amynoacid Profile - (16467454)

cook's profile


Home Town: Texas, USA
Living In:
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Black Bean Salad
About this Cook
I'm a vegetarian college student who LOVES to bake and cook interesting new recipes for people. Experimenting is the best! Also, I live and breathe cookies.
My favorite things to cook
I especially love baking desserts, but appetizers and anything Italian is fun, too.
My favorite family cooking traditions
Making roti, Indian flat bread, with my mom and grandma. I'd make fun little shapes with them! I like to make malai kofta (rich, creamy Indian curry with veggie balls) with my family. It's quite a task, so it's actually enjoyable with family, whereas alone it would be tedious. I especially love to share my favorite cookie recipe with my little cousins. They get SO excited baking together. I've gotten them all in love with baking, like me. :D They also love bashing graham crackers to pieces in Ziploc bags for pie crusts! :P
My cooking triumphs
Anything I've made successfully, I guess.
My cooking tragedies
Meringues. I just... ONE DAY, I will master them! Also, once, when I was younger, I started a fire trying to cook something. In my defense, I was young.
Recipe Reviews 10 reviews
Red Chard and Caramelized Onions
This was a great way to introduce a new green veggie into our diet and try something new for my family. I didn't have olives but didn't miss them. I reduce salt to half that amount, but I kept the capers (they are salty enough already). I added a little extra brown sugar to the onions. I only had maybe 3/4 of my chard still good, the rest had gone a little bad, so I SHOULD have reduced my oil amount, but I added too much, so mine was a little oily and doesn't *look* as pretty as the picture, but it tastes wonderful! I kept a few red stems but not all. I added TONS of pepper because we like pepper. The lemon juice was lovely, too. Overall, great side dish!

1 user found this review helpful
Reviewed On: Sep. 28, 2013
Portobello Stuffed Mushroom Burger
I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill). But I kind of mixed recipe ideas, stuffing my two 'shrooms with 2 roma tomatoes, a heavy fistful of spinach, what is probably an unhealthy-but-yummy handful of shredded parmesan, basil paste (or fresh if you have it), 2 cloves minced garlic, 2-3 teaspoons of balsamic vinegar, S&P to taste, onion powder, a stalk of green onion, and bread crumbs. We criss-crossed the top with cut strips of roasted red peppers (the soft kind from the jar), and then baked it as instructed above. While it cooled after 12 minutes, we melted two slices of provolone cheese per mushroom on top, and then ate it on wheat bread instead of buns. But if you have proper burger buns, definitely opt for that. Basically my roommate and I had a field day with stuff we had in our kitchen already. It was definitely overstuffed and required either bad table manners or a fork and knife to eat, but SO, SO, SO good! I do plan on trying this exact recipe sometime.

7 users found this review helpful
Reviewed On: Jan. 27, 2013
Chicken, Mushroom, and Polenta Lasagna
I made this a little differently based on circumstance. I didn't have an onion, but it was still fine without it. I just used canned tomato puree, tossed in some extra rosemary and sage with the basil but I didn't have fresh oregano. I probably needed like 4 tomatoes and 6 mushrooms, though 10 would be good, too, for mushroom lovers. I used Quorn "chik'n" strips instead of real meat, which were delicious. I'd definitely put in much more pesto and cheese! I also added some sauteed spinach and eggplant in the sauce. With adjustments by preference, it was really, really good but takes a LONG time!

1 user found this review helpful
Reviewed On: Jul. 30, 2012

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