Tina Recipe Reviews (Pg. 1) - Allrecipes.com (10885302)

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Bacon Ranch Pasta Salad

Reviewed: Nov. 21, 2010
This salad didn't take much time to prepare and turned out way better than I was expecting. My only regret is having it sit in my recipe box for about a year before trying it.
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4 users found this review helpful

Ice Cream Sandwich Desserts

Reviewed: Mar. 8, 2012
My family loved it.
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1 user found this review helpful

Sauteed Apples

Reviewed: Nov. 22, 2011
Everyone loved it.
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5 users found this review helpful

Bacon and Cheddar Deviled Eggs

Reviewed: Feb. 20, 2011
I tried this recipe and Deviled Eggs by Margaret Sanders on this site. Both were good but this one was the bigger hit with my family probably because of the bacon. Everything is always better with bacon. I used Hormel Real Crumbled Bacon purchased in a bag for this recipe. I have no choice but to make this one again.
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Cream Puff Cake

Reviewed: Dec. 25, 2010
very yummy. It's best if it's eaten the same day you make it.
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5 users found this review helpful

Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Dec. 25, 2010
Made them for my husband he loved them.
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Chicken As You Like It

Reviewed: Jan. 17, 2013
This is the best baked chicken I ever made. I didn't have enough Italian dressing so I added some Greek Vinaigrette to make up the difference. YUMMY! Then I realized my husband chopped up all the mushrooms we had really small so I didn't add those or the tomatoes and it was delicious. I grilled zuchinni and squash and put some of the gravy on that. I will make again.
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It's Chili by George!!

Reviewed: Jan. 20, 2009
This is the first beef chili I've ever made that turned out fantastic. I've tried chili before in the past to only have to throw out the whole batch, a waste of time and money. I highly recommend this and tweak it to your liking.
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3 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Dec. 20, 2008
WOW! These are good. Next time I will use a larger pan to accommodate all the nuts.
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Garlic Butter

Reviewed: Apr. 16, 2008
Follow the directions, it's great. I have made this many times.
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High Temperature Eye-of-Round Roast

Reviewed: Apr. 12, 2008
This is a great recipe if you have a meat slicer. First i select a combination of spices that I like and spread them in a cake pan the size of the roast. I then roll my roast in the spices. This evenly coats the whole roast and doesn't waste a lot of spices. I set a baking rack inside my roasting pan and follow the directions. This makes an excellent roast beef sandwich.
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3 users found this review helpful

Salsa Chicken

Reviewed: Jan. 30, 2008
You have to try this recipe. Use any left-overs for making chicken tacos. I have made this many times.
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Cranberry Sauce

Reviewed: Dec. 25, 2010
Sure beats the can.
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Herb Roasted Pork

Reviewed: Aug. 11, 2007
Probably one of the best pork roast I've ever made. I took a glass baking dish about the size of my roast and spead the dry ingredients in there. I added way more than called for because I like my roast to be crusted on the outside, not burned. I also added garlic salt. Then I rolled my roast in the seasonings. No need to add oil to the roast before coating. I placed the roast in one of those large black roasting pans with a cake rack on the bottom so it would not sit in it's drippings. No need to cover it with foil. I cooked mine for 2 hours & 45 minutes at 325 degrees and it did not burn. I also used a meat thermometer. Definately double the sauce. I combined all my ingredients except for the cornstarch and got it warm first. Then I had a whisk on hand when I added the cornstarch slowly so it wouldn't clump up. If your sauce gets too thick just add a little more vinegar. At 2 1/2 hours I took the roast out and drizzled about 1/2 cup of sauce over the roast. I did not brush it because I didn't want to rub off my seasonings. I put it back in the oven for another 15 minutes and it was perfect. I will use this sauce with other meals. It reminded me of the Chinese BBQ sauce on hula beef.
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Cornbread Salad I

Reviewed: Aug. 11, 2007
Typically I don't like cornbread or pinto beans but I tried this at a pot luck and loved it. I was so happy that I found the recipe here because I couldn't find the person who made it for the party. Don't change a thing.
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My Best Beef Brisket

Reviewed: Feb. 11, 2007
I used a 2 lbs. brisket & cut the recipe in half. I marinaded the brisket for 2 days. I then put the brisket & marinade in the crock pot on high for 3 hours. I sliced the brisket thin & put in back in the crockpot so it wouldn't dry out. I accidently added a tbsp of garlic instead of horseradish. After I realized my mistake I added a tbsp of horseradish and it tasted terrific. I didn't have any leftovers & I will be making this again.
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Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Jan. 30, 2008
I didn't have mirin or sake. I opted for red wine as a substitue for mirin and omitted the sake and it was still great and full of flavor. Will make again.
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13 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Oct. 17, 2006
This turkey turned out very moist with good flavor. I followed the recipe and did not add water or butter. The gravy from this was good too-no need to add salt. My husband wants me to make this turkey for Thanksgiving. I will be making this again.
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Honey Roasted Carrots

Reviewed: Jan. 19, 2013
I liked it but my kids didn't. Easy to make.
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Chocolate Covered Caramels

Reviewed: Jan. 23, 2011
This was excellent but I think my candy thermometer is off because I cooked it too long. I have an electric stove and cooked it at 4.5 heat and 20 minutes would have been long enough to have a soft carmel. Mine turned out too firm like a slo poke lollipop but still good. I nuked each piece in the microwave and it tasted great. I also put the chips in the middle as suggested to save time. I will probably skip that next time made a horrible mess.
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4 users found this review helpful

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