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    CCinSC

    Member since Nov 2001

    Chef #24235

    From United States

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    25 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Shrimp and Scallop Lasagna

    Handle
    Monday, Jan 23, 2006 on Food.com
     |  3 Reviews  |  By Manami
    LinMarie says:

    "This was absolutely scrumptious! I was going to post this if no one else had. Highly recommend. I'd give it more stars if I could!"

    Reviewed Shrimp and Scallop Lasagna by Paula Deen

    Handle
    Monday, Jan 23, 2006 on Food.com
     |  1 Reviews  |  By Punky Julster
    LinMarie says:

    "This was absolutely scrumptious! I was going to post this if no one else had. Highly recommend. I'd give it more stars if I could!"

    Reviewed Crispy Tilapia

    Handle
    Sunday, Oct 30, 2005 on Food.com
     |  123 Reviews  |  By Rita~
    LinMarie says:

    "This was excellent. It's hard to beat a recipe that is so easy and quick to make. I had my oil just a little too hot so the cornmeal browned a bit too much but even at that, this was delicious. Thanks!"

    Reviewed High Roasted Turkey

    Handle
    Monday, Dec 23, 2002 on Food.com
     |  (16 people found this helpful) |  7 Reviews  |  By Steve_G
    LinMarie says:

    "Hands down, without a doubt, the BEST turkey I've ever made (including the fried one). Shoot, it was the best turkey I've ever eaten. This is the only way I'll do a bird again. Incredibly moist and delicious you can't go wrong with this one!"

    Reviewed Marinated Stuffed Cherry Peppers

    Handle
    Wednesday, Oct 9, 2002 on Food.com
     |  3 Reviews  |  By CCinSC
    LinMarie says:

    "They never last all that long around here, but I know we've kept them refrigerated for a month with no problem."

    Reviewed Dijon Sirloin Tips

    Handle
    Friday, Aug 23, 2002 on Food.com
     |  (21 people found this helpful) |  18 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "This is fabulous, melt in your mouth delicious!!! I've already made these twice since finding the recipe. The dijon flavor is just perfect, not overpowering the beef. The first time I followed the recipe exactly as posted. The second time I cut the baking time to one hour and it was just as fantastic. I served the tips with brown rice and broccoli..."

    Reviewed Jalapeno Cornbread

    Handle
    Tuesday, Jul 16, 2002 on Food.com
     |  (5 people found this helpful) |  6 Reviews  |  By CCinSC
    LinMarie says:

    "Thanks for your comments Caryn. I just wanted to mention that this is a very moist cornbread but not as moist as a spoonbread. If you try it again, you may want to up the cooking time a bit."

    Reviewed Fresh Corn Puddings

    Handle
    Sunday, Jul 14, 2002 on Food.com
     |  (11 people found this helpful) |  2 Reviews  |  By Bev
    LinMarie says:

    "Oh my goodness Bev, this was incredible. I didn't change a thing as far as ingredients go and it was SUPER! A few things I did do differently was instead of using individual ramekins, I put the pudding in a 2 1/2 quart casserole and it worked great. Also, rather than grating the corn {I'm a klutz and was making a HUGE mess with the grater)I just u..."

    Reviewed Fried Chicken Fingers With Come Back Sauce

    Handle
    Tuesday, Jun 25, 2002 on Food.com
     |  (15 people found this helpful) |  9 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "You're right NurseDi, these are incredible. I made them as a main course and served with fresh corn and cole slaw which made for a great summertime supper. I didn't have 4 hours to marinade the chicken, only 1 1/2 hours and they were still melt in your mouth good, soooo tender! The sauce was a perfect compliment to the chicken. The only thing I di..."

    Reviewed Tomato Soup Cake

    Handle
    Thursday, Jun 20, 2002 on Food.com
     |  (5 people found this helpful) |  2 Reviews  |  By Lennie
    LinMarie says:

    "This was very good. I tried to keep the mystery ingredient a secret but somebody *cough-DH* let the cat out of the bag. No one could believe that it was tomato soup. My MIL has had a similar recipe for fifty years. If you want a "spice" type of cake, similar to carrot cake but much easier to make, give this one a try."

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