TERRI73064 Profile - Allrecipes.com (1157649)

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TERRI73064


TERRI73064
 
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Member Since: Nov. 2001
Cooking Level: Not Rated
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Recipe Reviews 6 reviews
Spicy Orange Teriyaki Marinade
What an outrageous glaze and marinade this is! I marinated a pork tenderloin and then made a fresh batch of the recipe and cooked it on top of the stove for a glaze to pour over the top of the pork. All I can say is "OH MY GOODNESS"!!! I felt like a gourmet cook! This recipe is a nice touch. I did do a couple of things different. I used crushed pinapple which went nice with the chunks from the orange marmalade. I used fresh garlic instead of garlic powder. I marinated it with fresh ginger slices and used ground ginger when I cooked it on top of the stove. I even added a sprinkle of chinese 5 spice powder. I didn't have the chili paste so I used a sprinkle of hot pepper flakes and the other thing I changed was instead of chinese cooking wine (which I could not find) I used white wine. I just think the crushed pineapple added a nice texture to the glaze. GREAT RECIPE!!!! 5+ stars!

14 users found this review helpful
Reviewed On: May 2, 2004
Warm Blue Cheese Dip with Garlic and Bacon
Great appetizer!!! This hot dip was a success at a party I had. I served it with crusty Italian bread cut into small pieces. There was non left!!!

0 users found this review helpful
Reviewed On: May 2, 2004
Chinese Barbequed Spareribs
I just made these ribs and everyone went wild! What a fantastic recipe. I didn't cook them on a broiler pan with the water. I put them single layer on a cookie sheet and baked them at 350 degrees on convection roast. I changed the foil on the cookie sheet and then basted them with some fresh marinade I made. Put them back in on convection roast for another 5 minutes and basted them one more time. I also sprinkled some sesame seeds on top. Finger licking good!! This recipe is a keeper. I also served it with the Vegetable Lo Mein recipe I got off of allrecipes.com. Great dinner!!!! Thanks!!!

19 users found this review helpful
Reviewed On: May 2, 2004
 
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