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YuliaG

Member since Jun 2013

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Reviewed Coq Au Vin

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

The dish was tasty, but the infamous purple color of the chicken was not appealing at all (even with longer browning time). I would stick to cooking beef in red wine (eg. Beef Bourguignon). Same amount of effort, but the results are much more satisfying."

Reviewed Crab Cakes

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made these numerous times, always a hit! "

Reviewed Chicken Cordon Bleu

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Absolutely spectacular! Using prosciutto and gruyere is a must. Adding butter in panco created such a nice crust. Didnt have to brown the rolls at all, the coating got crisp and golden-brown in the oven. The only thing I changed was the cooking time. My rolls were on the larger side and it took about an hour. No big deal - I expected that from the"

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