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anne10_13094499

Beverly Hills, California

Member since Aug 2010

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Reviewed Chicken Roulades with Chorizo and Manchego

Jul 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great. I used chicken chorizo as we don't eat pork or beef. I also made the kale and it was excellent with the chicken. This is definitely a 5 star. Not sure why it's showing an average rating when only two people gave it less than 5, two people who didn't taste it yet. Oh well."

Reviewed Parmesan Crisps

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried these today as I like to try a recipe prior to serving to guests. So easy and very tasty with a glass of wine. If anyone watched the program, would you know the cheese Ina suggested a a good substitute for parmesan? Thx."

Reviewed Milk Chocolate and Almond Croissants

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good and very easy. I think she means the 4 bars cut into 4 pieces each, not 1/2 oz cut into 4 pieces. I, however, am confused as to how she's getting 32 out of 2 sheets when each sheet is 8. "

Reviewed Croque Monsieur

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good grief, bmscott, Arizona, are you joking? Otherwise, what does the sandwich you made have to do with this recipe.

This sandwich is quite good. However, Bon Appetit has a better one."

Reviewed Fried Green Tomato BLT

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Since I have not tried this recipe, I will give i5 a 3 so as not to change the current rating. I would like to suggest that when a recipe is not correct, as this one is not, that we comment to that effect and then flag the comment. We will then know that FN is aware that the recipe is correct and if they care, perhaps they will correct it. I flagged...

Reviewed Beatty's Chocolate Cake

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Star Tannery, Viriginia - all-purpose flour

The cake is excellent and easy.

Reviewed Beatty's Chocolate Cake

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Star Tannery, Viriginia - all-purpose flour

The cake is excellent and easy.

Reviewed Beatty's Chocolate Cake

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Star Tannery, Viriginia - all-purpose flour

The cake is excellent and easy.

Reviewed Smoked Salmon Deviled Eggs

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Maker, salmon roe is salmon eggs. Recipe was quite good even without the salmon.

Reviewed Pork Chops with Cranberry Mustard Sauce

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought this was quite good and easy. To answer the question someone asked about mustard on the pork chops and again in the sauce, that is correct. I didn't see the program but it's called cranberry mustard sauce so I took a chance it was correct and it turned out fine.

Reviewed Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham

Dec 15, 2010 in Food Network Community Toolbox on FoodNetwork.com

The egg dish was good. What's better than any kind of ham and eggs! It is true that cream will make scrambled eggs creamier, but adding a little water is the best choice. Water makes the eggs lighter and fluffier (better for us than the cream as well, of course.)

Reviewed Good Eats Roast Turkey

Nov 22, 2010 in Food Network Community Toolbox on Food Network

LPOritz,
You really need to use the thermometer to ensure you've cooked it properly. If you do not have the thermometer Alton references, just use an instant read which, of course, requires opening the oven door to check the temperature. I'd follow the 30 minutes at 500, then lower as stated, but would not start checking the temperature...

Reviewed Potato and Poblano Gratin

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Very good and easy. Marcela did slice the potatoes into 1/8 inch thick slices as stated. If concerned, just parboil the potatoes briefly and drain before adding other ingredients.

Reviewed Brie and Onion Puff

Nov 15, 2010 in Food Network Community Toolbox on Food Network

I think I will give this recipe a 5 to balance out buddyben's inappropriate rating. Buddyben, if salt/pepper and water have to count toward the 5 ingredients, obviously there will be few such recipes. If you cannot afford salt/pepper and water, perhaps leave those out and now you're down to the 5 that you have to buy.

Reviewed Southern Cornbread Stuffing

Nov 15, 2010 in Food Network Community Toolbox on Food Network

Very good and basically traditional. There is really no reason to add eggs unless you've added too much broth, keeping in mind that the break will absorb much of the broth.

Reviewed Jalapeno Cheddar Cornbread

Nov 2, 2010 in Food Network Community Toolbox on Food Network

This is an interesting recipe but I would not call it cornbread. If you want a more traditional cornbread, flip the ratio of flour to cornmeal; one cup flour and four cups medium grind yellow cornmeal. Also, cut back on the sugar. Lastly, if you have a cast iron skillet, bake it in the oven at 425.

Reviewed Slow Cooked Winter Bread Pudding with Dried Pears

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Very good and easy.

Yes, Commander's Palace bread pudding is my favorite dessert ever and I've eaten at many fine restaurants. None will come close to that one.

Reviewed Breakfast Enchiladas with Red Sauce

Oct 20, 2010 in Food Network Community Toolbox on Food Network

RAMPORT, EL PASO,
So I guess you are saying now that you're over the border that you make every single American dish exactly in the traditional manner. Well, congrats on your perfection.

This is a great dish. I don't eat beef or pork so was glad to see the recipe call for turkey. Most people know if they are unwilling...

Reviewed Cheese Noodles

Oct 18, 2010 in Food Network Community Toolbox on Food Network

This recipe has been around for years. It was in my old Betty Crocker cookbook. It is good and simple to make.

Reviewed Sauerkraut and Ribs

Oct 14, 2010 in Food Network Community Toolbox on Food Network

Kklindworth
This is a very traditional dish and it's hard to imagine that someone would find a dish that includes ribs to be without flavor. I would say it perhaps was not to your liking but it's a very good recipe for kraut and ribs.

Reviewed French Onion Soup

Oct 14, 2010 in Food Network Community Toolbox on Food Network

This recipe is excellent. I don't eat beef or pork, so was happy to see chicken stock instead.
The person from San Antonio who made such rude comments should be ashamed; perhaps should not use her real location since she/he's an embarrassment to San Antonio. Anne, there is no better chef than you on FN. Keep up the good work.

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