bit extra water, just enough to cover the meat; since it wasn't specified, he used malt vinegar. Easy, tasty, most definitely a keeper."

    Reviewed Scotch Broth

    Monday, Oct 18, 2010 on
     |  10 Reviews  |  By PaulaG
    LinMarie says:

    "Delicious! We did use lamb stock cubes in addition to the water, since we had some. Hubby wanted scotch broth; I'd never had it; he's only had it out of cans before (*shudder*). I tried your recipe, and it was just as easy as opening a can, but worlds better! Likely about the same price, too. I'm usually very picky about soup, but this was st..."

    Reviewed Broccoli Salad With Gouda

    Monday, Oct 4, 2010 on
     |  29 Reviews  |  By *Parsley*
    LinMarie says:

    "Tasty! I used toasted sesame seeds, since there's a nut sensitivity in the house, and it worked well for providing something crunchy. We steamed the broccoli instead of boiling, so it went even faster. This was a nice alternative to the mayonnaise-based broccoli salad I found earlier this year. We didn't find the leftovers kept well, as the dr..."

    Reviewed Chipotle Chicken With Tasso Cream Sauce

    Monday, Oct 4, 2010 on
     |  2 Reviews  |  By Spice Boy
    LinMarie says:

    "This is wonderful - can't believe I haven't reviewed it before now. We've had it perhaps a dozen times, it's quite tasty! If we have it in, we use smoked chicken and garlic to up the smokey flavor. We don't like wine so we don't cook with it, but chicken stock or (in a pinch) water does just fine in this recipe, as does whipping or double cream..."

    Reviewed Flour Tortilla

    Monday, Jul 26, 2010 on
     |  3 Reviews  |  By DEckhardt
    LinMarie says:

    "Very good. My press is only 6.5" big, so that's how big they came out, perhaps a bit thicker than the recipe intended, but quite tasty."

    Reviewed Farfalle With Tuna Sauce for Silly Sally!

    Friday, Jul 16, 2010 on
     |  1 Reviews  |  By Happy Harry #2
    LinMarie says:

    "This was great! Really tasty. I made it with your recipe for mushroom duxelle (155924) using chestnut mushrooms, my favorite recipe for salsa (, and cheese sauce made with two parts double cream to one part shredded Lincolnshire poacher by weight. It needed some salt and pepper, but th..."

    Reviewed Mushroom Duxelle - My Way!

    Friday, Jul 16, 2010 on
     |  1 Reviews  |  By Happy Harry #2
    LinMarie says:

    "Made this for #155994, the tuna pasta, and it all worked together beautifully! Thanks for the great recipe, Happy Harry. You mention this is an intrical part of your cooking - what else can this one be used for?"


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