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edandclaire_11898667

north arlington, New Jersey

Member since Sep 2010

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Reviewed Homemade Cinnamon-Raisin Bread

Saturday, Mar 16, 2013 on FoodNetwork.com

"I bake bread several times a week. This recipe was poor for a couple of reasons. I had the same problem as others in that it just refused to rise. I even left it overnight and it only rose as high as the loaf pan; certainly not 2" above it. Then I baked it to find the middle still raw. I will try one more time; but, will make this into 2 loa"

Reviewed Powder Puffs

Monday, Sep 3, 2012 on Cooking Channel

"I don't understand how this recipe got good reviews. They were entirely gross!! However, I found this recipe (from the same chef) on someone else's blog and it called for 1 tsp. vanilla, which this recipe lacks in its list of ingredients.

So, I will try again using vanilla this time. I even let them sit a day to see if that would help. It did"

Reviewed Braciole

Sunday, Apr 10, 2011 on FoodNetwork.com

"Made this today and I can't rave enough about it. I am an old married lady and have been cooking and baking for 45 years. I've made braciole according to my own family recipe, but wanted to try Chef Anne's because I adore her! WOW!! This is so worth making and I will definitely be using this from now on to make braciole.

Chef Anne is so generous to share all that she's learned with all of us. Even with all my "seniority", I'm still learning from her!!
Thanks, Chef Anne!!"

Reviewed Focaccia

Monday, Apr 4, 2011 on FoodNetwork.com

"Chef Anne: you are by far the best thing to happen to The Food Network. I've made this recipe several times ~ the latest for my daughter's baby shower ~ and it NEVER fails to please!! Thank you for turning this old cook into a SUPAH STAH!! in my very own kitchen! Love you, Anne."

Reviewed Asparagus, Pecorino and Red Onion Salad

Monday, Feb 7, 2011 on FoodNetwork.com

"Oh, Anne, you actually bring tears to my old eyes! I've never had raw asparagus; never would have even thought to eat it that way. But, I sure am glad I did. I've learned so much from your show ~ you are one terrific chef and teacher!! Thank you for this new and wonderful taste experience. I made mine with balsamic vinegar because I love it so much and added a little splash of sherry vinegar to it, too. Wonderful!!! I can't wait to serve this to company! Thank you Anne, you make me so happy I could cry!

Reviewed Asparagus, Pecorino and Red Onion Salad

Monday, Feb 7, 2011 on FoodNetwork.com

"Oh, Anne, you actually bring tears to my old eyes! I've never had raw asparagus; never would have even thought to eat it that way. But, I sure am glad I did. I've learned so much from your show ~ you are one terrific chef and teacher!! Thank you for this new and wonderful taste experience. I made mine with balsamic vinegar because I love it so much and added a little splash of sherry vinegar to it, too. Wonderful!!! I can't wait to serve this to company! Thank you Anne, you make me so happy I could cry!

Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

Sunday, Jan 16, 2011 on FoodNetwork.com

"OMG! OMG! OMG! Anne you not only rock ~~ you rock and roll!!! These were absolutely scrumptious! I ate one straight out of the oven; couldn't wait for the dip and sat right down to write this review.......now I'll go make that dip! Anne, you definitely are a supah stah!!! Thank you for a great idea ~yogurt and mustard ~ I never would have thought to put them together; PLUS the coating is divine! And healthy, to boot! I LOVE YOU, Anne!!

Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

Sunday, Jan 16, 2011 on FoodNetwork.com

"OMG! OMG! OMG! Anne you not only rock ~~ you rock and roll!!! These were absolutely scrumptious! I ate one straight out of the oven; couldn't wait for the dip and sat right down to write this review.......now I'll go make that dip! Anne, you definitely are a supah stah!!! Thank you for a great idea ~yogurt and mustard ~ I never would have thought to put them together; PLUS the coating is divine! And healthy, to boot! I LOVE YOU, Anne!!

Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

Sunday, Jan 16, 2011 on FoodNetwork.com

"OMG! OMG! OMG! Anne you not only rock ~~ you rock and roll!!! These were absolutely scrumptious! I ate one straight out of the oven; couldn't wait for the dip and sat right down to write this review.......now I'll go make that dip! Anne, you definitely are a supah stah!!! Thank you for a great idea ~yogurt and mustard ~ I never would have thought to put them together; PLUS the coating is divine! And healthy, to boot! I LOVE YOU, Anne!!

Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

Sunday, Jan 16, 2011 on FoodNetwork.com

"OMG! OMG! OMG! Anne you not only rock ~~ you rock and roll!!! These were absolutely scrumptious! I ate one straight out of the oven; couldn't wait for the dip and sat right down to write this review.......now I'll go make that dip! Anne, you definitely are a supah stah!!! Thank you for a great idea ~yogurt and mustard ~ I never would have thought to put them together; PLUS the coating is divine! And healthy, to boot! I LOVE YOU, Anne!!

Reviewed Plum Cornbread

Friday, Oct 8, 2010 on Food Network

"Oh. My. Goodness. I have been baking cornbread and corn muffins for decades: never thought to use any fruit in it. Now, I will never make it any other way! Thank you, Anne, for a "plum" of an idea and so, so, so, scrumptious!
You've made me a happy girl!!! (okay, old lady!)

Reviewed Crispy Mustard Braised Pork Belly

Friday, Oct 8, 2010 on Food Network

" I used pork chops instead. I'm sure I did not have anywhere near 3 lbs. of pork chops; so, I should have lessened the amount of dry rub ingredients ~~ especially the salt!! Going to try again with less dry rub.Meal was delish anyway! Anne, you inspire me (with 44 yrs. of cooking under my belt!), you teach me new ways of doing things, and you are a joy to watch. But, most importantly, you've made it a pleasure again to cook!! Thank you, Food Network, for bringing us this gem.
You are truly one-in-a-million, Anne!

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