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    ccferne

    Member since Sep 2001

    Chef #19185

    From Culver City

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    25 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Grandma's Cranberry Sauce

    Handle
    Thursday, Dec 22, 2011 on Food.com
     |  (2 people found this helpful) |  11 Reviews  |  By SweetsLady
    LinMarie says:

    "With more natural pectin (it's in the apples), this jells faster than plain jellied cranberry sauce. The apples also add sweetness, so it takes less sugar. Cranberries are sold in 12-oz bags these days. I use 2 apples, 2 c sugar, and 1 c water with a 12 ounces of cranberries."

    Reviewed Ale Braised Corned Beef With Horseradish Gravy, Swedish Style

    Handle
    Friday, Mar 11, 2011 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By San Marcos Sunshine
    LinMarie says:

    "I've been making this recipe almost every year since 2000 or 2001, when my friend Sandy found it in "Women's World." We made it together, then decided to keep the recipe a secret. When I started posting all my recipes on line (this one would've remained in the 'private' category), I was happy not to have to type it in, but sad that it wasn't a se..."

    Reviewed Asparagus, Oven-Roasted

    Handle
    Friday, Jul 16, 2010 on Food.com
     |  39 Reviews  |  By Bergy
    LinMarie says:

    "Excellent even without the Parmesan cheese. Also good chilled for a salad."

    Reviewed Mushroom Barley Pilaf

    Handle
    Friday, Jul 16, 2010 on Food.com
     |  4 Reviews  |  By Atiekay
    LinMarie says:

    "I made this with a rich chicken stock and it was fabulous. I'm sure it would be great with veggie stock too. A 'keeper' for sure."

    Reviewed Spinach and Coconut Soup

    Handle
    Thursday, Jan 21, 2010 on Food.com
     |  1 Reviews  |  By wizkid
    LinMarie says:

    "I made this last night and it was fabulous. Due to a mix-up between two recipes, however, I used a whole can of coconut cream instead of the 4 oz of creamed coconut. Also seasoned it with some hot curry powder. Next time I hope to try it with the creamed coconut, but this way bears repeating."

    Reviewed Sesame Eggplant (Aubergine)

    Handle
    Wednesday, Jan 6, 2010 on Food.com
     |  15 Reviews  |  By Rainberry Blues
    LinMarie says:

    "These are fabulous, even if you don't happen to have any sesame seeds on hand. I'm going to try using them in an eggplant parmasan recipe, so's to skip the frying step."

    Reviewed Kale Chips

    Handle
    Monday, Jun 29, 2009 on Food.com
     |  105 Reviews  |  By yogi
    LinMarie says:

    "I'd like to know how large a 'bunch' this recipe is based on. I used ONE bunch (typical size at our farmers' market) and had too many 2" squares for any bowl in the house. So I mixed them with the vinegar, oil, and salt in a big restaurant pan, and baked them in an even bigger one (almost 30" long and maybe 4" deep). This was my second try at this..."

    Reviewed Zucchini Raita

    Handle
    Friday, May 29, 2009 on Food.com
     |  4 Reviews  |  By tigerduck
    LinMarie says:

    "Madhur Jafrey has a separate recipe for Courgette in a Yogurt Dressing (to serve hot or cold) in her 'Spice Kitchen' cookbook. It's very much the same, but the zucchini?courgettes are parboiled and it has a little bit of sugar in it."

    Reviewed Slow Roasted Tomatoes

    Handle
    Saturday, May 23, 2009 on Food.com
     |  13 Reviews  |  By Miraklegirl
    LinMarie says:

    "I think I must've had this same Martha Stewart recipe at one time, but I made some adaptations for California. I use 'salad size' or Roma tomatoes and cut them in half through the stem- and blossom-end. That means there's skin on the bottom of each one, which holds in the juices. I include fresh basil in the seasonings, and use a lot less salt. Ol..."

    Reviewed Thai-style Pork Stew

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    Friday, Mar 13, 2009 on Food.com
     |  15 Reviews  |  By Sudie
    LinMarie says:

    "Fabulous! I did everything as directed EXCEPT that I used pork loin that was already cut into bite-size pieces (DH, a former butcher, does this and freezes it in meal-size portions) and browned the meat before starting. I was apprehensive about cooking the peppers so long, but they were fine."

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