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    Member since Aug 2003

    Chef #98821

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    13 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Double-Chocolate Mousse Cake

    Saturday, Jan 11, 2014 on
     |  9 Reviews  |  By Queen Bead
    LinMarie says:

    "Made this for Pirateman restaurant outside Rusutsu Resort this ski season. Customers RAVED about it, couldn`t get enough. Cake comes out of the oven very high and light (thought I`d done something wrong at first) but condences down to a dense rich texture as it cools. The glaze is delicious enough to eat on its own. After glazing, I sprinkled it w..."

    Reviewed Lynn's Favorite Jerk Chicken

    Saturday, Aug 3, 2013 on
     |  25 Reviews  |  By Lavender Lynn
    LinMarie says:

    "Was sweeter than I expected and next time I'll add more heat, but it was Wonderful with lot's of layers of flavor. Browns up beautiful and the onion makes the meat very tender. Grocery store didn't have clove or allspice (I live in rural Japan, I know I could find it in the city with no trouble), so I subbed Chinese 5-spice powder f..."

    Reviewed Kittencal's Brown Sugar Caramel Sauce or Ice Cream Topping

    Wednesday, Feb 22, 2012 on
     |  148 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "This was so easy and SOOOoooo good."

    Reviewed Bread Pudding

    Thursday, Feb 24, 2011 on
     |  (1 person found this helpful) |  99 Reviews  |  By Cullinaryjudge
    LinMarie says:

    "I already had a bread pudding recipe I was using, but I had been looking for some sauces to top it with. I tried the brown sugar sauce and everyone at the restraunt loves it. It`s easy, fast, cheap, keeps well and tastes great on ANYTHING. I`d give it 50 stars if I could."

    Reviewed Pumpkin/Squash Gnocchi

    Monday, Jan 10, 2011 on
     |  7 Reviews  |  By Lalaloula
    LinMarie says:

    "I`ve only made gnocchi once before and they were with potatoes, but I don`t think I`ve ever been so disappointed with a recipe as I was with this one. Nice flavor, but the dough was FAR FAR too soft to work with. I ended up adding about 2 1/2 times the recommended flour and it was still horrendously wet and soft. Next time I`ll dry my pumpkin in a..."

    Reviewed Ishikari Nabe

    Thursday, Sep 2, 2010 on
     |  1 Reviews  |  By Member #610488
    LinMarie says:

    "I live in Hokkaid, so when I saw a recipe for a dish named after one of our local neighborhoods I had to try it. It was great! Our winters here are long and cold ( I kid you not, from some parts of Hokkaido you can goto the beach and look across at Siberia!)so hotpot meals like this are very popular. We run a small resturaunt near the Rusutsu ski ..."

    Reviewed Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

    Monday, Aug 2, 2010 on
     |  (3 people found this helpful) |  64 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "I love to bake but was always afraid of making piecrust. Not any more! This dough turns out wonderful! It`s easy to handle, rolls out well, and the taste and texture are fantastic! Kittencal is fast becoming my go-to girl for great recipes."

    Reviewed Tsukimi Udon (full Moon Udon)

    Saturday, Nov 17, 2007 on
     |  (1 person found this helpful) |  8 Reviews  |  By BirdyBaker
    LinMarie says:

    "Sounds like it should be a good recipe. But I worked in A noodle shop 85 hrs a week my first two yrs in Japan and there`s aneasier way to cook the egg. We woul never have used an oven.Place the noodles in the bowl and make a small nest in the center for the egg. Crack the egg into it on top of the noodles. And pour the boiling stock slowly int..."

    Reviewed White Chocolate-Raspberry Tart, With Almonds and Pistachios

    Wednesday, May 2, 2007 on
     |  7 Reviews  |  By Nic
    LinMarie says:

    "Wow! This is so simple and so wonderful. And the recipe for the filling could also be used as a white chocolate truffle. Thanks so much for posting this. It`s a deffinate keeper!"

    Reviewed Kara-Age - Japanese Style Fried Chicken

    Friday, Mar 9, 2007 on
     |  (3 people found this helpful) |  10 Reviews  |  By Chef floWer
    LinMarie says:

    "I had never made karage with any ginger in it. It was a nice change of pace. A tip we use at the resturaunt is to soak the chicken in water for about 10 minutes and then pat dry before marinating. This allows the marinade to soak deeper into the meat and gives more flavor."


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