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    Member since Aug 2003

    Chef #98063

    From Vancouver

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    78 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Scalloped Asparagus

    Friday, May 27, 2011 on
     |  12 Reviews  |  By loof
    LinMarie says:

    "Yum! Makes a great vegetarian meal - I doubled the recipe, and made about 3 cups of the white sauce. Didn't boil the asparagus, steamed it very briefly and that worked fine. We also tried it with steamed broccoli, that was great too. Can't go wrong with this one."

    Reviewed Easy Rhubarb Cobbler

    Saturday, May 14, 2011 on
     |  (1 person found this helpful) |  11 Reviews  |  By Kittencalskitchen
    LinMarie says:

    "Nom nom nom! Made this yesterday with fresh rhubarb from the garden, no subs other than using brown sugar on the rhubarb. So good!"

    Reviewed Tuscan Kale Chips

    Thursday, Apr 15, 2010 on
     |  (10 people found this helpful) |  38 Reviews  |  By blucoat
    LinMarie says:

    "Great recipe! I washed the kale and let it dry overnight, so it wasn't too much trouble at all. I could eat the whole bunch myself!"

    Reviewed Gingered Garlic Tofu

    Thursday, Jul 3, 2008 on
     |  1 Reviews  |  By PinkCherryBlossom
    LinMarie says:

    "I like this quite a lot, though I found it a bit too sweet as it was. I added some miso paste and was very happy with the end result. (Ate it with brown rice.) Thanks for sharing!"

    Reviewed Burnt Honey and Orange Vinaigrette

    Wednesday, May 21, 2008 on
     |  8 Reviews  |  By PaulaG
    LinMarie says:

    "Unique and tasty dressing. I doubled the olive oil and skipped the vegetable oil, otherwise followed the directions exactly. It was very good over mixed greens and toasted walnuts. I will be making it again, thanks for sharing."

    Reviewed Roasted Brussels Sprouts With Pine Nuts

    Wednesday, Jan 16, 2008 on
     |  4 Reviews  |  By Feej
    LinMarie says:

    "Great ingredients but I fear the cooking time is way off. If the pine nuts were in the oven for 45 minutes at 425 with the Brussels sprouts, they'd get burnt. I think I halved the cooking time for the sprouts, and I added the pine nuts right at the end, and they were still verging on overdone. (The balsamic vinegar also requires caution, it was ge..."

    Reviewed Pasta With Broccoli-Onion Sauce

    Friday, Nov 9, 2007 on
     |  1 Reviews  |  By jonesies
    LinMarie says:

    "I just made this for supper/midnight snack, and I'm really glad I did. It's yummy and didn't take long. Plus, there are leftovers! I added extra onion, threw in some garlic, used olive oil (I don't have nonstick spray) and otherwise followed the recipe. Thanks for sharing it!"

    Reviewed Cabbage with Mustard Seeds and Coconut

    Thursday, Sep 13, 2007 on
     |  7 Reviews  |  By Zeke Koch
    LinMarie says:

    "This is yummy! I've been eyeing this recipe for a while and finally got around to making it today. It took almost no time to prepare and is delicious. I didn't have green chilies so I used a few jalapeno peppers, otherwise no changes, though I'll be trying the coriander, etc. suggested by others, for variety. Thanks, I'll be sure to make this ofte..."

    Reviewed Moroccan Spiced Chicken and Fennel

    Saturday, Nov 4, 2006 on
     |  (1 person found this helpful) |  12 Reviews  |  By justcallmetoni
    LinMarie says:

    "Oops - I thought I rated this after I first cooked it - it's really good! I did add some garlic and had more fennel than called for, otherwise kept everything about the same. Great mix of flavours in here! I am planning to try making a vegetarian version with chick-peas because I think that would be yummy too (and I'm trying to eat meat only very ..."

    Reviewed Pasta With Yogurt and Caramelized Onions from Kassos

    Saturday, Oct 14, 2006 on
     |  17 Reviews  |  By Chef Kate
    LinMarie says:

    "I was sure I'd reviewed this! I've already cooked it three times! Great recipe, obviously a keeper at my house. I haven't been able to find sheep's milk yogurt, but I was able to get the kefalotyri cheese. Yummy, no changes needed, thanks for sharing it!"


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