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    Mary the Disturbed Stick Woman

    Member since Jan 2005

    Chef #192043

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    31 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Smoky Garlic Beer Cheese

    Handle
    Sunday, Dec 6, 2009 on Food.com
     |  2 Reviews  |  By EdsGirlAngie
    LinMarie says:

    "I couldn't get a creamy spreading consistency no matter how much I beat it, and I doubt that's possible without heating the cheeses to melt the cheddar. I tried just gently warming in the microwave. When that didn't work, I put everything in the top of a double boiler and gently warmed until blended. What I'd suggest for making this, if you wan..."

    Reviewed Char Siu (Chinese Sweet Barbecued Pork)

    Handle
    Saturday, Mar 14, 2009 on Food.com
     |  7 Reviews  |  By ChrisMc
    LinMarie says:

    "Really nice char siu recipe. I've made this several times now, and it seems like it's always an impulse item (i.e., I've got a pork chop in the freezer and nothing for dinner, which is in two hours), so I've never given it a long marinating time and it still comes out good (can't wait to see what the 24-hour version is like). I have xiaoshing ..."

    Reviewed Fudge

    Handle
    Thursday, Dec 20, 2007 on Food.com
     |  5 Reviews  |  By Jenny Ann
    LinMarie says:

    "Great recipe -- the end product has the texture that I like, dense, not dry but not too moist, and not grainy/sugary. One thing, though, I tried the double boiler method and never got the sugar/milk mix to come to a boil. Finally in desperation I dumped it into another pan where I got it to boil quickly with direct heat. The recipe takes longer..."

    Reviewed Perfect Oil Pastry

    Handle
    Tuesday, Nov 28, 2006 on Food.com
     |  12 Reviews  |  By Po Valley Indian
    LinMarie says:

    "This gets one of my rare five-stars ratings. It is the easiest piecrust that I have ever made, and has a great texture -- as flaky as a crust made with shortening, and much healthier! This is a no-brainer to be my new most popular crust."

    Reviewed Whole Wheat Pita

    Handle
    Friday, Apr 21, 2006 on Food.com
     |  15 Reviews  |  By Maeven6
    LinMarie says:

    "What a superb bread recipe! This was my first pita attempt (although not my first bread attempt), and it couldn't possibly have gone better. Easy, quick (for a yeast bread), healthy and great results! All puffed beautifully and came out nice and chewy, with a great, well-defined pocket that's going to make great stuffing for sandwiches. I used..."

    Reviewed Missi Roti

    Handle
    Thursday, Apr 13, 2006 on Food.com
     |  1 Reviews  |  By Charishma_Ramchandani
    LinMarie says:

    "Delicious recipe! Now I can make missi roti in my own home! Some notes: I used atta flour for the wheat flour. Also, this recipe needs water -- about a cup and a half of warm water, added after step 3/as part of step 4. A few translations and conversions for other USAian folks:- Besan is gram flour.- Dhaniya powder is powdered cor..."

    Reviewed Barbecue Rub

    Handle
    Sunday, Mar 12, 2006 on Food.com
     |  57 Reviews  |  By Charlotte J
    LinMarie says:

    "This is a real good rub -- it may become my default "base" rub. I was looking for a rub that didn't include a gazillion spices, because I wanted something simple that I could tailor if I wanted a specific flavor. After reading other comments, I did cut the salt in half since I don't like very salty food (and used half coarse sea salt and half re..."

    Reviewed Hainanese Chicken Rice

    Handle
    Friday, Mar 10, 2006 on Food.com
     |  23 Reviews  |  By syltel
    LinMarie says:

    "Ooooh, chicken rice! This was like what I got in Kuala Lumpur -- I miss this stuff, and it's nice that I can make it for myself now! Extra props to this recipe because it makes a lot of chicken broth -- much more than I needed, which meant I could make chicken-rice-without-the-chicken several more times!"

    Reviewed Beer Cheese Spread

    Handle
    Wednesday, Feb 15, 2006 on Food.com
     |  1 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "This was exactly what I wanted when I got home from a hard day of skiing tonight: something snacky, with beer and cheese and a little spice in it! Next time I might back off the garlic a bit -- I love cooked garlic, but I find that a little raw garlic goes a very, very long way. Oh, and I used all cheddar cuz I had no jack cheese (I did have a n..."

    Reviewed 10 min Japanese Simmered Tofu Hot Pot

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    Thursday, Feb 2, 2006 on Food.com
     |  3 Reviews  |  By Santos
    LinMarie says:

    "Oh yum. Yum and more yum.I like this one lots, both because I like Japanese food, and because I like healthy food. It's got real, classic, Japanese flavor -- tastes like something I might get in a good Japanese restaurant! "

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