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annesimpson

ventura, California

Member since Nov 2009

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Replied to peach cobbler

12 hours ago on FoodNetwork.com

DO NOT stir it. It was your fault that your cobbler was a failure. Period.

Replied to peach cobbler

12 hours ago on FoodNetwork.com

I used 1 1/2 cup all purpose flour, 1 3/4 tsp baking powder, 1/4 tsp salt instead of self-rising flour.

Replied to Easy Peach Cobbler Recipe : Trisha Yearwood : Food Network

12 hours ago on FoodNetwork.com

I use unsalted all the time.

Replied to easy peach cobbler

12 hours ago on FoodNetwork.com

Why would you rate a recipe so low when you haven't made it? If you don't like the canned peaches, look for other recipes.

Replied to Sweet Peach Cake Recipe : Giada De Laurentiis : Food Network

Jul 7, 2014 on FoodNetwork.com

Make sure your butter is in room temperature.

Replied to Blackberry Cobbler Recipe : Ree Drummond : Food Network

May 24, 2014 on FoodNetwork.com

One cup flour, 1 1/2 baking powder and 1/4 tsp salt

Replied to Blackberry Cobbler Recipe : Ree Drummond : Food Network

May 24, 2014 on FoodNetwork.com

You didn't use the same ingredient,it's not fair to rate this recipe so low.

Replied to blackberry cobbler

May 24, 2014 on FoodNetwork.com

I make peach cobbler all the time and this is how I make it. Look up peach cobbler recipe here by anyone, THE SAME batter. Makes me think if you really know what you're talking about.

Replied to Breakfast Bake Recipe : Jamie Deen : Food Network

May 19, 2014 on FoodNetwork.com

I agree. Why blame the chef when you changed the original recipe?

Replied to Pecan Shortbread Recipe : Food Network

May 15, 2014 on FoodNetwork.com

Use good kind of butter and they should be at room temperature. Leave them out overnight. No shortcuts like putting them in the microwave.

Replied to The Lady and Sons Peach Cobbler Recipe : Paula Deen : Food Network

May 15, 2014 on FoodNetwork.com

It's ok if some peaches were left above the crust, mine was the same and so was Paula's.

Replied to szechuan noodles with chicken and broccoli

May 14, 2014 on FoodNetwork.com

Never ever replace soy sauce with something else. It's the heart of the flavor of the recipe.

Reviewed Glazed Baked Ham Recipe : Ree Drummond : Food Network

Apr 19, 2014 on FoodNetwork.com

Very delicious! My husband was impressed. I made this last Easter and I'm making it again tomorrow! I hope my M-I-L will love this too.. Big thanks Ree!

Reviewed oven-roasted pulled pork sandwiches

Apr 5, 2014 on FoodNetwork.com

Very good! My husband loved it. This is a big slab of pork so I only used half of the meat and the other half was used as pork taco the next day. Been making this every time the pork shoulder is on sale. Thanks Tyler.

Replied to Zucchini Cakes Recipe : Sandra Lee : Food Network

Feb 27, 2014 on FoodNetwork.com

Thanks blaugblondie, I used your estimated ingredients all the time and they turned out delicious. I didn't sautee the onions though and they didn't overpower the cakes.

Replied to Zucchini Cakes Recipe : Sandra Lee : Food Network

Feb 27, 2014 on FoodNetwork.com

Thanks blaugblondie, I used your estimated ingredients all the time and they turned out delicious. I didn't sautee the onions though and they didn't overpower the cakes.

Reviewed zucchini cakes

Feb 27, 2014 on FoodNetwork.com

I made these countless times using Blaugblondie's measurements:

2.5- 3 cups grated zucchini
1 cup flour
2 tbsp cold butter
Pinch of salt
1.5 tbsp baking powder

They are delicious and my family loved them esp my picky M-I-L!

