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    Happy Elephant

    Pasadena, CA

    Chef #276857

    Pasadena, CA

    Joined: Dec 23, 2005

    6 reviews by Happy Elephant

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Balsamic Marinated Skirt Steak
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      |  By LMillerRN

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    "Very good!! I used a couple flap steaks and let them marinate overnight in the fridge. Really tender & delicious. One suggestion cooks: dry off the excess marinade before placing steak in skillet. Thanks much, LMillerRN!! :"

    Jan 19, 2009 on Food.com

    Recipe #152564

    Reviewed Tuscan Chicken Stew
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      |  By justcallmetoni

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    "Nice, healthy stew! I'll definitely make this again! I skipped the peppers (not a big fan, added some spinach, green beans, and crushed dried Rosemary. This made a very hearty meal! Thanks for the recipe!"

    Jul 27, 2008 on Food.com

    Recipe #123854

    Reviewed Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven
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      |  (1 person found this helpful) |  By Peg

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    "Wow!! This was fantastic!! The sauce was amazing - rich & delicious. (This was the "christening" of my new & freshly seasoned cast iron Dutch oven. I used olive oil instead of lard. And I used a little extra corn starch b/c I like a thicker sauce. WARNING: For all you less experienced cooks [like myself] - Cook roast for 15 minutes per lb. ..."

    Nov 18, 2007 on Food.com

    Recipe #44278

    Reviewed Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms
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      |  By Kittencalskitchen

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    "Very good! The slow cook time (all the simmering allowed me to prep, chop, etc. as I went along. This would be a good meal to make with friends and family all in the kitchen helping."

    Mar 19, 2006 on Food.com

    Recipe #156662

    Reviewed Ellie's Biscotti
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      |  By Nana Lee

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    "FANTASTIC!! My family & coworkers go nuts for these biscotti! They're always a favorite. Two hints: Add two tablespoons of water to the flour-sugar mix before adding the eggs - it helps the mix bind together. Also, use parchment paper under the loaves - makes it easier to lift them to a cutting board. Great recipe! Thanks Nana Lee!!"

    Mar 14, 2006 on Food.com

    Recipe #135119

    Reviewed Perfect Pork Tenderloin
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      |  By BeachGirl

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    "Amazing!! I thought, "550! It'll incinerate!!" But IT WAS GREAT!! I went for 6 minutes per pound (roast was fridge cold to start. I used an olive oil rub, but won't next time - it smoked too much. But finished roast was perfect - tender; looked nice; very moist! Great recipe!"

    Mar 14, 2006 on Food.com

    Recipe #63828

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