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    Member since Jul 2002

    Chef #50509

    From Illinois

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    770 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Squid Stuffed With Spinach and Herbs

    9 days ago on
     |  1 Reviews  |  By awalde
    LinMarie says:

    "I'd been wanting to make this for some time, and when I saw cleaned squid tubes at the market, I picked up a couple. I did contact Awalde, who advised that the sauce also needs a cup of water. I used the fresh herbs I had growing in the garden - oregano, thyme, dill - but as I was going out the back door, one of the cats slipped out, and I en..."

    Reviewed Steamed Salmon Cantonese Style

    Thursday, Sep 18, 2014 on
     |  2 Reviews  |  By lazyme
    LinMarie says:

    "I've done something similar for many years - learned at a Chinese cooking class. I do this with pretty much any kind of fish, and don't bother with the hot oil at the end, but sprinkle the scallions on the fish at the beggining. I also usually mince or julienned the ginger. Instead of messing around with the chopsticks, invest in a bamb..."

    Reviewed Slow-Roasted Beef(ATK)

    Friday, Aug 15, 2014 on
     |  1 Reviews  |  By Coppercloud
    LinMarie says:

    "Definitely an easy technique. I am not sure I like eye of round - it did not seem to get quite tender enough - I did use a smaller roast, just under 2 1/2 lb and perhaps it did not maintain the ideal temperature qute long enough. The leftovers are reheating quite nicely, without drying out, and that is a boon."

    Reviewed North Croatian Farmers Cheese Dumplings

    Sunday, May 18, 2014 on
     |  1 Reviews  |  By nitko
    LinMarie says:

    "This was very reminiscent of a Lithuanian cheese dumpling that Mother used to make, except that we do not use lard or semolina flour. It is so interesting how many dishes cross borders, modified by what is the most available grain or protein locally. This is very much a farm dish, as milk and eggs would always be available. I made half the recipe,..."

    Reviewed Ground Beef Roll With Stuffing

    Monday, May 12, 2014 on
     |  1 Reviews  |  By Zurie
    LinMarie says:

    "This is such a fun way to make a meatloaf, and it really does not take that much more time. I did have some technical issues (and Mr Grumpy kept poking at the chard and asking what the heck it was). I made a smaller one due to oven limitations, maybe 1 1/4 lb or so of meat, and I improvised the precise list of ingredients for it. I creased the par..."

    Reviewed Slow Roast Leg of Lamb

    Sunday, Apr 20, 2014 on
     |  8 Reviews  |  By Peter J
    LinMarie says:

    "Coriander and cumin is not a combination I'd ever considered for a lamb roast, but it sure is delicious. I got a great deal for our area on a boneless lamb roast. I got rid of the mesh they wrap them in now and retied with butcher's twine. The roast took just minutes to prepare. Mine was just under 2 kg, and the oven I am using only has ..."

    Reviewed Meatless Mission Chili

    Sunday, Apr 6, 2014 on
     |  11 Reviews  |  By spatchcock
    LinMarie says:

    "We've been trying to eat more meatless meals and this was a nice alternative for us. Some comments: you don't need a huge pot for this, a two quart pan is more than sufficient. I first sauteed the celery, carrot and onion, then added the red pepper and garlic. Once these were softened, I pushed them to the side and added the chili powder..."

    Reviewed Irish Mist Whiskey Carrots

    Wednesday, Mar 26, 2014 on
     |  2 Reviews  |  By Dienia B.
    LinMarie says:

    "I only needed enough carrots for the two of us, and did not want to fuss, so used the baby carrots whole, and eyeballed the rest of the ingredients. It worked out perfectly and made a great side to some leftover corned beef. Anyway, how can anything with whiskey in it be bad?"

    Reviewed Sweet Potato and Chorizo Tacos

    Saturday, Mar 22, 2014 on
     |  2 Reviews  |  By Nancy's Pantry
    LinMarie says:

    "We really enjoyed this. I used all the ingredients except only 10 ounces of chorizo and half the tortillas. I omitted the salt and it is still a bit salty for our taste (chorizo tends to be salty). I would add another sweet potato to this, as I think even with my reduced amount, there would have been a better balance of sweet potato and chorizo th..."

    Reviewed Forevermama's Fresh Herb Batter Bread

    Monday, Mar 17, 2014 on
     |  1 Reviews  |  By ForeverMama
    LinMarie says:

    "Batter breads are a nice way to start making yeast breads (not that I need an introduction to yeast), but I loved the idea of fresh herbs. I could not find chives or chervil, used scallions and more of the dill and parsley - quite a bit more. My idea was to bake this in large muffin pans to make rolls for sandwiches, but I could not find the pan, ..."


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