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    Member since Oct 2011

    Chef #2574795

    From Virginia

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    24 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Western Dressing

    Friday, Jan 16, 2015 on
     |  12 Reviews  |  By WI Cheesehead
    LinMarie says:

    "Excellent. Cut in half but followed proportions exactly. Used sugar in the raw. Used dried mined onions and garlic because it seems they give a more intense flavor kick to dressings, etc. Added 1/8 teaspoon paprika."

    Reviewed Slow-Cooker Steak Chili (Crock Pot)

    Saturday, Dec 20, 2014 on
     |  4 Reviews  |  By Nif
    LinMarie says:

    "Very good. Cut in half but kept proportions right on. Added 1/4 cup chopped green pepper and 1/4 cup frozen yellow corn. Cooked in 275 deg oven with cast iron Dutch oven. Not quite spicy enough for me but my wife pronounced it very good and had seconds. I'll alternate this with a sausage/ground beef chili recipe we also like."

    Reviewed Perfect Pork Tenderloin

    Saturday, Dec 20, 2014 on
     |  300 Reviews  |  By BeachGirl
    LinMarie says:

    "Easy, good, and you can customize seasonings to fit occasion. Try salt, pepper, and bacon wrap! I fix roast beef with the similar method."

    Reviewed Easy Shepard's Pie

    Saturday, Dec 13, 2014 on
     |  4 Reviews  |  By Donna's Days
    LinMarie says:

    "Fast, easy, and good. This basic recipe can be customized the way you like it or with what you have on hand. I added sliced mushrooms, green pepper, a few green beans and a couple healthy splashes of Worcestershire sauce."

    Reviewed Crustless Crab Quiche

    Tuesday, Dec 9, 2014 on
     |  69 Reviews  |  By its_me_susan
    LinMarie says:

    "I lightly sauteed both the crab and the onion (added a little minced garlic) in butter and sprinkled it with about a TBL of Old Bay before assembly. Also added some cooked chopped spinach. Used a cheddar/Monterey jack/colby cheese blend that I had on hand. We like the crustless quiche but would probably be good in a pastry shell."

    Reviewed Easy Baked Ham N' Egg Casserole

    Sunday, Oct 26, 2014 on
     |  18 Reviews  |  By ChefWhiz
    LinMarie says:

    "A nice basic recipe that you can change to suit your tastes. Use country ham instead of the milder ham implied in this recipe. Or half a pound (or more) cooked and crumbled bacon or country sausage. Vary the cheese. I like to use croutons, seasoned or plain, because it sets up a bit better. And I generally sprinkle with smoke paprika. Make the nig..."

    Reviewed Beer Pastrami Sandwich

    Wednesday, Jul 16, 2014 on
     |  11 Reviews  |  By Bone Man
    LinMarie says:

    "I make a slow cooker version -- put one bottle dark beer (don't skim and definitely don't go light), one can beef broth, and one can condensed onion soup in the slow cooker. Separate the pastrami slices (or use sliced beef if you aren't into cured meats) and add to slow cooker and set on low for a couple hours. You can even cook a r..."

    Reviewed Brady Bunch Pork Chops

    Sunday, Jul 6, 2014 on
     |  138 Reviews  |  By Lennie
    LinMarie says:

    "Brining makes all the difference with meats that tend to come out dry when cooked. I'd never "milk brined" before but it seemed to work just fine. Guess you could make a more traditional brine and then dip chops in milk before breading. I suggest using Kosher or sea salt for brining rather than table salt. Used bone-in chops which m..."

    Reviewed Korean Roast Chicken Thighs

    Thursday, Jun 5, 2014 on
     |  182 Reviews  |  By *Petunia*
    LinMarie says:

    "Substituted vegetable oil for sesame. Marinated boneless thighs for two hours. Rather than baking I grilled the thighs. Served with spicy rice dish and steamed broccoli fresh from the garden. Very good!"

    Reviewed Kizzy's Cheese Grits

    Monday, May 12, 2014 on
     |  8 Reviews  |  By Kizzikate
    LinMarie says:

    "Excellent recipe. I suggest adding 1/4 to 1/2 teaspoon salt to the boiling water and grits. Add a couple big dashes of hot sauce along with butter (1/3 cup butter is ok if you want to cut back some on fats). Good quality sharp or extra sharp cheddar is the classic way to make this, but to change up things try pepper jack. And adding up to a pound ..."


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