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    Amy Suzanne Martin

    Cheverly, MD

    Chef #1618821

    Cheverly, MD

    Joined: Mar 01, 2007

    Birthday: Jan 01

    My Journal

    Reviewed Pulled Pork

    "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 rub, braise "

    Feb 18, 2013 on FoodNetwork.com

    Reviewed Chicken Stew

    "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 the beans out. I'"

    Dec 4, 2012 on FoodNetwork.com

    Shared Recipe Rudy's Thai Chicken Coconut Soup -- Tom Ka Gai

    "I developed this recipe to take advantage of Wegman's "Food You Feel Good About" Thai Stock, which contains (among lots of other good things) natural extractives of lemongrass, gingerroot, kafir lime leaves and sriracha chili. With this pre-made Thai stock, you can make this soup taste authentic without having to hunt for exotic ingredients. Slic..."

    Nov 19, 2012 on Food.com

    Reviewed Roasted Butternut Squash Soup and Curry Condiments

    "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

    Added Recipe Photo to Rudy's Moroccan Stewed Chicken With Couscous

    Jul 23, 2012 on Food.com

    Shared Recipe Rudy's Moroccan Stewed Chicken With Couscous

    "Tasty and low in sodium."

    Jul 20, 2012 on Food.com

    Reviewed Baked Macaroni and Cheese

    "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. "

    Aug 2, 2011 on FoodNetwork.com

    Shared Recipe Rudy's Pasta E Fagioli

    "So simple to make."

    Dec 6, 2010 on Food.com

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