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erinjane27

zelienople, Pennsylvania

Member since Mar 2009

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Reviewed Herb-Crusted Roast Beef with Horseradish Cream

Aug 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great way to make a quick, easy, lean eye o round roast when they are on sale at the grocery store! I had about 3lbs of meat, and it worked great. I let the meat rest for a good 15 minutes and sliced thin. I even cooked it to a solid medium (unfortunately I have household members that are heavily opposed to pink meat) and all was jui"

Reviewed Fajitas

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

To get maximum flavor out of the marinated meat you have to grill the steak. Unfortunately, I did not have a grill and the grill pan makes too much smoke in a poorly ventilated kitchen, so I broiled the meat. The steak was still good, but next time I will skip the marinade and apply a dry rub pre-broil with a squeeze of lime over the meat post-b"

Reviewed Herb-Roasted Turkey Breast

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe for a little bit of off-season turkey when the grocery store has turkey breasts on sale! I followed the recipe exactly except that I went heavier on the herbs (Ina does in the show as well), and I needed much more than 1 glass of wine in the bottom of the pan if it was going to last without burning. I would add 2 glasses of wine and"

Reviewed Roquamole

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

I love this dip and have made it a few times. I add citrus to the guacamole (one lime or lemon) other wise the dip gets brown. Plus, lemon or lime goes great with blue cheese and avocado. I fully recommend Big Daddys blue cheese dressing (under buffalo chicken tacos). It is amazing and from that recipe on I have been adding citrus to my blue c"

Reviewed Grilled Watermelon Salad

Jul 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is fantastic! I followed the recipe exactly except that I did exchange feta for goat cheese. I kinda wish that I would have stuck with the goat cheese, but the feta was excellent on the salad. Watch that balsamic closely and make sure your kitchen is well ventilated as the smell is potent and causes a little eye burning. I started "

Reviewed Parmesan-Roasted Broccoli

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the best broccoli recipe I have ever made. I only want to roast broccoli from now on. To the reviewer below, notice the amount of broccoli that the recipe calls for. 4-5 pounds of broccoli is a _ton_ of broccoli. Two heads is about 3 lbs, and that is typically what I use. You probably used much less broccoli and did not adjust the lemo"

Reviewed Parmesan-Roasted Broccoli

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the best broccoli recipe I have ever made. I only want to roast broccoli from now on. To the reviewer below, notice the amount of broccoli that the recipe calls for. 4-5 pounds of broccoli is a _ton_ of broccoli. Two heads is about 3 lbs, and that is typically what I use. You probably used much less broccoli and did not adjust the lemo"

Reviewed Carrot Cake

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

This carrot cake is _supposed_ to be like a muffin with a more dense consistency, so I am not sure about the "light and fluffy" comments. Mine was dense and the oil amount was considerably more than most cake recipes I have made. *shrug. I made mine into cupcakes. the dense nature of the cake makes them hold up well as such. I have to say that t"

Reviewed Carrot Cake

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

This carrot cake is _supposed_ to be like a muffin, so I made this into cupcakes rather than a cake. I am glad that i did because a small cupcake is all that I need of this! I have to say that this recipe is a bit too sweet for me. I have made Ina's Humming Bird cake many times, and I prefer that recipe to this (they are comparable in flavor). "

Reviewed Brined Fresh Ham

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

I have actually used this rub and glaze on a smoked ham and a fresh ham with the 3 days in the brine. The fresh ham is going to taste like a roast. I am not sure how much flavor the brine added, but a brine is so simple that it is certainly worth the effort. My fresh ham was considerably larger than Anne's ham, so this could have affected the a"

Reviewed Four-Cheese Scalloped Potatoes

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

I just made these in a deep, nonstick, oven-safe pan and moved from the stove top to the oven. Other than that, I followed the recipe exactly, and the results were amazing! "

Reviewed Seared Duck Breast with Grape Sauce

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe was easy and delicious! People should not be scared to make duck breast at home. I made the recipe as is, but next time I will reduce the sauce more. The only problem that I ran into is that the sauce takes much longer than ten minutes to make and is only a problem because during that time I had the duck covered in foil resting, and"

Reviewed Tartar Sauce

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making mayonnaise, and it was surprisingly easy. Came together very well and was very tasty. Just follow the directions as they are. It did make way too much. We threw away more than half just because we could not use it fast enough."

