susannadanna Recipe Reviews (Pg. 1) - (13084377)

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Pico de Gallo

Reviewed: May 4, 2010
I thought this was just okay. My friend gave me a bag of tomatoes from her greenhouse. They are really good tomatoes, and I thought this recipe didn't do them justice. I've been craving a good pico from my memory of a couple of restaurants in CA. I just can't find a recipe that comes close. I followed this one to the letter, and although I don't care for cumin, I put it in. My friend from Mexico City told me once that a true pico doesn't have garlic, and I didn't care for the garlic in this although I love garlic, but just not in pico. I will keep looking.
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Creamy Potato Leek Soup II

Reviewed: Dec. 30, 2009
I made this tonight, and the flavor is very good. If you're going to puree the potatoes, you'll need to add more broth or water (I added 2 cups more), otherwise you'll have fancy mashed potatoes. I reserved the bacon crumbles for a topping instead of adding to soup. It warmed me up after shoveling snow on my driveway. Thanks for the recipe!
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Easy Pineapple Cake

Reviewed: Oct. 25, 2008
My mom always made this cake when I was a child. I didn't appreciate it until I grew a little older, because I hated nuts and cream cheese back then. This is pretty much the same recipe as she used (for the cake part, not the frosting), except she added one more teaspoon of vanilla & 1/2 cup of chopped nuts. For this cake to be really moist, the secret is using canned crushed pineapple in heavy syrup. That probably sounds like sugar overload, but trust me you won't be disappointed (especially if you have just a small piece -- everything in moderation, right?). The syrup in the pineapple makes this cake dense and delicious. She used a totally different cream cheese frosting than the one printed. Your favorite recipe will do. My 5 star rating is for the memories I had of my mother making this wonderful cake!
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