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 6 reviews
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
Slow Cooker Beef Stroganoff I
I tried this today and it was pretty good! Normally, I make recipes on AllRecipes as is, but I did take the other reviews into consideration and came up with my own alterations. Here's what I did; 1. I used 3/4 cup of chopped onion instead of 1/2 cup 2. I minced 3 cloves of garlic 3. I substituted 1/4 cup water for 1 cup of low sodium beef broth 4. I added 2 oz of sour cream along with the 4 oz of cream cheese 5. Finally, I mixed 1 tablespoon of flour with 2 tablespoons of water to help thicken the sauce. I also found that 8 hours was too long and that my beef stew meat had cooked within 5 hours. Hope this helps!

0 users found this review helpful
Reviewed On: Jul. 29, 2014

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