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    Mom of picky eaters and vegetarians

    Member since Dec 2008

    Chef #1058824

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    9 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Fried Cornbread

    Handle
    Saturday, Dec 1, 2012 on Food.com
     |  14 Reviews  |  By elt
    LinMarie says:

    "This is a perfect base for fried cornbread. I don't have self-rising cornmeal so I make my own using the simple recipe posted on this site. Tonight I'm going to try it with thawed frozen corn mixed into it. I serve this with vegan chili and greens and everyone loves it."

    Reviewed Cheesy Italian Oatmeal Pan Bread

    Handle
    Monday, Mar 14, 2011 on Food.com
     |  1 Reviews  |  By pattikay in L.A.
    LinMarie says:

    "This was terrific and the kids gobbled it up! I replaced half of the flour with whole wheat flour and instead of brushing the top with butter I used olive oil cooking spray. I didn't have any Parmesan cheese so I left this off the topping as well and it still was delicious. Very easy to make and everyone has asked me to make it again soon."

    Reviewed Whole Wheat Zucchini Bread

    Handle
    Sunday, Jun 27, 2010 on Food.com
     |  22 Reviews  |  By HeatherFeather
    LinMarie says:

    "This was excellent! I threw in a half-cup of rolled oats, and used thee whole eggs instead of the six egg whites. By doing this, I could mix all of the wet ingredients directly in the "well" in the middle of the flour mixture and therefore turn this into a on-bowl recipe (always a goal of mine). Thanks for posting this!"

    Reviewed Moist and Fluffy Lemon Poppy Seed Muffins

    Handle
    Monday, May 17, 2010 on Food.com
     |  2 Reviews  |  By Young Mom
    LinMarie says:

    "This has become our standard Monday morning breakfast -- it's something that gets everyone out of bed! I make this with 1 cup whole wheat flour and 1 cup unbleached, and it comes out fine. I also leave my oven rack where it is but bake at 375. This makes a lot -- I use the Reynolds self-standing disposable aluminum muffin cups and fill up 20 of..."

    Reviewed Chinese Coin-Purse Eggs With Ginger Spinach

    Handle
    Friday, May 14, 2010 on Food.com
     |  1 Reviews  |  By Hey Jude
    LinMarie says:

    "This was excellent and easy!"

    Reviewed Chippy Meringues

    Handle
    Sunday, Apr 4, 2010 on Food.com
     |  1 Reviews  |  By MARIA MAC *
    LinMarie says:

    "These were very easy to make and very hard to stop eating! I didn't feel like spending the time forming many tiny ones, so I made larger ones (22 total). I put them pretty close together on the baking sheet and they all fit on one large sheet. After baking them for 25 minutes I turned off the oven and left them in there while the oven cooled. ..."

    Reviewed Luscious Challah

    Handle
    Sunday, Apr 4, 2010 on Food.com
     |  1 Reviews  |  By Clare Bear
    LinMarie says:

    "This was fantastic! I made this for our Easter/Spring celebration and it went fast! I didn't have any bread enhancer, potato flakes or wheat germ, so I left those out and put in a little extra whole wheat flour instead. I made two smaller simple braided loaves -- one with sesame seeds and one with poppy seeds -- and put the seeds on the bottom ..."

    Reviewed Parmesan Roasted Asparagus

    Handle
    Monday, Mar 15, 2010 on Food.com
     |  35 Reviews  |  By CarolAnn
    LinMarie says:

    "This was awesome! We had guests for dinner and EVERYONE -- even my picky 13 year-old who "hates" asparagus tried it and loved it. I followed the other reviewer's suggestion and just put a little olive oil, regular salt and pepper in a bowl and kind of rolled each asparagus into this, and it came out great. DEFINITELY the way I will cook asparag..."

    Reviewed Miso Baked Tofu

    Handle
    Thursday, Dec 4, 2008 on Food.com
     |  17 Reviews  |  By Cynna
    LinMarie says:

    "This was a wonderful, quick and easy dish. We cannot buy pressed tofu here, so I cut the tofu and pressed it between clean towels with a heavy weight on top for two hours before I made the recipe. I substituted cow's milk for the soymilk and used sesame oil, which I think was essential for the success of this dish. I used a pretty mellow miso, ..."

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