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    Member since Jun 2005

    Chef #223169

    From Germany

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    267 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pancakes With Vanilla Banana (Using an Egg Replacer)

    Sunday, Jan 27, 2008 on
     |  5 Reviews  |  By Chef floWer
    LinMarie says:

    "The pancakes are easy to make. I wouuld suggest to let stand the dough for 10 minutes before you bake the pancakes. This will give the flour time to swell. I made small pancakes. The vanilla banana topping was great. Because I didn't have enough vanilla essence, I cut down the amount to about 3 tablespoons and it was great that way. I asembled the..."

    Reviewed Chef Flower's Simple Avocado Dip

    Saturday, Jan 26, 2008 on
     |  21 Reviews  |  By Chef floWer
    LinMarie says:

    "This dip is very easy to make. It makes a light and fresh dip, which you can use as starter, snack or just for something in between. I have served it with golden roasted toast. Because I like the texture of tomatoes I have diced them into very small cubes and add them at last. Next time I will use this dip to try different other ingredients and sp..."

    Reviewed Traditional Martini

    Saturday, Dec 22, 2007 on
     |  9 Reviews  |  By NcMysteryShopper
    LinMarie says:

    "If you like a good Martini, you will love this straight one. If you don't like Martini, drink something else. This is just how a Martini should be served - straight."

    Reviewed If Leeks Could Kill......

    Saturday, Dec 22, 2007 on
     |  2 Reviews  |  By Sandi (From CA)
    LinMarie says:

    "This LEEKY. I like it much, because it is so easy to make and too delicious. I've used walnuts. Instead of making one in a large spring form, I've made them in small pastry forms, because I served them as starters. They were perfect for a leeky start. Thanks for sharing that recipe."

    Reviewed Basic Meringues With Variations or a Large Pavlova

    Sunday, Dec 2, 2007 on
     |  (1 person found this helpful) |  3 Reviews  |  By **Jubes**
    LinMarie says:

    "These meringues are great. Not only that the recipe is easy. But if you follow the instructions your meringues will be crisp and dry as they should be. I've "dried" them at 100 C for a hour and I kept the oven door slightly ajar all the time. I ltte them cool completely in the oven as suggested. And there are alot of variations possible. I have fl..."

    Reviewed Fragrant Steamed Mussels in Vermouth With Herbs and Shallots

    Friday, Nov 2, 2007 on
     |  9 Reviews  |  By French Tart
    LinMarie says:

    "6Oktober2007: What a fantastic start into the mussel season. I knew that this would be great after reading throught the recipe, but it came out super delicious. I used the first mussels from Galicia, which were delicious. I followed the recipe as described here, the description is perfect. Because it is a french recipe I use Noilly Prat as Vermou..."

    Reviewed Crock Pot Baked Spiced Red Cabbage With Apples or Pears

    Saturday, Sep 15, 2007 on
     |  30 Reviews  |  By French Tart
    LinMarie says:

    "I love red cabbage. And it is getting better as slower you cook it. I like the fruity notes of apples here. Although I used apples in red cabbage before, but not four apples, but this was really great. I think pears would be great too and will try it next time. Instead of red wine vinegar I have used elder vinegar. It enhances the fruityness and i..."

    Reviewed Fresh Fig and Feta Salad With Toasted Walnuts

    Sunday, Sep 9, 2007 on
     |  6 Reviews  |  By French Tart
    LinMarie says:

    "It was made pretty fast and tasted so good. The fruityness of the figs goes so well together with feta and toasted walnuts. Great. Used very ripe figs and they were great in this salad. To emphasize the fruity notes I added very little lemon juice to the vinaigrette. Loved it. Thanks for sharing this delicious salad recipe."

    Reviewed Burgundy Poached Pears

    Sunday, Sep 2, 2007 on
     |  2 Reviews  |  By Derf
    LinMarie says:

    "Easy and in advance to make and very impressive by its wonderful color. If you just follow the recipe you can't go wrong. The only thing you have to take care of is to poach the pears and not to cook them. And keep an eye on them, because poaching time is depending on size. I have used smaller "Williams Christ" pears and they need just about 10 mi..."

    Reviewed Rockin' Salmon With Creamy Herb Sauce

    Saturday, Sep 1, 2007 on
     |  40 Reviews  |  By NcMysteryShopper
    LinMarie says:

    "No wonder, that this recipe won the RSC#10 contest in summer 2007. It is the combination of ingredients which make the winning recipe. The sauce is a wonderful winning combination of a mustard sauce and the falvors for gravad salmon (dill, honey, lemon). And to just warm it and not to cook is best. This will keep all the falvours in the sauce, esp..."


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