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    AmerAussie

    Member since May 2007

    Chef #506288

    From Illinois

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    9 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Baked Ziti

    Handle
    Wednesday, Jun 22, 2011 on Food.com
     |  16 Reviews  |  By KelBel
    LinMarie says:

    "I keep coming back to this one because it is so easy! And every time I make it I do something a little different as my family likes the sauce to be more tomato-ey than creamy. It adapts well to the switch-ups and seems to be good no matter what I do. Thanks for this versatile recipe!"

    Reviewed Pumpkin Bread

    Handle
    Friday, Dec 17, 2010 on Food.com
     |  3 Reviews  |  By Shannon 24
    LinMarie says:

    "I substituted King Arthur gluten-free multi-purpose flour and made this for a tea with friends. It turned out great, once I let it cook long enough. Very tasty, moist and delicious. I did use applesauce with a little oil rather than the oil. Am already making this again and adding cranberries for a pretty holiday bread."

    Reviewed Paula Deen Pork Chops and Pineapple Pie

    Handle
    Tuesday, Nov 30, 2010 on Food.com
     |  3 Reviews  |  By SweetT
    LinMarie says:

    "Yum! I did this in a baking dish in the oven instead of foil in the fire. I used yellow onion, skipped the bell pepper and used tamari (gluten free soy sauce) instead of teriyaki. It was a bit like poaching the pork chops, so they turned out super moist and tasty. My husband has begged me to make this a regular dish. I served it with brown rice an..."

    Reviewed Crustless Gluten Free Pumpkin Pie

    Handle
    Tuesday, Nov 30, 2010 on Food.com
     |  11 Reviews  |  By toomuchlaundry
    LinMarie says:

    "This pie saved Thanksgiving for me! I'm the one who makes pumpkin pie for the family Thanksgiving, so when I went gluten-free I knew I still needed to make a pie that the pumpkin pie eaters would like. This fit the bill! My niece even praised it for the lack of crust, she just wants the pumpkin filling. I ended up making my own mix of spices and t..."

    Reviewed Creamy Chicken in the Crock Pot

    Handle
    Tuesday, Oct 19, 2010 on Food.com
     |  1 Reviews  |  By Terry Davis in Cedar City
    LinMarie says:

    "My husband really liked this dish. I served it with brown rice that I made with chicken broth. Four pounds of chicken meat seemed like a huge amount for 8 servings. I used 3 very large boneless, skinless breasts (about 3 lbs) which I browned and then sliced into 1/2 inch x 2 inch pieces. We ate, my picky kids didn't, and we saved the leftovers for..."

    Reviewed Pork Chop and Pineapple Pie

    Handle
    Monday, Jul 26, 2010 on Food.com
     |  3 Reviews  |  By Valerie in Florida
    LinMarie says:

    "I liked this. It's easy to do, easy to clean up and tasty. It can be made in the oven or on the grill. This is bound to become a regular in my house."

    Reviewed Big Oatmeal Chocolate Chip Cookies

    Handle
    Monday, Jul 26, 2010 on Food.com
     |  (1 person found this helpful) |  5 Reviews  |  By mersaydees
    LinMarie says:

    "I did, in fact, use this recipe for a fundraiser. The cookies were big and beautiful as well as tasty! It also helped that they didn't take a terribly long time to make."

    Reviewed French Chicken in a Pot (America's Test Kitchen)

    Handle
    Monday, Jul 26, 2010 on Food.com
     |  (9 people found this helpful) |  9 Reviews  |  By blucoat
    LinMarie says:

    "I love this chicken recipe! It was exactly what I was looking for, and ATK is so reliable. One word of caution about rosemary: just use a small sprig, about 3 inches long. I found out the hard way that it easily overpowers the other flavors in the dish. In fact, the first time I made this I didn't use any rosemary and preferred it to the taste wit..."

    Reviewed Versatile Cheese Ball

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    Monday, Jan 12, 2009 on Food.com
     |  5 Reviews  |  By Queen of Everything
    LinMarie says:

    "I love cheese balls and this one is super easy! I do it in the food processor so it's fast. It makes a really great basic recipe that you can switch up to suit your taste. I like to use two different sharp cheeses like Emmenthaler or another Swiss variety...try also a blue variety with a white cheddar, it's endless possibility! If you do choose to..."

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