Tina Profile - Allrecipes.com (18593659)

cook's profile

Tina


Tina
 
Home Town: Chester Springs, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Camping, Fishing, Photography, Reading Books, Painting/Drawing
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About this Cook
I'm an extremely picky eater so everythying I make, I make for other people. I go on their reactions and what they think to determine how I can make the food better in the future. Unfortunately my boyfriend, aka live-in garbage disposal likes EVERYTHING...so he makes for a difficult judge at times:)
My favorite things to cook
mmmm...mashed potatoes, broccoli and cheese, garlic bread and fried chicken!! All my favorite foods. I also love desserts...cookies and cake are my weaknesses!
My favorite family cooking traditions
We don't really have traditions. Whoever can cook, cooks; while the rest of us scarfs the food.
My cooking triumphs
I'm really good at changing a recipe to how I think I would like it if say I wasn't so picky. I do a better job at what would look like a difficult meal as opposed to something most would think is simple. For example...I just learned how to hard-boil eggs...and I overcooked them.
My cooking tragedies
The only real tragedy is when I burn my fingers and hands!!
Recipe Reviews 15 reviews
Browned Butter Vegetables with Almonds
I admit - I changed things. I do this base and add it to ALL of my veggies - as well as rice dishes!! : I toast the almonds for about 2 minutes in the oven, brown the butter on med-low with garlic salt and onion powder, add the almonds...and continue stirring until the butter turns brown - and then mix in whatever veggies/rice/chicken dish that I have. This is TO DIE FOR!! I typically am not a fan of veggies....let alone almonds, but there is something about this combination that leaves me craving veggies!! My sister made it and agrees!! If you have picky eaters - you gotta try this!

5 users found this review helpful
Reviewed On: Jun. 2, 2011
Boilermaker Tailgate Chili
If I could give this TEN stars - I would!!! NOT kidding!! My husband LOVES this chili - and boy is he normally picky about his chili!! I gotta tell you though - each time I make this, it is different. It always depends on the hot peppers that we get from the fresh produce - depending on what is in stock at that time of the year. Took some of the suggestions and here is what we did: we followed most of the recipe to a T - with the exception of: ~we used a lb of spicy Italian sausage and 1 lb of ground beef (if you want it EXTRA meaty like my husband does - you can do sp.it sausage, gr beef AND beef chuck! - of course all three means more expensive) ~the only chili beans at our grocery store were mild - so we get 3 mild and one texan style - the only other variation. ~Chili peppers are different each time ~instead of oregano and basil - we just use a italian seasoning spice/mix ~we cook the bacon first, leaving all the fat in and then sautee the veggies in the bacon fat ~to reduce the amount of liquid - we drain one can of the diced tomatoes and one can of the mild chili beans ~we also simmer for 2 1/2 hours on the stove and then the next day I put it in the crock pot for about 5-6 hours. (THIS makes a huge difference!!) The best thing about this chili is that it gets BETTER AND BETTER each day that passes!! A little pricey but Huge Hit and makes a LARGE amount so it's worth it!!!

6 users found this review helpful
Reviewed On: Nov. 18, 2010
Peanut Butter and Banana Dog Biscuits
Dog's love 'em!! Eat them right up! If you want them crispier - try putting them in a dehydrator - it also increases the shelf life. Only thing is that using a dehydrator makes them crispy enough for bigger dogs - but too crispy for small ones. Also - if you are using cookie cutters - the smaller the better. The smallest one I had was still too big for little doggies. Plan on making these again!

3 users found this review helpful
Reviewed On: Nov. 18, 2010
 
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