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pittsford, New York

Member since Sep 2009

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Reviewed sauteed swiss chard

Thursday, May 29, 2014 on

I'll agree with "just OK". I used tablespoons of butter instead of teaspoons and it was still kind of meh.

Reviewed sauteed asian broccoli slaw

Thursday, May 29, 2014 on

I thought this was pretty good with some tweaks. I basically doubled everything but the slaw (mine was a 12 oz bag) and it was good. I'm excited to try it tomorrow to see if it is even better.

Reviewed Green Peppercorn Sauce

Tuesday, Dec 25, 2012 on

"Wow, absolutely delicious. On my electric range it took forever to reduce so I made it as my tenderloin was roasting. Fan-freaking-tastic."

Reviewed Chicken Cobb Burger

Friday, Jul 20, 2012 on

"Dayum Bobby, these were really tasty. I did everything except the romaine topper and it was fantastic. Great way to dress up ground chicken."

Reviewed Broiled Tilapia with Horseradish and Herb-Spiked Mayo

Thursday, Jul 19, 2012 on

"Pretty good. I used exact amounts as listed and next time I will double the horseradish. Very easy to make."

Favorited Chicken and Orzo Frittata

Monday, Nov 21, 2011 in Recipes on Cooking Channel

Reviewed Miso Glazed Cod

Friday, Nov 11, 2011 on Cooking Channel

"Very, very tasty and very, very easy. Don't know how one gets a "muddy taste" with the ingredients listed. It was salty but pleasingly so. I used this on Hake and Salmon. The Salmon cooked in the time she listed, the Hake took about 10-12 minutes after the broiler. I'm sure this is delicious with Cod. Will definitely be making again.""

Favorited Pissaladiere

Thursday, Oct 13, 2011 in Recipes on Cooking Channel

Favorited Rapid Ragu

Thursday, Oct 13, 2011 in Recipes on Cooking Channel

Reviewed Daikon Fettuccine with Tomato-Basil Sauce

Tuesday, Aug 30, 2011 on

"This was surprisingly good with minimal fuss. Don't skip the soaking in salt water step as daikon can be fairly bitter without it. I have a few vegan friends and I will make this for them next time they are over. Very good and very easy.""

Favorited Eggplant Meatballs

Saturday, Jul 30, 2011 in Recipes on Cooking Channel

Favorited Green Pastitsio

Saturday, Apr 30, 2011 in Recipes on Cooking Channel

Favorited Portabella and Spinach Bolognese

Saturday, Apr 30, 2011 in Recipes on Cooking Channel

Reviewed Pasta Bolognese

Sunday, Nov 28, 2010 on Food Network

"If you don't like Bolognese sauce you should make this. It will change your mind. This is fan-freaking-tastic. The time involved may sound like overkill but it makes this sauce what it is. It freezes well so make the full recipe. This is absolutely to die for. Another winner from Anne.

Reviewed Allspice Gravy

Saturday, Nov 27, 2010 on Food Network

"I really can't convey how delicious this gravy turned out. I made the accompanying brined turkey and didn't really appreciate any huge improvement in flavor but this gravy? I want to bathe in it. It is just a little bit out there but traditionalists will still enjoy it and folks that want something a little different will love it as well. Make the stock the night before and it all comes together easily. I like my gravy thick and had to use closer to six tablespoons of flour to get the consistency I like but you may feel differently. DELICIOUS!

Reviewed Pumpkin Ginger Bread Pudding

Saturday, Nov 27, 2010 on Food Network

"Wow, another great Anne recipe. Super easy to make if you just use good canned pumpkin and skip the real stuff. I used challah, I imagine that pound cake would taste weird- too many competing tastes. Some folks said 15 minutes wasn't enough time to let everything meld together, I made it 2 hours before and it was super good. This may be my new go to T-giving dessert recipe.

Reviewed Savory Mushroom Dressing

Saturday, Nov 27, 2010 on Food Network

"Wow, surprisingly good. Reading the ingredient list you might think this will just be okay but this was remarkably delicious. Absolutely recommend doubling it because you will want/need more. Try it and you will not be disappointed.

Reviewed Sausage and Mushroom Stuffed Boneless Turkey Breast

Saturday, Nov 13, 2010 on Food Network

"So so good. Everything she makes is om nom nom and this recipe does not disappoint. Caul fat would make it look neater but is not necessary. Go ahead and make it without, just tie it up nice and tight.