Amy Profile - Allrecipes.com (18486602)

cook's profile

Amy


Amy
 
Home Town: Los Gatos, California, USA
Living In: Auburn, California, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 23 reviews
Incredibly Cheesy Turkey Meatloaf
Awsome!! Only thing I did different was I cut it in half ( I only had 1.25lbs of Turkey) I added a couple dashes of worchestire, used sharp cheddar that I shredded, and added about a teaspoon of garlic nuggets (dried garlic) , mixed a bit of ketchup in the meat and also put a thin layer on top. I didn't add any salt....plenty in the cheese and the worschestire. I thought that 400 degrees seemed a bit high for a whole hour so I put it just above 375 and only cooked for 50 min. Scrumptious!!

0 users found this review helpful
Reviewed On: Jan. 31, 2008
Peanut Butter Chip Chocolate Cookies
YUM!! First batch I made with peanut butter chips, second batch I made with butterscotch chips with mini milk chocolate kisses pressed into the top. Those were delicious. Next time I will try white chocolate and macadamian nuts.... a great base for so many possible variations. Thanks....this is now my very favorite cookie recipie!

0 users found this review helpful
Reviewed On: Jan. 6, 2008
Emily's Famous Chili
AWSOME!! So I didn't have any red bell, so I used about 1/2 of a green one. I didn't use jalapenos (didn't have it on hand). I did a 1/4 cup chili powder. I also used about 1 lb. of ground beef and about 1 1/2 lb london broil steak cut up into chunks. Browned all that 1st, drained and continued on. I also did 1/2 kidney beans and 1/2 black beans. I also used about 8oz of tomato paste. I LOVE the chipotle peppers in adobo sauce!! This is what makes this recipe. They're hot, that's why I cut down on chili pepper. Still spicy, but just right. I also doubled up on the flour to make it a thicker chili. Simmered for about 2 hours. Just remember to stir often. So YUMMY! Served with bread and green salad!Great for freezing, too! Thank you so much!!

5 users found this review helpful
Reviewed On: Oct. 26, 2007
 
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