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    TigerJo~

    Member since Jan 2004

    Chef #121354

    From Seattle, Washington

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    78 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed How to Cook Wheat Berries (No Soaking Required)

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    Wednesday, May 15, 2013 on Food.com
     |  1 Reviews  |  By JanuaryBride
    LinMarie says:

    "I made a batch of this to refrigerate for use as hot cereal. It took almost 90 minutes for the grains to become tender, yet still chewy (but if I were going to make a salad, what I perceived as toughness after 1hr might've been just fine). Since I didn't add bouillon, I did double the salt to make up some of the difference; I prefer salt..."

    Reviewed Caramel Crumb Bars

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    Sunday, Mar 21, 2010 on Food.com
     |  (3 people found this helpful) |  4 Reviews  |  By blucoat
    LinMarie says:

    "This is my new favorite bar-cookie recipe. I'd bookmarked it when included in the Washington Post holiday cookie recipes, but only made them recently. They're easy to make and assemble (non-stick aluminum foil works as good as, if not better, than parchment, IMHO). The last time I made them, my "bargain" store-brand condensed milk broke into a rou..."

    Reviewed Streusel Topping

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    Tuesday, Oct 13, 2009 on Food.com
     |  25 Reviews  |  By grandma2969
    LinMarie says:

    "I add 1c of chopped nuts to this, and have used it (so far) to top banana bread and pumpkin zucchini muffins. It's easy to throw together, and makes the above recipes taste much better than usual. Thanks for posting, 2969!"

    Reviewed Oven Fried Eggplant (Aubergine)

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    Friday, Sep 4, 2009 on Food.com
     |  292 Reviews  |  By James Craig
    LinMarie says:

    "(Edited to say: 1lb of eggplant feeds two of us, even as a side. But that's because this recipe is so tasty that we just eat the whole thing). We disklike FF mayo, so I use Best Foods Light instead. I was out of dry breadcrumbs, so I used Panko breadcrumbs instead. SO GOOD! Crunchy goodness on the outside, nice and creamy on the inside. The first ..."

    Reviewed Nantucket Bleu Spinach Salad

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    Thursday, Jul 16, 2009 on Food.com
     |  24 Reviews  |  By Leslie in Texas
    LinMarie says:

    "Review UPDATE: ***This salad is one of our absolute favorites. We often make a meal of it, with cubed chicken and good bread (or sliced, toasted French bread rubbed with garlic). I usually use Splenda instead of sugar, but o/w, I follow the recipe. I've also used feta if I'm out of bleu, and either toasted pecans or walnuts - it doesn't matter, th..."

    Reviewed Parmesan Zucchini

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    Wednesday, Mar 19, 2008 on Food.com
     |  138 Reviews  |  By Julesong
    LinMarie says:

    "I use little zucchini that I buy at Trader Joe's, cut them in half, and just a sprinkle of either Penzeys 4-S (which tastes just like Lawry's to me) or their Ozark seasoning. They're small, so I check them after about 10 minutes. So good, and so easy. Thank you for posting!"

    Reviewed Senegalese Chicken and Peanut Soup

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    Monday, Feb 25, 2008 on Food.com
     |  52 Reviews  |  By Kirstin in the Couv
    LinMarie says:

    "This has become our favorite soup. I've made this numerous times, but I'm realizing we yield 6-10 servings from this recipe; definitely more than four. It's easy to make, and freezes well, and I have jealous co-workers when I take it to work for lunch. I use a rotisserie chicken from Sam's or Costco, which may yield more than 4c of chicken, but th..."

    Reviewed Corned Beef and Cabbage in Guinness

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    Saturday, Feb 23, 2008 on Food.com
     |  115 Reviews  |  By Dee514
    LinMarie says:

    "This was the first time I'd seared a corned beef brisket before immersing it in liquid, and I think it made a big difference. I did use a "point' cut rather than a 'flat', since that what's was on sale this week. I also reserved the liquid from the package, and added the seasoning package that came with the brisket. We have cans of Guinness draugh..."

    Reviewed Almond Fudge Banana Cake

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    Saturday, Feb 23, 2008 on Food.com
     |  22 Reviews  |  By CoolMonday
    LinMarie says:

    "Step 11 states to "drizzle glaze over top and down side of cake", but WHAT glaze? I'd already used all the ingredients in the cake, and hadn't set aside anything to use to make a glaze. While it smelled fabulous while baking, and had a moist, dense texture, the flavor didn't measure up. I did substitue unsalted butter for the margarine, and generi..."

    Reviewed Pecan Cookies With Caramel Glaze

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    Monday, Nov 5, 2007 on Food.com
     |  1 Reviews  |  By Pepina Rae
    LinMarie says:

    "In hindsight, I suspect there's a typo in this recipe. Only 1/2c of flour to 1c butter and 1 1/2c brown sugar? The cookies dissolved into one big, brown, sticky mass that covered the entire cookie sheet and was unsalvagable. I then tried chilling the dough for 2 hours, made sure my oven temp was correct, but they melted exactly like my first batch..."

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