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    Member since Aug 2003

    Chef #98851

    From United States

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    25 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Grilled Chili-Mustard Turkey Breast

    Tuesday, Jul 2, 2013 on
     |  1 Reviews  |  By Dancer^
    LinMarie says:

    "Well, we thought we had a boneless Butterball turkey breast; turned out to be 3 large pieces of breast meat wrapped up in netting. Oh well, removed all skin and cut up into 1 1/2- 2" pieces instead. Mixed well with the paste, and let sit a day and a half. We did smoke them with the mesquite. Grilled total of 8 minutes over hot grill. Wow! su..."

    Reviewed Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe

    Thursday, Jan 31, 2013 on
     |  16 Reviews  |  By Mimi Bobeck
    LinMarie says:

    "Wow, these turned out great. I was afraid of over- mixing dough, so had a few "lumps" in it after kneeding. But, let it rest and went ahead with rolling them out. Very smooth, delicate dough. Got 37 out of recipe using a 3 1/4" cutter. Thought it looked like too much filling, but worked out perfect in the end. First time I've tried making pierogie..."

    Reviewed Shredded Brussels Sprouts With Bacon and Onions

    Tuesday, Nov 6, 2012 on
     |  8 Reviews  |  By GaylaJ
    LinMarie says:

    "This is so much more pleasant than biting into a whole brussel sprout! Thanks for posting."

    Reviewed Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter

    Tuesday, Aug 7, 2012 on
     |  11 Reviews  |  By Amis
    LinMarie says:

    "My mom used to do something like this for quick dinners. It was something that she could have us kids make. I'm not going to use the recipe as is, but am going to use chopped sauerkraut instead of pickles. I have raw brats, that I'm going to simmer in beer first. Thanks for posting the recipe, and reminding me of a simple dinner idea. Sometimes, w..."

    Reviewed Roast Chestnuts

    Saturday, Dec 17, 2011 on
     |  19 Reviews  |  By Chef #208121
    LinMarie says:

    "I honestly haven't tried this recipe...However, I have thouroughly enjoyed reading both the recipe directions; and some of the comments. Thanks for making cooking fun my friends!"

    Reviewed Crustless Swiss Chard Quiche

    Friday, Jul 2, 2010 on
     |  (1 person found this helpful) |  57 Reviews  |  By Keeferop
    LinMarie says:

    "Split in half as it's just 2 of us. Fit nicely in a 6" square casserole. Baked it in the toaster oven. Nice way to use the chard. Used half hot as a side with dinner. The next day the leftover was good cold as a lunch. Thanks for posting."

    Reviewed Rhubarb Pineapple Custard Pie

    Friday, Jul 2, 2010 on
     |  4 Reviews  |  By ~Leslie~
    LinMarie says:

    "I loved the flavor, but wouldn't add the topping next time. Guess I just don't have that much of a sweet tooth. I prefer the crunchy topping that the custard forms as it bakes. Mine took a bit longer to bake- but my oven may be off. Seems noone else had time issues. Will definately make again. Added a touch of nutmeg."

    Reviewed Boneless Hoisin Country Ribs

    Thursday, Jun 24, 2010 on
     |  9 Reviews  |  By ninja
    LinMarie says:

    "Didn't follow cooking directions at all. But, did use the recipe to marinate my boneless ribs. Let them marinate in fridg. for 8 hours prior to grilling. Great flavor, aroma, and coloring. Will use again for pork chops and chicken. Served with grilled pineapple and vidalia onions!"

    Reviewed Lanai Baked Beans

    Tuesday, Mar 23, 2010 on
     |  2 Reviews  |  By Member #610488
    LinMarie says:

    "I also found these to be extremely sweet. I used SPAM to make it more authentically Hawaiian."

    Reviewed Kittencal's Best Brown Sugar Turkey Brine

    Sunday, Nov 29, 2009 on
     |  (1 person found this helpful) |  57 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Wow, this is great. We cut the recipe in half, and used it on a turkey breast rather than a whole turkey. We also did it on the rotissere on the gas grill. Browned up nice; and the 7-8 pound breast took about 1 1/2 hours with medium heat. So juicy! Thanks"


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