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    Amber Dawn

    San Jose, CA, United States

    Chef #29268

    San Jose, CA, United States

    Joined: Jan 19, 2002

    Birthday: Jun 06

    68 reviews by Amber Dawn

    1 - 10 of 68 sorted by Date | Rating | Helpful

    Reviewed Jo Mama's World Famous Spaghetti
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      |  (77 people found this helpful) |  By Sharlene~W

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    "This is by far, the best Spaghetti Sauce I have tasted! All those years of perfecting definitely paid off!"

    Feb 27, 2007 on Food.com

    Recipe #22782

    Reviewed Chicken With Fettuccine Alfredo
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      |  (61 people found this helpful) |  By MizzNezz

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    "This was a quick fix that everyone loved. What I liked the best about this is the chicken didn't get lost in the sauce. I browned the chicken and before serving, cut it onto bite sized pieces and mixed it together with the fettuccini. I found it served up easy and displayed nicely."

    May 18, 2002 on Food.com

    Recipe #22169

    Reviewed Steven's World Famous To-Die-For Sour Cream Chicken
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      |  (55 people found this helpful) |  By Steven L.

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    "After seeing this as the number 1 recipe for some time, I had to see what the fuss was all about. I am still wondering. Not only was it incredible bland, but it is a heart attack waiting to happen. I suppose "To Die For" Sour Cream Chicken is an appropriate name. The only one in the family who enjoyed this lives outside and eats from a bowl."

    Mar 13, 2002 on Food.com

    Recipe #12522

    Reviewed Old-Fashioned Banana Cream Pie
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      |  (40 people found this helpful) |  By Lennie

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    "At the advice of my mom, I decided to make this for my Survivor group last night. It was a hit. I found it very easy to make. My only problem was that I didn't make enough. I thought one pie would be sufficient for 6 people, but as most everyone wanted seconds I should have made two. Thanks for sharing Lennie."

    May 18, 2002 on Food.com

    Recipe #14979

    Reviewed Karl's Favorite Cucumbers
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      |  (35 people found this helpful) |  By MizzNezz

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    "I love this recipe, very easy to make. I don't think it is possible to make too much, it doesn't seem to last long enough."

    Feb 1, 2002 on Food.com

    Recipe #17600

    Reviewed Spaghetti Bake
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      |  (35 people found this helpful) |  By Sharlene~W

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    "Made this in two casserole dishes (one to keep and one to share. Warning--8x8 is too small! It was spilling out over the edge when it was baking. I'd use at least 10x10 for 2 or a VERY large casserole dish for one. ...and OMG absolutely delicious!"

    Jan 27, 2002 on Food.com

    Recipe #17592

    Reviewed Belly Buster
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      |  (31 people found this helpful) |  By Derf

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    "I made this last night for dinner for the family. It was extremely easy to make and tasted great. This is definitely becoming a family favorite. I made the incorrect assumption that there would be enough left over for me to bring some to work for lunch today. I didn't realize how much my brother could eat until I watched him go back for 3rds."

    Apr 18, 2002 on Food.com

    Recipe #8554

    Reviewed Chicken Curry
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      |  (31 people found this helpful) |  By Sharlene~W

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    "I have had this recipe in my file of favorites for years. I got it from a cookbook called, "Easy Cooking for Today". It is quick and easy to make and very tasty."

    Jan 27, 2002 on Food.com

    Recipe #17109

    Reviewed Rum and Pepper Painted Filet Mignon
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      |  (30 people found this helpful) |  By yaku sexy chef

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    "I made this for my "Survivor" group tonnight. It was wonderful. I tasted the "paint" and thought it was too spicy, however I decided to go ahead and add it to the Filets. The finished results weren't too spicy... they were perfect. Everyone in the group rated this a 5 out of 5, most were disappointed when they realized there wasn't anymore left."

    Apr 20, 2002 on Food.com

    Recipe #17492

    Reviewed Steak Au Poivre Vert
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      |  (30 people found this helpful) |  By Sharlene~W

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    "I made this last Thursday for my "Survivor Group" and it was a huge hit. This was very easy to make. My filets were about 3" thick so it took a little more time to cook to everyone's preference. I served this with a spinach salad and some rolls. A great recipe to make for special occasions, makes a great impression.I was telling my friends..."

    Apr 9, 2002 on Food.com

    Recipe #18054

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