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    Captain's Lady

    Member since Mar 2008

    Chef #790962

    From United States

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    63 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Wallumbilla Crustless Quiche

    Saturday, Jul 7, 2012 on
     |  (2 people found this helpful) |  45 Reviews  |  By mummamills
    LinMarie says:

    "Unmatched in ease! I made this mid week and it made a beyond easy brown bag lunch for the rest of the week! I used pre cooked venison sausage, crumbled, sauteed onions, zucchini, and red bell pepper. Also added about a half tsp salt, some freshly ground black pepper and a bit of garlic paste with the sauteed veggies. Turned out beautifully brown..."

    Reviewed Chicken, Shrimp and Andouille Jambalaya

    Saturday, Jul 7, 2012 on
     |  185 Reviews  |  By Sue Lau
    LinMarie says:

    "Only things I changed with this recipe are that I left out the celery (didn't have it) and bumped up the spices a tad, as well as using brown rice. First two changes went well, but adding brown rice made it need to cook for almost twice as long...and I'm not sure why. I'm used to another 10-15 minutes or so, but almost another hour was a serious..."

    Reviewed Garlic Chicken

    Wednesday, Apr 27, 2011 on
     |  10 Reviews  |  By Southern Mama
    LinMarie says:

    "This was just ok for us. Flavor was alright, nothing spectacular...the seasoning salt got a bit dark by the time the chicken cooked through. Decent in a pinch but probably won't make it again."

    Reviewed Chocolate Glaze

    Sunday, Apr 24, 2011 on
     |  11 Reviews  |  By foodiequeen
    LinMarie says:

    "I never keep heavy cream on hand and all the other glaze recipes seem to use it. I had everything for this and it went together in about 2 minutes! I used coffee instead of water, only made half and had plenty for a batch of gluten free cupcakes! Fantastic!"

    Reviewed Lemon and Parmesan Risotto

    Thursday, Jan 27, 2011 on
     |  (1 person found this helpful) |  20 Reviews  |  By Chef floWer
    LinMarie says:

    "My first time trying risotto and it turned out beautiful! I followed a few other reviewers suggestion and added the fresh lemon juice from one lemon. It really gave it that extra punch of flavor! Topped it with sauteed mushrooms and used it as a side to a roast. Thanks so much for a fabulous, easy to follow recipe!"

    Reviewed Traditional Irish Shepherd's Pie

    Thursday, Jan 20, 2011 on
     |  159 Reviews  |  By GrumpyIrishLady
    LinMarie says:

    "I found this as I was looking for a recipe to use up the last bits of a bottle of red wine. Tonight I made it for the second time, and am loving it just as much as the first! This is the closest recipe that I've found to the recipe of a fantastic little Scottish pub in Savannah, Ga! I think I might try pearl onions at some point but whatever ch..."

    Reviewed Thai-Style Ground Beef

    Tuesday, Jan 18, 2011 on
     |  (3 people found this helpful) |  79 Reviews  |  By Redsie
    LinMarie says:

    "This wasn't quite as quick a lunch as I had hoped for but it was a totally different use of ground beef than just the usual. Fairly well flavored but needed more heat so I added about 1/2 t of sriracha. Served it to DH over rice noodles and myself over pasta. Rice noodles were clearly the better choice. Sprinkled with cilantro, it was a very d..."

    Reviewed Butterflied Korean Pork Tenderloin

    Tuesday, Jan 18, 2011 on
     |  4 Reviews  |  By Crafty Lady 13
    LinMarie says:

    "I wanted to make this and kept forgetting to marinate the tenderloin so I took the recipe and tweaked the end result. Smaller pieces don't need to marinate quite so long! I cut the pork tenderloin into 1 inch chunks and marinated them for approximately 20 minutes. Quickly sauteed them in the pan (in two batches) until they were cooked through a..."

    Reviewed 500°f Eye-Of-Round Roast

    Tuesday, Jan 18, 2011 on
     |  42 Reviews  |  By Susie Cream Cheese
    LinMarie says:

    "I tried this on a whim since I had forgotten to start my usual crock pot roast in the morning. Used just a 1 3/4 lb eye of round roast and wish it had been bigger! Probably cooked it a bit long but was still slightly pink in the middle and much more tender than I had anticipated. I rubbed the outside with a homemade steak seasoning that smelled..."

    Reviewed Deviled Steak Strips

    Tuesday, Jan 18, 2011 on
     |  18 Reviews  |  By MizzNezz
    LinMarie says:

    "This really needed to be simmered for a while longer to be really tender but it was a good alternative to the stirfry I usually do with round steak. I added about a 1/4 tsp of spicy Mrs. Dash and about a cup of red wine to the beef broth that I substituted for the water. Both added more depth to the flavor of the sauce. We enjoyed this but enou..."


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