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ElfiePoo

Struthers, Ohio

Member since Oct 2009

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Reviewed African Peanut Soup With Mustard Greens

8 hours ago in null on Food.com

I just bought the Cuisine At Home CD of all of their issues since they started publication and was looking for an unusual soup for my husband';s Soup Monday at work. He';s getting a reputation for ';odd'; soups. This one looked promising. We made it exactly as is (original recipe used kosher salt) with mustard greens (although I...

Reviewed African Peanut Soup With Mustard Greens

9 hours ago in null on Food.com

I just bought the Cuisine At Home CD of all of their issues since they started publication and was looking for an unusual soup for my husband';s Soup Monday at work. He';s getting a reputation for ';odd'; soups. This one looked promising. We made it exactly as is (original recipe used kosher salt) with mustard greens (although I...

Reviewed fettuccine alfredo

Jun 30, 2014 on FoodNetwork.com

So simple and yet so good!

Reviewed oven-fried potato wedges

Apr 2, 2014 on FoodNetwork.com

I found the coating to be dry in the mouth and the flavor was nothing to write home about. Disappointing.

Reviewed Vegetarian Tex-Mex Shepherd's Pie

Feb 21, 2014 in null on Food.com

I ended up using 2 cups of vegetable stock and simmering for an additional 10 minutes to cook the bulgar past the ';crunchy'; stage. Flavor was great but I would caution less than a pinch of cayenne if you don';t like heat on your tongue. I actually have a 1/16th measuring spoon (which is considered a pinch) and it was a tad too much...

Reviewed homemade granola bars

Jan 25, 2014 on FoodNetwork.com

Made these awhile back and forgot to post the review. Very good recipe, although like some others, I just cooked 25 minutes at 350. Also, for those adding flax seed, you'll get more benefit if you use ground. The whole seed has such a tough outer shell that it is difficult to crack even with a lot of chewing so most of that 'good for you' stuff...

Reviewed Lemon Meringue Pie

Jan 12, 2014 on FoodNetwork.com

This is a very good recipe. Works perfectly. If it doesn't, then you didn't cook your custard long enough. As someone said previously, it's not really boiling, if the bubbles go away when you're stirring. A true boil will continue to bubble even if you're stirring. If it's soupy going into your pie crust, it will be soupy coming out. The oven...

Replied to Lemon Meringue Pie

Jan 12, 2014 on FoodNetwork.com

America's test kitchen says if there is a puddle under the meringue, the filling was not hot enough to cook the meringue. Make sure the filling is piping hot when you top with meringue. Beading on top, they say, is due to overcooking the meringue. I follow their advice and cook at 325 for 20 minutes.

Reviewed Orange Marmalade

Dec 8, 2013 on FoodNetwork.com

I used 2 1/2 cups of sugar and it finished with just the right amount of bitter/sweet. Canned jams, jellies and preserves (and many other canned products) should last a year on the pantry shelf, if unopened.

Reviewed Anna's Orange Marmalade

Dec 8, 2013 on FoodNetwork.com

First, I have to say that those who think this marmalade was 'bitter' obviously never tasted 'real' marmalade because *it is* bitter...and sweet. That's what makes it so good! If all you've eaten is Smucker's marmalade, a sickening sweet, somewhat orangeish flavor...well, that's not real marmalade.

I did change the recipe slightly....

Reviewed Mushroom Pilaf

Nov 30, 2013 on FoodNetwork.com

The English major in me is coming out. "Serve over parsley"? I like parsley, but I think I'd rather 'sprinkle' with parsley. Thanks for the giggle. Oh and loved the recipe. Yummy.

Reviewed Beef Pot Pie - the Best!

Oct 18, 2013 in null on Food.com

Can';t give more than one star to a ';recipe'; that uses canned gravy when homemade is just too easy to make. :("

Reviewed Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

Oct 16, 2013 on FoodNetwork.com

Loved it even when I originally found it on The Splendid Table Weeknight Kitchen.

