I'm looking for:

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Reviews
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Registering is quick and easy.
    Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Chris White

    Chef #21734

    Joined: Oct 20, 2001

    20 reviews by Chris White

    1 - 10 of 20 sorted by Date | Rating | Helpful

    Reviewed Tzatziki
    Handle

    Select One

      |  By spatchcock

    Select One

    "This was pretty good. All the draining was worth it - the 2 cups reduced down to about 1 cup of intense yogurt with a cream cheese-like consistency. If I do this again I may use lemon juice and vinegar, and mix fresh garlic with some garlic powder or granulated garlic. Thee fresh garlic flavor was almost too strong, and the vinegar was really sour..."

    Jul 3, 2009 on Food.com

    Recipe #6625

    Reviewed Enchilada Sauce
    Handle

    Select One

      |  By Misplaced Texan

    Select One

    "Great. I actually used the pan drippings from my beef/chorizo filling instead of the oil - yummy."

    Oct 8, 2005 on Food.com

    Recipe #33563

    Reviewed Moldovan Tomato, Cucumber & Pepper Salad
    Handle

    Select One

      |  (1 person found this helpful) |  By WJKing

    Select One

    "This was really fantastic. Good the night I made it, good at lunch the next day and dinner the next night. I used canned tomatoes, which I highly recommend unless you can get nice juicy ones at the store (I made this in October so that's really not an option this time of year No mealy Roma's in this dish. I'm looking forward to doing it again!"

    Nov 17, 2004 on Food.com

    Recipe #44112

    Reviewed Venison Parmesan
    Handle

    Select One

      |  By Aunt Paula

    Select One

    "This was a real winner at my house. I had some venison loin cuts of various sizes (originally cut as stew meat I think - I was not the butcher so not sure exactly what cut it was Some were very thin - 1/4 inch at most, and so I cooked only about 1 minute each side in a nice hot pan, just to sear them up. I also used butter instead of olive oil, a..."

    Apr 11, 2004 on Food.com

    Recipe #56414

    Reviewed Joe's Lemonade Chicken
    Handle

    Select One

      |  (1 person found this helpful) |  By Mysterygirl

    Select One

    "Pretty good. The sweet and sour flavor is quite nice. Served with some crusty bread and a leafy salad, with some stuffed bell peppers on the side."

    Aug 19, 2003 on Food.com

    Recipe #16070

    Reviewed Sherried Chicken
    Handle

    Select One

      |  By Deborah1

    Select One

    "This was indeed easy, but I've tried this twice (in the oven and been disappointed both times. There simply isn't much flavor to the chicken. It comes out poached and bland - the salt in the supermarket sherry I used wasn't enough to drive the sweet wine flavor into the meat. I'm guessing the crock pot version would be much tastier, as it would a..."

    Aug 19, 2003 on Food.com

    Recipe #30733

    Reviewed Mixed Greens with Fresh Tomato Vinaigrette
    Handle

    Select One

      |  (1 person found this helpful) |  By Dancer^

    Select One

    "I used more then .25 pound (closer to .5 of tomatoes, and the oil-acid balance was still way off. The dressing was absolutely dominated by the flavor of the oil, which was unpleasant. I think it is because I used standard grocery store Romas instead of a juicier, fresher variety of tomato. No rating until I try it with diff tomatoes. V-8 and Wess..."

    Aug 4, 2003 on Food.com

    Recipe #33753

    Reviewed Benihana Ginger Salad Dressing
    Handle

    Select One

      |  By Todd Wilbur

    Select One

    "This is pretty good with Asian-influenced salad/foods. I ate with iceberg lettuce mixed with mellowed red onions (soaked in lime juice for 1 hour, bean sprouts, radish and carrot, and some sesame marinated chicken breasts. The rice vinegar adds a good bite to the flavor, especially with the aforementioned onion prep. However, I see no need to spe..."

    Aug 1, 2003 on Food.com

    Recipe #1985

    Reviewed Jalapeno Cornbread
    Handle

    Select One

      |  By The Range Rover

    Select One

    "Very, very good. A big hit at the WWE Vengeance pay per view party. Omitting the oil made a perfect cornbread for crumbling into a nice, 3 alarm chili. I chopped 5 medium (fresh jalapenos in my Cuisinart, seeds and all, nearly to the point of puree - I hate biting into whole jalapenos in my cornbread - and it made every bite fiery good! With the ..."

    Jul 28, 2003 on Food.com

    Recipe #58395

    Reviewed Tomato Basil Soup
    Handle

    Select One

      |  (2 people found this helpful) |  By Kanzeda

    Select One

    "Picked this looking for an easy replica of Le Madeleine's tomato-basil soup. This is certainly easy, although I'll offer a few tips/comments on flavor:One - The color is awfully 'orange', kind of like a cheet-o soup. My America's Test Kitchen cookbook suggests pureeing only the solids to try and keep from whipping too much air into the darker to..."

    Jul 17, 2003 on Food.com

    Recipe #53601

    « Previous

    1 2

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites