IAMTRINA Profile - Allrecipes.com (1664137)

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IAMTRINA


IAMTRINA
 
Home Town: Ripley, New York, USA
Living In: Cary, North Carolina, USA
Member Since: Jan. 2002
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 12 reviews
Barbie's Tuna Salad
As it is written, this recipe could turn out awful for you. It's a good thing I put in about half as much of the spices, otherwise the curry taste would have been overwhelming, and the parsley would have turned the tuna fish green. I will agree with the cook that it was unique tasting. My husband said he would have preferred dill pickles, and it had an odd flavor and smell (the curry mostly), although he ate it. I think he didn't want to waste it. My daughter (20 yrs. old) and I liked it okay as something different, but I don't think I will make again. We love our tuna salad with fresh chopped onion, chopped dill pickles, and salad dressing--simple and always good.

0 users found this review helpful
Reviewed On: Dec. 6, 2014
Chana Masala (Chickpeas and Tomatoes)
Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right for my family. To make it healthier and satisfy my nutrition major daughter, in the beginning I used 1 tablespoon olive oil and 2 tablespoons vegetable broth to sauté the onions. No need for the vegetable oil! I didn't have the coconut milk on hand, so I used 1 cup of coconut water and 1 cup of almond milk (I'm sure soy milk will also do). It was watery at first, so if you like it thicker like we do, either add only half the liquid at the end, or reduce it down like I did. I boiled it for a good additional 20 minutes and it was thicker, then I took out a cup of the mixture and blended it separately with my immersion blender. I put the blended mixture back in the pot and stirred it in. No need for extra salt (and my canned diced tomatoes didn't have added salt either). For my family, I would say this dish can be "Ready in 1 hour." Served it with naan and got compliments from everyone.

1 user found this review helpful
Reviewed On: Aug. 14, 2014
Honey-Mustard Macaroni Salad
My whole family loved this recipe! Succulent flavor! I used bowtie pasta because I didn't have any elbow pasta on hand. The salad was pretty with it, and because the pasta texture was softer, it worked well. I only put in 1/2 of the milk; do that too, and add more later if you need to, or else you might find the salad too watery. I made my own honey mustard by combining 1/3 mayo, 1/3 honey, and 1/3 brown mustard (like Grey Poupon)--just eyeball it in the 1/3 measuring cup if you are making the full 12 serving recipe. That means you will need to add more mayo because the recipe calls for it as well. My husband said I should have added more peas, but I told him there weren't any in it (we realized that he thought the green pepper was peas--haha). So I added some peas (frozen and thawed) to the leftovers and it was even better! I think salad shrimp would also be a nice addition, and then the salad (maybe with bread) could be a meal on it's own.

8 users found this review helpful
Reviewed On: Mar. 26, 2013
 
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