Jayme Cox Bruce Profile - Allrecipes.com (14293178)

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Jayme Cox Bruce


Jayme Cox Bruce
 
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Member Since: Jul. 2012
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Recipe Reviews 13 reviews
Chicken Pot Pie IX
I thought it was a decent starter recipe. I mostly followed the recipe as written. I did not boil the peas with the chicken and other veggies, because I think that would cook them more than I like (I hate mushy peas), and instead of cubing the chicken, I boiled two whole breasts, and then shredded them afterward. I like the consistency of shredded chicken better. I didn't have any fresh onions on hand, so I just melted the butter and made my roux, adding 1 tsp of onion powder. Added the peas to the chicken and veggies as I was shredding the meat. Everything else went as directed. I thought there was plenty of sauce and I liked the consistency of the pie. But I think it's kind of bland. I will hang on to this recipe, but next time, I will make sure to have fresh onion on hand, and saute some fresh garlic along with it, and add either some bouillon or some poultry seasoning to the gravy. Maybe some more black pepper and salt, too.

0 users found this review helpful
Reviewed On: May 31, 2015
Grandma's Green Bean Casserole
I have had my eye on this recipe for years, and finally decided to try it for Thanksgiving this year, rather than the standard cream of mushroom soup recipe I always make. I really liked this! I thought it was better! I made a few changes, per our family's taste. I sauteed the onion in the butter, because I don't like crunchy onion. I also added some black pepper and garlic powder to the sauce. I mixed half of the cheese into the casserole, as I always do in my regular recipe. And green bean casserole is not the same, to me, without the french fried onions. So, I mixed some into the casserole, as well as crush some into the cracker crumb crust. My 8 year old daughter loved it and gobbled it up! If I hadn't been so full after my first helping, I would have eaten seconds, and I know what I'm eating for lunch tomorrow! One thing to note for next time: I don't think it needs as much salt, so I will try using half the amount next time, but that may be because of my addition of the fried onions, which are salty anyway. In my regular recipe I also like to include water chestnuts, and I will try that next time. I loved the addition of the garlic powder, and next time I will be sure to have enough fresh garlic that I can use that instead and saute with the onion (I used the last of mine in our mashed potatoes).

1 user found this review helpful
Reviewed On: Nov. 27, 2014
Delicious Ham and Potato Soup
This was a very good soup on a cold evening, when I wasn't feeling well. It actually reminded me a lot of my mom's New England Clam Chowder with ham instead of clams. Just good all around comfort food. I made some changes, mostly by accident. I used more like 4 cups of (red) potatoes. And then because I wasn't feeling well, I misread the amount of onion and celery, so ended up using a little more than twice the amount called for. I sautéed the onion in a little oil before adding it to the soup, but that is just a personal preference thing with the onion consistency. I like it soft in a soup, and just boiling it never gets it soft enough for me. I used an 8 oz package of diced ham. I did not add any salt to this recipe because ham and bouillon already have quite a bit. I decided to wait to see if it really needed it later. I used half black pepper, half white. I thought the water looked like not enough liquid, and again because I wasn't feeling well, hadn't read ahead to see how much milk would be added, so I added an extra cup of water. I cooked the milk mixture much longer than the recipe stated to get it to thicken. I finally turned it up to medium heat, and it took more like 10 minutes. The result was yummy, and I have already enjoyed leftovers and will make again. Next time, I will only use 1 tablespoon of bouillon, and half the pepper, and leave out that extra cup of water. Everything else I'll keep just how I made it.

0 users found this review helpful
Reviewed On: Apr. 3, 2014
 
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Cooking Level: Intermediate
About me: I live in beautiful wine country, Northern… MORE
 
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