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    You are in: Home Page / Reviews
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    MaryMc

    Member since Oct 2001

    Chef #20395

    From SeaTac

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    52 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Home-Style Mexican Rice

    Handle
    Wednesday, Mar 27, 2013 on Food.com
     |  (1 person found this helpful) |  16 Reviews  |  By Ginny Sue
    LinMarie says:

    "This is a great, simple recipe that I've been making regularly. It's not aggressively flavorful, but I'm not looking for that in a side dish. It's very tasty, and I love that it uses only ingredients that I generally keep around the house. The only thing I've changed is that I use chicken stock in place of the water and..."

    Reviewed Potato and Coriander Samosas

    Handle
    Monday, May 9, 2011 on Food.com
     |  (1 person found this helpful) |  7 Reviews  |  By Fairy Nuff
    LinMarie says:

    "Dang, these are good! I don't always have good luck with fiddly little pastries--I've had them fall all apart and make a mess--but these came out great. The only thing I changed was to add 1/2 tsp. salt to the filling. The potatoes took longer to cook for me--more like 25-30 minutes. I made the pastries larger (6" circles) and probably rolled ..."

    Reviewed Toffee Nuts

    Handle
    Tuesday, Aug 24, 2010 on Food.com
     |  2 Reviews  |  By katew
    LinMarie says:

    "Not sure if I did something wrong, but these didn't turn out at all like I'd hoped. I was looking for a crunchy hard coating on the nuts--what I got was a runny caramel sauce with big lump of chewy crystals. The part of the instructions where it says "spoon over pound cake" makes me think maybe it was supposed to be a sauce--but that still doesn..."

    Reviewed Apple Chutney from the Duck Soup Inn

    Handle
    Friday, Dec 25, 2009 on Food.com
     |  (1 person found this helpful) |  3 Reviews  |  By lazyme
    LinMarie says:

    "This was a big hit with the pork roast at Christmas dinner. I'll definitely be making it again! The only thing I changed was to add about 1/4 tsp. of ground cardamom and 1/4 tsp. of white pepper."

    Reviewed Cheesy Apple Bacon Muffins

    Handle
    Tuesday, Oct 20, 2009 on Food.com
     |  3 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "Really tasty! I used a giant-sized muffin tin and the recipe made six of those--froze them for weekday breakfasts. Thanks!"

    Reviewed Tangerine Stir-Fried Beef With Onions and Snow Peas

    Handle
    Sunday, May 3, 2009 on Food.com
     |  (2 people found this helpful) |  3 Reviews  |  By Scoutie
    LinMarie says:

    "This has a really nice flavor. I bumped up the amount of beef (DH wouldn't know what do with all those veggies!) but otherwise I wouldn't change a thing. He wants me to try it with pork next time."

    Reviewed Hazelnut Blondies

    Handle
    Wednesday, Apr 22, 2009 on Food.com
     |  1 Reviews  |  By TattooedMamaof2
    LinMarie says:

    "OH MY!!! These are SOOO good! They're wonderful plain, but spread with Nutella...I don't think that pan I just made is going to last very long!"

    Reviewed Bolo Negro De Loriga = Darken Cake from Loriga

    Handle
    Friday, Apr 17, 2009 on Food.com
     |  1 Reviews  |  By Mia #3
    LinMarie says:

    "This was a really tasty bread--cinnamon-y and light! I baked it at 375 degrees F. for an hour and 15 minutes, which turned out to be a little long--I'd go with closer to an hour next time."

    Reviewed Chicken Oporto

    Handle
    Wednesday, Apr 15, 2009 on Food.com
     |  2 Reviews  |  By Mia #3
    LinMarie says:

    "This was REALLY good!! The port and the mushrooms gave the sauce a lovely flavor. My only complaint (and it's minor!) is that the sauce was a little bit thin--I might cut back a bit on the cream next time, or else cook the sauce a little longer after the chicken was done to reduce it."

    Reviewed Pork Medallions With Chanterelles

    Handle
    Sunday, Apr 12, 2009 on Food.com
     |  2 Reviews  |  By Chef #570804 Halifax Liz
    LinMarie says:

    "The sauce was really tasty! I may have overcooked the pork, because it was tough. Next time I think I'd try using thinner pork medallions--they might be easier to sauté and get them right."

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