Theresa787 Recipe Reviews (Pg. 1) - Allrecipes.com (1989689)

Tuna Noodle Casserole from Scratch

Reviewed: Feb. 10, 2012

This was definitely work all of the prep/cooking time. It is creamy and delicious. I added a cup of frozen corn to the mixture (along with the cup of frozen peas). The next time, I'll triple the breadcrumb topping and bake the casserole in a 8" casserole dish.

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Black Bean And Corn Salad II

Reviewed: Feb. 10, 2012

This is so simple and delicious. My only regret is that I halved the recipe (because I only had one can of black beans).

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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Jan. 26, 2012

Thank you Carter for this delicious and healthy recipe. If you are not planning on eating these with maple syrup, honey or another sweet topping, I would suggest adding extra brown sugar OR maybe add a tablespoon of real maple syrup to the wet ingredients. I didn't have any quick oats, so I used old-fashioned (and let them sit in the wet mixture for about five minutes). I was a bit skeptical about the olive oil (instead of canola), but we couldn't detect it. I followed other reviewers advice and added 1 tsp vanilla to the wet, and 1 tsp cinnamon to the dry ingredients. We froze the remaining pancakes, and now have enough for a few quick and easy breakfasts for another day. Thanks again!

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Whole Wheat Blueberry Beet Muffins

Reviewed: Jan. 8, 2012

Thank you Blue Clements. These were delicious. I have to admit, I was skeptical as I was grating beets and mixing the ingredients. I kept thinking, "this seems too healthy to be good." I didn't have fresh blueberries, so I used defrosted blueberries and saved the juice as part of the 1/2 c of water. I also used 1/2 whole wheat pastry flour and 1/2 all-purpose to make it a little lighter. These are so light, fluffy, have a gorgeous golden color and a slightly sweet taste. No one was able to tell that there were shredded raw beets in the batter. These are definitely a hit with the family, including my 23-month old toddlers. Thank you for creating (and sharing) a healthy and delicious blueberry muffin recipe.

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Too Much Chocolate Cake

Reviewed: Dec. 26, 2011

Thank you so much Denise. Your cake is decadent and dense, chocolatey but not overly sweet. It really is a perfect, fudgey chocolate cake. I cooked mine in a silicone mold (placed on a baking sheet for stability and ease of removal from the oven) and needed an extra 10 minutes for baking. My family thanks you for this incredible recipe.

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Baked Kale Chips

Reviewed: Nov. 27, 2011

I have never had kale before. Frankly, the dark, leafy green was a bit frightening to me. There must have been a reason why I've never eaten this highly nutritious vegetable before (it probably tastes terrible). One of my friends tried this recipe for me (she loves kale) and raved about it. I was skeptical as I put the first batch in the oven. It gave off an unappetizing aroma as it baked. This is going to be terrible. Then we tried it. It was delicious. Crunchy, salty and with a roasted sweetness. We ate two batches that first day and made another two batches a few days later. Thank you Lucy for introducing us to kale.

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Pumpkin Honey Butter

Reviewed: Oct. 18, 2011

Sweet and creamy.

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Healthy Whole Wheat Pumpkin Bread

Reviewed: Oct. 16, 2011

Excellent for a HEALTHY pumpkin bread. However, cannot compare to a good-old fashioned pumpkin bread.

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Miso-Glazed Salmon

Reviewed: Oct. 12, 2011

This was absolutely delicious. Thank you for sharing. I omitted the fresh basil (didn't have any at the time). I cooked the salmon fillets in aluminum foil packets at 425 degrees for 12 minutes (my husband doesn't like the smell of fish cooking). The salmon was tender and flavorful. We'll definitely be making this again.

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Pumpkin Waffles with Apple Cider Syrup

Reviewed: Oct. 12, 2011

Thank you Jeanette for an incredibly delicious waffle recipe. We altered the recipe to suit our toddlers' taste: instead of whole milk we substituted 2 cups of whole milk and 2 T of white vinegar (allow to sit for 10 minutes, it's a buttermilk alternative). We used 1 T cinnamon and 1 T pumpkin spice for the spices. Instead of 2 1/2 cups of all-purpose flour, we used 1 C whole wheat flour and 1 1/2 cups all-purpose. The next time we make these, we'll substitute white whole wheat flour for the all-purpose flour. These came out fluffy, moist and slightly sweet. These made 10 Belgium waffles, we froze the left-overs and will have a quick treat another day. Thank you again Jeanette.

