I'm looking for:
 

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Reviews
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Registering is quick and easy.
    Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.

    It's free and easy.

    _

    Chef #992119

    Joined: Oct 16, 2008

    6 reviews by _

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Classic Risotto (Plus Tips for Perfect Risotto
    Handle

    Select One

      |  (1 person found this helpful) |  By Sharlene~W

    Select One

    "The directions are a little misleading when they say to add the water/broth mixture 1 cup at a time and then cook 25 to 30 minutes. The way it's worded makes it sound like you cook it an additional 25 to 30 minutes AFTER the last bit of liquid is absorbed. I knew better because I knew if it cooked 25 minutes more after the last bit of liquid was..."

    Mar 1, 2010 on Food.com

    Recipe #259677

    Reviewed Peanut Butter Cookies With Milk Chocolate Chips
    Handle

    Select One

      |  By Chef # 8654321

    Select One

    "These have become a staple at our house; they are so good. I have discovered one thing after making them several times. If you mix the chocolate chips into the batter BEFORE you mix in the flour you won't have the problem with the chips falling to the bottom of the bowl."

    Dec 2, 2009 on Food.com

    Recipe #384853

    Reviewed Butter Croissants
    Handle

    Select One

      |  By Chef # 8654321

    Select One

    "These are time consuming but definitely worth it in the end. Even if they don't look perfect they make the ones you buy at the store taste like cheap dinner rolls. I had a little trouble at first when I was shaping the croissants until I learned to just leave the dough triangle on the table and use my fingertips to stretch the triangle of dough ..."

    Dec 28, 2008 on Food.com

    Recipe #313100

    Reviewed South of the Border Party Mix
    Handle

    Select One

      |  By Vicki Q

    Select One

    "Whoa, this stuff packs quite a kick. It's hot but it's one of things you can't stop eating. Next time I might tone it down a bit by using less chipotle sauce or regular peanuts and cheese crackers instead of the spicy ones."

    Dec 28, 2008 on Food.com

    Recipe #143860

    Reviewed The Original Chex Party Mix
    Handle

    Select One

      |  By 2atdiemer

    Select One

    "This is not the "Original" Chex party mix recipe. The original did not contain garlic powder, onion powder, or bagel chips."

    Dec 4, 2008 on Food.com

    Recipe #128094

    Reviewed Lasagna Supremo (The Best Lasagna Ever!
    Handle

    Select One

      |  By Alan Leonetti

    Select One

    "I did not care for this at all. I like a lot of meat in my lasagna but 2 pounds is too much. Twelve cloves of garlic plus a teaspoon of chopped garlic is way too much too, unless you're trying to keep vampires away. There's too much Italian seasoning too. A quarter cup of fresh herbs isn't too bad, but a quarter cup of dried Italian seasoning ..."

    Oct 30, 2008 on Food.com

    Recipe #86623

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites