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    Very Berry

    Member since Apr 2008

    Chef #824001

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    9 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed All Gone Onion Burgers

    Handle
    Monday, Mar 7, 2011 on Food.com
     |  (1 person found this helpful) |  8 Reviews  |  By Chef Shadows
    LinMarie says:

    "As I don't top my burger with anything other than a melting cheese, pickle, raw spanish onion and a beetroot slice (yes, an Australian here!) this is my default method to flavour a burger, to give it some extra kick while enhancing and not overpowering the flavour of good beef.

    The only change I make is to use finely grated fresh onion..."

    Reviewed The Classic 1953 Coronation Chicken Salad Recipe

    Handle
    Thursday, Apr 16, 2009 on Food.com
     |  (1 person found this helpful) |  6 Reviews  |  By French Tart
    LinMarie says:

    "Made these into YUMMY sammies for Easter Sunday nibble lunch. I overcooked my chicken breasts, so I shredded them up finely and used 300ML of cream to disguise the dryness. I made and refrigerated the coronation chicken the night before, and made the sandwiches right before they were eaten, with watercress and chives mixed into the filling. The..."

    Reviewed Cullen Skink - Scottish Smoked Haddock and Potato Soup

    Handle
    Tuesday, Apr 14, 2009 on Food.com
     |  5 Reviews  |  By French Tart
    LinMarie says:

    "So yummy! I made this as the basis of a fish pie to eat on Good Friday. This recipe looked so tempting that instead of making the fish with a mashed potato/cheese crust, I made this beautifully potato thickened stew (subbing smoked cod for haddock) before topping with a little grated cheddar and weaving some shortcrust on top before placing in ..."

    Reviewed My Take on Tuna Melts

    Handle
    Friday, Apr 10, 2009 on Food.com
     |  3 Reviews  |  By JanieTeachGal
    LinMarie says:

    "This went down a treat. The celery salt made for really great flavour. I used a mix of low-fat mozzerella and jarlsberg. Num nums! Thank you Janie!"

    Reviewed Simple Greek Scrambled Eggs

    Handle
    Friday, Apr 10, 2009 on Food.com
     |  4 Reviews  |  By tasb
    LinMarie says:

    "Made a divine holiday breakkie with fried brown bread and tomato salad - did not have greek seasoning, so I added thyme, black pepper and garlic. I don't really like egg yolks, so I made it with double the amounts of whites and reserved the yellow to make custard for ice cream. Many thanks, tasb!"

    Reviewed Gin Fizz

    Handle
    Wednesday, Apr 8, 2009 on Food.com
     |  3 Reviews  |  By Malarkey Test
    LinMarie says:

    "I've been looking for a basic Gin Fizz recipe for ages, after watching the TV series JEWEL IN THE CROWN and watching the Anglo-Indians scoffing down Gin Fizzes in the heat. This is tasty and refreshing, and will make a a great brunch/hangover-curing tipple for those who prefer something sweeter than a Bloody Mary!"

    Reviewed Copycat Chili's Presidente Margarita

    Handle
    Saturday, Jan 24, 2009 on Food.com
     |  15 Reviews  |  By ciao
    LinMarie says:

    "Damn, this is one good drink. I subbed the Prezidente for Courvoisier we had left in the drinks cabinet. Thanks for posting this!"

    Reviewed Elegant Lavender and Lemon Poached Chicken Breasts

    Handle
    Saturday, Jan 24, 2009 on Food.com
     |  8 Reviews  |  By French Tart
    LinMarie says:

    "I actually made your sour cream sauce as a gravy for a lavender roast chicken. I used pan juices deglazed with a few tablespoons of a sweet dessert semillon and water as my stock. And yowza, yowza, yowza! It was the most divine, food-gasmic gravy ever to pass my lips! It really went down *that* well at the table Even one of my cream-sauce-sus..."

    Reviewed China Moon Double Chicken Stock

    Handle
    Monday, Oct 27, 2008 on Food.com
     |  4 Reviews  |  By BonnieZ
    LinMarie says:

    "Hands down, the best chicken stock recipe I have ever used and the best I have ever tasted! It has become a staple in my kitchen. We make it in bulk 3 times a year, to get us through cold nights of soups, casseroles and risottos! It is so flavoursome serve it with some garlic and herbs for an instant consomme, and for more complex recipes in wh..."

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