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    Member since Nov 2005

    Chef #268501

    From Baton Rouge, Louisiana

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    64 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Cuban Black Bean Soup

    Sunday, Jan 5, 2014 on
     |  2 Reviews  |  By meedeeter
    LinMarie says:

    "We find this soup comes together fairly quickly with the use of a pressure cooker. The seasonings can saute, while the beans are being cooked. This means we also have reduced the liquid, which we have replaced with vegetable stock. We have kept the cumin where it is, but we've also upped the other spices somewhat."

    Reviewed Brown Rice and Lentil Casserole

    Sunday, Nov 24, 2013 on
     |  206 Reviews  |  By ladypit
    LinMarie says:

    "Yes, this is easy. However, we found that it took almost 2 hours to absorb the liquid. And then, it was bland. No wonder there were suggestions to add hot peppers or other things. This recipe will not stay in the rotation, however, I will keep it because I liked the ratio of rice to lentils to liquid. I will be using that part to make somethi..."

    Reviewed Salmon With a Creamy Sauce on a Bed of Greens

    Monday, Nov 18, 2013 on
     |  (1 person found this helpful) |  4 Reviews  |  By Sharon123
    LinMarie says:

    "This sauce was amazing. The salmon is simple. I used some Penzy's lemon pepper seasoning. We weren't certain about the Napa cabbage, however. I think the next time, I'm going to use red cabbage or a green with more flavor, perhaps kale. We'll definitely make this again."

    Reviewed Lemony Baked Tofu

    Sunday, Nov 10, 2013 on
     |  (1 person found this helpful) |  6 Reviews  |  By Sharon123
    LinMarie says:

    "We like both of these versions and they show up in the menu rotation frequently. The cilantro one we make as written and serve it with a rice flavored heavily with ginger, it has a bold flavor and needs something to balance it. The rosemary version I've made as written, but I've also used it just as a marinade and then either crumbed th..."

    Reviewed Tofu With Rice and Black Eyed Peas

    Sunday, Nov 3, 2013 on
     |  1 Reviews  |  By Chef Larz in Pennsboro, WV
    LinMarie says:

    "We liked this, in fact, it's going into the regular rotation. I did make a few changes. I used 2 cups of chicken stock for the rice and omitted the bouillon. After browning the tofu, I added more oil and sauteed the onion and garlic rather than steaming them as the recipe called for. I also added about 2 cups, possibly more, of chicken sto..."

    Reviewed Broccoli With Five-Spice Tofu

    Monday, Oct 14, 2013 on
     |  4 Reviews  |  By Sharon123
    LinMarie says:

    "We really didn't care for the 5-Spice seasoning. Perhaps it was the brand I used, but the first thing we noticed was the flavor of cloves. The next was the cinnamon. It overpowered The basic recipe was great, but I'm going to play with this and see if I can't find a savorier seasoning perhaps a white garlic sauce. I did like t..."

    Reviewed Tofu Risotto

    Monday, Sep 30, 2013 on
     |  2 Reviews  |  By Chouny
    LinMarie says:

    "Kind of underwhelming. I'm an old hand at making risotto. We didn't find that the tofu cubes added much of anything. Perhaps if they'd been marinated and then browned and added at the end with the rest of the "sofrito" the flavoring, which are the mushrooms that were browned in the beginning. On the other hand, adding ..."

    Reviewed Warm Entree Salad of Tomato, Asparagus, Olives, and Cannellini -

    Sunday, Oct 14, 2012 on
     |  2 Reviews  |  By Bibliophage91
    LinMarie says:

    "I found a lot of good things in this, beans, olives, asparagus, what's not to love? But I found the instructions didn't always match up with the ingredient list. There's oil and butter listed in the ingredient list, then, later, saute garlic in oil, with no mention of the oil in the list. Maybe I'm just too picky?

    We can't do shellfish ..."

    Reviewed Good Eats Pan Bagnat

    Wednesday, Aug 10, 2011 on
     |  3 Reviews  |  By Houseblend
    LinMarie says:

    "I'm glad someone put this on the site. We've been making this for years and we love it. I do try to find whole wheat baguettes, if I can. And I pretty much always use red or orange peppers in place of green. I've even done this without the tuna, substituting cheese for non-meat eating friends."

    Reviewed Squid Stewed With Tomatoes, White Wine and Black Olives

    Wednesday, Aug 3, 2011 on
     |  3 Reviews  |  By Janay
    LinMarie says:

    "I found a pound of calamari in the freezer. I've quick fried it before, but was looking for something different and Mediterranean. This was easy to make and easy to cut into a half batch. It tasted wonderful and the squid was nice and tender. I made the recipe as written, but used a 14 oz can if diced tomatoes and kalamata olives which I slice..."


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