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    amanda l b

    Melbourne, Australia

    I love to cook for friends and family. I'm always on the look-out for tasty, healthy meals.

    Chef #216625

    Melbourne, Australia

    Joined: May 18, 2005

    15 reviews by amanda l b

    1 - 10 of 15 sorted by Date | Rating | Helpful

    Reviewed Lamb Shank Rogan Josh
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      |  By Jewelies

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    "Yum - this was lovely! I used diced lamb as that's what I had on hand, and cooked on a really low heat. I also browned the lamb before adding the paste and water. Thanks for sharing a great recipe (had missed this in Delicious!"

    May 25, 2010 on Food.com

    Recipe #316616

    Reviewed Chef-Boy-I-Be-Illinois' Warm White Bean Salad With Prosciutto
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      |  By Chef-Boy-I-Be Illinois

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    "Oooh - I don't want to be mean, but this didn't work for me at all! The rosemary was somewhat overpowering and there was too much liquid - the flavours just didn't work for my palette - sorry ...."

    Apr 9, 2010 on Food.com

    Recipe #335607

    Reviewed Ww Zero Point Asian Soup
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      |  By Karen1961

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    "Whoops! I've posted this as well at #372870! It's a fantatsic recipe, although I usually omit the cabbage and soy and blend it up to make it thicker! My recipe recommends a dash of sesame oil at the end, but again I find it's tasty enough without this! It's a fabulously tasty and healthy soup that works whatever the season."

    Jan 31, 2010 on Food.com

    Recipe #356836

    Reviewed Chicken Curry
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      |  By Rav

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    "This was really delicious. I used capsicum rather than green chilli peppers and added some chilli flakes (it was what I had on hand and used oil spray rather than butter, and sweet paprika as my 'dry red pepper'. I also browned the chicken pieces first. A really tasty dish that will become part of my repertoire! Thanks for sharing."

    Jul 14, 2009 on Food.com

    Recipe #27383

    Reviewed Chocolate Chip Cookies
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      |  By Helen Watson1

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    "While I thought these were a bit sweet for my palate, my 7 year old loves them and declared them "even better than granma's" (extremely high accolade!. Ours are quite crisp - and I'll spread them further apart next time as they spread quite a bit. Thanks for a hit recipe!"

    Jun 17, 2009 on Food.com

    Recipe #4092

    Reviewed Red Curry Chicken and Eggplant (Aubergine
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      |  By Elmotoo

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    "This was a great recipe - so easy and so delicious. I added chunks of red capsicum for extra veg component. I didn't have any lime juice, but added 2 teaspoons of brown sugar to get that great contrast of sweet and sour that is the hallmark of Thai food. My husband is not usually a fan of eggplant, but even he commented on how well it went with th..."

    Aug 18, 2008 on Food.com

    Recipe #55968

    Reviewed Moroccan Slow Cooked Lamb
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      |  By Wendys Kitchen

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    "This is wonderful recipe and has become a favourite in our house. I made some slight some modifications to suit the palate of my family - I ommitted the lemon peel and dried apricots and added some roasted pinenuts. I used diced lamb (all visible fat removed and increased the cooking time to 3 hours. I made this recently as part of a Moroccan 'fe..."

    May 11, 2008 on Food.com

    Recipe #142446

    Reviewed Warm Chickpea Salad With Shallots and Red Wine Vinaigrette
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      |  By bluemoon downunder

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    "I used fresh chickpeas - only because I had them on hand - and subtsituted red capsicum for the carrot. I also added a handful of fresh chopped mint. This was a fantastic accompaniment to a Mediterranean lamb salad. Thanks for sharing."

    Mar 17, 2008 on Food.com

    Recipe #118787

    Reviewed Salmon Fillets with Sesame Crust
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      |  By Evie*

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    "This was a lovely dish - simple yet very tasty - and elegant. I love salmon (have posted my own fav salmon recipe on this site and this was a close competitor. Thanks Ma Duck - it's a keeper in my book."

    Aug 10, 2007 on Food.com

    Recipe #15598

    Reviewed Gorkhali Chicken Satay
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      |  By Tulsi Regmi

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    "Thanks for another good recipe Tulsi. This was a tasty way to cook chicken. I didn't have any szechwan peper, (which I supect may have been a key ingredient, and used white pepper instead, but the chicken still had a good mix of spice flavours and was very tender."

    Mar 30, 2007 on Food.com

    Recipe #88277

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