Regina Recipe Reviews (Pg. 1) - Allrecipes.com (14763849)

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Chinese Chicken Fried Rice II

Reviewed: Jul. 5, 2012
It was good but very bland, at least to us. We probably compare it too much to Benihana because that's the local favorite, which of course uses triple the amounts of butter and soy sauce. This recipe is good but I probably won't be making it again. Next time I treat us to fried rice, I'll add sesame oil and more soy sauce and possibly some extra margarine. To this recipe, I also added peas and carrots and made the rice ahead of time and chilled it in the fridge.
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Hummus III

Reviewed: Apr. 28, 2012
This wasn't the best hummus I've ever had. Too much garlic for me, I'm used to very little or no garlic in my hummus. Also I used less tahini than called for because I was concerned about the amount. I think if I made this again I would omit garlic. Remember to keep the chickpea liquid because this is VERY thick if you don't add some back in (not sure why it doesn't mention that).
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Tomato-Cream Sauce for Pasta

Reviewed: Apr. 2, 2012
My boyfriend and I loved this sauce! I didn't do the onions and garlic because we're not a fan of those flavors. I also put the tomato mixture in the food processor because I don't like chunky sauces. Thinking about adding mushrooms or other vegetables next time before I process it!
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Photo by Regina

Easy Cream Cheese Danish

Reviewed: Mar. 27, 2012
I chose to use crescent rounds to make individual danishes instead of the 9x13 pan. If you do this, you will definitely need to cut the filling in half. There are only 8 rounds per can of dough. Make an indentation in the center and fill with a tablespoon of filling and smooth out. Bake as directed on the can, 10-12 minutes, watching carefully. The filling tasted great. The glaze in this recipe turned out thicker than my recipe for cream cheese cake frosting. I had to add way more milk to reach "drizzling" consistency.
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