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    The Dabblers

    Member since Feb 2007

    Chef #452045

    From Australia

    Flag as Inappropriate

    26 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Amazing Hungarian Chicken Paprikash With Dumplings

    Thursday, Sep 11, 2014 on
     |  18 Reviews  |  By Danny P
    LinMarie says:

    "I saw an episode on Hungarian cooking on an Australian TV channel (SBS) and decided to try a dish. I fluked on this - I must have been born lucky! I cooked the chicken as per the recipe for wife and son. Only change was to use thigh fillets rather than breast because we like the Chinese, think thigh meat has better taste and texture. Anyway the r..."

    Reviewed Hot & Sweet German-Style Mustard

    Wednesday, Jul 4, 2012 on
     |  2 Reviews  |  By Dancer^
    LinMarie says:

    "1 question Iowahorse, what sort of roast beast?
    This is a godd simple recipe."

    Reviewed Quince Jelly

    Tuesday, Jul 3, 2012 on
     |  1 Reviews  |  By JustJanS
    LinMarie says:

    "I have made an identical recipe twice in the last three weeks! This jelly is absolutely brilliant - in my opinion no other jam/jelly can get close to it for sheer flavour and colour. Quinces in Qld cost $2.50 EACH! so JustJan is a very lucky lady.
    It is very easy to make but a word of warning. If you are a devotee of using a sugar thermometer..."

    Reviewed Preserved Ginger

    Sunday, Jul 1, 2012 on
     |  2 Reviews  |  By evelyn/athens
    LinMarie says:

    "There is something seriously wrong with the timings in this recipe. I did the repeat boilings as directed. Finally in desperation I boiled the ginger on a simmer for twenty minutes - it's still not fork tender. Now I am looking for another recipe that will actually work"

    Reviewed Shepherd's Pie OAMC

    Tuesday, Mar 13, 2012 on
     |  9 Reviews  |  By Margie99
    LinMarie says:

    "4 stars for easy but what about some salt,pepper and mixed herbs for flavour. And typically swede and celery would give it a lift without much extra effort."

    Reviewed Sausage Rolls

    Wednesday, May 18, 2011 on
     |  47 Reviews  |  By JustJanS
    LinMarie says:

    "I love sausage rolls but the fiddly old methods were a bit of a pain but JustJanS piping method has saved the day - brilliant! Flavour spot on as well. Next time, and there will be heaps of those, I'm going to cut back on the milk by about half as my butcher's snags are already pretty juicy and I like the filling to be a bit firmer. I along with m..."

    Reviewed Fried Quail With Spicy Salt

    Tuesday, May 17, 2011 on
     |  2 Reviews  |  By JustJanS
    LinMarie says:

    "This is a top recipe. The only thing we would suggest is that doubling the amount of the marinade makes for much easier wetting of quail. The spicy salt is delicious and we will be trying it on other foods. Two quail each with potato croquettes made this a great main meal for two"

    Reviewed Traditional English Tea Time Scones With Jam and Cream

    Sunday, Apr 24, 2011 on
     |  9 Reviews  |  By French Tart
    LinMarie says:

    "Another great recipe, French Tart. Crumbly, very light and moistish. Had them with your strawberry conserve (another winner) I did a couple of things different, I used the food processor to cut butter into flour mix before using bowl and spoon to mix in milk and cut disc into wedges as SWMBO likes scones better as triangles.

    I used 1/2 t..."

    Reviewed Aussie Meat Pie

    Wednesday, Mar 2, 2011 on
     |  9 Reviews  |  By Sussan
    LinMarie says:

    "A top recipe very similar to one I have just foud and made - better than any other on the 'net. I too am a Gold Coaster and the only suggestion I would make is to try using chuck steak cut into a 10mm dice rather than ground. It makes it munchier.
    And please PP if you do add cheese don't call it an Aussie meat pie because it would be nothing o..."

    Reviewed 8 Hour Buns

    Monday, Aug 23, 2010 on
     |  2 Reviews  |  By DJ Seph
    LinMarie says:

    "I'm not rating this because I have not made it but I am suggesting that the references to quantities be taken out of the method because anyone who wants to scale the servings down to say 12 can be very confused about references to adding 12 cups of flour!"


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