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    Susamina

    Staten Island, NY

    Chef #589340

    Staten Island, NY

    Joined: Sep 16, 2007

    9 reviews by Susamina

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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      |  By Susamina

    "First I doubled the ras al hanut. Also, Before I put the chicken in the sauce seemed really thin and lacking so I added a can of tomato paste and 1 1/2 cups of chicken broth then added the chicken. Then after the chicken was done I stirred in chopped parsley and cilantro as well as some harissa. It tasted awesome and I had some sauce for the rice. ..."

    Mar 13, 2010 on FoodNetwork.com

    Reviewed Peanut Swirl Brownies

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      |  By Susamina

    "I mean, WOW. WOW, so amazing. They're sooooo smoothe and delicious- not like brownies made of cocoa powder but the melted chocolate is really what makes these delicious. Actually it's important to note that I used GHIRARDELLI chocolate which actually is quite necessary to get these to the level of greatness that they are and that brand is surely I ..."

    Dec 18, 2009 on FoodNetwork.com

    Reviewed Phyllo Wrapped Asparagus

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      |  (3 people found this helpful) |  By Susamina

    "These were absolutely AMAZING and delicious.

    3 things however:
    1 DO NOT serve these as an appetizer at an event where they have to walk around and eat these- they're VERY flaky and fall apart so they would need a plate.

    2 I spread the butter first, some parmesano-romano cheese then garlic powder, salt+pepper! Very necessary.

    3 These a ..."

    Dec 2, 2009 on FoodNetwork.com

    Reviewed Potato Pea Curry

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      |  By Susamina

    "sooo amazingly good. yum yum. used regular butter and no peas. threw in a portobello mushroom chopped up with the onions cause I had it around. oh and I also added some heavy cream too bc I love to add some creaminess in curry dishes. also used lemon instead of lime. awesome. "

    Sep 25, 2009 on FoodNetwork.com

    Reviewed Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

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      |  By Susamina

    "I used my stovetop cast iron grill to make this- so yummy! I toasted the seeds of the spices before I ground them to bring out the flavor even more and the smoked paprika is great. Then the next day I sliced up the chicken breast, stuck em in a wrap with the sauce on top and MMMM...lunch anyone? "

    Sep 19, 2009 on FoodNetwork.com

    Reviewed Thick and Creamy New England Clam Chowder
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      |  By teen

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    "Skipped the dill cause I didn't have it but this was P-E-R-F-E-C-T. I made it twice already, mmmmmm. Restaurant quality for sure!"

    Jan 29, 2008 on Food.com

    Recipe #52272

    Reviewed Magnolia's Vanilla Cupcake

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      |  By Susamina

    "First of all,
    ADD SALT TO THE FROSTING-- a very little bit, you'll notice an instant improvement. I'm a sweet tooth and it was just cringe-worthy without the salt. Other than that, I followed the recipe exactly and they were perfect! Soft and delicious! Very reminiscent of Magnolia's bakery. And I'm a paranoid baker- the batter was REALLY thick a ..."

    Jan 16, 2008 on FoodNetwork.com

    Reviewed Cream Cheese Flan
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      |  By Barb Gertz

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    "Love this recipe! I always put more sugar because I love the sauce on the bottom and I put only half a package of cream cheese as I prefer it more custard-like rather than a cheesecake consistency with the full package. Deeeeelicious =P"

    Dec 20, 2007 on Food.com

    Recipe #52285

    Reviewed Tomato and Basil Bruschetta
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      |  By BothFex

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    "This was my favorite appetizer from Italy so I was excited to remake it and it came out perfect! I added some finely chopped red onion because it was left over from the other dish I made and it was even better. Oh, and I haven't the slightest idea how to use my broiler and don't have a toaster so I just stuck the bread in the oven for about 5-10 m..."

    Sep 16, 2007 on Food.com

    Recipe #44232

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