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    jilkat25

    Member since Jan 2002

    Chef #29754

    From Richardson, Texas

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    38 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Wick Fowler's Authentic Texas Chili - Best Chili in Texas!

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    Wednesday, Jul 20, 2011 on Food.com
     |  (1 person found this helpful) |  4 Reviews  |  By OneEyeJack
    LinMarie says:

    "Wick Fowler's is also my baseline chili, and I've been using it for probably 30 years. I love your description, especially the part about not putting beans into Texas chili. That's something I'm really picky about! A couple of weeks ago, my husband brought home a small (4 pound) brisket.) We had eaten barbecued "something" for like three weeks in ..."

    Reviewed Homemade Rich Fresh RICOTTA Cheese

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    Thursday, Nov 25, 2010 on Food.com
     |  (2 people found this helpful) |  8 Reviews  |  By Jangomango
    LinMarie says:

    "Great recipe! But, don't discard the whey. It makes a wonderful substitute for the liquid (water) you would use to bake yeast bread (by hand, bread machine, or with a heavy-duty stand mixer.) Nice tangy flavor and good texture. Don't be afraid to taste the whey before using it. (I was, the first time I had it.) You can add a little bottled (chl..."

    Reviewed Dinner Rolls in One Hour

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    Sunday, Nov 21, 2010 on Food.com
     |  18 Reviews  |  By mersaydees
    LinMarie says:

    "I was looking through all the recipes here for dinner rolls. I read yours, and saved it to my short list of something to make for Thanksgiving. I thought I had never heard the name Beatrice Ojakangas before, but literally 10 minutes after I read your recipe I went to my old bookcase in the hallway (it's pretty dark in there) full of cookbooks, pul..."

    Reviewed Russian Trubochki

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    Monday, Sep 7, 2009 on Food.com
     |  1 Reviews  |  By Dasha
    LinMarie says:

    "I haven't made these yet but your recipe is a GEM! I'm teaching my 21 year old DD to cook. Her best friend spent her early childhood in Moscow, so I went looking for recipes for a Russian-themed dinner a couple of beginner chefs could handle! I'll let them borrow my pizzelle maker and my DD will get to break in the new hand mixer I just bought h..."

    Reviewed Hasty Pudding

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    Wednesday, Dec 17, 2008 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By Molly53
    LinMarie says:

    "Thanks so much for the perfect history lesson!! I haven't tried the recipe per se, except that it is basically what I make and call "polenta" when we're not in the mood for pasta. I usually mix it up, boil it a minute, then spread it in a buttered casserole and bake it till it's set. Sometimes I throw in some cheese or butter, sauteed onions, wh..."

    Reviewed Mission Chicken Thighs

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    Sunday, Nov 2, 2008 on Food.com
     |  (2 people found this helpful) |  2 Reviews  |  By DeeCooks
    LinMarie says:

    "YUM!! I made this last night using about 4 pounds of boneless, skinless chicken thighs and it turned out much better than expected. I didn't use sage since it isn't a favorite here but I didn't replace it with another herb either except some dried parsley. I didn't have a bell pepper and wasn't in the mood for canned chilies that would have made..."

    Reviewed Cranberry Glazed Pork Loin

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    Monday, Aug 18, 2008 on Food.com
     |  3 Reviews  |  By Barby
    LinMarie says:

    "This was wonderful! I didn't have marmalade on hand so I used jalapeno jelly instead. I pan browned the sides of the roast before putting it in the baking pan and then warmed the cranberry mixture in he skillet with the roast drippings. I baked the roast on 325 for about 45 minutes, basting it with the cranberry mixture every 15 minutes or so. ..."

    Reviewed White Sauce Shrimp-Spinach Lasagne

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    Sunday, May 4, 2008 on Food.com
     |  1 Reviews  |  By Bone Man
    LinMarie says:

    "This is a really great recipe! It is very pretty and "tightens up" nicely so that is does have the consistency of a lasagna, not soupy or gloopy. I found it needed a little more than 30 minutes for baking before browning the top, closer to 50 minutes, but my oven is quirky that way. I liked the comment that the white sauce should be like pancak..."

    Reviewed Texas Cheesecake

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    Wednesday, Jan 23, 2008 on Food.com
     |  10 Reviews  |  By Mark H.
    LinMarie says:

    "Awesome! Used Fritos instead of tortilla chips since they are a bit "fluffier" and greasier so I only used 1/8 c. margarine. Used spicy Co-Jack cheese, an entire small can of chopped green chilis (always on hand.) I used 2 eggs so it would rise a little higher, and both green Tabasco Sauce and Frank's (half and half.) Didn't have any red peppers,..."

    Reviewed Lobster Thermidor

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    Friday, Oct 26, 2007 on Food.com
     |  1 Reviews  |  By The Flying Chef
    LinMarie says:

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