I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Reviews
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Registering is quick and easy.
    Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Susan #2

    Washington, DC

    Chef #177612

    Washington, DC

    Joined: Dec 01, 2004

    8 reviews by Susan #2

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Frozen Garden Tomatoes for Winter Soups and Sauces
    Handle

    Select One

      |  By Dreamer in Ontario

    Select One

    "This is exactly what I do with many of my tomatoes (I peel and chop others, except that I don't bother coring them. I throw them in the pot still frozen, then run things through a food mill to remove skins and other undesired parts. My small-ish hot peppers (aji amarillo also goes into a ziplock whole, they're still easy to chop when frozen. ..."

    Oct 16, 2012 on Food.com

    Recipe #388194

    Reviewed Blue Cheese Souffle with Fresh Figs and Honey

    Select One

      |  (1 person found this helpful) |  By Susan #2

    "I made the blue Cheese souffles without all the sugar, honey and fruitf to serve as a side dish and they turned out wonderfully (in other words, they were salty little souffles. I'm not a big dessert person, but for those who are, I imagine they'd turn out pretty well if someone actually follows the recipe..."

    Aug 5, 2010 on FoodNetwork.com

    Reviewed Yucca With Garlic Sauce (Yuca Con Mojo
    Handle

    Select One

      |  (1 person found this helpful) |  By Manami

    Select One

    "This is the real McCoy. It turns out that it's identical to a recipe in "Three Guys from Miami Cook Cuban," as I discovered when I found this when I couldn't find my book temporarily. I made it for our Christmas dinner and we had no leftovers. It's VERY important not to overcook the yuca or it gets very mushy. I also don't bother with the brow..."

    Jan 15, 2010 on Food.com

    Recipe #148632

    Reviewed Argentine Stuffed Flank Steak: Matambre

    Select One

      |  (4 people found this helpful) |  By Susan #2

    "A much better and more flavorful recipe of mine calls for marinating of the butterflied flank steak (olive oil, red wine vinegar, crushed sage, garlic, S&P for at least 24 hrs before filling, assembling and cooking. It's easier to handle if you butterfly it before it's covered with oil. I also don't braise it - I brown it well on all sides, ..."

    Jan 11, 2010 on FoodNetwork.com

    Reviewed Lynn's Famous Gazpacho
    Handle

    Select One

      |  (1 person found this helpful) |  By Leah K.

    Select One

    "Very delicious - best with fresh heirloom tomatoes straight from the yard. I added a dash each of red wine vinegar and worcestershire sauce for a little more zip. I also used cayenne pepper in lieu of red pepper flakes. I don't usually have celery or garlic salt around, so I substituted regular salt and garlic powder, which worked fine. I also..."

    Aug 18, 2009 on Food.com

    Recipe #41218

    Reviewed Uncle Bill's Green Split Pea With Hambone Soup
    Handle

    Select One

      |  By William (Uncle Bill) Anatooskin

    Select One

    "Thanks for the great recipe. I pureed the carrots, onions, celery and some garlic and sweated these in olive oil before adding the remaining ingredients (I keep bags of this pureed mixture in my freezer to use as a soup base - it's easier to do a bunch at a time than in small batches every time I make soup. And I used some Brazilian bouillon c..."

    Jan 24, 2008 on Food.com

    Recipe #79563

    Reviewed Papas Huancaino
    Handle

    Select One

      |  By Sackville

    Select One

    "Haven't tried this recipe, but the correct name for it is Papas a la Huancaina everywhere in Peru (and in Peruvian cookbooks."

    Mar 17, 2005 on Food.com

    Recipe #44772

    Reviewed Lebanese Lentil/Rice Pilaf With Blackened Onions
    Handle

    Select One

      |  By Chef Kate

    Select One

    "Very good recipe, but I would recommend cutting back on the cinnamon to about 1/4 tsp. The amount called for in the recipe overpowers the dish."

    Dec 1, 2004 on Food.com

    Recipe #78824

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites