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hr2828_9345288

Millsboro, Delaware

Member since Jan 2008

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Reviewed Rugelach

Dec 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

My grandmother and my mother used to make these and it was always such a treat. I, however, did not get the baking gene and so baking for me is such a chore. My granddaughter was here with me for the weekend and we made these. My husband and I took one bit and we knew that this was exactly what we used to have. Thank you for allowing us to step ba"

Saved Recipe T.G.I. Friday's Black Bean Soup by Little Bee

Oct 27, 2012 on Food.com

Reviewed Gulf Shrimp Jambalaya

Jun 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

My friend mentioned that she was making this with shrimp and andouille sausage but I have some health issues to deal with when cooking. I used chicken and garlic sausage and boneless chicken thighs, substituted carrot for green pepper (husband's preference) and did the shrimp as Anne suggested. I added 1 tsp of salt to the shrimp broth and then ad"

Saved Recipe Cake Mix Cookies by Linda

Feb 4, 2012 on Food.com

Saved Recipe Creamy Blue Cheese Dressing by Tisme

Aug 2, 2011 on Food.com

Saved Recipe Creamy Ranch Dressing by Dancer^

Aug 2, 2011 on Food.com

Saved Recipe Fast Fix Gazpacho by SusieQusie

Aug 2, 2011 on Food.com

Saved Recipe Greek Grilled Chicken Breasts by Tinat51796

Jun 28, 2011 on Food.com

Reviewed Scott's Short Ribs

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a great meal. My husband said it was fabulous. I followed the recipe, but didn't have leeks or fennel. Added about a tsp each of fennel seeds, rosemary and dried tarragon. When the veggies were being heated for the last time, I added the ribs for the entire 20 minutes and made a mixture of 2 tsps of whole wheat flour and cold water to thicken...

Saved Recipe Engagement Chicken by Ashbabe

Jan 7, 2011 on Food.com

Reviewed Braised Lamb Shanks

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe. I had to halve the recipe because I only was serving two lamb shanks, but this recipe was fantastic. Anne you are a kitchen goddess and I love to watch you. Thanks

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