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suzierose2392

San Diego, California

Member since Nov 2005

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Reviewed Herbed Ricotta Bruschettas

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!"

Reviewed Herbed Ricotta Bruschettas

May 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made it twice, two different ways. First, used full-fat ricotta store-bought as a spread for matza during Passover. Everyone we had over LOVED it! Then, I made it with store-bought low-fat ricotta. It's okay and tastes healthier with the bread than the original version. If you can splurge, definitely use the traditional ricotta store-bought, i"

Reviewed Herbed Ricotta Bruschettas

May 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made it twice, two different ways. First, used full-fat ricotta store-bought as a spread for matza during Passover. Everyone we had over LOVED it! Then, I made it with store-bought low-fat ricotta. It's okay and tastes healthier with the bread than the original version. If you can splurge, definitely use the traditional ricotta store-bought, i"

Reviewed Tagliarelle with Truffle Butter

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down.

UPDATE: I made this again and used Black Truffle Butter instead--MUCH better! Also, using the pasta water really helps thin...

Reviewed Tagliarelle with Truffle Butter

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down.

UPDATE: I made this again and used Black Truffle Butter instead--MUCH better! Also, using the pasta water really helps thin...

Reviewed Cream of Fresh Tomato Soup

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a great recipe, and would make it again for a special occasion. I used a food processor and cheesecloth in lieu of a food mill--it was a messy process, but the result was wonderful. The only thing was, I felt like there was a lot of "food pulp" left in the cheesecloth, but I guess that's why homemade soup costs so much in restaurants. ...

Reviewed Cream of Fresh Tomato Soup

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a great recipe, and would make it again for a special occasion. I used a food processor and cheesecloth in lieu of a food mill--it was a messy process, but the result was wonderful. The only thing was, I felt like there was a lot of "food pulp" left in the cheesecloth, but I guess that's why homemade soup costs so much in restaurants. ...

Reviewed Tagliarelle with Truffle Butter

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down. If there is a way to thin out the sauce as well, I would love tips on how to do that as well--it was a little too thick for our liking. Would make...

Reviewed Caponata Panini

Oct 4, 2010 in Food Network Community Toolbox on Food Network

We loved it! The caponata was SO easy to make! We don't like cooked raisins, so I used pitted kalamata olives instead, adding them in when I added the red peppers. I also don't like melted cheese, so I used about a quarter of the amount of provolone and it was still amazing.

Also, the recipe makes so much caponata, so now we're...

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