Reviewed Red Cabbage Slaw

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Do not use your food processor to shred the cabbage. The food processors shred is too small and fine for this slaw. You need the thicker slice of the hand shred to stand up to the strong vinegar sauce. I did use the food processor and ended up with far too much vinegar/liquid in the bowl. Nobody really ate this beyond a couple of bites, but i "

Reviewed Mexican Pot Roast Tacos

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was good but nothing that I am dying to try again. I used smoked paprika (smoked red pepper), red chili powder, cumin, cayenne, bay leaves and coriander in the sauce. You should definitely cook down the sauce by at least half after removing the pot roast. Prior to cooking the sauce down there was not enough flavor for me. I made my own qu"

Reviewed Smoked Sausage, Butternut Squash and Wild Rice Soup

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

Emeril's recipes are too complicated almost always so adjustments were needed. I added as many veggies as I could. 1. Just cut the squash in half, scoop the middle, oil and season and pop in the oven for an hour. 2. Make the rice separately 3. Brown sausage w/ fat if needed. Add onions, garlic, salt/pepper, and T of red pepper flake and softe"

Reviewed Pumpkin Cheesecake

Nov 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is an excellent pie and was a big hit for some very picky eaters who were initially disappointed to not have the traditional pumpkin pie this Thanksgiving. Definitely put a pan of water in the oven while the oven is preheating and during baking. Let the cheesecake cool completely. If you put the cake in the fridge before it is completely "

Reviewed Barbecued Chinese Chicken Lettuce Wraps

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Meh. As a reviewer said, it definitely needed chilies (I added red pepper flake). I don't love the orange zest. I added snow peas for extra veg that this dish really needs. I am also biased towards lettuce wraps. they are such a pain to prepare and eat, as iceberg rips so easily and does not add any flavor or even nutritional value. I am go"

Reviewed Beef and Butternut Squash Stew

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

What a great way to use this butternut squash! Yum! I would not add the squash until 30 minutes before you take the soup off of the heat. I gave it 45 minutes (taking a clue from the reviews) and the squash was mush. I added cabbage and turnip greens at the same time as the broth. Greens (kale, turnip, swiss chard) will hold up so well for lo"

Reviewed Peanut Butter Pie

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is really easy and delicious but make sure to not take it out of the freezer too early. The first time that I made this pie it thawed out much faster than expected and was (delicious) mush. Just not the same. I don't remember exactly how long I left it out, but I would think no more than 30 minutes in the summer time. "

Reviewed Skillet Eggs With Squash

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this for dinner and was very tasty! I used a Welch white cheddar cheese which was scrumptious. I am having trouble getting the whites to bake fully without cooking the yokes as well. I did not need to rinse the salt off of the zuch/squash after draining, but I did not add any later either. Just a good bit of crushed black pepper. I am no"

Reviewed Smoked Braised Mixed Greens

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are sooooooo good. I have made this recipe at least 5 times in the last month of so. We take part in a farm co-op and get so many greens so this is a great recipe to use those suckers up! I usually use kale and swiss chard and now that we have medusa head thai chilies I am using one of those instead of the red pepper flake. So good!"

Reviewed Braised Cabbage

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I won't be keeping this recipe. I used a regular head of green cabbage, so it required a much longer cooking time. It just was too bland for me. I need more flavor than butter, dill, and chive I suppose. Still, it was not bad."

Reviewed Roast Loin of Pork with Fennel

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

My local grocer was out of pork loin, so I used a pork shoulder which I had to cook to a higher temperature to break down the fat, but it all worked out to be very tasty. I did not put the potatoes in early as the recipe calls for, but I did leave the potatoes in a little longer while the pork rested (as described in the recipe). I put some whit"

Reviewed Smoked Gouda-Chorizo Jalapeno Poppers

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

So great! I cut the recipe in half as this recipe makes a ton! My local specialty food market did not have smoked gouda, so I substituted a smoked horseradish amish cheese, and it worked out fabulous. I also used reduced fat cream cheese and lite sour cream and substituted a shallot for the red onion as shallot is sweeter and more mild. Everyt"

Reviewed Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

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

Unfortunately, I was unable to get figs, so I attempted to use small organic peaches. I think that it would have been really good, except that the balsamic vinegar was immediately absorbed by the peaches and made the whole thing too sour. My boyfriend loved them, but I did not. The peach sweetness was just not strong enough to stand up to the g"

Reviewed Asparagus and Smoked Salmon Bundles

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

I can only give this recipe two stars because it was pretty boring, and I do not really love smoked salmon wrapped around the asparagus. It is oily and difficult to eat, and though Giada used her fingers to eat it, at a party this as finger food would be fairly inconvenient. Smoked salmon does not wrap very well, and this is kind of unattractive"

Reviewed Hummingbird Cake

May 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

So delicious. Used 9in pans and baked at 350 degrees for 30 minutes on one pan and 36 on the next (I must have a hot spot in my oven which is odd as it is new, and I have never noticed uneven baking before), so I would just check the cake after 30 minutes and 9in pans will be fine. Cake was moist and the lemon zest is essential in the icing. My"

Favorited Pulled Pork and Kimchi Sandwich

May 6, 2012 in Recipes on Cooking Channel

Reviewed Roasted Sausages and Grapes

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I rarely make a recipe and have it go wrong, but this one just went wrong. I followed the recipe exactly except that I doubled the sauce based on the suggestion of the previous reviews, and I lowered the heat because I was roasting brussell sprouts at the same time. My fam liked the recipe, but I thought the sauce was too fatty, and though the t"

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