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    Bill Hilbrich

    Member since Dec 1999

    Chef #1634

    From Saint Cloud

    Flag as Inappropriate

    80 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Mustard Curry Sauce

    Wednesday, Mar 9, 2011 on
     |  12 Reviews  |  By FrenchBunny
    LinMarie says:

    "I was looking for something different instead of the traditional tartar sauce on baked fish fillets. The sauce was light enough to let the the fish flavor come through, but sharp enough to perk up those dull pre-packaged frozen offerings."

    Reviewed Bloomin' Onion Dipping Sauce

    Friday, Feb 5, 2010 on
     |  6 Reviews  |  By Cluich
    LinMarie says:

    "I sampled the real deal and thought that this big chain sauce came with a big chain price, but that it could be a great chip dip. The first thing I noticed about this sauce was that the color matched perfectly. The taste is spot on, and I applaud your memory all the way home, and thank you for sharing."

    Reviewed Horseradish Sauce

    Wednesday, Feb 3, 2010 on
     |  6 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I really wanted this recipe to work for me. I had been offered a sample of a very nice dip, from a high end restaurant chain with a high end price as well. I read the ingredients and used The Zarr Search Engine to track this recipe down and followed it to the letter .. even resisted trying it until the melding time was up. The heat is not the issu..."

    Reviewed Shrimp Bourbon

    Tuesday, Dec 19, 2006 on
     |  6 Reviews  |  By Sherrybeth
    LinMarie says:

    "I was able to successfully reduce the amounts so that I could make a nice lunch. I used a quality 100 proof bourbon, and although the experience was pleasant,it was not awe-inspiring. I was not able to get the sauce to thicken, and that certainly diminished it's impact on the fettuccine. I would need to do some work before serving it to guests."

    Reviewed Manhattan

    Tuesday, Dec 12, 2006 on
     |  8 Reviews  |  By Gay Gilmore
    LinMarie says:

    "I tend to not fuss around with the natural flavor of a good bourbon, but I approached this with an open mind. I backed off on the bourbon/vermouth ratio and settled on 8 to 1, and the addition of bitters was great. The drink had just a hint of sweetness and a very pleasant experience. As long as we are suggesting brands .. I would suggest you try ..."

    Reviewed Shrimp Scampi W/Spaghetti

    Monday, Sep 18, 2006 on
     |  2 Reviews  |  By ItalianMomof2
    LinMarie says:

    "I was able to scale down the recipe to a single serving without any problems. That suits my solo lifestyle and because I put the spaghetti right into my bowl, and poured the shrimp and sauce on top, I solved another potential concern.I was concerned about the amount of garlic, however by lifting the spaghetti and shrimp with my fork, the sauce..."

    Reviewed Celery Salt

    Friday, Aug 25, 2006 on
     |  7 Reviews  |  By Theresa/ Thunderbird
    LinMarie says:

    "Out of a field of over 176,000 recipes, only one for Celery Salt. And although I suspected that there was more salt than celery seed, I could have spent hours playing with the proportions. THANK YOU !!"

    Reviewed Easy Cheesy Beef Stroganoff

    Thursday, Jun 1, 2006 on
     |  6 Reviews  |  By geckoluvr2000
    LinMarie says:

    "I think what little flavor was gained by browning the meat was lost when the meat was boiled. I suggest that the meat be browned until cooked through, and cook the noodles in a separate step."

    Reviewed Frito Pie

    Wednesday, Apr 5, 2006 on
     |  30 Reviews  |  By JustaQT
    LinMarie says:

    "The chili I was making from scratch was almost done and just as I was reaching for some beans, this recipe came to my mind. Thank You for a great tasting change of plans."

    Reviewed Trailer Trash Mixup

    Sunday, Apr 2, 2006 on
     |  8 Reviews  |  By yooper
    LinMarie says:

    "What is not to love .. at least for us in Minnesota. Cream of Mushroom Soup which is the mother of all hot dishes, and of course gramma's Thanksgiving Mushroom Stuffing, with cheese ( I used the midwest standard cheddar) and ground beef.And as for the picture ... yes the whole is really not as pretty as the sum of the parts. Thank You, my frie..."


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