Amanda Logan Profile - Allrecipes.com (10099445)

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Amanda Logan


Amanda Logan
 
Home Town: Kansas City, Missouri, USA
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Member Since: Feb. 2007
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Alfredo Sauce
I was shocked how well this came together! I managed to injure myself while chopping the parsley, and even preparing one-handed, it came out great! I thought I made it to as written, but thinking back, I believe I forgot the garlic. Butter was salted; and I threw in a few shakes of pepper for some color. It was a crowd pleaser!

1 user found this review helpful
Reviewed On: Feb. 18, 2013
Cheesy Ham and Hash Brown Casserole
I've made this recipe so many times, and it's *always* a crowd pleaser! My first foray was (boldly) to a work event, and it was one of the first dishes to go empty! i don't know how many people I've had ask me for the recipe over the years, and it's so easy! I've mixed it up minimally, depending on mood and memory (I'm an improv artist at heart) but it's always the same concept. Sometimes I go for cubed potatoes for a chunkier outcome; a little cayenne to heat it up; bread crumbs & pepper for a crispy top. And occasionally I eat too many cubes of ham before they make it into the dish (whoopsie!) but it always turns out *wonderfully!* I hope your family enjoys it as well :)

4 users found this review helpful
Reviewed On: Dec. 15, 2010
Quick Gnocchi
I was terribly impressed by this recipe. Based on other reviewers’ experience, I spiced them up quite a bit. I threw in about 1T of garlic, and dumped way more Italian seasoning in than I intended (silly me, the lid fell off.) Still, though – it worked out! I paired the gnocchi with this gorgonzola sauce recipe: allrecipes.com/Recipe/Gorgonzola-Sauce/Detail.aspx. It was a PERFECT pair. Honestly, I was shocked that it turned out well. The texture of the gnocchi when I tried them fresh out of the boiling water left quite a bit to be desired. But once they sat for a bit, and I covered them in the rich sauce, I was very pleasantly surprised. Instead of cutting them into chunks, I just ripped off pieces from the dough ball, rolled them gently, and imprinted a fork around them. This helped the sauce stick to them, and gave a more aunthentic…Gnocchiness!

4 users found this review helpful
Reviewed On: Nov. 20, 2009
 
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