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    Amy Suzanne Martin

    Cheverly, MD

    Chef #1618821

    Cheverly, MD

    Joined: Mar 01, 2007

    Birthday: Jan 01

    4 reviews by Amy Suzanne Martin

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Pulled Pork

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      |  By Amy Suzanne Martin

    "I happen to ADORE pulled pork with the North Carolina vinegar-based style of BBQ sauce, so I really appreciated this recipe. I braised my 8.5 lb pork "shoulder blade" in a large Dutch oven at 250F (after the first 30 minutes at 225F, the Dutch oven didn't seem to be getting hot enough. I think you could use salt and pepper for your r ..."

    Feb 18, 2013 on FoodNetwork.com

    Reviewed Chicken Stew

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      |  (3 people found this helpful) |  By Amy Suzanne Martin

    "Just go ahead and make this stew, you won't go wrong. You can add more liquid, more tomatoes, changing the proportion of the ingredients won't dramatically affect the result - it will still be so good. If you don't have carrots or celery on hand, make it anyway. Don't like red kidney beans? Use cannellini beans or just leave th ..."

    Dec 4, 2012 on FoodNetwork.com

    Reviewed Roasted Butternut Squash Soup and Curry Condiments

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      |  By Amy Suzanne Martin

    "I love to make this soup using homemade turkey stock. I add fresh rosemary to the roasting vegetables. I make my own mild curry powder using 2 Tbsp. coriander seed and 2 Tbsp. cumin seed, toasted, ground together with the seeds from one cardamom pod, 1/2 tsp. red pepper flakes, 2 tsp. turmeric and 1/2 tsp. ginger. I like this soup best without ..."

    Nov 5, 2012 on FoodNetwork.com

    Reviewed Baked Macaroni and Cheese

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      |  By Amy Suzanne Martin

    "I have made this several times and it has become a family favorite. The only thing I would change from Alton's recipe is to use a sweet (Vidalia onion, minced very fine, instead of the stronger-tasting yellow or Spanish onion. "

    Jan 25, 2010 on FoodNetwork.com

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