Jackie Tao-Hinebaugh Profile - Allrecipes.com (18265629)

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Jackie Tao-Hinebaugh

Jackie Tao-Hinebaugh
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Member Since: Dec. 2005
Cooking Level: Not Rated
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Recipe Reviews 21 reviews
Asian Pork Tenderloin
If I can give it more stars, I would!! Absolutely fantastic!! the first time I made it I followed the recipe to the letter but cut back on the Chilli because I was afraid it would be too spicy for my toddler. big mistake. so this time i added the full amount and it was much better. I also didn't have time to marinade the second time around so I just dumped everything in the casserole dish and baked it... and it still turned out excellent. After the pork was done, I let it rest on the chopping board. In the mean time I took the leftover marinade and boiled it on the stove top in a saucepan. I thickened end it with cornstarch+water and served it on the side so my family can have it on their rice and veggies that accompanied this succulent meant. :)

0 users found this review helpful
Reviewed On: Apr. 17, 2015
Creole Chicken II
I've made this recipes numerous times and even my picky hubby likes it. We are not in love with it, but we like it enough to have it as part of our meal rotation. What's missing in this recipe is SALT. If you find it bland, rub salt on your chicken along with the brown sugar. When I did that the last time, it made the dish from good to great! I like to use garlic salt for another dimension in flavor. I've never made it with raisin though, but mainly because I'm not a raisin fan. Beh. Making this again tonight - can't wait!

0 users found this review helpful
Reviewed On: Feb. 5, 2015
Connie's Zucchini "Crab" Cakes
Not bad! Even hubby ate it without too much complaint and he's a meat and potato guy. :) I cut back on butter to 1 tap and added chopped red pepper and purple onions to beef it up. was able to make 6 patties, each 1/3 cup in size. 2 wwpp each if anyone care to know. :) next time, I'll add more spices.

1 user found this review helpful
Reviewed On: Jan. 8, 2015
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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