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    Member since Dec 2011

    Chef #2357608

    From Indiana

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    36 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Pizza Dough

    5 hours ago on
     |  154 Reviews  |  By podapo
    LinMarie says:

    "I made this simple dough today, exactly as the recipe stated. I didn't have any issues with the salt effecting the yeast. I always add sugar and salt at the same time in doughs and keep my jar of red star rapid rise yeast in the fridge between uses. I highly recommend using this recipe if you are looking for a crisp crust with a very soft and..."

    Reviewed Traditional Tamales (Pork)

    1 day ago on
     |  87 Reviews  |  By Karen From Colorado
    LinMarie says:

    "I made these tamales today with beef instead of pork and they were wonderful. I did make a few small changes to the dough too. I used 1 cup rendered fat from some salt pork and left over beef fat instead of store bought lard and chopped up the pork cracklins from the salt pork and added them to the fat during the whipping stage, it adds a nice sal..."

    Reviewed Dandelion Jelly

    Tuesday, May 6, 2014 on
     |  16 Reviews  |  By Rita~
    LinMarie says:

    "This is an interesting little treat that makes good use of a sunny spring afternoon. It certainly took over an hour to pluck all the petals from the green parts, but wasn't so bad. Even though I used only petals and was very careful not to get any greenery into the "tea", it still ended up more greenish than yellow. I used the tinie..."

    Reviewed Creamy, Cheesy Pasta Salad

    Saturday, May 3, 2014 on
     |  14 Reviews  |  By LorenLou
    LinMarie says:

    "I wanted to put together a quick macaroni salad to go along with bbq country style pork ribs and vinegary coleslaw, and this was perfect. I omitted the peas and used a bit of onion powder instead of the fresh onion and thought it was delicious. It was easy to make with items kept on hand and seems flexible with the ingredients. It is creamy and ta..."

    Reviewed Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

    Monday, Apr 14, 2014 on
     |  (1 person found this helpful) |  105 Reviews  |  By French Tart
    LinMarie says:

    "I love this recipe, it's so adaptable. I cut the recipe in half and have made it twice, it was great both times. The dough bakes up chewy and deeply colored but moist and spongy inside. Today I made half of my half recipe into a savory swirled loaf. I flattened out the dough into a rectangle and spread 7/8 of the surface with soft butter, roa..."

    Reviewed Sourdough Pizza Crust

    Friday, Mar 14, 2014 on
     |  10 Reviews  |  By Sue Lau
    LinMarie says:

    "I really enjoyed this dough and had great luck with it. I received a few cups of a sourdough starter from a friend today and used it tonight in a thin crust pizza and it was wonderful. After letting the dough rest over a warm oven about 25 minutes I stretched it over a parchment paper lined half sheet tray (appx 15x18 inches) by hand. The finishe..."

    Reviewed Roasted Bone Marrow

    Tuesday, Mar 11, 2014 on
     |  7 Reviews  |  By mlao77
    LinMarie says:

    "I just made this for myself as a special dinner treat from marrow soup bones I picked up at the grocery store. I did not end up making the parsley salad, just served with good sea salt and garlic-rubbed grilled Ciabatta bread. It was absolutely delicious, rich, and comforting. And for under $5 worth of ingredients, you can't beat it. I needed..."

    Reviewed Easy Rice Congee

    Wednesday, Feb 12, 2014 on
     |  14 Reviews  |  By WaterMelon
    LinMarie says:

    "This was amazing and just what I was looking for! I had a pint of very rich and strong beef Pho broth left over from the night before and added 2 cups of water to use as the liquid to cook the rice. Used garlic powder instead of fresh garlic, like other reviewers, and ended up swapping onion powder for the ginger. My broth was super strong and fra..."

    Reviewed Chicken Liver Pate'

    Monday, Feb 3, 2014 on
     |  18 Reviews  |  By papergoddess
    LinMarie says:

    "This is divine and just what I was looking for. Like many others, I added extra garlic and some diced shallots instead of grated onion. I sauteed the garlic and diced shallots in a bit of butter and added the livers and cooked through in the pan, instead of boiling. I swapped brandy for the cognac, as it was all I had. The boiled eggs seemed lik..."

    Reviewed Ranch House Chicken Liver Pate With Cognac

    Saturday, Feb 1, 2014 on
     |  4 Reviews  |  By Manami
    LinMarie says:

    "I made this the other day and let it sit a day and a half before trying. Its a rather unoffensive liver pate and would be good for those new to pate or timid when it comes to liver. The texture was nice and smooth and the liver flavor wasn't too overpowering. I used black truffle-infused sea salt and brandy since they were what I had on hand..."


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