Tina Profile - Allrecipes.com (133147)

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Living In: Texas, USA
Member Since: Mar. 2000
Cooking Level: Expert
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Recipe Reviews 18 reviews
Crustless Cranberry Pie
Love this recipe ... quick, easy, and delicious. For my taste, I prefer using 1.5 cups of fresh cranberries (less tart than using the full 2 cups), 1/2 tsp almond extract, 1/2 tsp vanilla extract, and no nuts. The batter is the consistency of soft cookie dough. After baking for 40 minutes, the finished pie looks beautiful, and it tastes just as good as it looks. I will be making this again next Fall when I can get fresh cranberries.

0 users found this review helpful
Reviewed On: Jan. 5, 2014
Cajun Crawfish and Shrimp Etouffe
I love the flexibility of this recipe. I am not a fan of celery, so I substituted fresh okra (I sauteed the okra in oil for 20 minutes prior to adding to the recipe). That worked well :) My husband does not like crawfish, so I substituted 1 lb of cooked, diced chicken breast to the recipe at the same time that I added the vegetables. That also worked well :) Instead of fish stock, I used chicken broth. My family loved the resulting dish -- this is definitely a keeper!!

3 users found this review helpful
Reviewed On: Jun. 4, 2008
Strawberry Upside Down Cake
I followed the previous reviewer's modifications to make this cake. I put mini marshmallows on the bottom of the pan, then poured the yellow cake batter over it. Then I arranged sliced fresh strawberries on top of that, and poured strawberry gelatin powder on it. After 30 minutes in 350 oven, however, the cake was still liquid at the center. So I baked it longer, checking every 5 minutes. The cake was done after about 45 minutes of total baking time. The marshmallow crust was browned, but thankfully not burned and it tasted fine. The cake was delicious! It was also easy and fun to make. Note: next time I will try using just 3 oz of gelatin powder instead of 6 oz.

14 users found this review helpful
Reviewed On: Aug. 22, 2007

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