Replied to big chocolate birthday cake

Feb 23, 2014 on FoodNetwork.com

You can bake just two layers.

Replied to Big Chocolate Birthday Cake Recipe : Ree Drummond : Food Network

Feb 22, 2014 on FoodNetwork.com

Not Ree's fault if you didn't follow the recipe.

Replied to Baked Eggs in Hash Brown Cups Recipe : Ree Drummond : Food Network

Feb 11, 2014 on FoodNetwork.com

Use cupcake liners.

Replied to Macaroni and Cheese Recipe : Ree Drummond : Food Network

Jan 24, 2014 on FoodNetwork.com

Dorse: How can your pasta not be cooked completely? BEFORE you mixed in the cheese sauce, your pasta should be fully cooked already. They don't get cooked in the oven dear, so I think it's not Ree recipe's fault. As Nana have said, cook your noodles/pasta first. Read all the comments here, no one has the same problem as yours.

Replied to Overnight Cinnamon Rolls

Jan 14, 2014 on FoodNetwork.com

I make breads a lot and I always, ALWAYS proof my yeast before mixing it in with the flour. Dissolve your yeast in 1/4 cup of warm water (110-115 degrees F) and 1/2 tsp of sugar. Let it froth for about 15 minutes. If this won't happen, either your water is too cold or too hot. Try again and make sure you got the right temp. You may waste some yeast...

Replied to Overnight Cinnamon Rolls

Jan 14, 2014 on FoodNetwork.com

I do the same all the time. Water should be 110-115 degrees Fahrenheit. Be precise or else your dough will never rise.

Replied to Perfect Pot Roast

Jan 4, 2014 on FoodNetwork.com

Easy solution. Cook the meat longer until it's for tender. Probably two more hours. Your kind if meat probably takes longer to cook. If you've been cooking a lot, you should know that you can't rely on the recipe's recommended time. They aren't there to tell you when it's ready and tender.

Reviewed Pecan Pie

Dec 1, 2013 on FoodNetwork.com

I didn't change anything. It is so delicious! I made it for Thanksgiving and I wish I made two. There were only three of us who ate it and we all loved it! Highly recommended. Will make it again tommorrow. Thanks Ree!

Replied to Jam Thumbprint Cookies

Oct 26, 2013 on FoodNetwork.com

I've made these countless times and at one time made 500 pieces for my Mom-in-law's party but I never had such problem. No one here posted the same problem as yours either. To rate this a three-star because something wrong happened to your cookies is not fair. You are wrong when you said that this recipe should be altered. Your advise is not accurate,...

Reviewed Beatty's Chocolate Cake

Oct 24, 2013 on FoodNetwork.com

Update: I made this about 10 times now. Suggestion if you are making the buttercream frosting, don't add the instant coffee because a lot of people wouldn't like it. Chocolate buttercream frosting is perfect enough. This is to die for and I still can't get over it!


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Reviewed Cranberry Orange Scones

Sep 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made these this morning and they're soo good! I'm glad I didn't reduce the amount of butter as I planned. If I did, it might not have been as scrumptious! I used whole milk instead of cream though since I didn't have any cream. I disagree with the post of Chef#19511938 that this recipe needs an intermediate baker and heavy-duty mixer. I have a "

Reviewed Cranberry Orange Scones

Sep 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made these this morning and they're soo good! I'm glad I didn't reduce the amount of butter as I planned. If I did, it might not have been as scrumptious! I used whole milk instead of cream though since I didn't have any cream. I will make this again soon. I can't wait for my husband to have some! I really love Ina's recipes. Her cheesecake is "

Reviewed Smothered Pork Chops

Sep 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

My husband was very impressed and he doesn't even like pork! He said it's so tender and very delicious!
Note: 1) I only made half of the seasoned flour,(had 6 pork chops) and it was more than enough . 2) make sure to dry your pork with paper towels before coating them with flour or else your breading will come off once cooked. 3) I didn't...

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