United States Chef

anne alesauskas Profile
just a girl and her kitchen
Wisconsin, United States
Joined May 18, 2010
Intermediate Cook
All star, Top Photographer, Top Reviewer, 2483 CookEatShare points
CookEatShare Points
Profile - 15
Recipes - 631
Photos - 1426
Reviews - 30
Comments - 69
Invites - 0
Friends - 310
Groups - 0
Themes - 0
Total - 2483
Spring has GOT to come soon, I can't possibly make another soup!!
My blog
About me
I'm a busy, working mom of two teenage boys and wife to tall dark and Handsome! I love to make easy to prepare, fast, great tasting recipes for my family and I love to share them even more!
Cooking Influences
my mom and every single chef on the food network!
Recommendations
Favorite Cookbooks
- Robin Rescues Dinner (Robin Miller)
- How easy Is That (Ina Garten)
- LOVE HER< LOVE THE BOOK
Chefs I recommend
- Giada DeLaurentis
- love her!!
- Bobby Flay (Las Vegas, NV)
- Love Mesa Grill at Caesar's
- Ina Garten
- How Easy is that!!
Restaurants I Recommend
- Stack (Las Vegas, NV)
- love the hot rock appetizer
- Olives (Las Vegas, NV)
- love the atmosphere!
Comments
- November 9, 2011The caramel apple cheesecake looks to die for! Thanks for the add back. I look forward to checking out your site further :)
- October 17, 2011It's great to see another Midwest cook on here. I'll be looking at more of your great recipes in a minute!
- March 10, 2011I'll second my friend, Nanette's, comment. And here's another tip (there are always more, right?) If you butter biscuit rings, you can use them as 'molds' to make perfect, round pralines, then you let them set until they are dull and then go 'round the ring with a sharp knife. Another, and less dressy but effective way to get a thicker praline is to not spoon them out onto the wax paper (or a marble, if you have such a counter) until after the mixture has cooler a bit, like about 10-12 minutes. It thickens as it cools and you will get really thick, lush pralines then. best regards - Amos
- January 22, 2011Love your blog and Happy Birthday, "Girl In Her Kitchen". Your great recipes and generosity is certainly the reason you have so many followers. I'm flattered that you want to follow me. Thanks. Enjoy your special day. N
cucinananette.blogspot.com
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