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    Member since Sep 2010

    Chef #1684782

    From United States

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    12 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed TSR Version of El Pollo Loco Avocado Sauce by Todd Wilbur

    Friday, May 24, 2013 on
     |  14 Reviews  |  By Deja A
    LinMarie says:

    "Super delicious and super easy! I've eaten at Pollo Loco dozens of times (if not more) and this salsa is at least as good as the salsa they serve."

    Reviewed Orange Rice Pudding With Golden Raisins (Crock Pot)

    Thursday, Mar 14, 2013 on
     |  4 Reviews  |  By Sydney Mike
    LinMarie says:

    "I have made this recipe several times and usually substitute fat-free or 1% milk. I also have made it without raisins and adding vanilla and a cinnamon stick instead of the orange zest. Excellent and easy every time!"

    Reviewed Thai Tom Kha soup

    Wednesday, Mar 6, 2013 on
     |  (1 person found this helpful) |  12 Reviews  |  By Rodney B.
    LinMarie says:

    "Excellent soup! Tastes almost exactly like the soup we order from a Thai place at work. I didn't add the chicken or the serrano peppers because I didn't have them and I added a large can of bamboo shoots. And, I substituted evaporated cane sugar juice for the brown sugar because I was lazy and didn't feel like looking for my brown sugar. Anyway, ..."

    Reviewed Sicilian Pizza Dough

    Thursday, Dec 20, 2012 on
     |  67 Reviews  |  By Lisa Pizza
    LinMarie says:

    "The best pizza crust I have ever made. Super easy and very flavorful."

    Reviewed Amish White Bread

    Tuesday, Mar 22, 2011 on
     |  129 Reviews  |  By Karen=^..^=
    LinMarie says:

    "EXCELLENT!! I substituted fat-free milk for the water. Just an FYI...I bake one loaf in glass pan and one in a non-stick pan because that's what I have. The loaf in the glass pan usually rises more than the loaf in the non-stick pan. Also, I haven't had the speedy rising some have but it was pretty cold in my house all three times I've baked t..."

    Reviewed Coconut Custard Pie (Tammy's Blend Pie)

    Sunday, Mar 20, 2011 on
     |  71 Reviews  |  By Melany *
    LinMarie says:

    "So easy!! I used dried unsweetened coconut that had been in my cabinet well over a year and then only used two eggs because I found out at the last second that was all I had ( I added a heaping tablespoon of yogurt to make up for the missing egg). I also used fat-free milk, splenda for the sugar and added a heaping tablespoon of cornstarch, too...."

    Reviewed Pete's Scratch Pancakes

    Sunday, Mar 20, 2011 on
     |  408 Reviews  |  By Bill Hilbrich
    LinMarie says:

    "Substituted fat-free milk and cut butter down to 3 tablespoons and they were still excellent!"

    Reviewed Baked Italian Style Tofu (Toaster Oven)

    Tuesday, Feb 22, 2011 on
     |  1 Reviews  |  By Chef Joey Z.
    LinMarie says:

    "I used one package of firm tofu packed in water which I cut in half and then into thirds because I wanted thinner slices. Then I used fresh bread crumbs mixed with Italian seasonings and salt. I sprayed a glass baking dish with Pam and then sprayed the tops of each piece with Pam. I baked at 350 degrees in a regular oven for 30 minutes and then b..."

    Reviewed Korean Roast Chicken Thighs

    Sunday, Sep 19, 2010 on
     |  182 Reviews  |  By *Petunia*
    LinMarie says:

    "Excellent recipe and very easy to make. I had a whole chicken so I cut it up, removed the skin, and used it. I also didn't have green onions so I substituted about 1/4 cup yellow onion. I mixed everything up in a bowl and then moved the chicken to a baking sheet. I boiled down the extra sauce and added it to sauteed zucchini and sauteed mushro..."

    Reviewed Schlotzsky's Style Sourdough Batter Rolls

    Friday, Sep 17, 2010 on
     |  (4 people found this helpful) |  5 Reviews  |  By Ron Mauldin
    LinMarie says:

    "This bread is excellent! I used Fleishmann's active dry yeast and a 9 inch round cake pan because I didn't have the yeast or muffin pan called for in the recipe. I used baking method one and baked it for 22 minutes at 425 degrees. The texture of the bread was awesome with lots of air holes and it is very flavorful. I have baked bread off and ..."


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