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    Rumpole

    Member since Jan 2003

    Chef #69376

    From United States

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    11 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Seared Tuna With Japanese Salsa

    Handle
    Tuesday, Jan 20, 2009 on Food.com
     |  8 Reviews  |  By Vicki in CT
    LinMarie says:

    "We had a Asian dinner for a group of friends from church. We assigned recipes for everyone to make and bring. One women made and brought this recipet - it was pure Rock Star. Absolutely amazing."

    Reviewed Master Brine Recipe for Meats

    Handle
    Thursday, Jan 17, 2008 on Food.com
     |  109 Reviews  |  By Dib's
    LinMarie says:

    "Used this for a Christmas turkey. Marinated for 48 hours and then roasted, covered, at 275 degrees for 1/2 hour per pound of turkey. Uncover for last half hour and baste frequently. When we tried to take the turkey out of the roaster, it literally fell apart. It was the juiciest, most flavorful turkey I've ever eaten. Using this brine ..."

    Reviewed Summer Herb Roast Chicken

    Handle
    Thursday, Jan 17, 2008 on Food.com
     |  (2 people found this helpful) |  10 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "O.K., folks. If you're looking for a wonderfully flavored, moist, tender, "Oh, my - is this good or what?" chicken, look no farther. The potatoes need more than 30-45 minutes given in the recipe to fully cook. Last time we made this, I doubled the recipe for oil mixture, put the spuds in at the beginning and liberally coated them with the oil and ..."

    Reviewed Tortured Chicken - Beer Can

    Handle
    Thursday, Jan 17, 2008 on Food.com
     |  114 Reviews  |  By debra dolman
    LinMarie says:

    "Have you ever wanted to torture a chicken? I mean - REALLY TORTURE a chicken? Fear not - here's your chance - this one is fun and satisfying, too. Just CRAM that beer can right on UP there!!!! You know you want to!!! Wonderful recipe - but my 4.5 lb chicken (where the heck do you people find 2lb. chickens, anyway?) needed more than an hour to cook..."

    Reviewed Amaretto Rum Cherry Cream Pie

    Handle
    Tuesday, Nov 13, 2007 on Food.com
     |  1 Reviews  |  By L DJ
    LinMarie says:

    "Ooooohhhh - Goooood!!!! Made it for a dinner party and got rave reviews. Just don't eat four pieces and then try to drive. Or walk."

    Reviewed Vanilla Rum Balls

    Handle
    Monday, Jan 12, 2004 on Food.com
     |  (8 people found this helpful) |  39 Reviews  |  By Charishma_Ramchandani
    LinMarie says:

    "O.k, Gang - listen very carefully - if you eat these in less than a week after they are made, they will taste very "rummy". Maybe, even too rummy. Rummy enough to make you whine, "Wellll....they're good, but....ya' know...they're a little strong. Maybe we shouldn't keep this recipe." Oh, ye of little faith. Allow them to sit in an airtight con..."

    Reviewed Chocolate Ganache

    Handle
    Tuesday, Jan 6, 2004 on Food.com
     |  7 Reviews  |  By Sharon123
    LinMarie says:

    "We made this for an Appetizer and Desserts Party over the New Year's weekend. The flavor was intensely chocolate - but delightful in an "Ooooohhh..." sort of way. Some of the butter separated out and floated on the top of the chocolate as it cooled, but we attributed that to pouring the mixture into the crust before the crust had totally cooled. ..."

    Reviewed Pecan Pie

    Handle
    Sunday, Nov 9, 2003 on Food.com
     |  72 Reviews  |  By ann hugo
    LinMarie says:

    "A wonderful pecan pie - smooth, almost custard-like without being "too sweet" like corn syrup pies. We added a quarter cup of bourbon and served it warm and ala mode. Sort like good sex - but on a plate."

    Reviewed Barbecue Baked Beans

    Handle
    Monday, Nov 3, 2003 on Food.com
     |  (1 person found this helpful) |  6 Reviews  |  By taylortwo
    LinMarie says:

    "These were a great hit at the cookout on Saturday. I doubled the recipe thinking the original wasn't going to be big enough. It all went - fast!!!I did the whole thing start to finish in a cast iron Dutch oven. Just spooned off the bacon fat until there was "about that much" remaining and then added and mixed the remaining ingredients and put ..."

    Reviewed Dad's Best Brisket

    Handle
    Monday, Aug 11, 2003 on Food.com
     |  (1 person found this helpful) |  93 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "I made this for an office potluck to resounding cheers from "the gang". Even the senior partner of the firm that shares the floor, a normally reserved chap, slapped his forehead and exclaimed, "It's INCREDIBLE!!!!!" "

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