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    Sue Lau

    Member since Feb 2010

    Chef #37636

    From Dayton, Ohio

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    Added Recipe Photo to Mushroom Duxelles and Pate Platter With Sliced Baguette

    Thursday, Jan 29, 2015 on Food.com

    Added Recipe Photo to Mushroom Duxelles and Pate Platter With Sliced Baguette

    Thursday, Jan 29, 2015 on Food.com

    Added Recipe Photo to Mushroom Duxelles and Pate Platter With Sliced Baguette

    Thursday, Jan 29, 2015 on Food.com

    Reviewed Mushroom Duxelles and Pate Platter With Sliced Baguette

    Thursday, Jan 29, 2015 on Food.com

    This makes an incredible amount of food. I think the recipe would more precisely serve 8-10 people as a first course. I did not have larger caper berries that I wanted (just small ones) but I think I just preferred the cornichons anyway, as they are quite tart and counter balance the flavors. Oh and I didn';t have ground thyme as I don..

    Added Recipe Photo to Bonefish Grill Lemon Butter Sauce

    Thursday, Jan 29, 2015 on Food.com

    Reviewed Bonefish Grill Lemon Butter Sauce

    Thursday, Jan 29, 2015 on Food.com

    Excellent! Quite a lot like drawn butter, very rich. But with extra flavor! I served this over baked salmon. Thanks for sharing."

    Added Recipe Photo to Chicken and Tomato Sauce Robusto

    Wednesday, Jan 28, 2015 on Food.com

    Reviewed Chicken and Tomato Sauce Robusto

    Wednesday, Jan 28, 2015 on Food.com

    This is excellent! I do a recipe that is similar but doesn';t use tomato as your recipe does. I like the combination of flavors! I did use a yellow bell pepper in mine but it was what was in the fridge. I served this with a warm mushroom salad and also stewed eggplant with tomato as a warm side. Thanks for sharing."

    Added Recipe Photo to Turkey Lettuce Wraps

    Tuesday, Jan 27, 2015 on Food.com

    Reviewed Turkey Lettuce Wraps

    Tuesday, Jan 27, 2015 on Food.com

    I used turkey thigh meat as I saw others had used a non-ground meat alternative. Everything else I did as the recipe suggested. The only thing I would do differently next time is make half the amount of sauce, since we didn';t really need that amount. Thanks for sharing!"

    Added Recipe Photo to Roasted Brussels Sprouts!

    Saturday, Jan 24, 2015 on Food.com

    Added Recipe Photo to Dirty Rice

    Saturday, Jan 24, 2015 on Food.com

    Reviewed Dirty Rice

    Saturday, Jan 24, 2015 on Food.com

    Occasionally I like to try recipes that are a little different from what I usually make to see how my old standbys hold up and this is one of those. While this recipe has a few different ingredients which really change the flavor from what I am used to, this is still an excellent recipe. And it goes to show that just like gumbo, there are many w...

    Reviewed Roasted Brussels Sprouts!

    Saturday, Jan 24, 2015 on Food.com

    The first time I made these I didn';t like the lemon pepper. I made these again without recalling I had made them before and by some stroke of luck forgot the lemon pepper totally, and felt they were perfect with just salt and black pepper. So if someone doesn';t like the lemon pepper, try it again without and I';m sure you will love...

    Added Recipe Photo to Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

    Friday, Jan 23, 2015 on Food.com

    Reviewed Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins

    Friday, Jan 23, 2015 on Food.com

    Thought I had enough Emmenthaler but when I was in the middle of making this, discovered I didn';t quite have enough so added a bit of Jarslberg which I thought might be okay, and as it turns out, it was, albeit slightly different from the recipe. I made these in ramekins and it was quite easy and was enjoyed by all. Thanks for sharing!"

    Reviewed Twice Baked Potatoes With the Works

    Friday, Jan 23, 2015 on Food.com

    Thought I had enough Emmenthaler but when I was in the middle of making this, discovered I didn';t quite have enough so added a bit of Jarslberg which I thought might be okay, and as it turns out, it was, albeit slightly different from the recipe. I made these in ramekins and it was quite easy and was enjoyed by all. Thanks for sharing!"

    Added Recipe Photo to " Loaded " Deviled Eggs

    Friday, Jan 23, 2015 on Food.com

    Reviewed " Loaded " Deviled Eggs

    Friday, Jan 23, 2015 on Food.com

    A little thick- I added a bit more sour cream and a pinch of salt. I love the bacon flavor though- always a perfect match with eggs! Thanks for sharing."

    Added Recipe Photo to Yellow Mung Dal Soup - Dal Shorba

    Friday, Jan 23, 2015 on Food.com

    Reviewed Yellow Mung Dal Soup - Dal Shorba

    Friday, Jan 23, 2015 on Food.com

    Very good if not quite authentic (I am used to using things like whole cumin seed and asafoetida). I did use toor dal in mine which is similar type of yellow dal which cooks the same way and tastes similar as well. I did add a little salt, but I did not use the broth, only water, as I am used to. Thanks for sharing!"

    Added Recipe Photo to Taste of France Salad Dressing

    Thursday, Jan 22, 2015 on Food.com

    Reviewed Taste of France Salad Dressing

    Thursday, Jan 22, 2015 on Food.com

    Wonderful creamy dressing, so simple to make! Unlike the flavor of buttermilk ranch, this has a flavor very similar to traditional French dressings."

    Added Recipe Photo to Blue Cheese Baked Halibut

    Thursday, Jan 22, 2015 on Food.com

    Reviewed Blue Cheese Baked Halibut

    Thursday, Jan 22, 2015 on Food.com

    Outstanding. Absolutely outstanding! Nothing else need be said."

    Added Recipe Photo to Swedish Crepes

    Saturday, Jan 10, 2015 on Food.com

    Added Recipe Photo to Swedish Crepes

    Saturday, Jan 10, 2015 on Food.com

    Reviewed Swedish Crepes

    Saturday, Jan 10, 2015 on Food.com

    Recipe works great and taste is spot on. I';d allow more time to make these though unless you use more than one pan. I topped mine with lingonberry butter and powdered sugar. Thanks for sharing!"

    Reviewed Chicken Piccata - Giada De Laurentiis

    Thursday, Jan 8, 2015 on Food.com

    I don';t find it too tart from the lemon juice at all but with a zippy flavor I expect from piccata. I am more used to piccata flattened into scallopini, but not pounding it out is fine. I usually serve this on a bed of angel hair pasta with extra sauce tossed into the noodles, but this time I just had it alone with a small amount of gnocchi ...

    Added Recipe Photo to Scrambled Eggs With Smoked Salmon

    Friday, Jan 2, 2015 on Food.com


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