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.

    i and s

    Netherlands

    Chef #567343

    Netherlands

    Joined: Aug 22, 2007

    23 reviews by i and s

    1 - 10 of 23 sorted by Date | Rating | Helpful

    Reviewed Jamaican Lentil Stew With Coconut
    Handle

    Select One

      |  (1 person found this helpful) |  By rsarahl

    Select One

    "Ok, not great, not terrible. Crusty bread was a great idea. Tasted kinda potato-ish, sweet potato soup. We cubed the sweet potato, the directions were unclear. Here's some conversions for non-Americans and from-scratchers: 1inch ginger=1tbls, 4oz lentils = ~3/4cups (closer to 1/2cup, 1can pumpkin = ~2cups (one small pumpkin pressure cooked for 15..."

    May 24, 2009 on Food.com

    Recipe #137609

    Reviewed Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato
    Handle

    Select One

      |  By Terrence Maguire

    Select One

    "This recipe has become a common occurrence in our house. The suggested baking time cooks the chicken perfectly. We wrapped the chicken with bacon and then in foil to prevent drying out, and finished it off on the grill. Delicious!"

    Aug 14, 2008 on Food.com

    Recipe #17962

    Reviewed Creole Black Beans and Rice
    Handle

    Select One

      |  By Tonkcats

    Select One

    "Unfortunately we had to use chorizo instead of a nice Andouille smoked sausage but it still turned out OK. We used a can of diced tomatoes instead of sauce, which we enjoyed. We'll be making it again, especially if we can find the right sausage... perhaps homemade?"

    Aug 14, 2008 on Food.com

    Recipe #3037

    Reviewed White Bean Puree
    Handle

    Select One

      |  By Trinkets

    Select One

    "This was very tasty. We found it light and refreshing without being too filling. Needed quite a bit of salt and pepper though, and we even added a pinch of citric acid crystals to brighten it up a bit without adding actual lemon flavor. We thought it was better at room temperature than chilled."

    Aug 14, 2008 on Food.com

    Recipe #302598

    Reviewed Trinidadian Black-Eyed Pea Soup
    Handle

    Select One

      |  (1 person found this helpful) |  By ratherbeswimmin'

    Select One

    "This was really great! We were worried that it wouldn't have a strong flavor but we were wrong... we savored every bite. This went great with jerk chicken, which we shredded and added to the leftover soup for an extra kick. We also used dried black-eyed peas instead of canned; boil on high for 4 minutes, drain and rinse, and then add to the soup a..."

    Aug 14, 2008 on Food.com

    Recipe #123840

    Reviewed Gyro Loaf With Tsatziki Sauce
    Handle

    Select One

      |  By Mercy

    Select One

    "Texture was perfect; flavor was close, but not quite gyro...I used lamb breast cuts and 'ground' them in the food processor. The flavor improved by aging in the fridge for a few days, and by grilling the slices. Ground beef gave it a distinct meatloaf flavor. A bit of MSG added to the sauce gave the meat the right savory flavor -- you know it's i..."

    Jun 19, 2008 on Food.com

    Recipe #91463

    Reviewed Corn Tortillas
    Handle

    Select One

      |  (1 person found this helpful) |  By Roosie

    Select One

    "This is pretty much the recipe from the Masaca bag, but less water. I like it a bit dry because it's easier to roll and peel. I like to roll on a masa dusted silicon baking mat and use half a zip-top bag on the top (Mexico style. I roll exclusively with a wine bottle. Great variation is to substitute 30% wheat flour (#118085. Can also be made wi..."

    Jun 15, 2008 on Food.com

    Recipe #50820

    Reviewed Mom's Chocolate Cupcakes
    Handle

    Select One

      |  By kmdipaolo

    Select One

    "Made a half batch, but then couldn't find my cupcake pan so I used a small springform. Best homemade cake I've ever made! Unlike 742492, mine didn't taste like vinegar. Frosted with a improvised mix of butter, table sugar ground in a morter, cocoa, and vanilla. Thanks!"

    Jun 14, 2008 on Food.com

    Recipe #105594

    Reviewed King Arthur Flour: the Best Fudge Brownie Ever
    Handle

    Select One

      |  By dmac085

    Select One

    "These are the BEST brownies, period. They beat brownies from a box, from the store, and my old standby, #235379. I've made more than a dozen batches of these now, and they've always been perfect! I don't have King Arthur Flour -- I used a nice strong bread flour instead. Make these today!"

    May 25, 2008 on Food.com

    Recipe #215821

    Reviewed Pancakes
    Handle

    Select One

      |  By cuisinebymae

    Select One

    "Halved the recipe (used the extra egg half in an omelet with great results. This is the second time I've made this recipe, and I like it a lot more than my old recipe (#25690 in terms of easy of prep and consistency of results."

    May 25, 2008 on Food.com

    Recipe #65049

    « Previous

    1 2 3

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites