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    Beaner #2

    Member since Aug 2007

    Chef #571112

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Lemon Sheet Cake

    Saturday, Mar 27, 2010 on
     |  (1 person found this helpful) |  18 Reviews  |  By Domestic Goddess
    LinMarie says:

    "I took Christy's advice and used the Luscious Lemon Frosting (#54666) instead. What a great combination! The cake was so moist and delicious, and the frosting was just the perfect touch. I, too, added some fresh lemon zest and juice to the cake. If you're a lemon lover, this recipe will not disappoint. I will be making this one again and agai..."

    Reviewed Weight Watchers Cashew Chicken

    Saturday, Jan 23, 2010 on
     |  10 Reviews  |  By xpnsve
    LinMarie says:

    "We were disappointed as this lacked flavor. I did add red pepper flakes to give it a little heat. Next time I would add more soy sauce and add scallions, but it needs something else - just not sure what. We will stick to the WW General Tsao's Chicken."

    Reviewed Weight Watchers General Tso's Chicken

    Tuesday, Sep 1, 2009 on
     |  166 Reviews  |  By xpnsve
    LinMarie says:

    "One of my all-time favorite recipes, WW or not! I cut back about 1 t. on the cornstarch - otherwise I find the sauce gets a little too thick. Serve over brown rice, and steamed sugar snap peas on the side."

    Reviewed Bacon Wrapped Weiners

    Friday, Dec 26, 2008 on
     |  (1 person found this helpful) |  3 Reviews  |  By Chef #805012
    LinMarie says:

    "My husband and I just discussed making these for New Year's Eve and I thought I'd check to see if the recipe was posted. As indicated, these definitely are delicious and addictive! I always use a foil-lined jelly roll pan for easier clean up. I never measured the brown sugar because I didn't have an actual recipe, but I know I don't use that mu..."

    Reviewed Cheese and Rosemary Breadsticks

    Sunday, Nov 16, 2008 on
     |  4 Reviews  |  By seahorse73
    LinMarie says:

    "I have made these MANY times and they are delicious and the perfect compliment to any Italian meal, or probably just about any meal. The original recipe (from Giada) does NOT use the olive oil, you just toss the breaksticks in the cheese mixture. I've never used the salt. Gruyere is a bit pricey, but worth it. I've also made them with just par..."

    Reviewed Apple Pie Bars

    Sunday, Oct 5, 2008 on
     |  1 Reviews  |  By Kaarin
    LinMarie says:

    "The only reason I'm not giving this 5 stars is because the crust was much too "wet" after using 3 cups of flour; I ended up using a total of 5 cups to get it the right consistency (moist but crumbly). Next time I will cut down the butter to 1/2 cup and use the 3 cups flour and I think it will be just fine and there will be plenty of crust for the ..."

    Reviewed Cranberry Orange Muffins

    Sunday, Dec 2, 2007 on
     |  92 Reviews  |  By Northern_Reflectionz
    LinMarie says:

    "Delicious! I made jumbo muffins and it yielded six (6). Baked at 375 degrees for about 18 minutes."

    Reviewed Cranberry-Orange Quick Bread

    Saturday, Nov 17, 2007 on
     |  (3 people found this helpful) |  36 Reviews  |  By winkki
    LinMarie says:

    "This was very easy, moist, and delicious! I doubled the recipe ... no nuts as my daughter can't have them yet ... and I skipped the glaze. I used six (6) mini loaf pans (3 x 5-3/4) and baked for exactly 30 minutes at 350 degrees."

    Reviewed Erin's Scalloped Potatoes and Ham

    Sunday, Aug 26, 2007 on
     |  40 Reviews  |  By Miss Erin
    LinMarie says:

    "Forgot to mention in my previous post that like previously posters, my husband uses 3 cups of skim milk (no half-and-half), sprinkles the cayenne (more than a dash as we like a little heat) on top, and just a little parmesan cheese on top the last 15 minutes or so of baking."

    Reviewed Fresh Peach Brown Sugar Pie

    Sunday, Aug 26, 2007 on
     |  (1 person found this helpful) |  63 Reviews  |  By Courtly
    LinMarie says:

    "This is absolutely delicious! I used a deep-dish glass pie plate and used about 6 cups fresh peaches. I cut down on the sugar just a bit (as I usually do with pies), used 3 heaping T. of flour, and sprinkled some instant tapioca on the bottom of the crust before adding the filling, as my peaches were very ripe and juicy and I was worried it woul..."


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