amenant Profile - (10339076)

cook's profile


Home Town: Hayward, California, USA
Living In: Paris, Île-De-France, France
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Italian, Dessert, Kids, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Raspberry Lemon Muffins
Chantal's NY Style Cheesecake
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Recipe Reviews 11 reviews
Perfect Sesame Chicken
Absolutely amazing! I halved the sugar and it was still pretty sweet. I've tried it as written and I've tried it adding garlic, oyster sauce, ginger and a few dashes of soy sauce to the sauce. They're both excellent, the second adding a little extra something to the sauce. Kids loved both versions and my only mistake the first time around was not doubling the recipe. I am NEVER ordering this again, only homemade! Kids said that it was better than at the restaurant. Thank you +++++ for this recipe! I'll try posting a picture next time around, it never seems to sit around long enough to take one

6 users found this review helpful
Reviewed On: Mar. 2, 2013
Whole Egg Mayonnaise
OMG I never thought hommade mayonnaise could taste this good! I used cider vinegar and prepared dijon mustard ONLY BECAUSE THATS WHAT I HAD ON HAND and desperately needed mayo on a Sunday afternoon in France where everything's closed. I made half the recipe thinking it would still be too much. Huge mistake, I didn't even get a chance to take a picture because it was gone in that one sitting. Even I ate and I tend to go easy on mayo. Thank you for this wonderful recipe, no more store bought for me. It's our family mayo from now on. Next time I'll follow the original recipe and take a picture!!!!!

3 users found this review helpful
Reviewed On: Aug. 3, 2009
Creamy Caramel Flan
Very good flan. I only used 5 eggs and added about 2/3C cocunut milk I had leftover in the frige from somehting else. Used what I had and it came out very tasty. This is a dense and creamy flan so be prapared for that!!!!! Thanks for the recipe!

3 users found this review helpful
Reviewed On: Jul. 28, 2009

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