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    Blue Bustard

    Member since Mar 2004

    Chef #135634

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    28 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Spicy Red Beans and Rice

    Monday, Feb 28, 2011 on
     |  (3 people found this helpful) |  37 Reviews  |  By Anita Harris
    LinMarie says:

    "This is the ol' Chevy truck of Southern country vittles. Make the recipe as written or substitute your heart out. 'Tis excellent as written, but here's a couple of alternatives. I like to grind three or four dried cayenne peppers between my palms directly over the pot. Any sort of fresh peppers chopped up do well. Trying to eat the meat from a ham..."

    Reviewed Blue Ribbon Dill Pickles

    Monday, Jan 17, 2011 on
     |  (2 people found this helpful) |  47 Reviews  |  By Debber
    LinMarie says:

    "I'll not deign to rate this yet, having not actually used it. I WILL, however, offer this comment in support of that of Flourgirl51. It is NOT a safe method for canning. It may be safely used provided the resulting product is refrigerated and kept for no longer than a month or two - similar in fashion to how you would keep an opened jar of store-b..."

    Reviewed Beef Bourguignon

    Thursday, Jun 10, 2010 on
     |  (1 person found this helpful) |  14 Reviews  |  By Just Call Me Martha
    LinMarie says:

    "I've made this a few times with excellent results. I've determined that the use of bacon is superfluous and can be dispensed with easily. (Although if I'm cooking up a batch of bacon for BLTs, this is a good use of the grease.) Serving with pasta or rice is OK, but around our house, satin-smooth mashed potatoes is de rigueur. Also artisan bread an..."

    Reviewed Homemade Pastrami - No Smoker Needed

    Friday, Mar 19, 2010 on
     |  2 Reviews  |  By Not-2-Sweet
    LinMarie says:

    "I made it as written. Very good, but not what I would call Pastrami. Still, a viable alternative for folks without the ability to smoke a brisket."

    Reviewed 5-Spice Baby Back Ribs

    Tuesday, Aug 18, 2009 on
     |  10 Reviews  |  By daydreams_uk
    LinMarie says:

    "This is a good recipe. I had the butcher cut the rack of baby back ribs in half so that each bone would be somewhat short. This made the dish into finger food, or appetizer style. Otherwise, I followed the recipe as written except I sprinkled sesame seeds liberally on the finished product. Nobody raved about the ribs, and I sorta liked them. Nice,..."

    Reviewed Moroccan Stew

    Tuesday, Feb 17, 2009 on
     |  5 Reviews  |  By Ms*Bindy
    LinMarie says:

    "Made this exactly as presented, although I too opted for the Kalamata olives. Next time I'll use the black. When the leftovers equaled about half the original amount, I cooked up some Italian sausage and added it to the mix. This did NOT improve the stew, although neither did it harm it. It just changed its character. Next time no Italian sausage,..."

    Reviewed Hearty Italian Ratatouille Soup

    Sunday, Jan 4, 2009 on
     |  4 Reviews  |  By Sarah_Star
    LinMarie says:

    "Very, VERY satisfying soup. I made it exactly as written, EXCEPT: I added a couple of handfulls of bow-tie pasta (which worked really well,) mixed Italian spices, about five cloves minced garlic, and SPICY Italian sausage. Even our delicate, "special" palate folks loved the extra kick. It made the soup more warming but not overbearing. I also adju..."

    Reviewed Halupki Casserole (Stuffed Cabbage Casserole)

    Saturday, Nov 1, 2008 on
     |  2 Reviews  |  By JPsBarbie
    LinMarie says:

    "This recipe is just fine. I made it exactly as presented, but none of us really cared for it. It's simply a matter of taste, and there's no accountying for taste."

    Reviewed Crab Casserole

    Saturday, Oct 11, 2008 on
     |  2 Reviews  |  By Barefoot Beachcomber
    LinMarie says:

    "Prepared exactly as written, it was somewhat less than mediocre. Not bad, but not worthy of a second try. Suggestion: Try serving with sixteen pints of Pabst Blue Ribbon."

    Reviewed Tuna Casserole

    Friday, Oct 10, 2008 on
     |  353 Reviews  |  By Tara
    LinMarie says:

    "This is the Rolls Royce of the lowly tuna casserole, excellent as presented. It is improved by a half teaspoon of cayenne which brings up the flavours. Same for a tablespoon of fresh lemon juice. Fresh mushrooms are far superior to canned in this recipe. If small, they can be used whole. I like to double the tuna. Also, 1/2 cup grated Monterey Jac..."


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