Reviewed Almost-Famous Pumpkin Cheesecake

Sep 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for my mother-in-law who loves The Cheesecake Factory's pumpkin cheesecake and she said this was a very credible substitute...so I'm giving it 5 stars. However, I have to agree with several others who say it tastes more like pumpkin pie and less like cheesecake. Plus, it is an incredibly fussy (and doesn't need to be) cheesecake! "

Reviewed Florentine Italian Milk Chocolate Filled Cookies

Sep 19, 2013 in null on Food.com

These are fabulous cookies *BUT* I gave it one star because they';re just impossible to get right. Do not follow directions and try to spread them out with a spatula. These little suckers will triple in diameter even when spread out just to the size of a quarter. This is a Nestle';s Tollhouse recipe by the way. They do peel right off ...

Saved Recipe Kielbasa and Potato Bake by Jane from Ohio

Aug 12, 2013 on Food.com

Saved Recipe Kielbasa and Potato Bake by Jane from Ohio

Aug 6, 2013 on Food.com

Reviewed Simple, Perfect Chili

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Depending on what part of the country you're from, "chili" can mean completely different things. Where I grew up, chili was a thick consistency but still very much something you have to eat with a spoon, so this particularly recipe was a disappointment in that respect. I ended up adding half a can of tomato soup, 5.5 oz of tomato juice and an 8 "

Reviewed The Ultimate Cheesecake

Jan 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This appears to be a duplicate of another recipe by Tyler, so I'll post my review here as well.
I only gave this a 4 because the cooking time is very obviously not correct at this temperature (oven is checked for accuracy with sensor. Otherwise, this is excellent...*IF* you like a creamy, almost pudding-like cheesecake...which I do. In...

Reviewed The Ultimate Cheesecake

Jan 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I only gave this a 4 because the cooking time is very obviously not correct at this temperature (oven is checked for accuracy with sensor). Otherwise, this is excellent...*IF* you like a creamy, almost pudding-like cheesecake...which I do. In an 8" pan, this took 60 minutes, plus another 40 minutes in the oven (door cracked about 2") and oven tu"

Reviewed Perfectly Flaky Pie Crust

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

The only thing I changed was to use Vodka (I keep the bottle in the freezer) as the crust doesn't shrink as much. The whole family decided this was the flakiest crust I've ever made (and it was certainly the easiest!).
"

Reviewed Ice Cubes

Aug 1, 2012 in null on Food.com

Thanks for the recipe! I've been buying mine at the store because I just don't have the time to make my own, but hopefully (one day), I'll bite the bullet and hope they come out right!"

Reviewed Luby's Cafeteria Macaroni and Cheese

Jul 25, 2012 in null on Food.com

I switched out the American Cheese for Sharp Cheddar and Swiss Cheese (about 4 oz of swiss in the single recipe) for more flavor and doubled the recipe. There is no way the original recipe would have fed 8 people...even doubling it would not do that. Also, instead of holding back cheese to sprinkle on top, I browned some plain bread crumbs in...

Reviewed Dried Cherry Almond Scones

Mar 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Anne Burrell never disappoints. This recipe is *perfect* and reminds me of the scones I had in England and Scotland. If you make it correctly, there is no need to add additional cream and, in fact, by doing so you will change the finished texture so that it resembles a biscuit more than a scone. Still good...but not a scone. The trick is to d...

Reviewed Palmiers

May 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've been baking palmiers for years but I am puzzled by the 'intermediate' rating. These are easy enough that my 7 year old was able to make them without my help. Yes, they are 'sweet'...that's what makes them 'palmiers'...a carmelized sugar encrusted pastry. Despite the sweetness, they are a perfect 'light' ending to a meal."

Reviewed Banana Bread

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quite good as is, but absolutely perfect with a little tweaking. I added 1 tsp vanilla and 1 cup of chopped walnuts. Since banana sizes vary, I measured my smooshed bananas so I'd know how to tweak it in the future if it was too dry or too wet. I ended up using 1-3/4 cups smooshed bananas. I also poured it into two 8x4 loaf pans. When poured...

Saved Recipe Apple-Pecan Pancakes by 3KillerBs

Mar 8, 2011 on Food.com

Reviewed White Bean and Chicken Chili

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didn't have fennel seeds or chard and with a 14" snowfall shutting everything down, I figured it was best to make do without. Despite that, this was *wonderful*! Can't wait to try it again with the fennel and chard. Another hit, Giada!

Reviewed White Bean and Chicken Chili

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didn't have feenel seeds or chard and with a 14" snowfall shutting everything down, I figured it was best to make do without. Despite that, this was *wonderful*! Can't wait to try it again with the fennel and chard. Another hit, Giada!

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