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    JT'sMom

    Member since Jan 2006

    Chef #282678

    From United States

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    102 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Toby's Tartar Sauce

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    Monday, Mar 31, 2014 on Food.com
     |  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

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    Wednesday, Aug 14, 2013 on Food.com
     |  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

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    Friday, May 31, 2013 on Food.com
     |  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 )

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    Friday, May 31, 2013 on Food.com
     |  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

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    Friday, May 31, 2013 on Food.com
     |  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

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    Thursday, May 27, 2010 on Food.com
     |  (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

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    Monday, Mar 22, 2010 on Food.com
     |  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

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    Wednesday, Jan 6, 2010 on Food.com
     |  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

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    Tuesday, Dec 22, 2009 on Food.com
     |  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

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    Tuesday, Sep 15, 2009 on Food.com
     |  (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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