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elenajw

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Member since Mar 2011

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Reviewed spinach and bacon quiche

Nov 8, 2014 on FoodNetwork.com

This recipe can be 5-star worthy with portion and crust modifications. I've made this multiple times, and I use 1/2 lb bacon, 1/2 of a 5-oz bag of baby spinach (NOT chopped), and 3/4 c cream. Also, the pie crust always comes out mushy instead of flaky. Here's what I do...

Preheat oven to 400 degrees F. Put tin-foil over the edges...

Reviewed roman-style chicken

Oct 25, 2014 on FoodNetwork.com

This is so easy and delicious! I just want to reiterate some things from the recipe and give a tip.
It's important that you use a heavy pan. I use a cast iron skillet for anything that's going to be simmering for a while. It retains heat the best and will also brown the chicken very nicely.
I recommend NOT substituting boneless chicken....

Reviewed beatty's chocolate cake

Oct 15, 2014 on FoodNetwork.com

So I'm not even a huge fan of cakes, but this one blew me away! I've made this recipe countless times, and have never changed the recipe or been disappointed.

The last time I made it, I accidentally burned the cake a little and I was supposed to serve it to my aunt who makes cakes professionally, but it was STILL phenomenal and...

Reviewed garden vegetable soup

Oct 15, 2014 on FoodNetwork.com

My boyfriend and I made this soup last week. We followed the recipe exactly, except we used canned diced tomatoes instead of fresh, so there was no need for the lemon at the end [he's not a huge fan of fresh tomatoes].

This soup is unbelievably quick and simple to make. He has diabetes, so we moderately monitor how we eat, and...

Reviewed Old-Time Beef Stew

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe in my slow cooker because many other reviews had an issue with the recipe being somewhat bland. I figured using the slow cooker would let the broth/gravy develop the flavors more than using the stove top - and it turned out great! No browning of the beef was needed, and I just used a few more dashes of Worcestershire. Throw ever"

Reviewed Lasagna Rolls

Mar 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used 4 oz of prosciutto instead of 3, and it was perfect: I loved the distinct taste, and it was like a surprise in each bite.
I doubled the sauce, but next time I will season it more because mine was too milky-tasting for me.
I added a thin layer of mozzarella on top of filling before I rolled it, and it was nice and cheesy!
I...

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