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    Amethyst42

    Member since May 2004

    Chef #141284

    From Winnipeg

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    46 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Kittencal's Honey Garlic Sauce

    Handle
    Thursday, Jul 10, 2014 on Food.com
     |  49 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Awesomely delicious! We put it on BBQ'd chicken wings tonight. I can always trust Kittencal's recipes to be delicious."

    Reviewed Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen)

    Handle
    Sunday, Jun 29, 2014 on Food.com
     |  22 Reviews  |  By Bekah_Goertzen
    LinMarie says:

    "Made this exactly as indicated. It was completely, 100% delicious! Will make again, and again, and again.
    Also made a no-booze version for those who did not want alcohol. I pureed some pitted cherries and used that instead of kirsch. I recommend it!"

    Reviewed Waldorf-Astoria Red Velvet Cake

    Handle
    Monday, May 19, 2014 on Food.com
     |  175 Reviews  |  By troyh
    LinMarie says:

    "An excellent cake. Do not skip using buttermilk or cake flour, it really makes a difference. As other users have suggested, I prefer using unsalted butter to 'shortening'. I recommend using only 1/2 oz of red food colouring, and to add it the same time as you add the vanilla. Sift the cocoa in with the flour & salt. I find the full ..."

    Reviewed TSR 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur

    Handle
    Friday, Jan 31, 2014 on Food.com
     |  485 Reviews  |  By Lightly Toasted
    LinMarie says:

    "I have to give this only 3 stars, not for the finished product, but for the poor instructions on how to prepare it. Even with following the advice of some other reviewers, I placed my buns too close together, and nothing cooked in the centre of the pan, while the edges were overdone. The instructions need to be fleshed out more."

    Reviewed Kittencal's Famous Greek Salad

    Handle
    Monday, Dec 9, 2013 on Food.com
     |  349 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "My family all loves this, and it's often requested at parties. Like others, I leave all the veggies in the dressing for a couple of hours. The leftovers are even better the next day.
    I realize 'original' Greek salad doesn't have lettuce, and it doesn't need to be included if it offends your sensibilities."

    Reviewed Roast Brined Chicken

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    Wednesday, Dec 4, 2013 on Food.com
     |  8 Reviews  |  By Sue Lau
    LinMarie says:

    "Have made this at least 3 times now. Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!"

    Reviewed Pepsi Pork Roast

    Handle
    Thursday, Sep 19, 2013 on Food.com
     |  201 Reviews  |  By Mysterygirl
    LinMarie says:

    "A lovely tender roast. I used Coke, not Pepsi, as like another reviewer mentioned, I don't like the metallic aftertaste of Pepsi. And, like a few reviewers, I found this a little bland. I added pepper, and I'd add more next time, as well as Worchestershire sauce.
    My crock kicked the bucket, so I used a covered roasting pan at 2..."

    Reviewed Karen's Swiss Steak (Stove Top, Crock Pot or Oven)

    Handle
    Sunday, Sep 15, 2013 on Food.com
     |  113 Reviews  |  By Karen From Colorado
    LinMarie says:

    "Made a triple batch of this tonight, as I had a surfeit of round steak thrust upon me. Delicious! Everyone enjoyed it. I did not have red wine (darnit!), so I substituted a little red wine vinegar and some beef stock. Like a few other reviewers, I added bell pepper for extra nutrition and flavour.
    The only alteration I made was to add ba..."

    Reviewed A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings

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    Friday, Aug 30, 2013 on Food.com
     |  14 Reviews  |  By French Tart
    LinMarie says:

    "I only made the dumplings, I'll admit. I used fridge-hard butter. They were PERFECT!!!"

    Reviewed Wisconsin Broccoli-Cheddar Cheese Soup

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    Saturday, Aug 10, 2013 on Food.com
     |  37 Reviews  |  By chris brossard
    LinMarie says:

    "Generally delicious. I have made this recipe several times now, and like a lot of chefs, I think it needs onion. About 1/2 - 3/4 cups, minced. I sauté them with the butter right at the beginning. I also do 1/2 milk, 1/2 chicken broth. I use an immersion blender (not utterly pureed, just chunky) just before I add the cheese. And yes, up to 8..."

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