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    Amy Jo in Chicago, IL

    Chicago, IL

    Chef #364475

    Chicago, IL

    Joined: Oct 15, 2006

    5 reviews by Amy Jo in Chicago, IL

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Little Piece of Healthy Heaven Baked French Fries
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      |  By Melvin'sWifey

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    "I will admit that I only used the cooking method and just added what seasonings we like-we're very garlic-centric in our house. These worked well with red potatoes, too-not just idaho baking potatoes. We added salt, pepper, minced garlic, parsley, and used garlic olive infused olive oil. Yum! Definitely a recipe to experiment with."

    Sep 10, 2011 on Food.com

    Recipe #290656

    Reviewed Stuffed Bell Peppers
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      |  By Cynna

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    "This was just the simple recipe I wanted. I actually had some Sicilian gravy in the freezer which I used instead of tomato sauce. I skipped the italian seasoning, too. Reminded me of the peppers we used eat growing up."

    Aug 11, 2011 on Food.com

    Recipe #131647

    Reviewed Welsh Rarebit
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      |  By joan in CNY

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    "An excellent recipe! I tripled it to make it for a party and served it with black pepper and salt potato chips. We added a bit of worcestershire sauce and a little more nutmeg since our cheese was very sharp. We used a Scottish ale and a lower fat Irish cheddar. It was quite lovely."

    Mar 20, 2010 on Food.com

    Recipe #77819

    Reviewed Easy Crock Pot Pork Tenderloin Roast
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      |  (3 people found this helpful) |  By janice brady

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    "I made this recipe last night, with a few modifications. Since I was making only a 1.5 lb tenderloin, I used one can low-sodium cream of celery soup instead of mushroom, 1 can of water, a pinch of kosher salt, a teaspoon of garlic powder, and a tablespoon of worchestershire sauce. I kept the onion and the pepper, of course. It took all of 5 minu..."

    Dec 7, 2006 on Food.com

    Recipe #53599

    Reviewed Deviled Eggs
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      |  By Nurslinda

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    "This is almost exactly how we made our Deviled Eggs growing up-but instead of relish and mustard, we would use 1 tablespoon of catalina french dressing. The eggs are perfectly creamy with the extra zip of the dressing to make a nice replacement to the mustard. It also helps to give the eggs a brighter, more enticing color-not that they need any ..."

    Oct 27, 2006 on Food.com

    Recipe #48153

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