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    Wendyla in Cali

    Member since Jul 2009

    Chef #1314970

    From Santa Barbara, California

    Flag as Inappropriate

    14 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Sour Cream Pumpkin Bread

    Monday, Oct 22, 2012 on
     |  72 Reviews  |  By Sharon123
    LinMarie says:

    "Sometimes the simple things are the best. This is a quick recipe to put together, and I only dirtied one bowl!! It's the end of October, and the whole house smells like the holidays. Winner winner winner!!"

    Reviewed Yemista (Greek Stuffed Tomatoes and Peppers)

    Monday, Aug 27, 2012 on
     |  31 Reviews  |  By evelyn/athens
    LinMarie says:

    "Outstanding! Made exactly as written, used shredded parmesan, and it turned out PERFECT!!! Evelyn, you are a gem for sharing this, everyone LOVED IT! I will make this again and again.

    Updated 08/27/12: I can not say enough great things about this recipe. You can not get results like this from a cookbook. Evelyn's instructions and mea..."

    Reviewed Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip

    Sunday, Oct 23, 2011 on
     |  7 Reviews  |  By French Tart
    LinMarie says:

    "Delicious and easy! The spices add just the right amount of excitement to this tapenade. I served this with a greek dinner, as a condiment. Tomorrow I am going to use it to make a panini sandwich with mozarella and arugula. I did stir in the juice of 1/2 a lemon to give it a little acid, substituted cayenne for chili powder and scattered on so..."

    Reviewed Asparagus Risotto

    Monday, Oct 18, 2010 on
     |  34 Reviews  |  By PanNan
    LinMarie says:

    "Delish! Made it for dinner last nite, had leftovers for lunch today. I did add one clove garlic. Love the addition of the puree -- took it from being risotto with asparagus, to risotto that not only had asparagus, but tasted like asparagus. Thanks for the recipe."

    Reviewed Kidd Kraddick's Famous Brown Bag Turkey

    Tuesday, May 25, 2010 on
     |  (3 people found this helpful) |  13 Reviews  |  By Natalie S.
    LinMarie says:

    "My mother has made turkey in a similar fashion ever since I can remember. She actually greases the inside of the bag and the turkey with margarine, not butter! It always turns out beautiful, moist and delicious. Call me superstitious, but I can't make turkey any other way!"

    Reviewed Cheddar Potato Soup

    Thursday, Jan 21, 2010 on
     |  (1 person found this helpful) |  37 Reviews  |  By GinnyP
    LinMarie says:

    "I thought this was easy to put together and tasted good. I added a 1/2 teaspoon of creole seasoning and blended all but about 1/4 cup of the soup so there was some chunk to it. Really warming on a rainy night!"

    Reviewed Blueberry Almond Bundt Cake

    Wednesday, Jan 6, 2010 on
     |  2 Reviews  |  By HelMo
    LinMarie says:

    "I really enjoyed this cake. The technique in making it and incorporating wet and dry ingredients resulted in a light and very moist cake. I followed recipe as written, adding 1/4 teaspoon almond extract to the wet ingredients. I think next time I will increase the ground almonds by 2 tbsp -- the cake is super moist so could hold up to a little ..."

    Reviewed Paula Deen's Pimento Cheese

    Monday, Nov 9, 2009 on
     |  7 Reviews  |  By True Texas
    LinMarie says:

    "Yes Maam! This is the real-deal, AUTHENTIC SOUTHERN STYLE Pimento cheese. No onions, no celery no extra anything is needed. I have found that using my hand mixer on low speed to mix everything together really works nicely. And you must chill this for a bit to truly experience the real flavor. Yum Yum and YUM!"

    Reviewed Baked Garlic and Onion Cream Soup

    Tuesday, Nov 3, 2009 on
     |  3 Reviews  |  By Geema
    LinMarie says:

    "Nice soup and a good change from traditional french onion soup! I used only 1 head of garlic, and added 1 peeled and diced potato to additional stock and boiled it. Then I poured in the oven-onion-broth mixture to the potato broth pan and pureed it all with my stick blender. After adjusting the seasonings and adding half and half, i did decide ..."

    Reviewed Upper Crust Potatoes

    Saturday, Oct 17, 2009 on
     |  (1 person found this helpful) |  14 Reviews  |  By Sharon123
    LinMarie says:

    "I have been making this for years and have never gotten any complaints. I use Idaho potatoes, as called for, the big baking ones. If you want to use another type of potatoe, I would suggest anything that is floury, not waxy, as the waxy potatoes give off quite a bit of water and have tendency to break the sauce."


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