AmandaFouts Profile - Allrecipes.com (16804287)

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AmandaFouts


AmandaFouts
 
Home Town: Grimsby, Ontario, Canada
Living In: Moorehead City, North Carolina, USA
Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Painting/Drawing
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I love the ocean :).
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Recipe Reviews 13 reviews
French Bread
This was the best french bread I ever made! Granted it was only my second attempt at french bread. The first recipe I tried was from the joy of cooking. Compared to the joy of cooking recipe this was far less time consuming, and less complicated in its procedures- even though it came out much fuller, and wonderful. I used them as the buns for phili steack sandwhiches, and it held the filling in very nicely, and broiled to a gorgeous golden brown; it even worked as a good lunch the next day. I took the advice to shorten the flour to 5 cups, which I think was good, as it seemed like anymore would just be too much. Other than that I followed the recipe. I didnt find it bland like a lot of ppl complained about, but then again I used it as sanwhich bread, not as a stand alone.The only mistake I made- which didnt seem to impact it too much, but was just annoyng- was that I tried to brush all of the egg white mixture during the first phase of burshing the bread, when I realized later down the recipe that it was suppose to spread for two sessions of brushing. I guess that could have been avoided by reading the instructions more thoroughly first, but for anyone else who might want a heads up, it might help! :)

3 users found this review helpful
Reviewed On: Jan. 10, 2011
Chicken Pot Pie IX
I didn't try any of the suggestions yet, and I thought it was great! It didn't come out dry like a lot of the reviewers said. The only thing I did a different from the recipe was that I used chicken bouillon instead of chicken broth (which is barely a modification), and cooked it for about 22 minutes instead of 30-35 (that was about the time it looked golden brown and the insides bubbled). Also, a lot of ppl seemed to use frozen pie shells, but I used refridgerated pillsbury 9 inch pie shells. I know there was a lot of success using the frozen variety, but again, I was just trying to point out what I did differently, as I more or less followed the recipe to a "t" and didnt run into the "dry" problem.

4 users found this review helpful
Reviewed On: Jan. 10, 2011
Clam Chowder Canadian Military Style
Amazing! I just would have cooked the veggetables a little longer so they were a little less crispy...for some reason the tender crisp worked though...but I still think it would have tasted a little better softer. Also, I added the recommended amount of liquid, but since my husband and I like our chowder uber thick we ended up adding more flour to get it back to the level of thickness we like. So I guess depending on how thick you like it, Id play it by ear.

3 users found this review helpful
Reviewed On: Nov. 13, 2010
 
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