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susan.penta_11139213

Grand Lake, Colorado

Member since Sep 2008

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Reviewed Easy Cheesy Chili Chicken

Dec 17, 2013 on FoodNetwork.com

The spices in this sounded interesting, but unfortunately, I cannot give this a good review. Cumin was overpowering and just had a muddled flavor overall.

Reviewed Cauliflower Mac and Cheese Casserole

Dec 15, 2013 on FoodNetwork.com

Loved it! Used a combo of Monterey Jack and some sharp white cheddar cause that's what I had in the house. Used one clove minced fresh garlic in place of the powder. Also sprinkled on some grated parmesan on top before popping into the oven. Yummy, creamy goodness. Will try adding some cooked chicken as another reviewer suggested to make this...

Reviewed "Mock" Garlic Mashed Potatoes

Sep 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made a similar recipe and tried this because it included several new ingredients. Would suggest the following changes to this recipe. To improve the texture and make them more similar to potatoes, add a little bit of warm half and half and I'd suggest using only roasted garlic, the raw was just too sharp in flavor. These are such a grea"

Reviewed Roasted Eggplant Spread

Jul 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent! Next time I would double the recipe and make one day ahead. Served warm and it was a huge hit. I also did not want to pony up $8 for tahini, so used same amount of plain yogurt. Used cilantro (which I LOVE) instead of parsley. Cayenne gives it nice warmth.

Toasted some baguette slices in the oven with a little spritz...

Reviewed Herb Crusted Pork Tenderloin

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

Excellent and easy. Glad I read other reviews before starting because they held some important information - specifically that the cooking temps and time were way off. Let the roast (mine was 4.5 pounds) come to room temp - so take out an hour or more ahead of time. Dry it well before applying the rub. Cook at 425 degrees for 20 minutes and th"

Reviewed Butternut Squash Soup with Fontina Cheese Crostini

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

This soup had excellent flavor and was so easy! We did indulge and add a swirl of cream before serving - adds a creamy richness that we love, but was good without as well. Also, try adding a dollop of sour cream and some snipped chives at the end. Adds nice color. I didn't have sage, so used dried rosemary - still fabulous!"

Reviewed Fried Calamari

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

My husband and I recently moved to Panama and decided to try cooking fresh Calimari we found in the local grocery. You'd think, being from New England, that I'd tried this before, but NO! Wow - so easy and so......good. Did as other reviewers suggested and added garlic powder and paprika to the flour coating. I did not have any problem getting"

Reviewed 30 Minute Shepherd's Pie

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK, so maybe it was a LITTLE longer than 30 minutes; it was worth it! Used this recipe to use up some leftover moose tenderloin - added it to the vegetables after I sauteed them so as not to overcook my already cooked meat. I also cooked at 350 for about 20 minutes as I was not quite sure when my husband would be home from the football game. Ma...

Reviewed Baked Ziti with Meatballs

Aug 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK, but nothing special. I wish that I had followed the recipe and used the total amount of ricotta. I took note of one of the other reviews and used less and my result was very dry pasta dish. If I try again, I would use a meat sauce and not the meatballs. They were pretty uninteresting and did not add to the harmony of the dish. Not Giada's "

Reviewed Baked Ziti with Meatballs

Aug 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK, but nothing special. I wish that I had followed the recipe and used the total amount of ricotta. I took note of one of the other reviews and used less and my result was very dry pasta dish. If I try again, I would use a meat sauce and not the meatballs. They were pretty uninteresting and did not add to the harmony of the dish. Not Giada's "

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