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    Member since Jul 2002

    Chef #50509

    From Illinois

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    771 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Apple-Brie Omelet

    Sunday, Jun 2, 2013 on
     |  9 Reviews  |  By Mikekey
    LinMarie says:

    "I ended up using a Bosc pear instead of an appe, because I had one that needed to be used, and that worked beautifuly with the Brie. I have never thought of using any fruit with an omelet and this was a nice surprise."

    Reviewed Hamburger Wellington

    Sunday, May 8, 2011 on
     |  (1 person found this helpful) |  4 Reviews  |  By mersaydees
    LinMarie says:

    "This makes a really nice quick supper sandwich. I added some sauteed mushrooms, on top of the hamburger patty and under the cheese. I do have to admit that I used a frozen hamburger patty, which I like to keep around for nights like this, or for when I need just a little ground beef for something."

    Reviewed Salpicón De Res (Central American Shredded Beef Salad)

    Saturday, Jun 2, 2012 on
     |  1 Reviews  |  By AZPARZYCH
    LinMarie says:

    "Delicious and easy to make. I used skirt steak. I also chopped the onions and tomatoes, mixed everything together and made sandwiches with crusty bollilos and some romaine lettuce. Lots of flavor here."

    Reviewed Mexican Restaurant Salad

    Sunday, Feb 18, 2007 on
     |  20 Reviews  |  By cookiedog
    LinMarie says:

    "I was really wondering about that jalapeno, worried that the dressing would end up too spicy for the wussy tastebuds at dinner, but it really did not. I used something more than 1/2 a head of romaine and that was enough for the two of us, but I went ahead and made the entire dressing recipe, used all the pumpkin seeds and an entire avocado. I forg..."

    Reviewed Korean Beef Bulgogi in Lettuce Wraps

    Saturday, Jan 8, 2011 on
     |  11 Reviews  |  By Deantini
    LinMarie says:

    "Oh, gosh, this was delicious. The Korean market always has beef sliced for bulgogi, which makes this an anytime dish. I marinated it for perhaps three hours, and I'd like to hold it a bit longer next time. Because of dental work I had to skip the sesame seeds, so I added a splash of sesame oil just before removing the beef from the pan. Put a bit ..."

    Reviewed Best Ever Chicken Balti

    Friday, Mar 25, 2011 on
     |  36 Reviews  |  By Noo
    LinMarie says:

    "Definitely will make this again but with more sauce. Instead of chicken, I used two tilapia fillets, and the sauce worked wonderfully with them. I made the entire quantity of sauce and would have liked more. This is so very quick and easy to make, which is another great benefit of this recipe. Served with fresh-baked naan."

    Reviewed Fish Meuniere With Capers

    Sunday, Feb 27, 2011 on
     |  5 Reviews  |  By IngridH
    LinMarie says:

    "I love capers and this recipe was good. I used swai fillets, as that was what I had, and they worked well in this recipe. Served with couscous and a green salad."

    Reviewed Brotchan Foltchep - Potato & Leek Soup

    Saturday, Oct 29, 2011 on
     |  5 Reviews  |  By Annacia
    LinMarie says:

    "I made half the recipe, but two of us polished off the pot. I used evaporated milk instead of plain milk, so did not bother with the half and half, but did add a dollop of sour cream as a garnish. No celery, so used some celery flakes. A really nice soup, and an added bonus is that is uses pantry ingredients."

    Reviewed Tomato and Avocado-Goat Cheese Crostini

    Saturday, Aug 18, 2007 on
     |  8 Reviews  |  By Sharon123
    LinMarie says:

    "What a wonderful combination of flavors. I have to admit that I was too tired and impatient to make the bread, so I substituted garlic flavored bagel chips - they really worked well, although not something I would serve to guests, as it leaks through the bagel hole! But that was ok with me and my glass of wine!"

    Reviewed Chicken Liver Pate

    Thursday, Sep 22, 2011 on
     |  3 Reviews  |  By IngridH
    LinMarie says:

    "This is just delicious. Port goes so well with chicken livers. The butter layer is not really needed - it is an old way of preserving pates when they were stored in a cold pantry. I just lay a piece of plastic wrap right on the pate, that seals out the air just as well. You could list that second half of the butter as an optional ingredient, Ingri..."


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