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    AniSarit

    Sherman Oaks, CA

    Chef #599568

    Sherman Oaks, CA

    Joined: Sep 28, 2007

    Birthday: Aug 18

    70 reviews by AniSarit

    1 - 10 of 70 sorted by Date | Rating | Helpful

    Reviewed Stuffed Artichokes
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      |  By Mirj

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    "Great recipe base but I needed more kick, so I added cumin and some Cayenne and it was perfect. Thanks Mirj!"

    Jul 5, 2011 on Food.com

    Recipe #28411

    Reviewed Delicious Sane Baked Sufganiot (Doughnuts for Hanukkah
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      |  By Smadar's Sane Way ©

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    "I gave this recipe to a friend looking to make low fat sufganiyot, and she and her family were extremely happy with the results! They said it was very delicious and tasted just wonderfully! I made them and thought the dough was a bit hard to work with but expected as I'm not the best baker, and also because your instructions were so good, I was ex..."

    Dec 17, 2008 on Food.com

    Recipe #148495

    Reviewed Vampire Deterrent
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      |  (1 person found this helpful) |  By Mirj

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    "I make this all the time!! I also do it with parsley, even though I love cilantro (so I'll do with cilantro next time. I add this mixture to meatballs, turkey patties, chicken breasts that are going on the foreman - you name it, this is on it!"

    Aug 3, 2008 on Food.com

    Recipe #310544

    Reviewed Bamia
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      |  By Dib's

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    "Fantastic! I wanted to post my recipe, but found yours, which is identical. This is the way my Egyptian grandmother made hers - and it is the best! I use canned tomatoes, and I wouldn't change that. If you don't have the cardamom, skip it - I've done it before, and the flavor is still great! Thanks for posting DiB!"

    Jun 24, 2008 on Food.com

    Recipe #11761

    Reviewed Carrot Souffle
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      |  By love4culinary

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    "Delicious! Made this parve (non-dairy and experimented with different quantities to cut calories and fat. Finally came up with 4 egg whites (beat them separately before combining with other ingredients, 1/4 cup splenda, and 1/4 cup smart balance light spread for the exact taste and a fraction of the calories and fat. No one knew the difference ..."

    May 22, 2008 on Food.com

    Recipe #55173

    Reviewed Garlicky Brussels Sprouts Saute
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      |  (1 person found this helpful) |  By Susie D

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    "Very nice way to make brussels sprouts! Very very garlicky, so Dh was super pleased, I would have cut it down just a bit, but even my DS5yo ate his portion, so that says a lot! used 1/2 Tbsp seasoned rice vinegar, and only a couple tbsp of water, and it was just perfect! I also used Pam instead of the oil and didn't miss it one bit - so my only ca..."

    May 18, 2008 on Food.com

    Recipe #170613

    Reviewed Baked Noodles
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      |  By Tebo

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    "What a great twist on a noodle kugel! Savory and delicious, hard to stop eating, no wonder you say 6-8 servings. I thought, no - this is more like 12, but you were right, how can you eat so little? Delicious flavor! I do believe it could be put in the oven at higher heat, for a bit longer, but otherwise, used all low fat ingredients and came up wi..."

    May 18, 2008 on Food.com

    Recipe #10691

    Reviewed Maple Glazed Salmon
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      |  By echo echo

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    "Great recipe! I used lite syrup and reduced sodium soy sauce, and skipped on the almonds to reduce calories, and it turned out wonderful. DH wants a repeat tomorrow, even my son loved it! 6WW points per 3 oz serving!Served with Recipe #170613 and Recipe #10691, perfect!"

    May 18, 2008 on Food.com

    Recipe #102139

    Reviewed Spice Plank-Grilled Salmon
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      |  By ellie_

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    "I used the spice rub (but more cayenne for personal taste on the salmon and since I don't have a grill or the plank for the grill - I used my George Foreman, and it came out delicious! The rub made a "crust" on the fish which was superb! It's a pain to measure out all the spices, but once it's done, you realize it's worth it. Thanks for a keeper!"

    May 18, 2008 on Food.com

    Recipe #230131

    Reviewed Baked Balsamic Chicken
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      |  (1 person found this helpful) |  By Barb Gertz

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    "Ms. Gertz - I wish I could kiss you! I used skinless boneless chicken breasts, and didn't measure anything out except the evoo, just drenched it with balsamic vinegar, sprinkled plenty oregano and pepper on it, and just a tad of kosher salt. Used 1 tsp of olive oil per breast and got 3.5WW points per 3oz serving. 1/2 way through cooking I threw so..."

    May 14, 2008 on Food.com

    Recipe #55673

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