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    Wu & Newt

    Member since Dec 2005

    Chef #277434

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    13 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Blackberry Nectar

    Wednesday, Oct 19, 2011 on
     |  2 Reviews  |  By Dreamgoddess
    LinMarie says:

    "I have not tried the recipe, but wanted to comment. Tartaric acid and cream of tartar are not the same thing. Cream of tartar is a weak salt derived from tartaric acid, when it is half-neutralized with potassium hydroxide. If you want to substitute cream of tartar for tartaric acid, it will require twice as much cream of tartar than is called fo..."

    Reviewed Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top)

    Wednesday, Sep 14, 2011 on
     |  (1 person found this helpful) |  33 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I have used this with both beef and lamb as the meat/bones in this. I agree with several of the other reviewers, as I feel it is a bit bland, but not too bad (hence the 4 stars: 5 for ease, 3 for taste). To compensate for the blandness I have begun to make it with a few changes. I use fresh herbs instead of dried (adding thyme to the parsley ca..."

    Reviewed Crock Pot Chicken Taco Meat

    Wednesday, Dec 17, 2008 on
     |  291 Reviews  |  By * Pamela *
    LinMarie says:

    "Simple and excellent. We used boneless, skinless chicken thighs."

    Reviewed Harissa

    Wednesday, Oct 15, 2008 on
     |  (1 person found this helpful) |  13 Reviews  |  By Dib's
    LinMarie says:

    "I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai..."

    Reviewed Carrot and Harissa Puree

    Wednesday, Oct 15, 2008 on
     |  (1 person found this helpful) |  6 Reviews  |  By currybunny
    LinMarie says:

    "We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit."

    Reviewed Pan Seared Moroccan Salmon

    Tuesday, Jul 15, 2008 on
     |  27 Reviews  |  By Sharon123
    LinMarie says:

    "I baked instead of seared this, mainly because I had a whole side of salmon and was feeling lazy, but it was excellent. I made a fairly large amount of the paste (using the proportions in the recipe of course) which I spread on the flesh side and baked in a rimmed baking sheet at 450ยบ for 10 minutes (it was about 1" thick at the thickest). As a..."

    Reviewed Cranberry Apple Relish

    Wednesday, Dec 12, 2007 on
     |  8 Reviews  |  By Mirj
    LinMarie says:

    "This is an excellent and simple recipe. I did not have grape juice, so I used apple cider. I had only braeburn apples on had, so I used them. I reduced the amount of sugar to 3/4 cup because of the cider and sweeter apples."

    Reviewed Soft Ginger Cookies

    Saturday, Sep 1, 2007 on
     |  42 Reviews  |  By hkgriffith
    LinMarie says:

    "These were very good. Nice and soft, lightly crisp on the edger. I plan to add more ginger next time, perhaps some fresh, since I like a stronger/sharper ginger taste."

    Reviewed Steamed Mussels in Coconut Milk

    Monday, Apr 23, 2007 on
     |  3 Reviews  |  By evelyn/athens
    LinMarie says:

    "This is an excellent recipe. I had no cayenne, so I used ground pequin peppers. Yummy. Had with Chucumber (I used recipe #187803)."

    Reviewed Flageolets En Pissenlits (Beans With Dandelion Greens)

    Thursday, Apr 12, 2007 on
     |  (1 person found this helpful) |  4 Reviews  |  By Chef Kate
    LinMarie says:

    "Well, I don't have fresh beans like sweetpea, but I concur with the review. This is an excellent recipe. I have made this recipe several times. I too ended up with too much liquid the first time, but I drained some off and cooked a little longer. I use fresh herbs, substituting extra thyme and some tarragon for the savory (since I never have a..."


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