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    Member since Jun 2007

    Chef #517298

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    46 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Spiced Peach Jam

    Friday, Sep 20, 2013 on
     |  13 Reviews  |  By Stephanie in Pittsburgh
    LinMarie says:

    "Double everything but the cardamom, add a star anise or two into the pot (remove before placing into jars), and follow directions otherwise. Usually results in 8 half-pints that my friends and family actually ask if I'll be making again as peach season approaches."

    Reviewed Sweet Coffee House Scones II

    Monday, Dec 5, 2011 on
     |  2 Reviews  |  By C. Taylor
    LinMarie says:

    "Made a batch of these today with the zest of two clementines as my mix in and they turned out fairly well. To finish them off, I made a glaze with the juice from the clementines and powdered sugar. They were a tad gummy while still warm after the recommended bake time, but when cooled they seem to have evened out texture-wise. I think I might h..."

    Reviewed Zucchini Chocolate Cake

    Saturday, Jun 25, 2011 on
     |  (1 person found this helpful) |  125 Reviews  |  By Charlotte J
    LinMarie says:

    "I love when I find a recipe that can be made as is and it turns out perfect! This makes a nice, thick batter that spread nicely into my 9x13, was done baking at exactly 1 hour, and tasted wonderful. We had a hard time letting it cool, it smelled so good. The cake was moist with a good crumb and had a rich chocolate flavor. If I were to change ..."

    Reviewed Enlightened Pastitsio (Greek Pasta Comfort Casserole)

    Thursday, Oct 14, 2010 on
     |  2 Reviews  |  By Tinat51796
    LinMarie says:

    "Very good, I had 2lbs of ground lamb that needed used and decided on this recipe. I doubled the meat and sauce portion and froze half for a later use. For the marinara I used a standard sized can of diced tomatoes (14 oz) mixed with a can of tomato paste (not the smallest size, but next size up...just over a cup) (remember I made this part doubl..."

    Reviewed Garlic Panko Chicken Strips

    Tuesday, Aug 24, 2010 on
     |  105 Reviews  |  By Lennie
    LinMarie says:

    "Very easy and very tasty!
    I used my baking stone, flipped half way through so both sides got nicely browned"

    Reviewed Peach Cobbler

    Friday, Aug 20, 2010 on
     |  (5 people found this helpful) |  498 Reviews  |  By Suellen Anderson
    LinMarie says:

    "Good recipe, after reading all the comments I ended up doubling everything but the butter and sugar and substituting some brown sugar for the white. It cooked up very lovely and is just like the cobbler my dad made for us when we were little. Best peach cobbler I have had in years and my new go-to recipe."

    Reviewed Banana Pancakes With Spelt

    Tuesday, Aug 17, 2010 on
     |  8 Reviews  |  By Cooks4_6
    LinMarie says:

    "This is a very good and dependable recipe. Follow recipe eactly using coconut oil and have not once been disappointed. I only had one banana this last time and they still turned out wonderful. Also, they are very good with some fresh blueberries sprinkled on top before flipping the pancakes."

    Reviewed Peach Puffed Pancakes

    Thursday, Aug 5, 2010 on
     |  7 Reviews  |  By LAURIE
    LinMarie says:

    "I used fresh and this was a winner. We will deffinately be making this again and again. I used 4 cups of fresh peaches (pitted, sliced, and cut slices in half) and followed the recipe exactly as above otherwise. Perfect for breakfast, a light dessert, or anytime you want a warm, custardy fruit dish. Very much a clafoutis and would be wonderful..."

    Reviewed Chocolate Milkshakes With No Ice Cream!

    Thursday, Jul 8, 2010 on
     |  18 Reviews  |  By -JL-
    LinMarie says:

    "I changed this up enough that I woun't give it stars, but we LOVE what I came up with. My girls all loved it, though, and we will be making it again and again :) I cut the sugar in half and got rid of the powdered creamer. I added a very ripe banana to the mix. Next time I will cut the sugar even more and maybe even cut back a bit on the coc..."

    Reviewed Perfect Pork Tenderloin

    Friday, May 28, 2010 on
     |  300 Reviews  |  By BeachGirl
    LinMarie says:

    "We had a 2.5lb roast and this method cooked it to moist, juicy perfection! Went 550 degrees for 13 minutes and one hour oven off. I did use an oven thermometer just to be sure it cooked to a suitable temp and it came out of the oven at 140 and climbed from there while resting. The meat was tender, moist, and full of flavor. I didn't marinate, b..."


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