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    You are in: Home Page / Reviews
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    Ginny Sue

    Member since Feb 2004

    Chef #125388

    From United States

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    1162 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Emeril's I Love Gaaaaahlic Garlic Bread Spread

    Sunday, Apr 3, 2011 on
     |  4 Reviews  |  By HeatherFeather
    LinMarie says:

    "Great garlic spread that is extra-special due to the addition of "The Essence" I made up a copycat, Recipe #5031 a while back and used it in this recipe. The leftover butter keeps well."

    Reviewed Absolute Best Ever Lasagna

    Sunday, Apr 3, 2011 on
     |  450 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "Great classic lasagna casserole. I doubled the sauce portion of the recipe because I like my lasagna on the saucy side. Didn't quite use all the extra sauce, but really liked it this way. I used the ricotta option. Great for a buffet or potluck."

    Reviewed Herbed Biscuits (Quick and Easy)

    Sunday, Apr 3, 2011 on
     |  18 Reviews  |  By breezermom
    LinMarie says:

    "Call me lazy or crazy, but I absolutely love breads like this. I made as directed but didn't do the parmesan in the bag part. I just sprinkled the parmeson over the top, and then turned the biscuits to get everything coated before baking. Served this with soup, for a nice weeknight meal."

    Reviewed Strawberry Daiquiri

    Sunday, Apr 3, 2011 on
     |  (1 person found this helpful) |  1 Reviews  |  By Jamie Mayer
    LinMarie says:

    "I really wanted to like this, but the artificial flavor of the koolaid totally overwhelmed the real strawberry flavor, and was just too sweet and unnatural tasting. Overall, this recipe might be better leaving out the koolaid, reducing the amount of sugar, and just letting the flavor of the strawberries shine."

    Reviewed Flounder Fillets With Panko Bread Crumbs

    Sunday, Apr 3, 2011 on
     |  (1 person found this helpful) |  3 Reviews  |  By Oolala
    LinMarie says:

    "Nice crispy coating with great flavor due to the panko and good mix of seasonings. Like one of the other reviewers, I dipped the fish in an egg wash so that the coating would stick. For the sauce, I may have had the heat too high because the lemon juice immediately evaporated. So I just spooned the pan drippings over the fish, which was good be..."

    Reviewed Italian Potato Soup (Minestra Di Patate)

    Sunday, Apr 3, 2011 on
     |  4 Reviews  |  By **Mandy**
    LinMarie says:

    "Nice thick comfort food type of soup. I made this vegetarian so I used 2 cans of vegetarian broth instead the water and chicken bouillon. My pasta sauce was a marinara sauce."

    Reviewed Sirloin Italian Style

    Sunday, Apr 3, 2011 on
     |  1 Reviews  |  By Lazy Chef 2
    LinMarie says:

    "This was quite good but could probably use some additional ingredients, I'm thinking some crushed garlic and green pepper strips would be good additions. I used the red wine option instead of beef broth. The sirloin turned out very tender and favorful and the sauce was thick, like a pasta sauce. I served this over some linguini with a sprinklin..."

    Reviewed Country French Chicken

    Sunday, Apr 3, 2011 on
     |  (1 person found this helpful) |  7 Reviews  |  By Boomette
    LinMarie says:

    "Very nice chicken and rice dish that looks and smells wonderful. For me, the herbes de provence was a little strong in flavor, so I would probably cut back a bit on that. Based on the other reviews, I reduced the amount of water to 1 1/2 cups instead of 2 cups, and the rice turned out perfectly with no leftover water in the bottom of the dish."

    Reviewed Lemon-Cream Cheese Frosting

    Sunday, Apr 3, 2011 on
     |  (1 person found this helpful) |  19 Reviews  |  By JamesDean'sGirl
    LinMarie says:

    "Wonderful lemon frosting, with just the right tang from the cream cheese. I used this as a topping on a bundt cake, so I thinned it out a little with additional lemon juice. But the recipe as written has the perfect consistency for frosting cakes or cookies. I would probably double the recipe for frosting a 13 x 9 inch cake."

    Reviewed Icing-in-the-Cake Cake

    Sunday, Apr 3, 2011 on
     |  (1 person found this helpful) |  44 Reviews  |  By anni
    LinMarie says:

    "I used a french vanilla cake mix and a can of lemon supreme frosting, because that is what I had in the pantry to use up. This cake turned out so flavorful and moist, with great texture. The outside of the cake was quite brown, and the inside was beautiful, a pleasant light yellow color. I put a little of the batter into a 6 oz. custard cup to ..."


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