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    amylu

    Chef #108814

    Joined: Oct 20, 2003

    5 reviews by amylu

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

    Reviewed Carrot Cake
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      |  By Kym in Ohio

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    "I just made this cake and it is really delicious. Super moist! It has a nice orange carrot-y color to it. I added some walnuts to the mix. I love walnuts in my carrot cake. The only thing I would change next time is the icing. It was way too sweet for me. Next time, I think I'll just use 1/2 or 3/4 lb powdered sugar. But, I will definitely..."

    Aug 11, 2007 on Food.com

    Recipe #28684

    Reviewed Pineapple Upside-Down Cake in Iron Skillet
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      |  By angelfan

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    "This was my first attempt at a pineapple upside-down cake and I'm so glad I chose this recipe. Thanks Angelfan! I didn't have a cast iron skillet, so I used a regular cake pan. That may be why it took 55 mins. to bake. Also, it may be why the brown sugar didn't carmelize completely. I waited a minute or two before turning the cake over onto t..."

    Jan 21, 2007 on Food.com

    Recipe #42861

    Reviewed Guacamole
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      |  By :(

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    "2 onions is too much. I used half an onion and that was even too much. Other than that, it was good."

    Aug 20, 2005 on Food.com

    Recipe #34233

    Reviewed Roasted Garlic Mashed Potatoes - the Best You've Ever Had
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      |  By Mimi Bobeck

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    "Yummy! I don't have a ricer, so I just mashed them the old-fashioned way. I like a little bit of lumps in my mashed potatoes, so it turned out just fine."

    Jun 26, 2005 on Food.com

    Recipe #68159

    Reviewed Black-eyed Pea Cakes with Jalapeno Sour Cream
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      |  (1 person found this helpful) |  By Lizzie-Babette

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    "These are sooo good. And easy to make, too. I added 2 jalapenos, chopped, to the batter and went a little heavier on the hot sauce and they were delicious. I did have to cook them longer than 3 minutes to get them brown in the pan, and then finish them in a 300 degree oven, but that may be because I made them larger than the recipe says to. Ne..."

    Jan 3, 2004 on Food.com

    Recipe #49158

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