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    Member since Dec 2004

    Chef #183098

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    82 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)

    Thursday, Mar 13, 2014 on
     |  272 Reviews  |  By TigerJo~
    LinMarie says:

    "This is a great recipe, and very different from anything I've ever tried on salmon. The only (minor) changes for me: Used macadamia nuts instead of walnuts, and substituted brown sugar for the honey, as that was what I had on hand. It totally worked! My salmon looked just like the picture! Thanks for sharing!"

    Reviewed Grilled Cabbage

    Wednesday, Mar 18, 2009 on
     |  (1 person found this helpful) |  33 Reviews  |  By Fauve
    LinMarie says:

    "This is a great way to make cabbage. I served it last night with corned beef. Didn't have any bacon, so I just omitted. Also, I baked for 30 mins. in a 425 oven. Perfect! Thanks for sharing!"

    Reviewed Vincent Price's Chicken Sweet and Hot

    Tuesday, Dec 5, 2006 on
     |  (1 person found this helpful) |  2 Reviews  |  By EdsGirlAngie
    LinMarie says:

    "I made this dish last night -- I had been looking for a recipe like this one, as it closely resembles something that I used to make (but I had lost the recipe). I followed exactly, though I did add more garlic. This produces a lot of the sauce, but it seemed kind of thin. I think that my old recipe called for orange juice concentrate, which wou..."

    Reviewed Bourbon-Glazed Pork Chops

    Monday, Aug 21, 2006 on
     |  (1 person found this helpful) |  15 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "I made these last night and my husband said they were the best pork chops he ever had. Did not change a thing, other than adding a few chopped green onions to the sauce as it heated on the stove. I'm thinking of using this as a marinade for a pork tenderloin, I'm sure that would also be great. Thanks for sharing this NurseDi!--Marla"

    Reviewed No Zee French Rice Pilaf

    Friday, Aug 18, 2006 on
     |  29 Reviews  |  By Chef PotPie
    LinMarie says:

    "This is my favorite way to make rice pilaf...I've been doing it for years. It is a simple, fool proof recipe that is so much better than a boxed pilaf. It's also great with jasmine rice. Thanks for sharing!--Marla"

    Reviewed Oven-Dried Tomatoes

    Tuesday, Aug 15, 2006 on
     |  114 Reviews  |  By Mirj
    LinMarie says:

    "Awesome, awesome, awesome! Not that this recipe needs another review, but I will never buy the jarred sun-dried tomatoes again. These have so much more flavor.... And I really like the consistency, they're not too hard or chewy. I followed the recipe exactly, using fresh basil & parsley and tossing everything together in a bowl before baking. Try ..."

    Reviewed French Style Chicken Breasts

    Sunday, Aug 13, 2006 on
     |  3 Reviews  |  By ShellyOB
    LinMarie says:

    "Hi Shelly, this turned out extremely well...Very easy to make...I did use cream of chicken soup & added fresh mushrooms...Also,included some sherry in the mix....Thanks for sharing a great recipe.--Marla"

    Reviewed Fish Fillets With a Triple-Cheese Crust

    Monday, Jul 31, 2006 on
     |  7 Reviews  |  By Evie*
    LinMarie says:

    "I made this last week using orange roughy and it was wonderful. I didn't have lemon pepper, so I used fresh ground black pepper and squeezed some lemon into the mixture. Also, I used monterey jack cheese in place of the mozzarella, since it has more flavor. Thanks for sharing your recipe!--Marla"

    Reviewed Creamy Cajun Chicken Pasta

    Monday, Jul 31, 2006 on
     |  1397 Reviews  |  By Lorac
    LinMarie says:

    "I have made this recipe so many times, I can't believe that I have not reviewed it before now! This is an awesome recipe. I always use boneless skinless chicken thighs, and serve over angel hair. No changes needed in my opinion. Thanks for sharing, Lorac.--Marla"

    Reviewed Crabmeat Deviled Eggs

    Sunday, Jul 30, 2006 on
     |  3 Reviews  |  By Manami
    LinMarie says:

    "Hi there Di, I made these yesterday to bring to a party, and they turned out great. What appealed to me about this recipe is the fact that there is a lot less mayo called for than most recipes. Also, the idea of the crabmeat seemed different. I did not use the caviar since I don't like it, and I did add 2 tsp dijon mustard & some fresh parsley ..."


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