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Joined Date: Feb 22, 2009
"This beats making individual crepes any day! The blueberry sauce is fantastic. For those who see this makes a lot, I halved all ingredients, used ad 8" x 8" baking pan, and did not adjust any baking times. Came out great!""
Reviewed Rich Beef Barley Soup
"Wonderful beef flavor and great texture with the barley. Also used reduced sodium beef broth and glad I did. Added 8 oz sauteed cremini mushrooms, otherwise followed the recipe as stated. Will make this again. ""
Reviewed Pot Roast
"Loved, loved, loved it! The orange and star anise are a great complement to the squash. No 'chokes here, either, so cannot comment about that. Will definitely make again. Thank you, Chef Anne!""
Reviewed Real Meatballs and Spaghetti
"A hit once again! I have made this many, many times for various gatherings and pot luck dinners, and always receive a request or two for the recipe. It's a keeper!""
Reviewed Spicy Smoky S'mores Bars
"Tastes great and very easy to make. I did not have chipolte powder, so I sprinkled just a bit of cayenne and smoked paprika into the melted chocolate to my taste. Really liked the extra depth to the chocolate, with a little kick at the end. Thank you, Anne!!"
Reviewed Chive Risotto Cakes
"Great recipe, and now one of my faves. I have made this several times, and to those of you who say they won't stick together, chilling is the key. Better if mixed the night before and chilled. 2 hrs is not quite enough. What I did most recently was to make the entire recipe, EXCEPT did not bread and fry all. Enjoyed a few of the cakes to the very end of recipe, then then wrapped the remaining cakes individually in plastic wrap, placed them in an air-tight freezer zipper bag, then into the freezer. When you want a few, take them out, bread, fry, serve and enjoy. p.s. I froze them only for a couple of weeks. Not sure how long they'd last in the freezer given the delicate ingredients. "