Wei Profile - Allrecipes.com (11426046)

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Wei


Wei
 
Home Town:
Living In:
Member Since: Jun. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Walking, Fishing, Photography, Music
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Chicken Pot Pie IX
Chicken Pot Pie IX
Dijon-Tarragon Cream Chicken
Fluffy French Toast Recipe
Salisbury Steak Recipe
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Recipe Reviews 7 reviews
Party Mimosa
I used all Trader Joe's brand for this ingredient list. The only thing different that I did was using an all mango nectar drink since Trader Joe's didn't have that combination. I also bought an extra dry champagne from their wine store. It still turned out to be a hit for our Sunday brunch! Even the "beer guys" liked it and drank more than 1 serving. I'm sure my friends would ask me to make it again.

10 users found this review helpful
Reviewed On: Aug. 1, 2011
Chicken Pot Pie IX
Simple and delicious recipe! I have made this twice so far and am getting better at it. One thing I may change in the future is not boiling the chicken in water because it tends to dry the chicken out. Instead of boiling the vegetable for 15 mins, I will try for 10 minutes because the vegetable tends to get over cooked (especially if it gets baked). I added a dash more of celery seeds and liked the taste better the second time around because the celery seeds enhanced the taste of the gravy. WORD OF CAUTION! (1) Be wary about the degrees to bake the pie. I bought premade pie dough from a grocery store and the box called for 400F instead of the Allrecipe instructions of 425. I would follow the boxed instructions so you won't burn the dough as it bakes. (2) After putting the top layer of the pie over the hot filling, be sure to put it in the oven promptly. The hot steam from the gravy beneath heats the dough crust ontop and makes the texture of pie look bumpy instead of smooth and flaky. (See my photos) In other words, I took too long to make a design on top of the pie!

6 users found this review helpful
Reviewed On: Feb. 24, 2011
Fluffy French Toast
Very tasty recipe! I used two types of bread and dipped it into this batter. One was French baguettes, sliced at ½ inch, and the other was store-bought cinnamon bread. Word of caution: Do not let the bread slices saturate too long in the batter. Otherwise, after frying them, the center of the bread would still be a bit soggy in texture. The French baguettes were my personal favorite because of the thickness and less dense texture. I like my French toast to taste more “eggy” so I might want to add an extra egg in the future.

4 users found this review helpful
Reviewed On: Feb. 24, 2011
 
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