AMYSAUNTJO Profile - Allrecipes.com (18842411)

cook's profile

AMYSAUNTJO


AMYSAUNTJO
 
Home Town:
Living In:
Member Since: Sep. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies:
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About this Cook
45. Joined the Navy. Lived in CA, TX, SC, Va. moved back to PA then lived in Philly and Pittsburg finally moved back home. Made my first meal at age 11 when I cooked Thanksgiving dinner for my Mom who had to work. Roast chicken stuffed, corn and peas, tomato soup and ice cream for dessert. No she didn't know it; she just came home to it. Cooked my first dish at age 4 when Granny tied an apron on me and let me mix my own pancakes and "helped" me cook em by standing me on a chair and holding me.
My favorite things to cook
I love Southern cooking but health issues have forced me to start to modify my recipes and to experiment more with the leaner side.
My favorite family cooking traditions
See about me. The greatest thing you can say to a cook in my family of my generation is "You cook just like Granny." My 98 year old cousin said when he realized who I was "Edna sure could cook" yep. Granny could. So could Aunt Ruth and I think they might have passed a little of that to me. My neice says if she lived with me she would simply live at the table and wait for the next meal. Mom use to say "there are no ugly women. Only lazy ones." I changed that to "there are no bad cooks, only lazy ones." Any one who works at it can be a great cook. I was lucky. I started with a pancake at age four.
My cooking triumphs
My mods of various recipes. Nothing ever leaves my hands like it comes into it. The biggest praise? When I asked my husband to tell the Dr office what Tofu was like and he said "I hate Tofu but I sure like the way she cooks it." and he was serious.
My cooking tragedies
I just burned the daylights out of the Wok I was seasoning. 99% of the time I can save it. Last major one was the stove quit Christmas Eve. I once burned my steak a la Kirk and took my husband and his best friend out to eat because I was NOT cooking anything else. I got dressed and came down to hear them say "HEY it's good burned. She really can cook. It's like a good jerky"
Recipe Reviews 2 reviews
Corn and Black Bean Salad
The vinegar adds the bite. I didn't add the cilantro because I am one of those lucky people who think it tastes just like soap. Instead I added chives. The oil was olive and oregano. Eased up on the sugar and chili powder because I am serving it with the tangy pumpkin soup leftovers, some fresh baked soft wheat bread and a fruit dish. Added black olives, mushrooms, green peppers, some parsley to the beans and corn. Wonderful color that will play well against the pumpkin soup. A winner with a lot of modifying possiblities.

4 users found this review helpful
Reviewed On: Sep. 29, 2004
Tangy Pumpkin Soup with Green Chili Swirl
Great base but it needs kicked up a notch. If you taste with just the base and no spices your reactions is going to be "Yuck". It gets better. Trust me. The spices suggested are in too pale a dose to create the changes you need. It will still rate a "Ick" Kick them up by doubling and tasting until you get the effect you like. I went spicer than usual because I used the sour cream to cool it down. [milk cuts hot peppers burn] I also added the chilie peppers to the pumpkin instead of the sour cream. Garnish with parlsey or other herb leaf for that green look. Red Pepper Flakes can be used instead of Chili powder but BE CAREFUL. You could blast your tongue off. Instead of garlic powder use a good garlic and herb seasoning. Put that in first and taste until it is acceptable. Used Franks Hot Sauce. Spicy mix that even the leery one in the family liked. might try it with rice or beans mixed in next.

15 users found this review helpful
Reviewed On: Sep. 29, 2004
 
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