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    Member since Jul 2007

    Chef #542351

    From United States

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Copper Pennies

    Saturday, Jan 1, 2011 on
     |  1 Reviews  |  By MizzNezz
    LinMarie says:

    "Wonderful and quick. I add 1 Tbs worchestershire to mixture and use apple cider vinegar and sea salt."

    Reviewed Poverty Meal

    Wednesday, Oct 7, 2009 on
     |  492 Reviews  |  By Malriah
    LinMarie says:

    "Been making this for years. Truly an economical, quick, filling 1-dish meal. I make a triple recipe when my son comes home (from out of state) and freeze it in multiple containers for him to take home. They stay frozen for the 7 hour trip and, as this is his favorite meal and he won't cook, he can enjoy a little of home from his mother and me f..."

    Reviewed Worlds Best No Bake Peanut Butter Cookies

    Thursday, Sep 20, 2007 on
     |  4 Reviews  |  By Stacy Buzzell
    LinMarie says:

    "DON'T DON'T make these cookies when the humidity is high or they will NOT set. Try them again and drop them on waxed paper, parchment paper, or foil that has been lightly sprayed with Pam for easy removal. They freeze well after setting if they are frozen first and then placed in a Zip-loc bag. Yummy!"

    Reviewed Copycat Applebee's Hot Artichoke and Spinach Dip

    Saturday, Aug 25, 2007 on
     |  122 Reviews  |  By Vitameatavegamin Girl
    LinMarie says:

    "The secret to the Applebee's Spinich/Artichoke Dip is this: It is a purchased spinich/artichoke dip with all the ingredients listed PLUS, during the preparation, the prep cook adds 1 additional cup of freshly grated Parmesan Cheese. Also, if not thin enough, adds a little condensed milk or more alfredo sauce to thin to proper consistency."

    Reviewed College Favorite in a Crock Pot

    Tuesday, Aug 21, 2007 on
     |  36 Reviews  |  By Michelle AuburnTiger
    LinMarie says:

    "I used a cheap, tough beef roast and not cut up. I added 1 cup dry red wine to other ingredients. Meat and gravy are delicious. Meat is as tender as can be. It falls to pieces and the!"

    Reviewed French Dressing

    Monday, Aug 13, 2007 on
     |  3 Reviews  |  By CookbookCarrie
    LinMarie says:

    "This is 5 star. I always use Campbells and it works wonderfully well. I have used store brand and can not taste any difference. Try adding 1 or 2 tbsp worchestershire sauce, 1-1/2 tsp prepared mustard (French's or store brand.) Add salt and pepper if you desire. Sonderful as a salad dressing, dip for raw veggies, or great as a broiled fish to..."

    Reviewed French Dressing

    Monday, Aug 13, 2007 on
     |  4 Reviews  |  By Dancer^
    LinMarie says:

    "Add 1/4 to 1/2 cup sugar or 1/4 cup honey and use apple cider vinegar. Blend in blender and it will earn the 4 stars; otherwise, raw and very acidic."

    Reviewed Spicy French Dressing

    Monday, Aug 13, 2007 on
     |  4 Reviews  |  By Ginny Sue
    LinMarie says:

    "I love this dressing with an additional tbsp of worchestershire sauce and no celery salt. I can't tell the difference with or without the lime juice; however, a couple of sprigs of fresh basil gives a different but surprisingly spring taste to this. Also, this is a wonderful dressing for broiled salmon, halibut, flounder, etc. Better than any t..."

    Reviewed Pico De Gallo

    Saturday, Jul 28, 2007 on
     |  5 Reviews  |  By Xexe
    LinMarie says:

    "This is same as Applebee's Pico receipe except Applebee's uses apple cider vinegar or white distilled vinegar and garlic salt instead of fresh garlic. Also, the Roma Tomatoes are preferred to the plum tomatoes when available. The Pico can be used as an addition to many other receipes such as mango salsa and corn & bean salsa."

    Reviewed Sweet, Creamy Coleslaw

    Saturday, Jul 21, 2007 on
     |  144 Reviews  |  By Marg (CaymanDesigns)
    LinMarie says:

    "Great base with just a few tweaks:I now use 3/4 c Dukes or Hellmans (Mrs. Filberts west of Mississippi River, I believe) and 1/4 cup canola, safflower, or sunflower oil.I also add 1-1/2 tsp salt and increase the sugar to 1/4 cup. I also add 2 tsp prepared mustard.It's now perfect to my family's taste for barbeque or hotdogs/hamburgers (..."


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