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    Max's Grandma

    Member since Mar 2008

    Chef #802773

    From Kenmore, Washington

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    17 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Microwave Corn on the Cob

    Handle
    Wednesday, Jul 30, 2014 on Food.com
     |  52 Reviews  |  By Mercy
    LinMarie says:

    "It certainly is quicker. However, I'll need a bit more practice to get the husks off easily without burning my fingers."

    Reviewed Gluten Free Apple Cake

    Handle
    Monday, Mar 21, 2011 on Food.com
     |  15 Reviews  |  By GlutenFreeGirl
    LinMarie says:

    "This is so moist and tasty that the only way to know it is gluten-free is from having personally baked it. I use organic Gala apples and make a 9x5x3 loaf so it's easier to take along to share with other GF folks at events. The loaf takes about 65 minutes to bake in a glass pan at 325 degrees. By letting it cool thoroughly before cutting, it wa..."

    Reviewed Gluten-Free Pie Crust

    Handle
    Sunday, Nov 28, 2010 on Food.com
     |  2 Reviews  |  By What's Cooking?
    LinMarie says:

    "Thanks for sharing! This is one of the best GF alternatives I've tried so far--and I've tried several. What I like is that the dough is easy to work with even though sealing the partially rolled out dough in plastic was a bit challenging. Compared to most GF pie crusts, this one was easier to handle and didn't break up when putting it in the pa..."

    Reviewed Chocolate Mug Cake - Gluten Free

    Handle
    Sunday, Oct 10, 2010 on Food.com
     |  4 Reviews  |  By Chef #984820
    LinMarie says:

    "I've made this several times now--usually when my hubby is having sweets that I can't eat and I'm craving chocolate. Sometimes I make it for us to share. I've used xanthan gum each time. It's important to use a large mug because it rises up over the mug while in the microwave and then settles down a bit when it stops. It's tasty either with o..."

    Reviewed Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

    Handle
    Saturday, Jul 31, 2010 on Food.com
     |  (1 person found this helpful) |  38 Reviews  |  By Andrew Mollmann
    LinMarie says:

    "What a treat! If you didn't know these were gluten free, you couldn't tell from eating them. We also liked the way the extra cinnamon/sugar mixture in the bottom of the pan made a nice slightly chewy bottom crust. I'll be making these again! And again! And again! ..."

    Reviewed Gluten & Lactose Free Bread

    Handle
    Tuesday, May 25, 2010 on Food.com
     |  (3 people found this helpful) |  27 Reviews  |  By love4culinary
    LinMarie says:

    "This is the best gluten-free bread recipe I have tried! It's tasty and not crumbly. Because I don't have a problem with cholesterol, I used 3 whole eggs rather than 4 egg whites & egg substitute. I also use olive oil instead of canola and bake using the old fashioned method rather than a bread machine."

    Reviewed Gluten-Free One Bowl Brownies

    Handle
    Tuesday, May 25, 2010 on Food.com
     |  (2 people found this helpful) |  3 Reviews  |  By IrishEyes.NYC
    LinMarie says:

    "I used a combination of 3 unsweetened chocolate squares and 3 T of cocoa + 1 T of butter. These are sooooo good that the only way you know they're gluten-free is because you made them. Thanks for a great recipe!"

    Reviewed Lemon Dill Rice

    Handle
    Tuesday, May 25, 2010 on Food.com
     |  9 Reviews  |  By PAFoodie
    LinMarie says:

    "Very tasty! "Parching" the rice was new to me and I'm not sure if I did it right."

    Reviewed Saag Tofu (Indian Tofu With Spinach)

    Handle
    Tuesday, Nov 24, 2009 on Food.com
     |  7 Reviews  |  By blucoat
    LinMarie says:

    "Yum!!! This was great even though I had to use frozen spinach. I also substituted sour cream for the yogurt. I"ll definitely be making this again. Thanks!!"

    Reviewed Rieska (Finnish Quick Flat Rye Bread)

    Handle
    Thursday, Apr 23, 2009 on Food.com
     |  (1 person found this helpful) |  12 Reviews  |  By LiisaN
    LinMarie says:

    "Kiitoksia paljon! Great recipe!I'm allergic to wheat, so substituted spelt flour for the white flour and baked it on parchment paper on a baking stone."

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