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    sprout 13

    Member since Feb 2006

    Chef #291015

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    9 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Ultimate Turtle Cookie Bars

    Tuesday, Oct 7, 2008 on
     |  1 Reviews  |  By Wheres_the_Beef?
    LinMarie says:

    "These are really great. They were not too difficult to make and have a good balance of chocolate, caramel, and cookie. The only change I made was to just sprinkle chips on top of the warm caramel instead of going through the chocolate chip drizzle step. This saved time and the end result tastes just as good. The only thing I didn't like about ..."

    Reviewed From Scratch Turtle Brownies

    Sunday, Jun 1, 2008 on
     |  1 Reviews  |  By Cheryl Cummins
    LinMarie says:

    "I made these to take to a picnic and everybody liked them. I was sick with a cold and thought they were tasty, but probably didn't get the complete flavor. The texture is also great, chewy and rich without being underdone. I cooked mine about 50 mins total before they were set. The caramel recipe was sort of time-consuming, but easy enough and..."

    Reviewed Chocolate Pudding Cake for 2

    Tuesday, Apr 8, 2008 on
     |  (1 person found this helpful) |  2 Reviews  |  By knitaholic
    LinMarie says:

    "I made a half recipe (for one) and microwaved for ~4 minutes on medium-high. I was surprised at how well it came out. The texture is moist, but holds together like a real cake and the flavor is chocolaty and not too sweet."

    Reviewed Butter Crunch Lemon-Cheese Bars

    Saturday, Mar 8, 2008 on
     |  3 Reviews  |  By Mirj
    LinMarie says:

    "These are really good. I did use lowfat yogurt instead of the cottage cheese since I didn't have a blender to process the cheese. I also added a little less sugar to the filling because I like them really tangy. The crust is great and the nutmeg adds a really complex flavor without overwhelming. The filling is smooth and lemony and just firm en..."

    Reviewed Hearty Kimchee Soup

    Saturday, Mar 8, 2008 on
     |  (2 people found this helpful) |  3 Reviews  |  By Pikake21
    LinMarie says:

    "This is a wonderful and easy version of kim chee tofu soup. I was out of scallions, so sauteed half an onion with the garlic. I also skipped the pork, added some crushed red chili for extra heat, and finished it off with a drizzle of sesame oil and a raw egg stirred into it. The end result was really close to the "soon dubu" soup you get in a K..."

    Reviewed Swedish Ginger Cookies With Crystallized Ginger

    Sunday, Jan 13, 2008 on
     |  8 Reviews  |  By Ennoia
    LinMarie says:

    "I made these to bring to work. News about the cookies traveled fast and people literally descended on my office, then came back with friends. I mostly made as directed, but had no cloves so subbed about 1/4t nutmeg. I didn't bother with the rolling in sugar and just made little teaspoon-sized drop cookies, yield was about 3 dozen from a half-re..."

    Reviewed Cashew Bar Cookies

    Sunday, Jan 13, 2008 on
     |  1 Reviews  |  By grandma2969
    LinMarie says:

    "I made these to take to a party and everybody loved them. Cut small because they are rich. I used chocolate chips instead of butterscotch and only had dark corn syrup so used that in place of white. I liked that they were sweet, but not overwhelmingly so. The texture of the topping layer is chewy and wonderful. I'm giving four stars instead o..."

    Reviewed Cherry Bars

    Monday, Jul 16, 2007 on
     |  14 Reviews  |  By JANIC412
    LinMarie says:

    "These are quick to make, delicious, and look good too. I subbed 1/2 c mini chocolate chips for the nuts. I really liked the chocolate/cherry/coconut combo, but I'm sure the recipe also tastes great as written. My only (slight) complaint is that the crust was a bit crumbly. They held together pretty well, but you definitely needed a plate to ea..."

    Reviewed Mexican Bolillos, Crusty Oval Rolls

    Friday, Dec 29, 2006 on
     |  21 Reviews  |  By Bergy
    LinMarie says:

    "Excellent. I eat bakery bolillos and these better than most of them and as good as any of them. A very typical and authentic recipe with the hard crust and soft "stretchy" interior that really defines a bolillo for me. The only changes I made was to make a sponge of the yeast, water, sugar, and 2T flour and let that set for 40 minutes before ..."


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