Amber Profile - (18154425)

cook's profile


Home Town: Marquette, Michigan, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Dessert, Quick & Easy
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Ground Beef Stew
Spinach Pasta with Rotini
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Recipe Reviews 31 reviews
Asian Lettuce Wraps
Oh my, this was just like restaurant versions! I did have to make a few changes. I did the sauce instructions + another half. The sauce wasn't enough otherwise. I added extra garlic in the form of one clove right after the recipe was fully cooked - I really like garlic flavor, and asian chili pepper sauce is a must for authentic restaurant taste. I think I did about a half tablespoon? It wasn't too spicy. So add more or less to your tastes. I also used ground chicken. Perfect. I'd love to try this with shrimp, too.

0 users found this review helpful
Reviewed On: Oct. 3, 2009
Cheesy Baked Eggplant
The measurements regarding the eggplant, onion and tomato are a bit open to interpretation. To make this dish, I used an eggplant that was about 8 inches tall and about 12 inches around. I left the skin on my eggplant slices for extra fiber, and also let them sweat for about 20 min before using. For anyone who's unfamiliar with sweating, you salt the slices and let them sit out for about 20-30 mins. The salt will draw out some of the bitterness inherent in eggplant. Not sure if the pre-baking of the slices in this recipe is also sweating, but I did both to be safe. You can rinse the slices after to remove almost all the salt. I had more than enough eggplant to fill the bottom of a 9x13 dish; I even had to overlap a few slices. I didn't have the spinach - somehow I overlooked that when writing the ingredients for my shopping list. I will definitely not forget for next time though. I love spinach in ricotta! I used a whole can of diced tomatoes with garlic and onions, drained. I just prefer the flavor. Did you know that canned tomatoes have more lycopene in them than fresh? Cooking brings out the lycopene in tomatoes. Anyway... I used a small red onion, chopped, which equaled probably about 1/4 cup worth, give or take. I found that the amount of cheese was just right, though I couldn't seem to spread it very well, so it was sort of crumbled on top and patted down. I did use a tad extra tomato sauce and cheese for the topping than listed in the ingredients. My f

81 users found this review helpful
Reviewed On: Aug. 21, 2009
Raspberry Vinegar Chicken Breasts
This was ok, but a little weird. Could be because of my subs of evaporated milk, raspberry BALSAMIC vinegar, though. However, my issue was the sweetness of the raspberry, so I am thinking it would have yielded a similar result regardless of having heavy cream and straight raspberry vinegar. I am thinking this might be better with a straight balsamic vinegar reduction or a red wine reduction. Maybe I will give this recipe a try with a different vinegar. My sauce was also a very dark brown due to the use of balsamic; it was like melted chocolate in color- very gravy-like. So the color vs the flavor may have messed with my taste perceptions.

4 users found this review helpful
Reviewed On: Jul. 31, 2009

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