AMY LAMPERT Profile - Allrecipes.com (1285580)

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AMY LAMPERT


AMY LAMPERT
 
Home Town:
Living In: Saint Louis, Missouri, USA
Member Since: Mar. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Walking, Photography, Reading Books, Charity Work
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Recipe Reviews 52 reviews
Party Mimosa
I couldn't find apricot-mango nectar so I just used apricot nectar. Great with champagne or ginger ale for the kids and non-drinkers. I made a pitcher of the juice and then poured mimosas to order instead of pouring the champagne directly into the pitcher of juice.

1 user found this review helpful
Reviewed On: Dec. 18, 2013
Easy Paella
I made this for a dinner party, and it was a huge hit. After reading a bunch of reviews, I did a few things differently. I used a package of saffron rice but otherwise did the rice the same way. I actually made the rice earlier and reheated it before serving. I added frozen peas to it when reheating. When it came to the meat, I cooked the chorizo first and drained it on a lot of paper towels. So oily! I cooked the chicken, onion and red pepper in batches since there was so much of it. At the end I cooked the shrimp on it's own. When I served it, I put the rice down the center of a large platter and put the chicken, veggies and shrimp across the top pouring the cooking juices over the rice. There was a non-red meat eater at the table so I put the sausage at only one end of the platter. I made approximately a recipe and a half, and it made SO MUCH FOOD! It was really delicious, and everyone absolutely loved it which was very gratifying. It's a lot of work and a lot of last minute cooking so be prepared to be in the kitchen at the end. It's a very impressive looking dish to serve to company. It would be easy to tweak it anyway that you like.

4 users found this review helpful
Reviewed On: Feb. 1, 2011
Prosciutto Wrapped Asparagus
This is great! I followed the advice of other cooks and blanched the asparagus for 2 minutes in boiling water then plunged them in ice water to cool. I spread the prosciutto with herb and chive cream cheese and cooked them on a cookie sheet sprayed with Pam. People raved about this recipe. I've had similar recipes without the cream cheese but think that it adds that little something extra to it. Makes a wonderful side dish.

7 users found this review helpful
Reviewed On: Oct. 25, 2010
 
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