Tina Recipe Reviews (Pg. 1) - Allrecipes.com (1152235)

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Tina

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Japanese Potsticker Dip

Reviewed: Jan. 21, 2012
Exactly how my Japanese mother made it and how I remember it growing up. I make mine this way, too. Sometimes, I will use hot sesame oil in place of chili oil.
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2 users found this review helpful

Chicken Stir-Fry

Reviewed: Jul. 6, 2011
This was an excellent recipe. Followed it to the letter and enjoyed every bite. I've used snow peas and green beans in place of the broccoli, too. Quick and healthy weeknight meal. :)
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2 users found this review helpful

Mom's Coleslaw

Reviewed: Apr. 4, 2011
This is pretty much the recipe I grew up. Tried, true and reliable. :)
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Dominican Style Oatmeal

Reviewed: Feb. 9, 2011
This was so delicious. Creamy, satisfying and just right. I made one serving, just for me, to test it out. I can't say how much I think this is the perfect oatmeal recipe as is. I imagine you can leave out the salt and/or add different fruits and still have it just be a great oatmeal base, too.
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21 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Jan. 6, 2011
These were delicious! Served them with pork chops one night then atop burgers the following night. Quick and easy to prepare just as is. :)
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Sweet and Spicy Sweet Potatoes

Reviewed: Dec. 19, 2010
This is delicious. I've roasted these in the oven and also sauteed them on the stovetop, working with small amounts of chicken stock until they were done. The "sauce" that's created this way is savory and sweet and just delicious. Works both ways, although roasting always brings out the flavor more. Either way, a hit. :)
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Chuck's Favorite Mac and Cheese

Reviewed: Mar. 29, 2010
This recipe was so delicious. My three kids (ages 7, 5 and 20 months) loved this recipe, as did my husband and myself. I added diced onion and the overall consistency wasn't altered at all. I separated the mixture into two pie dishes...froze one and baked the other and served as a side dish. Needless to say, the pie dish I'd frozen came out a two days later and was quickly consumed!! :)
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Creamy Banana Bread

Reviewed: Jan. 31, 2010
This bread came out nicely. I baked it for 45 minutes in a bundt pan and also used almond extract in place of vanilla extract only because I had run out of vanilla extract and didn't know it. Nice texture, not too dense. :)
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 2, 2008
I've been making this for a few years now and it's our favorite pumpkin bread recipe. I just made three loaves for Thanksgiving and they are all gone!! This bread freezes well and toasts well, too. My daughter likes it with a little dab of butter and my son likes it with a little Whip Cream on top (something my own mom used to do for me when I was a kid). Moist and flavorful but without a overly-strong pumpkin taste.
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Roast Chicken with Rosemary

Reviewed: Dec. 2, 2008
By itself, this recipe is great. The second time around, I stuffed the cavity of the chicken with a quartered lemon, a quartered small onion, several garlic cloves, along with the fresh rosemary. I placed halved red potatoes, baby carrots and additional onion wedges on the bottom of the roasting pan and covered them with approximately 28 - 32 oz. of chicken stock. The vegetables came out perfectly and the chicken was so moist!! The onions and carrots caramelized and the potatoes came out perfect, too.
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5 users found this review helpful

Peanut Butter Cookies IX

Reviewed: Dec. 4, 2007
These were really good! My family loves both peanut butter AND oatmeal cookies, so this cookie was defintely the best of both worlds. Word of caution: Use unsalted butter since this recipe calls for salt. If you have salted butter, I'd leave out the salt. The first time I made these, all I had was salted butter on hand and I found that the cookie was a little bit on the salty side when I also added the 1/2 tsp. of salt. I've used both salted and unsalted butter now and I've used or omitted the 1/2 tsp. of salt accordingly! Also, the perfect time to take these out of the oven (in my oven, anyway) was 8 minutes. Since not all ovens are created equally, look for when the cookies start to brown on the edges and slightly brown on top. Once removed, they will set nicely! (Oh, and use parchment paper!!)
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Oatmeal Peanut Butter Cookies

Reviewed: Nov. 9, 2007
These cookies were delicious! I baked them for 10 minutes just until they were light golden brown. I allowed them to cool for a minute and then transferred them to a cookie rack while they were still warm and soft. They set up pretty nicely - not too soft, not too crunchy... Update: I forgot to mention that I used unsalted butter instead of margarine!
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Honey Glazed Ham

Reviewed: Dec. 27, 2006
Turned out pretty good!! After I got nice carmelization, I covered the ham loosely with foil to prevent burning...we loved it!
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Photo by Tina

Big Soft Ginger Cookies

Reviewed: Dec. 21, 2006
I've made several batches of this cookie for the holidays...each time, they've come out perfectly. I like that it didn't have a really strong ginger taste. Great recipe!!
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3 users found this review helpful

American Lasagna

Reviewed: Oct. 19, 2006
Great recipe...didn't change a thing...the whole family loved this.
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World's Best Lasagna

Reviewed: Apr. 10, 2006
Nice! I made this for my best friend and her husband when they came to visit us...it was a big hit. Make sure to drain the meat really well!
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1 user found this review helpful

Banana Banana Bread

Reviewed: Apr. 10, 2006
This bread is delicious! I've been using this is my main banana bread recipe for a while now because the banana flavor is perfect - you can taste it but it's not overbearing. Sometimes, after greasing my baking pan, I will dust the pan with a sugar/cinnamon mixture!
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Baked Ziti I

Reviewed: Feb. 16, 2006
This dish was excellent! My husband loves baked ziti and said that this is the best one he's EVER had. I can't say enough about how well this dish came out. My two children, despite being in the "Picky Eater" stage actually liked this as well! Thanks!
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Banana Bread

Reviewed: Mar. 8, 2005
This bread was excellent! I added 1 extra banana, 1 tsp. vanilla extract, 2 tsp. milk and used one loaf pan instead of two (the next size up). I wanted to add cinnamon but I ran out and didn't know it! The bread still tasted delicious! After 40 minutes I noticed the bread was browning too quickly while the top was not cooking at all. I placed foil over the pan, turned the temperature down to 300 degrees and baked an additional 20-25 minutes. It came out perfect for me. Update: I also made this recipe without any additions and it came out great as well!
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Famous Butter Chicken

Reviewed: May 12, 2004
This recipe was so simple and the results were fantastic! My 2-year old ate every since bite on his plate and even asked for more! I'll be making this all the time! *Update: Fast forward 4 years later and my now 6 y/o, along with my 4 year old, both love this chicken!
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