amytronn Profile - (13899288)

cook's profile


Home Town: Paducah, Kentucky, USA
Living In: Kansas City, Missouri, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy
Hobbies: Knitting, Sewing, Needlepoint, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
i enjoy making lots of things and food happens to be one of them.
My favorite things to cook
things that bodies need (this includes biscuits).
My favorite family cooking traditions
inexpensive meals.
My cooking triumphs
My cooking tragedies
i put cilantro in spaghetti sauce once..
Recipe Reviews 8 reviews
Brooke's Best Bombshell Brownies
I rarely go by an exact recipe but I'm so happy I did on this one. These brownies are amazing made exactly as instructed, just put some muscle into creaming in the eggs with sugar/butter mixture. The batter is very thick but makes for a perfectly delicious and picturesque surface. You can't not love these.

18 users found this review helpful
Reviewed On: Mar. 22, 2012
Spicy Vegan Potato Curry
Oh my gosh, this was sooooo good. I followed this recipe almost exactly and it was perfect. I used olive oil instead of vegetable oil, yukon gold potatoes with the skin on, and frozen vegetables instead of canned peas. Another reviewer commented on the lack of lots of vegetables so I went for it. However, I believe this dish would be just as amazing without them, just not as good for ya. We ate this with Naan by Mic (also from this website) and I HIGHLY recommend you eat these together, as it was heaven. Everything was eaten with indian basmati rice. Be adventurous and eat this tonight.

7 users found this review helpful
Reviewed On: Jun. 30, 2011
Red Enchilada Sauce
After reading LOTS of reviews, they are correct by saying that this doesn't taste authentic but it was delicious! I made a few tiny changes: After combining all ingredients, I put everything in the blender to make it smooth (not just the salsa) and added some cayenne, crushed red pepper, and cornstarch to thicken since I did not want to use tomato paste and I like a little heat. I increased the onion to a little over 1/8th of a cup and the olive oil to 2(ish) tablespoons. It simmered for about 45 minutes. The salsa I added was homemade. We ate this poured over black bean and green chilies enchiladas and topped with colby-jack cheese. There were no leftovers!

3 users found this review helpful
Reviewed On: Apr. 12, 2011

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