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    AnneWisconsin

    Chef #1620222

    Joined: May 23, 2010

    My Journal

    Reviewed Marshmallow Creme Frosting

    "A good starting point. I used TWO 7 oz jars of marshmallow fluff. At first it was an accident (seems like the recipe only calls for ONE 7 oz tub), but after tasting decided to leave it. The butter taste was very, very strong even with twice the amount of marshmallow. I can;t even imagine what it would taste like with the "correct" ratio of but..."

    Apr 1, 2013 on Food.com

    Reviewed Marshmallow Creme Frosting

    "A good starting point. I used TWO 7 oz jars of marshmallow fluff. At first it was an accident (seems like the recipe only calls for ONE 7 oz tub), but after tasting decided to leave it. The butter taste was very, very strong even with twice the amount of marshmallow. I can;t even imagine what it would taste like with the "correct" ratio of but..."

    Apr 1, 2013 on Food.com

    Saved Recipe Marshmallow Creme Frosting by PetesNina

    Mar 31, 2013 on Food.com

    Shared Recipe Dutch Oven Beef Stew

    "Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated.

    Adapted from Beef Stew V recipe on allrecipes."

    Feb 18, 2013 on Food.com

    Added Recipe Photo to Noodle Salad with Peanut-Lime Vinaigrette

    Jan 22, 2013 on Food.com

    Reviewed Noodle Salad with Peanut-Lime Vinaigrette

    "Really delicious and easy - I love the cilantro and sesame in the dressing! I added extra veggies (shredded carrots and snow peas) because I love veggies. About 8oz of dried pasta made about 16oz of cooked pasta (they say cooked pasta weighs 1 - 1.5 times more than dry).

    Things I might change: I am a garlic lover, but the 2 cloves of raw ..."

    Jan 22, 2013 on Food.com

    Reviewed Bleu Cheese Beef Tenderloin

    "Rating this for the sauce only - the blue cheese creamy sauce is WONDERFUL and SO SIMPLE to prepare. My only suggestion would be to use it on a steak that is less delicious and amazing than beef tenderloin. Beef tenderloin is so good on it's own, I'd hate to cover it in sauce. This sauce would be amazing on a less expensive steak or cut of beef, or..."

    Aug 8, 2012 on Food.com

    Reviewed Curried Beef Short Ribs (Slow Cooker)

    "This is so flavorful! I made this a few years ago and absolutely loved it, then forgot about it for a while. When I saw short ribs on sale at the store it popped back into my head and I knew I had to make it again! YUM. I'm kind of a spice wimp but I think this level of spice is nice. I used less than 2lbs of ribs the second time and should have c..."

    Jul 18, 2012 on Food.com

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