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mihaela122_12319135

Pasadena, California

Member since Nov 2009

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Favorited Cold Zabaglione

Oct 1, 2012 in Recipes on Cooking Channel

Reviewed Perfect Spinach Salad

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

this was an amazing and filling salad that looked good too! my husband who is very hard to please said it was excellent for presentation and taste! the only thing I did different was that I also added goat cheese on top. "

Reviewed Moussaka

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

This was amazing. After the first bite my husband said: you can make this again! I did make a few changes mainly in the quantities, I used 2 lbs of meat ( beef,veal, pork) and 4 eggplants, which let me make 2 layers of eggplant, one under the meat sause and one on top, then the bechamel to finish, and only one teaspoon of oregano, just in case, fo"

Reviewed Apple Cake "Tatin"

May 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I did not believe the other reviews, but it's true, it really is too sweet. I will reduce the sugar in the batter next time, add more apples, and leave it in the oven less time ( the dough was not very moist). It's a work in progress, but it looked good, and the best advice was to butter the pan well and then spray with Pam. It came right out."

Favorited Chicken Tagine with Olives and Citron Confit

May 14, 2012 in Recipes on Cooking Channel

Favorited Marinated Vegetable Salad

May 14, 2012 in Recipes on Cooking Channel

Favorited Orange Almond Cake

May 14, 2012 in Recipes on Cooking Channel

Reviewed Sausage and Roasted Vegetable Penne

May 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the best pasta, easy cheap and tasty, I tell all my working friends about it. I just added a little heavy cream to the pot to thicken the sause a little and it was perfect. "

Favorited Mustard Pork Chops

May 5, 2012 in Recipes on Cooking Channel

Favorited Chicken Mushroom and Bacon Pie

May 5, 2012 in Recipes on Cooking Channel

Reviewed Braised Pork Shoulder

May 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Best pork I ever had! I din't have coriander so I just used a little middle easter mixed spice in stead. This is a definte repeat. Well worth the 3 hour wait. I used slightly less broth as well, and the juice concentrated into a very nice thick sauce. The last uncovered part can be shortened to maybe 30 min. Enjoy!"

Reviewed Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

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

A very fancy appetiser! super easy, they did not puff up a lot, but it was fine anyway because you have the tops to give them height. I did not even make the oil and they were still delicious. Can be filled with anything. I would leave them less time in the oven, maybe 30 min, so they are moist."

Reviewed Halibut in Cartoccio

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

amazing! i used cod, it was perfect(much cheeper), and I cannot stress enough what Ann keeps saying, season enough, I did not put enough salt. And for the fold and tuch, well it did not look like it was going to stay together so I just stapled it in a few places. "

Reviewed Asparagus, Pecorino and Red Onion Salad

Mar 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super salad! just like Ann said: no one had had it before and they didn't know what was in it but loved it. The only change I made was I used only half of the vinegar and I only had balsamic at home, and it worked out great.""

Reviewed Shrimp and Sausage Jambalaya

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

great recipe! I made it with and without the ham and it was equally good. I left out all the pepper ( cayene, black and the hot pepper) so my 6 y old can eat it, and everybody had seconds. This is an easy and delicious recipe for any time, and it makes a lot!""

Reviewed Sesame and Peanut Noodles

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

Noodles were amazing! better than at any fancy chinese restaurant.I used one tablespoon of peanut butter only, I put 2 celery sticks instead of the red pepper, and 2 tablespoons of olive oil instead of the oil plus the peanut oil, ( because the peanut oil has a strong flavour and I had already used it in the marinade of the pork). I put only a da...

Reviewed Chicken in Mustard

Mar 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow, another great repice from Mellissa. I made it ahead of time, took the chicken out of the oven after 1 hour instead of 45 min ( I have an electrick oven and the temperature is never right) and separated it from the sauce. Then just before serving I made the noodles ( excellent method) and reheated the sauce, added the mustard slightly less th...

Reviewed German Potato Salad

Mar 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing potatoe salad! I did not leave the bacon to brown long enough, but will do it next time. I could not stop eating it. ""

Reviewed Chicken Scarpiello

Mar 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

absolutely delicious! I did not use the juice from the peppers and I took out the seeds, and for my family that was spicy enough!( for me I added pepper on my plate!)""

Reviewed Fusilli with Pecorino Romano and Black Pepper

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

Super yummy! I read the other reviews and doubled up on the spinach ( it came in a box pre washed 10 oz) and it was not too much, just right. I added a little extra mascarpone and used one cup of the cooking liquid and it was perfect. Enjoy!""

Reviewed Curry Lamb Shanks with Potatoes

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excelent dish!I took out the lamb and then boiled the potatoes in the sauce, then I took out the potatoes, discarded the bundle of thyme and the hot pepper, and reduced the sause some more until it was thick and concentrated about another 30 min on very low heat. Finger licking good. Enjoy! (-:""

Reviewed Herb Potato Salad

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Best potatoe salad ever! not slimy like the ones made with mayo. I used fingerling potatoes and they were perfect. Also I only put in one teaspoon of lemmon juice, I prefer less acidy taste, and it came out just right. In 10 minutes all the dressing was absorbed by the warm potatoes. You can take this salad to any party and it will be a hit.""

Reviewed Chicken Salad Veronique

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was the best chicken salad ever! The chicken was so moist and tender. There is no caterer that can make a better chicken salad for a party!I did leave the chicken in the oven 50min because I put a thermometer in and at 40 min it was only up to 155 degrees. So easy and delicious. My husband who is the biggest critic gave it a thumbs up, this ...

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

Feb 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is an amazing dish! I added the heavy cream as one reviewer suggested and it took the dish to a higher level, finger licking good. I also made the mistake another person did, and did not add enough flower, and the gnochi kind of fell apart when I strained them. But overall it is amazing, even my husband who is the biggest critic loved it and...

Reviewed Pecan Pumpkin Crunch

Jan 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a sofisticated alternative to a pumpkin pie, ( if you are like me and don't like the crust).
I added only 3 eggs and it was enough. Next time I would put less salt, truly just a pinch, and more sugar.""

Reviewed Red Lentil Soup

Jan 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great taste! subtle but complex flavours. Easy to make.
I also added 2 finely chopped celery sticks to the innitial sautee with the onions; I used peeled canned tomatoes.It took at least an hour for the lentils to soften. I used broth, 1.5 quarts and could have used 2. ( I like thick soups). I didn't have coumin seeds, so I just added 1/2...

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