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    Member since Apr 2003

    Chef #81177

    From Englewood

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    22 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Snickerdoodles

    Sunday, Sep 11, 2011 on
     |  43 Reviews  |  By Delish
    LinMarie says:

    "Outstanding! I'm living overseas in SE Asia and hadn't had snickerdoodles in many years. I actually went to the store and bought an electric mixer just to make these cookies! I had to omit the cream of tartar as I couldn't find it at the local market here, but the end result was still superb. I halved the recipe and got a yield of 26 two-inch cook..."

    Reviewed Macadamia Butter/Cranberry Cookies

    Monday, Aug 29, 2011 on
     |  2 Reviews  |  By Vseward (Chef~V)
    LinMarie says:

    "This is a fairly adaptable recipe. I used almonds instead of macadamias and almond extract instead of vanilla. (Brazil nuts work well too, and add nice little dark flecks to the cookie.) I also omitted the nutmeg. The cookie dough is very similar to that for peanut butter cookies, and the flavor of the finished product is excellent. I chopped the ..."

    Reviewed Lemon Cookies

    Monday, Aug 29, 2011 on
     |  17 Reviews  |  By BeckyD in Tennessee
    LinMarie says:

    "Great recipe, though I had some issues with sticking -- will use baking parchment next time. The glaze added a great zestiness and tang to the cookies. Great texture, good flavor."

    Reviewed Microwave Peanut Brittle

    Wednesday, Jan 19, 2011 on
     |  (1 person found this helpful) |  56 Reviews  |  By Joyce Heddin
    LinMarie says:

    "The cooking times are the key here. The best way I've found is to know your microwave's wattage and adjust the times accordingly, rather than the power level. Most microwaves only have one output level: full blast. They vary the "power level" by simply cycling on/off (you can hear it during reduced-power cooking). This isn't ideal. My microwave is..."

    Reviewed Le Chardonnay's Onion Marmalade

    Saturday, Mar 27, 2010 on
     |  2 Reviews  |  By lynnski / LA
    LinMarie says:

    "Quite nice. This is a clear, straightforward recipe with predictable and excellent results. Onion marmalade is also an outstanding topper to pan-seared foie gras hors d'oeuvres. Serve the sliced foie gras on a thin toasted crostini with the onion marmalade on top (a little goes a long way). With a small piece of arugula or watercress, it's an eleg..."

    Reviewed Red Lobster Cheddar Bay Biscuits

    Thursday, Apr 10, 2008 on
     |  116 Reviews  |  By MomOnTheGo
    LinMarie says:

    "*Slobber!!* Really, even better than Red Lobster's, if for no other reason than you can put more seasoned butter on them if you want. The first time I made these, I didn't have any Old Bay Seasoning, so I made something similar by blending together in a spice grinder two bay leaves, four cloves, garlic salt, celery salt, parsley, a few peppercorns..."

    Reviewed Oatmeal Chocolate Chip Cookies II

    Thursday, Feb 21, 2008 on
     |  65 Reviews  |  By JANIC412
    LinMarie says:

    "Good recipe... but for my particular tastes, the oatmeal was bit much -- in taste and texture. However, I don't want to punish the rating for my own tastes! These cookies baked up wondefully -- I halved the recipe and still wound up with about 30 small (2") cookies. Very nice!"

    Reviewed Hummus

    Monday, Feb 18, 2008 on
     |  236 Reviews  |  By Charishma_Ramchandani
    LinMarie says:

    "Easy recipe to follow. I, too, halve it and it makes a nice-sized batch. I add some toasted sesame oil and a pinch of powdered sumac to the hummus when blending it. When serving, I top with a drizzle of olive oil, a pinch of parsley, and some additional powdered sumac (this is what is used in restaurants, not paprika). Excellent stuff!"

    Reviewed Delicious Baked Artichoke-Spinach Dip

    Tuesday, Feb 12, 2008 on
     |  2 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Very good, basic recipe. Easy to make, easier to eat! Can also be served with tortilla chips or thinly sliced toasted baguette bread. I added a 1/2 tsp. of flaked red aleppo chili peppers instead of the Tabasco."

    Reviewed TSR Version of Olive Garden Italian Salad Dressingby Todd Wilbur

    Wednesday, Jan 23, 2008 on
     |  55 Reviews  |  By Graybert
    LinMarie says:

    "I love this recipe. It's a passable imitation of OG's dressing, and since it's not laden with oil, it's rather lower in fat and calories than a lot of dressings out there. I just put everything into my food processor and let it blend for about a minute. To really mimic the OG salad, use iceberg lettuce, shredded carrots, and croutons."


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