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    dolcetta46

    Member since May 2007

    Chef #505125

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Easter Breakfast Casserole

    Handle
    Tuesday, Sep 25, 2007 on Food.com
     |  (1 person found this helpful) |  12 Reviews  |  By Lavender Lynn
    LinMarie says:

    "Ciao Lynn!! This recipe looks wonderful, and although it is not exactly the right season I would love to try this one soon!!I also wanted to thank you for your kind review for my bucatini amatriciana... and for the lovely photo!! Out of all those things I learned in Italy this is one of the recipes I am most proud of... I am so glad you enjoye..."

    Reviewed Garlic Frittata

    Handle
    Friday, Jun 8, 2007 on Food.com
     |  2 Reviews  |  By Julie B's Hive
    LinMarie says:

    "Yum, another great idea for one of my favourite quicky goodie meals!! Great suggestion for turning over the frittata, though many of the Italian cooks can skillfully flip it with a spatula, I tend to turn it into a sad broken mess... :-( I would also experiment with all sort of cheeses with it!"

    Reviewed Garlic Frittata

    Handle
    Friday, Jun 8, 2007 on Food.com
     |  3 Reviews  |  By Julie B's Hive
    LinMarie says:

    "Yum, another great idea for one of my favourite quicky goodie meals!! Great suggestion for turning over the frittata, though many of the Italian cooks can skillfully flip it with a spatula, I tend to turn it into a sad broken mess... :-( I would also experiment with all sort of cheeses with it!"

    Reviewed Spaghetti With ?authentic? Roman Tomato Sauce

    Handle
    Friday, Jun 8, 2007 on Food.com
     |  1 Reviews  |  By ratherbeswimmin'
    LinMarie says:

    "In reality every Roman cook has their "sugo" recipe and none of them are identical... so this could well be one from one of the proud chef from the eternal city!!This is quite similar to the sugo recipe I use, though I prefer red wine to white, as it gives a richness and "depth" in its flavour, as well as the colour.One of the many simple and ..."

    Reviewed Maria's Easter (Wheat) Pie/"Pastiera di Grano"

    Handle
    Friday, Jun 8, 2007 on Food.com
     |  2 Reviews  |  By Dee514
    LinMarie says:

    "I adore Pastiera!! I agree it is a lot of work but it's worth every bit of the labour, or as you rightly called it, "labour of love"!! Your nonna Maria must have been a true Napolitana!! Here in Rome precooked wheat (grano) in a jar is readily available and I have never tried with dried wheat from scratch... this must be tried one day, it may..."

    Reviewed Super Funghi Mushroom Risotto

    Handle
    Sunday, Jun 3, 2007 on Food.com
     |  1 Reviews  |  By I Cook Therefore I Am
    LinMarie says:

    "Risotto ai funghi (mushroom risotto) is one of my favourites... I love risotto, and I love all sorts of mushrooms!!My suggestion is to mix in some porcini mushrooms along with other shrooms stated, if available. Or you could use just a tiny amount of dried porcini in tiny pieces (soaked in water for a while) and mix it in the stock. The intens..."

    Reviewed Italian Caponata

    Handle
    Sunday, Jun 3, 2007 on Food.com
     |  5 Reviews  |  By Julie B's Hive
    LinMarie says:

    "This is a delicious summer dish (though delicious any time, if you can find good vegetables), nice either chilled or room temperature.Bell peppers or courgettes can be used as main vegetables as well.My suggestion is to sprinkle over some toasted pine nuts, it gives a nice, flavourful touch."

    Reviewed Pesto alla Genovese

    Handle
    Sunday, Jun 3, 2007 on Food.com
     |  (1 person found this helpful) |  3 Reviews  |  By Barb Gertz
    LinMarie says:

    "Pesto is one of our perpetual favourites, too. It freezes well, so at the end of the summer we make a big batch, put it in ice cube trays and freeze them, so we can defrost them as needed and enjoy during the winter months as well.Mixing in well aged pecorino romano or sardo with parmigiano gives a nice touch as well!"

    Reviewed Ricciarelli

    Handle
    Sunday, Jun 3, 2007 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By Cat R.
    LinMarie says:

    "We love ricciarelli during the christmas/new year season, and make them every year.You have come pretty close, the next time try to lay out the white confectioner's wafer at the bottom for the authentic effect, that will also help maintain the classic diamond shape. (You will make a big sheet of dough, then cut them into diamond shapes with a sh..."

    Reviewed Kaiserschmarren (Emperor's Pancake) With Plum Compote

    Handle
    Saturday, Jun 2, 2007 on Food.com
     |  1 Reviews  |  By evelyn/athens
    LinMarie says:

    "We discovered kaiserschmarren in Tirol region of Italy while we were on our holiday, and I do agree this is better than Sacher Torte!!I cut the pancakes with spatula while it is fried in the skillet, and pour plenty of powdered sugar just before serving. We usually enjoy it with all sorts of fruit compote or jam, but haven't tried plums yet.. s..."

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