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    You are in: Home Page / Reviews
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    Pamela Joyce Ochsner

    Member since Dec 2007

    Chef #692514

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    18 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Carrot Cake

    Handle
    Saturday, Nov 2, 2013 on Food.com
     |  27 Reviews  |  By debora ingram
    LinMarie says:

    "A perfect 9X13 fit, right to the top, rose well, smells great, and looks fabulous... Thank you!"

    Reviewed Walnut-Banana Upside-Down Cake

    Handle
    Saturday, May 29, 2010 on Food.com
     |  13 Reviews  |  By Lennie
    LinMarie says:

    "It tasted great. Otherwise, it was a waste of time and labor and ingredients. Soaking wet, rose four inches, fell three, can't cut into pieces, doesn't unmold, has to be bowled after scooping up. Sorry; but you should have tried your recipe first."

    Reviewed Mean Chef's Triple Lemon Layer Cake

    Handle
    Monday, May 17, 2010 on Food.com
     |  7 Reviews  |  By lemoncurd
    LinMarie says:

    "Nix on only one thing: Two pans should be three. Glad I eyeballed the contents, and put a cookie sheet in my freshly cleaned oven, or I'd have been really mad, otherwise, it's a beautiful cake... Better than lemon sherbet, which to me, is the ultimate lemon flavor... :) But you need three pans."

    Reviewed John's Three Layer Apple Cake

    Handle
    Saturday, May 15, 2010 on Food.com
     |  1 Reviews  |  By scarley
    LinMarie says:

    "The frosting wasn't just beautiful, it was unique in color, taste, and appearance too! The cake even smelled to die for; when I assembled this, I layered it alternately with cake, home made apple pie filling, frosting, on up, and sprinkled crushed walnuts over the top of the apple pie filling layer, then frosted it entirely and sprinkled toasted w..."

    Reviewed Fourth Street Rose Rhubarb Pie

    Handle
    Thursday, May 6, 2010 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By UnknownChef86
    LinMarie says:

    "This is a to die for, once in a lifetime pie, and everyone who has it, loves it; however, the topping is : 1/2 cup sugar, 1/4 cup butter, 1/4 cup shortening, salt, 3 tablespoons honey, and 3/4 cup flour. This calls for a single crust pie crust, as well. Figured I'd clear that up, because the original recipe required contacting the cook! Thanks for..."

    Reviewed Boston Dream Cream Pie

    Handle
    Friday, Mar 12, 2010 on Food.com
     |  2 Reviews  |  By Johnney
    LinMarie says:

    "To die for pie... Thank you!"

    Reviewed green bean quickie

    Handle
    Friday, Feb 5, 2010 on Food.com
     |  3 Reviews  |  By jenee mccaleb
    LinMarie says:

    "I used mild, shredded cheddar, and thought it was fabulous, a bigger cheese punch than Velveeta. I was short on lemon juice, but you can tell, biting into a forkful, how much the other half of the lemon juice will be next time. Great idea! Tell your dad I sent it to one of my boys.. :)"

    Reviewed Irish Beef Hand Pies

    Handle
    Tuesday, Jan 12, 2010 on Food.com
     |  (1 person found this helpful) |  3 Reviews  |  By Manami
    LinMarie says:

    "I whipped these up today according to directions, but I found the mixture bland; so I added about 4 cloves of garlic, large ones, half an onion, sliced, and some beef broth instead of water. I'm sorry I used the red pepper flakes, it would have been just about perfect at that point without it, and I'm about to serve it for lunch to my chef son and..."

    Reviewed Kentucky Fried Chicken Gravy Clone

    Handle
    Friday, Jan 8, 2010 on Food.com
     |  20 Reviews  |  By Dib's
    LinMarie says:

    "Cinnamon; just a sprinkle of cinnamon, lots of pepper, and a sprinkle of ground chili powder, and it was perfect. Also: I made mine with half chicken broth, half beef brother, flour browned in bacon fat, and salt. After the flour browned, I added cold water, stirred until it thickened, added cinnamon, more pepper, and chili powder, then enough cr..."

    Reviewed Seasoned Jo Jo Potatoes

    Handle
    Wednesday, Oct 21, 2009 on Food.com
     |  (1 person found this helpful) |  9 Reviews  |  By Adam K.
    LinMarie says:

    "In South Dakota, these are cut and soaked in salt water for up to half a day, drained in a colander, then shaken in fried chicken breading and pressure cooked with chicken for ten minutes. Then served with melted butter for dipping. Minus the chicken batter mix, seasoned salt, flour and pepper work just great.."

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