cook's profile


Amber
 
Home Town: Canal Fulton, Ohio, USA
Living In: Massillon, Ohio, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Walking, Fishing, Reading Books, Music, Wine Tasting
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Me
Me in the Dominican Republic
About this Cook
My name is Amber. I love to cook and try new things. I'm a college student majoring in psychology.
My favorite things to cook
I love casseroles - stews - and roasts. Cooking meat/poultry ect.. is something I would love to perfect and eventually I will but for now I am just experimenting.
My favorite family cooking traditions
My mother and grandma's are extremely good cooks but we don't really have any traditions. Unless I have yet to see the recipes they haven't passed down yet.
My cooking triumphs
My very first casserole. It's called Chicken Supreme Casserole and I completely perfected it to the tee. I was so proud!:) And also the honeyed pork chops displayed on here by someone, I really nailed that one also.
My cooking tragedies
Oh my... don't start.
Recipe Reviews 8 reviews
Onion Pasta
This is a great dish. I was skeptical at first, but I used the advice of many and cut down the oil and onions. I used 1.5 good size onions. I used 1/3 cup oil and it was still too much! I took the awesome advice of another review and made a creamy sauce on the side and then added to the onion mixure and itmade the dish perfect! Also -- I was weary about a no meat recipe... so I added chicken and it was a great addition! I used cilantro instead of basil because I didn't have any. This will be a frequent favorite! My husband loved it! Thanks!

8 users found this review helpful
Reviewed On: Dec. 27, 2010
Grilled Lemon Herb Pork Chops
This was pretty good. I cut back on the lemon juice because I did not have enough, but glad I did because it was still very lemony! I think this would be a good marinade for chicken and even fish!

0 users found this review helpful
Reviewed On: Mar. 16, 2010
Ground Beef 'n' Biscuits
This was a great base recipe. After looking over the reviews, I made a lot of changes. The original recipe seemed a bit bland, and I took the advice of reviewers and cooked the biscuits for about 5 - 8 minutes to cook the bottoms, and then added them to the beef. First of all, I omitted celery because I did not have any and replaced that with a small can of green chilie's. I used the oregano, salt, and pepper. In addition I added just a pinch of cumin, a sprinkle of crushed red peppers, 1/2 teaspoon of minced garlic, and a sprinkle of garlic powder. Big change - I used enchilada sauce instead of tomato because I didn't have any. Also, I did not have shredded cheese, so I pieced out provolne and american and spread it on top. These changes made it a bit spicey, so it turned out to be quite a mexican dish lol. It turned out really great.

1 user found this review helpful
Reviewed On: Jun. 2, 2009
 
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