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    Member since Feb 2007

    Chef #444289

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    12 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Zucchini Tart With Gruyere Cheese and Herbs

    Sunday, Jun 27, 2010 on
     |  (10 people found this helpful) |  17 Reviews  |  By BecR
    LinMarie says:

    "This was an excellent recipe. I preferred it warm but my sister loved it as leftovers (she ate it all before I could have any!). I didn't have a tart pan, so I used a springform pan and it worked just as well."

    Reviewed Ground Beef Gyros

    Tuesday, Mar 30, 2010 on
     |  235 Reviews  |  By Cyrene
    LinMarie says:

    "I was highly skeptical of this recipe since I've been visiting a local shop with wonderful gyros for many years now. Sadly, the shop closed last year and I've been looking for a new source for good gyros. I wasn't expecting much from something using beef instead of lamb, but it turned out extremely well! I added a bit more garlic than the recipe c..."

    Reviewed Red Lobster Cajun Chicken Pasta

    Saturday, Feb 6, 2010 on
     |  37 Reviews  |  By Lali
    LinMarie says:

    "This recipe was fantastic. It had one hell of a kick (which was a bit much for me, but I'm admittedly a wuss when it comes to such things) so next time I'll reduce the amount of cajun seasoning. I also used portabella mushrooms and added a bit of celery. The mushrooms and the peppers were by far the best part of this with the sauce. The chicken wa..."

    Reviewed Pizza Dough for Thin Crust Pizza

    Thursday, Sep 13, 2007 on
     |  398 Reviews  |  By UnknownChef86
    LinMarie says:

    "Great crust! I've tried this on both a preheated baking stone as well as a metal pizza pan and think it works much better on the latter. The crust comes out much crisper, which is just how I like it."

    Reviewed Cinnamon Cream Cheese Roll-Ups

    Thursday, Sep 13, 2007 on
     |  45 Reviews  |  By MizzNezz
    LinMarie says:

    "These are absolutely wonderful. I think the recipe calls for a bit too much cinnamon sugar mix. I ended up tossing quite a bit. I also didn't have a rolling pin. If anyone else runs into this problem, a wine bottle works just as well!"

    Reviewed Spaghetti With Chicken Bolognese Sauce

    Sunday, Sep 9, 2007 on
     |  4 Reviews  |  By Super San Mateo Chefs
    LinMarie says:

    "While quite good, this recipe seemed to be lacking a little something. It wasn't quite as robust as I was hoping for from all the things in it. I had even added mushrooms. I think perhaps some artichoke or eggplant may help depending on taste.Overall, a nice solid recipe. Very simple to make (although somewhat time consuming), but I did like tha..."

    Reviewed Greek Penne and Chicken

    Tuesday, Jun 26, 2007 on
     |  41 Reviews  |  By lauralie41
    LinMarie says:

    "A good tasty recipe, but it seemed like too much noodles and not enough of the real substance (chicken, tomatoes, etc.) Adding 1 1/2 pouds of chicken would not have been out of place."

    Reviewed Artichoke Linguine

    Tuesday, Mar 27, 2007 on
     |  24 Reviews  |  By Engrossed
    LinMarie says:

    "I wasn't sure about this recipe, but I love artichoke and saw that the reviews were favourable so I went ahead and tried it and WOW was it good.I did as someone else suggested and added some tomatoes which I sauteed with the garlic in the butter before hand and it turned out very wellThanks for the great recipe!"

    Reviewed Chicken With Creamy Apple-Mushroom Sauce

    Saturday, Feb 10, 2007 on
     |  1 Reviews  |  By jonesies
    LinMarie says:

    "I was a bit leery about trying something that tried to combine cream and apples, but I wasn't displeased with the results. Unfortunately, this wasn't near creamy enough for my taste, despite using half & half instead of milk.I also don't have an apple peeler, so I just tossed in chunks. Now I realize that the softened apple is what helps thicken..."

    Reviewed Hard Rock Cafe Tupelo Style Chicken by Todd Wilbur

    Saturday, Feb 10, 2007 on
     |  44 Reviews  |  By manushag
    LinMarie says:

    "I love gerber sandwiches. However, I should note that true St Louis style ones use provel. Unfortunately, it's impossible to find outside of St Louis. However, provel is a blend of Provellone, Cheddar, and Swiss, so I generally try to blend these (although I haven't figured out just the right blend yet)."


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