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Amy Williams
 
Living In: Salem, Oregon, USA
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Walking, Fishing, Hunting, Photography, Reading Books
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Chocolate Covered Caramel Surprise Cookies
About this Cook
I used to burn water. It became necessary to learn to cook at least enough so my family didn't starve, and the older I got, the better I became and I finally got to the point where I enjoy it.
My favorite things to cook
Feel good foods - cookies, breads, etc. I love multi step meals, like prepping chicken cordon bleu, browning it in a fry pan, then baking it in the oven.
My favorite family cooking traditions
The kids hovering over me ("helping" you know) as I make cookies!
My cooking triumphs
Bread!
My cooking tragedies
I think I've blacked those painful memories, because I know I screwed up many times but I can't remember specifics.
Recipe Reviews 23 reviews
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Buddy's and Bubba's Homemade Dog Food
I'm making my 3rd batch today (making a double batch finally, this recipe only lasts for 5 days with our big doggy!) and she's been doing great on it.

0 users found this review helpful
Reviewed On: Nov. 4, 2009
Baked Basil Fries
I used this as a place to start. I cooked them in a frying pan as my oven was full. I cut the potatoes using my ancient veg-o-matic. In the fry pan, I added oil, basil, some oregano and thyme, and chopped garlic, heated that up, then added the potatoes. Mixed the potatoes all around to coat then sprinkled Parmesan cheese all over, stirred again, lowered the heat and covered. Took about 12 minutes and they were perfect.

0 users found this review helpful
Reviewed On: Oct. 19, 2009
Fried Rice Restaurant Style
I'm still working on working this recipe to be "just right" but it's a good starting point. 2 cups water for 1 cups rice is too much though, I use a little bit over 1-3/4 cup water per cup of rice. Some sort of sauce in place of, or in addition to, the soy sauce is a must. I've been working with Oyster Sauce and it's getting close but still not quite right. It's good (I have to bring out my biggest metal mixing bowl usually reserved for feeding hoards of kids popcorn), but I want perfect.

0 users found this review helpful
Reviewed On: Jul. 26, 2009
 
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