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Sam's Famous Carrot Cake

Reviewed: Oct. 2, 2011

Delicious, not overly sweet, moist. Excellent on it's own, even better with a cream cheese frosting.

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Marinated Grilled Shrimp

Reviewed: Sep. 19, 2011

Delicious, easy and no extra shopping required! We didn't have any fresh basil, so I substituted for dried basil. Other than that, we mixed up the ingredients in a 9 x 13 Pyrex pan, skewered the shrimp, basted each skewer, put some cling wrap over the pan, popped it in the fridge for 4 hours, then grilled. It was outstanding! Plus, only one pan to clean up. Thank you for a new family favorite!

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Grilled Salmon I

Reviewed: Sep. 16, 2011

We had a terrential rain storm the night I planned on making this. So, I followed Elizabeth's recommendation and created foil packets, baked at 425 for 15 minutes. These were delicious, even my 19 month-old twins liked it!

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Marinade for Chicken

Reviewed: Sep. 12, 2011

This is my new favorite chicken marinade. I knew it would be amazing when I read the list of ingredients, I love those flavors. The only changes I made were- substituted dry mustard for Dijon mustard (ran out of dry mustard yesterday), instead of lemon juice I used lime juice (I prefer lime to lemon), eliminated salt (because I thought the soy sauce and Worcestershire probably had enough salt) and fresh parsley (didn't have any in the house). We marinated thin-sliced chicken breast for three hours and then grilled it. The next time I make this marinade, I'll reserve some to marinate vegetables. Thank you Jillypooh for sharing this incredibly versatile and delicious recipe.

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Roasted Beets 'n' Sweets

Reviewed: Sep. 3, 2011

I made these for our 19-month old twins. We've never had beets before, but sweet potatoes have been a favorite since we began solids. The only changes I made was to substitute the sugar for dark honey (honey and real maple syrup both taste great on sweet potatoes). I also crinkle cut the peeled beets and peeled sweet potatoes for presentation. My daughter ate 1/2 a serving, my son picked out only the sweet potatoes. We'll try eating the leftovers tomorrow. Meanwhile, I think they are delicious and will be passing on the recipe. Thank you Drumwrite for introducing beets to my babies.

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Louisiana Sweet Potato Pancakes

Reviewed: Aug. 10, 2011

We made these for our 18-month old twins and they loved them! We only made the following changes: instead of 1 1/2 c of all-purpose flour, we used 1 c of all-purpose flour and 1/2 c whole wheat pastry flour. Instead of nutmeg, we used 1/4 t of pumpkin pie spice blend. We also added 1 T of local honey to the wet ingredients. The pancakes are a bit more dense than regular pancakes (may be a result of my changes though). We'll definitely be making these again. Thank you for the wonderful recipe.

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Cinnamon Apple Fries

Reviewed: Jul. 7, 2011

At 17-months old, our babies don't have any of their side teeth. So these were a little difficult to eat. They did enjoy sucking all of the juice out of each little fry though.

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Oatmeal Breakfast Cookie

Reviewed: Jul. 7, 2011

The only reason I'm giving this four stars instead of five is the crumbly factor. When the kids (16-months) ate these cookies, they mades such a mess because the cookie is very crumbly.

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Spinach and Feta Turkey Burgers

Reviewed: Jun. 11, 2011

Excellent for young toddlers! I just made these for my 16-month old twins and they asked for more. The only change I made was to eliminate the garlic (unless it's roasted, garlic is too strong for my little ones). Thank you, thank you for sharing this extremely delicious and versatile recipe.

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Fluffy Pancakes

Reviewed: May 29, 2011

Thank you Kris. These were delicious. We used a combination of 1/2 whole wheat pastry flour and 1/2 all-purpose flour. They were light and fluffy. We're looking forward to using this base for banana walnut pancakes and dark chocolate blueberry pancakes. Thank you again Kris.

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