Chef Estados Unidos
Amos Miller Perfil del Chef
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 My thyme to get cookin' |
 My 1958 Allis-Chalmer D17 is a classic - and still works like a charm on the farm |
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Country Cook
Cassopolis MI, MI (Estados Unidos)
Inscribió Jueves, 13 de Enero de 2011
Chef Profesional
Estrella Superior, Fotógrafo Superior, Evaluador Superior, 7250 CocinarComerCompartir puntos
Puntos de CocinarComerCompartir.com
Perfil - 33
Recetas - 424
Fotos - 2809
Evaluaciones - 246
Comentarios - 2331
Invitaciones - 11
Amigos - 1285
Grupos - 117
Temas - 5
Total - 7250
Every recipe has a step-by-step photo series. Click on a photo to enlarge it.
Comentarios
13 de Julio de 2021i really like your A BAKED POTATO rec ipe i love baking 1 potaot it is good to me thnak yu- 13 de Julio de 2021hi AMOS i would like to be friends but i dont know how can you please help me this iv very new and sary to me
27 de Febrero de 2019Hello Amos,My wonderful adopted mother would make a Swedish breaded bread that had cardamom crushed seeds that made the most wonderful taste and smell.Looking for any "OLD"recipes since Mama was born 1894 so looking for handed down info.Thanks for help.
11 de Marzo de 2017Just in case this message didn't go through I'm adding it here. Thanks.1 reply
Amos!!!! You're a man after my own heart! I would love to have the cookbooks. If you'll lend me a bill I'll even pay for them and shipping. Here is my address
Martha A Cheves
4768 Old Lantern Way
Charlotte, NC 28212
I started working on Think With Your Taste Buds - Chicken but decided to let the readers have the recipes for free so I list them on my site. When time permits I want to do TWYTB - Pork, etc.
Again thank you!!!!
Martha- 18 de Agosto de 2013I was interested to see g your quote from Clementine Paddleford, I've just finished reading a book about her that I acquired at a church sale. Had never heard of her - and as a dedicated foodie and recipe book\collector could not help but wonder why. I am , after all, 75 years old.
- 01 de Julio de 2013Nazzareno1 reply
Good morning, Amos.I look forward to trying some of your recipes! If you like to share some of my Maltese traditional recipes just send me a message.
11 de Octubre de 2012Amos,
Your Ultimate Carrot Cake Recipe was the best that I have ever had. Also thank you for the nice comment that you put on my page. It was really nice. I am hopping to be adding some more recipes soon. So come and see in a week what new foods that I have! - Samantha Howard
10 de Mayo de 2012Chef Amos, I just came across your meyer lemon marmalade and boy it made me drool. I am a lover of citrusy (if there is any such word) home-made marmalade...thanks for sharing.
Will try and message you soon (only if I manage to get meyer lemons at this time of the year)
Cheers.
10 de Marzo de 2012Great recipes, Chef.2 replies
I really enjoy reading your recipes and how you illustrate preping and executing them.
How did you get the photos to show up step-by-step for individual recipes? I didn't see any special instructions on how to do this via CES.
05 de Marzo de 2012Hi,
Nice of you to join my blog. Have already put several of your recipes in my recipe box.
Myra
02 de Marzo de 2012I was reading about the German Rye Bread you reviewed. My oven really sucks in this place and it only heats to 450. I think the thermometer is going sometimes. I would love to back into baking bred as its been years. This sounds like a good one.- 22 de Febrero de 2012I found that the second method of boiling an egg works great. The yoks are always done just right and no ring around the yolk. Thanks
17 de Febrero de 2012I haven't cooked anything Ethiopian in over a year, but I will again eventually. And when I do I'll post a recipe or two. I have only made Injera twice, once successfully. The second time we had to rush out and get Na'an to sub.
16 de Febrero de 2012Been following your desert recipes. My favorite is the carrot cake. Thanks so much for sharing.
Jenny from http://www.organic-cocktail-recipes.com
15 de Febrero de 2012The nice thing is that bruising is not an issue with garlic, so the violent shaking has absolutely no effect except to get one of the kitchen's time-consuming tasks out of the way. However, I urge that you NOT attempt this with your blanched tomatoes...- 15 de Febrero de 2012Sort of like Shaken Garlic Syndrome??? That Garlic trick is so cool. I'm gonna try that! For someone to come up with that it must have taken someone pretty fed up and teed off and finally just shook he s--- out of the garlic.1 reply
13 de Febrero de 2012I am incredibly honored that that you decided to give my site a gander. You encompass all the aspects of being at the top of one's game and doing it well. Thank you and I look forward to chatting with and learning from you. You are like a guardian mentor to me.1 reply- 31 de Enero de 2012You just down the highway from me , I'm new to this forum and to cooking with a pressure cooker. Look forward to different foods.
28 de Enero de 2012Good morning, Amos. Hope you're having a great weekend. Thank you for the update regarding the Limpa bread. Take care, and HAPPY COOKING!! :)
Elaine- 25 de Enero de 2012I love lentils in soup, Amos, and will definitely make your recipe soon! Have a great day! :)
Elaine - 22 de Enero de 2012Good morning, Amos. Thank you for the info on the Limpa bread and I will look that up again to find it! Presently, five residents (in answer to your question) and staff....
Have a great day, and keep well. HAPPY COOKING!! :)
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