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    Member since Jan 2002

    Chef #29229

    From United States

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    10 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed San Francisco Pork Chops

    Saturday, Jan 12, 2013 on
     |  55 Reviews  |  By Manda
    LinMarie says:

    "We felt that the basic recipe is quite good but that a few improvements are in order:
    %u2022 The chops need a bit of salt and pepper sprinkled on both sides before saut?ing. They were a tad bland without.
    %u2022 The cooking time is too long by double! I cut it way back and the meat was still overcooked.

    I'm planning to make it aga..."

    Reviewed Fat Free Tomato Dressing & Marinade

    Tuesday, Apr 6, 2004 on
     |  1 Reviews  |  By Mille®
    LinMarie says:

    "This recipe seems a good starting point for a marinade since the flavor barley comes through. The problem is that there isn't nearly enough flavor. I tried it on skirt steaks, marinating them all day, but the taste was flat. All the flavoring ingredients need to be increased - a lot!Bottom line: the taste is good but it needs a lot of tweaking."

    Reviewed Deviled Pork Chops

    Monday, Feb 9, 2004 on
     |  16 Reviews  |  By heartsmiles
    LinMarie says:

    "Very good recipe but I suggest cutting back on the cooking time by at least 10 minutes, probably 15, especially if using boneless chops.I'm also going to add a little minced garlic next time."

    Reviewed Curry Chicken with Coconut and Peanuts

    Saturday, Dec 28, 2002 on
     |  (14 people found this helpful) |  97 Reviews  |  By canarygirl
    LinMarie says:

    "Super delicious. My company loved the dish. I found that it was thick enough without having to use the cornstarch mixture.Also, I sprinkled some shredded coconut on top when serving.Not at all difficult to make.Highly recommended; I'll certainly do it again."

    Reviewed Sweet Potato Casserole w/Coconut Pecan topping

    Thursday, Nov 28, 2002 on
     |  (6 people found this helpful) |  11 Reviews  |  By Mysterygirl
    LinMarie says:

    "This is a delicious casserole, a little time consuming to make, but worth the effort. Our Thanksgiving crowd loved it. I have one suggestion: a pinch or two of salt added to the sweet potato mixture makes the dish much tastier. [editor's note: the recipe was edited as a result of this review 12/18/02]"

    Reviewed Bahama-Mama Pork Chops or Chicken

    Wednesday, Aug 14, 2002 on
     |  (13 people found this helpful) |  9 Reviews  |  By papergoddess
    LinMarie says:

    "A few suggestions may be in order for this recipe. First, the chops should be sprinkled with a good sized pinch of salt before cooking. Maybe a few twists from the pepper mill might be a good idea as well. [Editor's note: The recipe was updated on 8/20/2002 as a result of this comment.]I recomend using pineapple chunks in their own juice rath..."

    Reviewed Oriental Garlic Chicken with Zucchini

    Tuesday, Jul 9, 2002 on
     |  3 Reviews  |  By Manda
    LinMarie says:

    "Suggestion: use minced fresh ginger root instead of the ground ginger! It makes a world of difference.Ginger keeps for a long time if you follow these very simple instructions: peel it; cut it into slices; put it in a plastic container with a tight lid cover with dry sherry. Do this and you'll always have it on hand. Powdered ginger is not a s..."

    Reviewed Mongolian Beef

    Tuesday, Apr 30, 2002 on
     |  (20 people found this helpful) |  18 Reviews  |  By Lali
    LinMarie says:

    "Suggestion: never use ground ginger in stir frying Chinese dishes! It's completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily available at supermarkets and produce stores. It keeps for many months if you peel it, slice it and refrigera..."

    Reviewed Crab Rangoon

    Wednesday, Mar 20, 2002 on
     |  (32 people found this helpful) |  88 Reviews  |  By Dib's
    LinMarie says:

    "Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil."

    Reviewed Szechuan Peppery Hot Chicken

    Tuesday, Jan 22, 2002 on
     |  (17 people found this helpful) |  2 Reviews  |  By Bergy
    LinMarie says:

    "Szechuan peppercorns (Xanthoxylum piperitum) are not at all hot. In fact they aren't even peppercorns, but a kind of berry. Called "hwa jao" in Mandarin or "fa joo" in Cantonese, they have a slight numbing effect on the tongue rather than burning. The heat in Szechuan recipes comes from chiles of various types and in various forms. (See below)..."


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