Annmarie Profile - (10251674)

cook's profile


Home Town: Edison, New Jersey, USA
Living In: Tampa, Florida, USA
Member Since: Dec. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy
Hobbies: Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
Banana Bread
About this Cook
My husband is a chef and I make pathetic attempts at cooking. I'm a much better baker, but, I'd really like to learn how to cook much better than I do now.
My favorite things to cook
Comfort foods, yum. I love to bake cookies, brownies, cupcakes, cake, you name it I'll bake it!
My favorite family cooking traditions
Mainly just eating the wonderful Italian food my grandmother cooked as a child.
My cooking triumphs
Baking seems to be my strong point, however my true triumphs are cooking dishes my husband likes since he's the chef and all! (and yes by the way he tells me the truth if he doesn't like something haha). I also seem to make a pretty mean breakfast.
My cooking tragedies
I burn popcorn a lot. Hahahaha. Oh and once I made boiling water on the stove explode. Yes...explode. Don't ask.
Recipe Reviews 41 reviews
Bacon-Wrapped Salmon
This recipe couldn't be easier. I love salmon, I love bacon, and I hate any recipes that are labor intensive (a.k.a. easy for me to mess up). I followed the recipe to a T and it came out great. Even my chef husband loved it. What they say is true; bacon DOES make everything better.

1 user found this review helpful
Reviewed On: Aug. 29, 2014
Low Carb Zucchini Fries
Loved this recipe. I am usually disappointed by all the "faux french fry" recipes used with veggies since they either come out too soggy, or bland, or just not as expected. This recipe however is great. I followed the directions exactly as they are listed here. I was able to use my food processor to grind the almonds so I just threw in the Parmesan with the almonds to make my life easier. The zucchini drained nicely, I patted it dry to help get rid of excess moisture. I breaded the slices and baked as directed and they came out delicious and pretty crispy, not soggy or bland, just perfect.

1 user found this review helpful
Reviewed On: Feb. 11, 2014
I've never made biscotti before so I was initially concerned that it may be a little difficult but wow, this recipe couldn't have been easier. I followed the instructions exactly as they are listed here (using the anise extract rather than the oil) and they came out great. Initially the dough was very very sticky so I refrigerated it for a bit before putting it on the sheet tray and that worked just fine. After they cooled a bit I cut them, toasted them off a bit more per the instructions and dipped half in chocolate and white chocolate, delicious!

0 users found this review helpful
Reviewed On: Dec. 23, 2013

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