Watch Cooking Channel

My Profile

COOKERANN

Western Springs, Illinois

Member since Mar 2005

Flag This ProfileFlag as Inappropriate

Reviewed Baked Sweet-and-Sour Chicken

Saturday, Nov 10, 2012 on FoodNetwork.com

"Will definitely be making this again only will double the sauce (that's the best part) and add pineapple. Also, I highly suggest lining your baking pan with foil for an easier cleanup. I used boneless skinless chicken thighs and they worked beautifully. "

Favorited Balsamic Chicken Wings

Friday, Sep 14, 2012 in Recipes on Cooking Channel

Reviewed Chocolate Chip Cookie Dough Brownies

Saturday, Aug 25, 2012 on Cooking Channel

"Divine indeed. Or wickedly evil, depending on your perspective! The first review is correct: this will disappear before your very eyes at a party. I WOULD highly recommend cutting them into smaller squares. For my taste, a 1" piece is ample. Also if you wish to achieve a nice clean cut like the photo, I would definitely recommend leaving in t"

Reviewed Macaroni and Cheese

Friday, Jan 7, 2011 on FoodNetwork.com

"Made this for my parents last night and unfortunately was not able to taste the final product, but got a text message from my sister with the word "AWESOME" in it, so I am giving this 5 stars!

I did taste the sauce, which I thought was excellent and can only imagine how wonderful the potato chip/bacon topping is. I used a 3-cheddar cheese blend, which I thought worked well. Next time I may try subbing some whole grain mustard for the dry mustard, as I recently had some killer mac & cheese at a restaurant, that had a bit of whole grain mustard in it and I thought it added a really nice kick.

This one's a keeper!

Reviewed Macaroni and Cheese

Friday, Jan 7, 2011 on FoodNetwork.com

"Made this for my parents last night and unfortunately was not able to taste the final product, but got a text message from my sister with the word "AWESOME" in it, so I am giving this 5 stars!

I did taste the sauce, which I thought was excellent and can only imagine how wonderful the potato chip/bacon topping is. I used a 3-cheddar cheese blend, which I thought worked well. Next time I may try subbing some whole grain mustard for the dry mustard, as I recently had some killer mac & cheese at a restaurant, that had a bit of whole grain mustard in it and I thought it added a really nice kick.

This one's a keeper!

Reviewed Roast Loin of Pork with Fennel

Wednesday, Oct 20, 2010 on Food Network

"Loved this easy recipe and can't wait to make it again and play around with the ingredients a bit. Would love to try fresh rosemary next time. One note re: internal meat temperature. The USDA recommends cooking pork to an internal temperature of 160°. Personally I find this to be a bit well done, particularly for a loin cut. That said, I wasn't entirely comfortable with taking my roast out of the oven at 138°. I cooked my roast to an internal temperature of just under 145°, which I felt was perfect, after letting the roast sit for 15 minutes. Would also like to mention that the leftovers were equally tasty, if not better.

Reviewed Bibb Salad with Basil Green Goddess Dressing

Saturday, Oct 16, 2010 on Food Network

"One of our gourmet group friends made this last night as a part of our "Tribute to the 1970's" dinner. It was fabulous! So fresh and vibrant. Thought it would also make a great dip for poached or grilled shrimp.

Advertisement

c