Amy Stauffer Profile - Allrecipes.com (10043852)

cook's profile

Amy Stauffer


Amy Stauffer
 
Home Town: Frystown, Pennsylvania, USA
Living In: Womelsdorf, Pennsylvania, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Needlepoint, Biking, Photography, Reading Books, Music, Painting/Drawing
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Clam Chowder
About this Cook
I'm 26, content, and happily married to my hero. I love to cook and host in my home because it is such a wonderful way to serve people.
My favorite things to cook
Cheesecake, tiramisu, cake, pie...pretty much all the worst stuff you can eat.
My favorite family cooking traditions
Working in the garden and canning with my mennonite mom-in-law.
My cooking triumphs
I've become relatively well known for my pumpkin pie and tiramisu. My husband would probably tell you that everything I make is a triumph, but he's remarkably easy to please so I wouldn't take his word for it. :)
My cooking tragedies
I can't make a good lemon meringue pie to save my life. It always tastes great but it weeps terribly, and after sitting in the fridge for even a day the pastry is practically swimming. No matter what I've tried, I haven't been able to fix it.
Recipe Reviews 11 reviews
Zucchini Risotto
My first attempt at risotto and was easier than I thought. I took the advice of another reviewer and sauteed some carrots and a little garlic with the onion. Also added the thyme and some of the basil when sauteing. We've been trying to transition to more meatless meals and this one is great for those of us who may be more accustomed to meat at dinner since it has a hearty flavor and is very filling.

0 users found this review helpful
Reviewed On: May 28, 2010
Chicken Cordon Bleu II
This dish turned out to be much easier than I expected. I tied the rolls fast with kitchen twine rather than using toothpicks. The twine is much more secure, doesn't get in the way when turning the chicken for browing, and is also helpful when you're trying to move them around the pan. I added some fresh chopped rosemary to the sause which we felt really rounded out the flavor just right.

1 user found this review helpful
Reviewed On: Jan. 23, 2010
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce
This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.

9 users found this review helpful
Reviewed On: Sep. 18, 2009
 
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