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    Member since Jan 2006

    Chef #282678

    From Kirkland, Washington

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    102 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Toby's Tartar Sauce

    Monday, Mar 31, 2014 on
     |  21 Reviews  |  By Toby Jermain
    LinMarie says:

    "Don't look ant further, this is the best. I didn't have dill relish, so I used finely diced dill pickles. That was my only substitution; made the recipe exactly as instructed. Perfection!!"

    Reviewed Lazy Irish Beer Bread

    Tuesday, Aug 13, 2013 on
     |  61 Reviews  |  By Len
    LinMarie says:

    "This turned out wonderful. It was a very rainy day so I weighed my (self-rising) flour, 12.5 ounces = 2 1/2 Cups. I used an extra pale pilsner (Rolling Rock). I realized I had left my trusted loaf pan at our beach house, so I had to use a very "tinny" loaf pan. I was afraid the bottom of the bread may burn with the pan I had, so I decide..."

    Reviewed Tarragon Cream Chicken

    Friday, May 31, 2013 on
     |  18 Reviews  |  By IngridH
    LinMarie says:

    "Excellent, easy, French meal!! I put the tenders in a bowl and coated them with about a tablespoon of dijon mustard, and put them aside for about 20 minutes - while I chopped the garlic, shallot, and heated the OO in a skillet. I tossed the tenders in a bag with flour and proceeded as posted. I did use about 1 cup of chicken stock and 1/3 cup hea..."

    Reviewed Potatoes for Hash Browns ( How to Parboil )

    Friday, May 31, 2013 on
     |  21 Reviews  |  By AuntWoofieWoof
    LinMarie says:

    "These made the best home fries! I used your recipe #78432. I par-boiled 5 large Yukon gold potatoes. I let them sit in the boiling water for about 10 minutes because of their size. I think I'd let them sit longer if I planned on cooking them diced (which I did). I think they would have been just right for shredded. Thank you for a great tip ..."

    Reviewed Homemade Hash Browns

    Friday, May 31, 2013 on
     |  18 Reviews  |  By AuntWoofieWoof
    LinMarie says:

    "These turned out wonderful. I used yellow Yukon gold potatoes that were par-boiled according to your recipe. I diced them into about 1/2" dice and cooked them over med heat, in a tablespoon of canola oil and a pat of butter. My bacon was already cooked from the day before, so I didn't have bacon fat. I had made fajitas the night before, ..."

    Reviewed Pear Martini

    Thursday, May 27, 2010 on
     |  (1 person found this helpful) |  1 Reviews  |  By Anna #9
    LinMarie says:

    "I made these exactly as posted, both DH and myself felt there was too much lime juice. It was too tart and acidic. I put our drinks back into the cocktail shaker and added another 1 & 1/2 shot of Triple Sec. It helped balance the tartness a bit, but was still too acidic to drink. I wish I could this a better review. I know a lot of people like tar..."

    Reviewed Enchiladas Suizas

    Monday, Mar 22, 2010 on
     |  12 Reviews  |  By Sharlene~W
    LinMarie says:

    "Yum! My whole family loved these enchiladas. I used the canned chilies in the sauce and my own recipe for shredded chicken for the filling. These are restaurant quality! Thanks for sharing Sharlene~W. I will make these again for sure."

    Reviewed My Grilled Cheese

    Wednesday, Jan 6, 2010 on
     |  3 Reviews  |  By ~Bliss~
    LinMarie says:

    "Yummy! I spread the butter on the bread instead of melting it in the pan (out of habit). I made 2 sandwiches and used only half the amount of butter for both. I cooked them on med-low for about 4 minutes per side. They were perfectly toasted. The tomato was warmed and juicy, the cheese was melted to perfection, and the bacon was still crispy. Heav..."

    Reviewed Pink Nipple

    Tuesday, Dec 22, 2009 on
     |  4 Reviews  |  By NcMysteryShopper
    LinMarie says:

    "Dreamy and Creamy... I made these for a baby shower. I used 1/2 whole milk and 1/2 - half & half, for the cream. They were a hit! For the Mom to be, I used about 1 tablespoon raspberry juice concentrate in place of the Chambord. We served it to her in a baby bottle (made the hole in the nipple larger, we didn't want to have to burp her, LOL). It ..."

    Reviewed The Perfect Porterhouse Steak & Marinade

    Tuesday, Sep 15, 2009 on
     |  (1 person found this helpful) |  9 Reviews  |  By Chef #221488
    LinMarie says:

    "I used this marinade on some T-bones. I added some coarse ground black pepper and used shallots instead of onion. The steaks were delicious, juicy, and tender. I brought them to room temperature before grilling and let them rest for a few minutes before serving. They certainly did not have the texture of "Rubbermaid". I actually tried your marinad..."


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