tina Profile - Allrecipes.com (12560118)

cook's profile


Home Town:
Living In: Akron, Ohio, USA
Member Since: Apr. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Walking, Reading Books, Charity Work
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About this Cook
I'm a pediatric nurse and mom to 3 adult children. I love to spend time with my husband, family and friends...traveling, hiking, sharing good food and drinks.
My favorite things to cook
love to bake- cheesecakes, fresh fruit tarts, trifes, cookies any kind of soup, stew, casserole, stir fry
My favorite family cooking traditions
I've been making Thanksgiving dinner for the past 11 years. Working to retrieve some of my mom's recipes- sho mai, pot stickers, steamed pork dumplings
My cooking triumphs
recently started making Indian food with great success!
Recipe Reviews 8 reviews
Slow Cooker Chicken and Dumplings
Wow...just made this tonight and it was fantastic. I made a few changes. I seasoned the chicken with Mrs Dash, used chicken broth instead of water, substituted one can of soup for cream of mushroom. I also used one can of biscuits (the large size 8 biscuit) and quartered each biscuit. I placed them on top of the chicken 2 hours before serving. They were perfect dumplings...even browned a bit. My husband went nuts for this! Thanks! I may try it next with a beef stew!

6 users found this review helpful
Reviewed On: Oct. 15, 2012
Creme Brulee French Toast
This is sooo delicious! I cut the sugar and cornsyrup in half and used low fat half and half, it was a huge hit. I also doubled the Grand Marnier and used Kings Hawaiian bread leaving the crust on.

3 users found this review helpful
Reviewed On: Aug. 4, 2011
Indian Shrimp Curry
I just made this as part of a big Indian meal with several dishes and it was a hit! The only changes I made were that I used chopped fresh tomatoes and I added a chopped serano pepper because we like heat. Also I use 2 lbs of raw peeled shrimp. It cooks in the sauce in about 5 minutes. I think cooked shrimp would be too tough and not take on the flavor of all the spices as much.

7 users found this review helpful
Reviewed On: May 15, 2011

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