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anneandgarrett_12946785

Hollis, Maine

Member since Jun 2010

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Reviewed No-Bake Key Lime Cheesecake Bars

Mar 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made these twice- the first time I followed the recipe and the results were great. Everyone who tried them, loved them. I am, however, not a big fan of citrus and chocolate so the second time I made them, I used vanilla wafer cookies and white chocolate (in the amounts according to the recipe) instead of a chocolate crust. Sooo good!"

Reviewed Braised Country-Style Pork Ribs

Sep 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I do not have a dutch oven so I browned the ribs and made the sauce on the stove then transferred to a 9x13 glass dish before putting it in the oven. Took less time (about 1 hr 15 min) and turned out beautifully!"

Reviewed Fried Apple Pie with Vanilla Bean Ice Cream and Apple-Brown Butter Caramel

Sep 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Worth the time! Most of the steps can be done ahead of time then just fry/bake the pies right before you want to serve. The apple filling is great to make turnovers too- just use puff pastry instead of pie dough and bake them."

Reviewed Mom's Baked Rice

Oct 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Super easy, good replacement for risotto- I add some madiera and a bit of curry powder to the broth, then parmesan cheese when it comes out (and a bit of extra broth if needed!) of the oven.""

Reviewed Strawberries-and-Cream Tart

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree that this is not really an easy recipe and should not be labled as such. I did have success in getting my filling to set over the ice bath but it took about 15 minutes- not 2 minutes like the recipe stated. And I left it in the fridge for over two hours to set. I also took one look at the crust recipe and decided on a graham cracker crust."

Reviewed Almost-Famous Green Bean Fries

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the fried green bean part is too much trouble when you can buy them in the grocery store, frozen...they are very good and addictive! The dip is fantastic with a great kick to it. I used wasabi paste instead of powder- tastes very much like what you get at TGIFriday's! "

Reviewed Almost-Famous Green Bean Fries

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the fried green bean part is too much trouble when you can buy them in the grocery store, frozen...they are very good (and addictive!) though. The dip is fantastic with a great kick to it. I used wasabi paste instead of powder- tastes very much like what you get at TGIFriday's! "

Reviewed Almost-Famous Green Bean Fries

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the fried green bean part is too much trouble when you can buy them in the grocery store, frozen...they are very good (and addictive!)though. The dip is fantastic with a great kick to it. I used wasabi paste instead of powder- tastes very much like what you get at TGIFriday's! "

Reviewed Cauliflower-Goat Cheese Gratin

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ok, not fantastic. Too much cream in the original recipe. I might make it again using more montery jack cheese and crushed red pepper for more spice.

Reviewed Trout-In-A-Pouch with Fresh Herbs and Garlic

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great flavor, moist fish. Super easy. I used fillets instead of whole fish, cooked it for just shy of 20 mins- perfect!

Reviewed Parker House Rolls

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

BEST. ROLLS. EVER. I have a cold house and had to let the dough rise for 3 1/2 hours. Next time I will put them in a warm oven. I also let them rise again for about 30 min after making individual rolls and before baking. This makes them less dense. Really worth the bit of time (mostly hands-off time, though! and effort.

Reviewed Parker House Rolls

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

BEST. ROLLS. EVER. I have a cold house and had to let the dough rise for 3 1/2 hours. Next time I will put them in a warm oven. I also let them rise again for about 30 min after making individual rolls and before baking. This makes them less dense. Really worth the bit of time (mostly hands-off time, though!) and effort.

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