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michaela_bianchi_1575979

Cherry Hill, New Jersey

Member since Nov 2004

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Reviewed garlic grits casserole

1 hour ago on FoodNetwork.com

Never made grits before. I only used 5.2 oz of Boursin and instead of cornflakes, I used panko breadcrumbs. This dish is a hit! It is so creamy inside and crunchy on top. A nice change from mashed potatoes or rice. My family asked for more of this one so I will definitely be making again!

Reviewed texas style bacon, beans and eggs: black bean chilaquiles

Aug 3, 2014 on FoodNetwork.com

This is a new go to weeknight recipe for us! Easy to prep ahead and so flavorful. I made a little less spicy so my 13 year old daughter would eat it, but she said we should use pepper jack cheese next time instead of plain Monterrey jack. The egg with a runny yolk is amazing on top. We are definitely adding this into our rotation of dinners. ...

Reviewed mascarpone and lemon gnocchi with butter thyme sauce

Jun 23, 2014 on FoodNetwork.com

I also think the recipe needs more salt, but loved the lemon flavor. I doubled the flour so I could roll the gnocchi out more traditionally to save time. I also cut them much smaller and rolled them on a fork to get the ridges. I would definitely make these again!

Reviewed Spaghetti al Melone

Jul 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an amazing dish! Thanks Nonna Luna...don't know how you thought of this combination, but it is phenomenal. It's fun to make your guests guess what's in it (and they never will!) Definitely will be making this again."

Reviewed Spicy Edamame Dip

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

Delicious! Not too spicy for 2 twelve year olds who were my taste testers. The only thing I added was a little coriander since it goes so well with lime. Nice change from the usual hummus I make."

Reviewed Chocolate Chocolate White Chocolate Chip Cookies

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

If you like chocolate, you will love these! Very chocolately!! I used a 1.5 oz. ice cream scoop and needed to bake them for 17 minutes and the recipe made 47 4 inch diameter (HUGE) cookies."

Reviewed Golden Ribbons Pasta with Zucchini and Tomato

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I enjoyed this dish but made a few modifications to make it better. As is, the recipe is a little bit of one note and I thought it needed more salt. I made it with 3 yellow bell peppers instead of tomatoes and 1 large zucchini, but would probably add even more zucchini next time. Instead of adding salt, when I reheated leftovers, I added sundri"

Reviewed Crunchy White Chocolate-Orange Bark

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

Such an easy recipe and delicious! I used the orange colored meltable candy wafers you get at the craft store and drizzled them with a little of the white melted candy wafers. It still tasted wonderful and was a festive party favor for my daughter's October birthday party.""

Reviewed Cucumber-Lychee Gazpacho with Feta Crostini

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing! I don't like tomato based gazpacho either and this is a great alternative. It is so refreshing on a warm day like today. I never had lychee before and was afraid it would make it too sweet, but it just adds a light perfume to the soup. The main flavor is the cucumber and it satisfies if you like creamy flavors. The onl"

Reviewed Meaty, Meat-less Chili

Jun 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this chili! I had some spice rub mix which I used for the spices and just added a little cinnamon. That is such a nice extra flavor to have in this! I also added a red and yellow bell pepper to up the veggies in this dish. Nice and spicy. Goes well with brown rice on the side"

Reviewed Bacon Wrapped Dates Stuffed with Manchego

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

My guests loved these! Good thing I made a few extras. I will not use thick cut bacon next time to reduce the cook time for it to get crispy."

Reviewed Spinach and Cheddar Souffle

Apr 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

My first attempt at a souffle and it was a success! My guests raved at what a gourmet I was. It was so simple and impressive. I added a little bit more cheese than called for, but followed everything else. Since I'm a vegetarian, I plan to make this as a main course again and again! Thanks Ina!"

Reviewed Huevos Rancheros

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! Substituted refried beans for the black beans and used salsa verde. Definitely needs more cook time though. For the white to set enough, about 12 minutes before adding cheese and 10-12 after. Very filling...one per person is more than enough. Thanks Melissa!

Reviewed Quinoa Pilaf in Lettuce Cups

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe! I used black quinoa which looked so pretty against the yellow/orange the pine nuts pick up from the turmeric. I doubled the spices based on other reviews which worked out great. Also substituted dried cranberries and orange. I will definitely make this again! Thanks Aarti!

Reviewed Baked Gruyere and Sausage Omelet

Oct 3, 2010 in Food Network Community Toolbox on Food Network

Left out the sausage for a vegetarian version. DELICIOUS! Eggs get so light and fluffy. Highly recommend.

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