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    me and my 3

    Member since Feb 2008

    Chef #776849

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    14 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Lawry's Taco Spices & Seasoning Mix by Todd Wilbur

    Handle
    Tuesday, Feb 9, 2010 on Food.com
     |  26 Reviews  |  By Wee Tam and The Big Huge
    LinMarie says:

    "I'm giving a 3. I usually use Old El Paso. Is Lawry's usually 'weak'? This seemed a little weak. I added more shakes of salt, cumin and chili powder. With that, it was pretty good."

    Reviewed Awesome Baked Ham

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    Friday, Dec 25, 2009 on Food.com
     |  299 Reviews  |  By Boopster
    LinMarie says:

    "So Yummy!!! I used a 5 lb boneless ham. I used 1/4 lb sugar and 1/8 cup mustard. It was difficult to get the paste to stick, but I think the point is to get it smeared over most of it and then the juices drip down and you can use that once you serve. My first ham EVER. I can't wait to make eggs and ham tomorrow! And a ham sandwich!"

    Reviewed Sangria

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    Monday, Jul 20, 2009 on Food.com
     |  157 Reviews  |  By Bev
    LinMarie says:

    "This was delish and easy. I didn't have the grenadine, but it came out fine. The only thing I would do different is to mix the sugar with water or wine or 7up or something, to get it dissolved. I also added a few cut up strawberries! I didn't use as many limes or lemons (didn't buy enough at the store), but it was great!"

    Reviewed BEST Herb Marinade for Grilled Steak

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    Monday, Jul 20, 2009 on Food.com
     |  (1 person found this helpful) |  12 Reviews  |  By Mini Ravindran
    LinMarie says:

    "Wow, this was just perfect. I doubled the recipe for my three steaks (in the photos). I dumped everything into a ziploc, and that was placed inside of a cup, so it would be propped up.I dumped the steaks in and placed all that in a bowl to marinate. It was so good. One of the best I've had. I used the same mixture the next day with the left ove..."

    Reviewed Red Hot Chilli Pepper New Potatoes

    Handle
    Saturday, Jun 6, 2009 on Food.com
     |  3 Reviews  |  By Girl from India
    LinMarie says:

    "Delish! Be careful that they don't burn and you don't use too much red pepper or you'll be coughing!!!"

    Reviewed Boneless Pork Chops

    Handle
    Wednesday, May 6, 2009 on Food.com
     |  23 Reviews  |  By ArtWork
    LinMarie says:

    "There were so easy and delish!! I've given up on cooking any kind of pork. I alway overcook it and it is like eating paper (unless I salvage it and make it into pulled pork).Anyway - this was just so perfect! And easy, easy, easy. I had thick boneless chops - I sliced them in half, defatted them and stuck my Williams Sonoma thermometer in them ..."

    Reviewed Oven Baked Crab Cakes

    Handle
    Wednesday, May 6, 2009 on Food.com
     |  13 Reviews  |  By Aroostook
    LinMarie says:

    "Whoa - these were the saltiest crab cakes I've ever tasted. I even used the lower sodium old bay seasoning. Ooooph. I did use canned fancy lump crabmeat. But, I've used it in another crab cake I've made and it wasn't as salty...I'm not sure what I could do different.I liked baking them, instead of frying them in oil...I gave it a three. It..."

    Reviewed Moroccan Chicken

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    Thursday, Jan 29, 2009 on Food.com
     |  52 Reviews  |  By dicentra
    LinMarie says:

    "Absolutely wonderful. And so super easy.I made 2 breasts and 4 thighs - marinated them for 4 hours in the fridge. I added a bit more oil.Thanks for the recipe!I paired these up with the bombay naan."

    Reviewed Moroccan Chicken (Oamc)

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    Thursday, Jan 29, 2009 on Food.com
     |  8 Reviews  |  By dicentra
    LinMarie says:

    "Absolutely wonderful. And so super easy.I made 2 breasts and 4 thighs - marinated them for 4 hours in the fridge. I added a bit more oil.Thanks for the recipe!I paired these up with the bombay naan."

    Reviewed Bombay Naan (Oamc)

    Handle
    Thursday, Jan 29, 2009 on Food.com
     |  12 Reviews  |  By Oolala
    LinMarie says:

    "OH - MY - WORD.This was so delicious. And so easy. I made about 10. The only thing I did different, was to add a bit more oil as I added more rounds. Also, when I first put them in the pan, I used the back of the spatula to give them one last squish to get them nice and flat.These are a keeper for sure!They make so many! I can keep them..."

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