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Reviewed Eggs Benedict

Aug 27, 2011 in Food Network Community Toolbox on

I rarely go out for brunch, but when I do, I always get Eggs Benedict. I watched Anne make this and my mouth started to water. I knew I had to try it although the thought of trying to poach an egg scared me.

My eggs came out cooked right, but the whites didn't look as pretty as Anne's. Since I've finally mastered Julia Child's Hollandaise...

Reviewed Pan-Fried Trout

Aug 1, 2011 in Food Network Community Toolbox on

A friend came in with a trout and gave it to me. I always go to Anne's recipes first and found this easy but very delicious recipe. I had fresh oregano, but had to use dry parsley. I ran out of Dijon, so I added some spicy mustard. It came out wonderful and I found myself picking the bread crumbs out of the pan to eat!

Anne, you...

Reviewed Portuguese-Style Fish Stew

Apr 3, 2011 in Food Network Community Toolbox on

Very easy to make and is a good dinner to cook on weekdays when you are rushed for time. I used Tilipia and it came out wonderful. Paired it with a dutch crust bread to make a wonderful fast meal.

I thought the stew wouldn't be very tasty since it is a quick cook, but it came out delicious."

Reviewed Chicken Cacciatore

Feb 26, 2011 in Food Network Community Toolbox on

Only had one can of plum tomatoes so I put in a couple of cans of stewed tomatoes. Served it over pasta. It was delicious and looked great!

This is a recipe that you can use when unexpected company shows up!"

Reviewed Seared Halibut with Sauteed Swiss Chard and Salsa Cruda

Feb 11, 2011 in Food Network Community Toolbox on

The combinations of the foods were excellent. The bacon added a wonderful touch to the chard. Very easy to make, even on a weeknight. I like the pinch of crushed red pepper in the dish to give it a kick. The salsa cruda is quite tasty and adds a great dimension to the dish.

This recipe is a for sure keeper!

Reviewed Pommes Chef Anne

Feb 5, 2011 in Food Network Community Toolbox on

Had to use a 10" pan but it all worked out well. I agree with kimbohal to make sure you compress the potatoes on every layer. The Parmigiano-Reggiano makes the potatoes taste so good!

I did these potatoes with Anne's Seared Rack of Lamb with Pistachio Tapenade. What a wonderful combination!

Reviewed Seared Rack of Lamb with Pistachio Tapenade

Feb 4, 2011 in Food Network Community Toolbox on

Most excellent recipe and very easy to make. I cut out the 2nd and 7th bones myself without any problems using a boning knife.

The tapenade really makes the lamb tasty! I used a small lemon, so I did add a few drops of lemon juice to give it some more zing.

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