eboehnlein_629 Profile - Allrecipes.com (180733247)

cook's profile


Home Town: Troy, Michigan, USA
Living In: Fort Dix, New Jersey, USA
Member Since: Sep. 2013
Cooking Level: Beginning
Cooking Interests:
Hobbies: Gardening, Reading Books, Music
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About this Cook
I'm 22 years old and am currently studying Piano Pedagogy at Central Michigan University. My husband is a 1st Lieutenant in the Air Force and stationed in New Jersey. We are high school sweethearts and got married June 29th, 2013. We spend a lot of time apart but when we are together we enjoy finding new recipes as cooking is a hobby we both share.
Recipe Reviews 7 reviews
Quick and Easy Clam Chowder
Amazing! As I was pouring all of the condensed soups into the crockpot this morning, I was actually very nervous about making this recipe and how it would turn out. However, I didn't need to worry as this tastes just like the clam chowder you can get at Red Lobster and I didn't have to leave my apartment to get it! I took the suggestions of the original recipe poster and added two of the potato/New England soups but then I also took the suggestion of other reviewers by adding 3 celery stalks, 3 baby red potatoes, and I used 3 cans of minced clams but I didn't drain any of the juice. I also used 1 cup of half and half and 1/2 cup of the heavy whipping cream since I scaled down the serving size. It is 35 degrees and sleeting here in Michigan today and this is just what I needed, I will be keeping this!

1 user found this review helpful
Reviewed On: Oct. 31, 2014
Chocolate Banana Bread
Delicious! I changed the serving size from 24 to 6 and followed the recipe from there. I only needed one loaf pan and I still put it in for an hour. However, I used mini semi-sweet chocolate chips and for 6 servings it called for 1/4 cup but I think I will ad 1/2-1 cup next time-I like a lot of chocolate chips!

0 users found this review helpful
Reviewed On: Aug. 23, 2014
Baked Parmesan-Crusted Chicken
My Mom used to make this for my brother and I since it was a quick and easy after school dinner. I'm away at college and today I really wanted to try out an old favorite so I texted her this recipe she said it was exactly the way she made it so I saved it. One word-AMAZING! I followed everything to a tee, except the time and the breadcrumbs. I cooked it for 30 minutes and that was the right amount of time for me. I used Purdue boneless skinless chicken breast and they come thinly sliced so that helped to make sure the chicken was cooked evenly. Otherwise, I would recommend tenderizing the meat. For the breadcrumbs, I used the Panko brand. I also drizzled the extra garlic/butter sauce over the chicken before putting it into the oven and that really helped to bring out the flavor. Brought back lots of childhood memories!

0 users found this review helpful
Reviewed On: Aug. 22, 2014

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