Amybobamy Profile - Allrecipes.com (11325007)

cook's profile

Amybobamy


Amybobamy
 
Home Town: Los Angeles, California, USA
Living In: The Valley, California, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
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About this Cook
I'm the mother of a good-sized brood, and am lucky to have many opportunities to entertain informally. Also a full-time English teacher in a public school nearby.
My favorite things to cook
We cook kosher! We love incorporating middle-eastern, Mexican, Asian, Hungarian, and other cuisines into our family meals. My one VERY favorite dish is bastilla -- a whole day-long project, and absolutely worth it! Also sambusak b'tawah, and almost any soup imaginable.
My favorite family cooking traditions
Friday night dinner, without a doubt, is our favorite cooking tradition. Homemade egg bread, homemade soup, homemade ... well, everything!
My cooking triumphs
My cooking triumph is that the kids brag to their friends about the home meals they WISH they were eating (while they're away at college), and even post about it on Facebook.
My cooking tragedies
I'm pretty forgetful. Things are bound to wind up on the stove, and then get forgotten about. In our house, the smoke alarm and the dinner bell are often the same thing.
Recipe Reviews 13 reviews
Tofu Cheesecake
This is a great recipe for starters, but mine was runny and did not really taste like "cheesecake." Remade it with following changes: added two large eggs and two tablespoons white flour, plus the grated rind of a lemon, and mixed in food processor. THOSE results were very NY Cheese-cake-ish, and a great pareve desert with strawberries.

21 users found this review helpful
Reviewed On: Jun. 1, 2012
Pupusas de Queso (Cheese-Stuffed Tortillas)
The ratio of masa to water is wrong here. It will result in dry, cakey, cracking pupusas. You will require enough water to make a soft, play-dough like dough, easy to shape. For me, the ratio was one cup water to one cup masa, plus a little salt. Also, we use chopped green peppers and goat cheese.

10 users found this review helpful
Reviewed On: Nov. 24, 2011
Curtido (El Salvadoran Cabbage Salad)
This was delicious, my only comment is that if you are using Mexican oregano, I recommend you cut it down to one (1) teaspoon, as two teaspoons was absolutely too much. Half an hour later, I can still taste it. Fantastic with pupusas!

4 users found this review helpful
Reviewed On: Nov. 24, 2011
 
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Published Recipes
 
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