Therese Cooks in St. Pete Recipe Reviews (Pg. 1) - Allrecipes.com (10573674)

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Veracruz-Style Red Snapper

Reviewed: Jul. 6, 2015
My son thought this was the best fish ever! Great bold flavors. Followed exactly using fresh mangrove snapper except I used large martini olives instead of fancier ones and we all loved it. Chef John does it again, and we thank you!
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Penne Pasta with Veggies

Reviewed: Jul. 6, 2015
Big hit at friends for July 4th and leftover the next night at home. I cooked the veggies in a dry hot cast iron skillet till slightly blackened, which lends a smokey flavor. Sun dried tomatoes are strong; I used 1/2 the amount and it was plenty. Used some of that oil with olive oil and omitted all butter. Added fresh basil. Would also be good with fresh tomatoes instead of dried. Great side dish for a cookout!
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2 users found this review helpful

Sausage and Kale Soup

Reviewed: Jun. 11, 2015
This was terrific—I had everything on hand and made it exactly as posted. We served it with garlic bread and all five of us loved it. To make it a bit more hearty in colder weather, I think I'd consider thickening the broth with corn starch or adding [asta for a more substantial meal. But I'll make this again just the way it is.
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1 user found this review helpful

Tex-Mex Chicken Club Pasta Salad

Reviewed: May 12, 2015
To my homemade Italian salad dressing, I added 1 tsp. chili powder and 1 tsp. cumin. To salad, I added 5 green onions, chopped, 1 bunch cilantro. Substituted sharp cheddar cheese for muenster. HUGE hit with 6 adults (4 of whom are my kids/girlfriends). Definite make-again! Thanks for a great way to use chicken!
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Chicken Club Pasta Salad

Reviewed: May 12, 2015
To my homemade Italian salad dressing, I added 1 tsp. chili powder and 1 tsp. cumin. To salad, I added 5 green onions, chopped, 1 bunch cilantro. Substituted sharp cheddar cheese for muenster. HUGE hit with 6 adults (4 of whom are my kids/girlfriends). Definite make-again! Thanks for a great way to use chicken!
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3 users found this review helpful

Pasta Rasta per TJ

Reviewed: Jul. 2, 2014
Great hit with the entire family, and a fun diversion on pasta and red sauce. Tonight, I had all the ingredients except green pepper, so I substituted yellow squash, and otherwise followed recipe other than using olive oil instead of butter and serving red pepper flakes to top after after serving. (Okay, I also probably used twice as much curry, since we halved the recipe for the four of us.) We're a household of spicy food fans, so didn't need bread to dilute the heat. Delightful twist to regular pasta and sauce! I used a can of Hunt's herb & garlic pasta sauce. I loved the freshness of the peppers and the yellow squash I added, which is great in this, after a quick stir-fry, so I wouldn't simmer for 15 min., as suggested by another review. HINT: Get water boiling for pasta, and throw pasta into boil AFTER browning and setting chicken aside. Everything should be finished at about the same time. Definite make-again for us! Loved the easy one-pot cleanup, too. Thanks, Linda.
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Rasta Pasta

Reviewed: Jul. 1, 2014
Great hit with the entire family, and a fun diversion on pasta and red sauce. Tonight, I had all the ingredients except green pepper, so I substituted yellow squash, and otherwise followed recipe other than using olive oil instead of butter and serving red pepper flakes to top after after serving. (Okay, I also probably used twice as much curry, since we halved the recipe for the four of us.) We're a household of spicy food fans, so didn't need bread to dilute the heat. Delightful twist to regular pasta and sauce! I used a can of Hunt's herb & garlic pasta sauce. I loved the freshness of the peppers and the yellow squash I added, which is great in this, after a quick stir-fry, so I wouldn't simmer for 15 min., as suggested by another review. HINT: Get water boiling for pasta, and throw pasta into boil AFTER browning and setting chicken aside. Everything should be finished at about the same time. Definite make-again for us! Loved the easy one-pot cleanup, too. Thanks, Linda.
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1 user found this review helpful

Crunchy Eggplant Parmesan

Reviewed: Oct. 17, 2013
So my husband (who "hates" eggplant) was out and I decided to treat my daughter and myself to a dish we rarely eat, and I found this less-fattening version. Wow! I followed exactly except that I already had chopped onions and green peppers, which we use in everything, so sauteed those for the sauce. Amazing. Panko is a great sub for regular breadcrumbs. Son and hubby came home and both LOVED IT! I love that it's not fried. No bad fats, no need for salt except what was in the sauce. Next time I'll use my homemade sauce. So glad to bring eggplant to the whole family! Kudos to Mama Smith!
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9 users found this review helpful

Best Fried Green Tomatoes

Reviewed: May 18, 2013
This makes the perfect breading! It stays together and browns beautifully with a delicious crunchy texture. I used panko for the breadcrumbs, and we sliced green tomatoes and eggplant. Both fried perfectly in canola oil. This is now our breading for fried treats.
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6 users found this review helpful

Baked Delicata Squash with Lime Butter

Reviewed: Oct. 15, 2012
This was delicious! Great side veggie.
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15 users found this review helpful

Tom's Blackened Seasoning

Reviewed: Jul. 7, 2011
Thanks, Tom! Now I don't have to buy expensive spice mixes. We've used this on fish and chicken breasts and it's great!
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3 users found this review helpful

Mango Salsa

Reviewed: Jul. 7, 2011
Loved this on blackened salmon!
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5 users found this review helpful

Tex Mex Quinoa

Reviewed: Apr. 10, 2011
I had only made quinoa once before for my family of five, and they weren't thrilled to try again. But this was great! My changes after reading reviews: I rinsed the quinoa, used olive oil for the sauté, and used red, green and yellow bell peppers with onions & garlic. I added a 7 oz. can of green chilis with the liquids. I used chicken stock instead of water and Pace Chunky Salsa Medium instead of tomato sauce. I offered grated cheddar cheese for topping, which the kids loved, but it didn't need it. HUGE hit all around. Thanks, Momi!
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2 users found this review helpful

Spanish-Style Quinoa

Reviewed: Apr. 10, 2011
I had only made quinoa once before for my family of five, and they weren't thrilled to try again. But this was great! My changes after reading reviews: I rinsed the quinoa, used olive oil for the sauté, and used red, green and yellow bell peppers with onions & garlic. I added a 7 oz. can of green chilis with the liquids. I used chicken stock instead of water and Pace Chunky Salsa Medium instead of tomato sauce. I offered grated cheddar cheese for topping, which the kids loved, but it didn't need it. HUGE hit all around. Thanks, Momi!
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7 users found this review helpful

Picnic Potato Salad II

Reviewed: May 23, 2010
This is terrific! I used fresh mint and basil (3 times the dried amt.) since I had it and I think all fresh herbs would be even better. I like it this way, but the 2nd time, I added 2 stalks celery, diced, and 3 green onions, sliced thin (green included). I also added 4 slices cooked bacon, chopped up. We plan to pack this in our lunchboxes this week!
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1 user found this review helpful

Picnic Potato Salad

Reviewed: May 23, 2010
This is terrific! I used fresh mint and basil (3 times the dried amt.) since I had it and I think all fresh herbs would be even better. I like it this way, but the 2nd time, I added 2 stalks celery, diced, and 3 green onions, sliced thin (green included). I also added 4 slices cooked bacon, chopped up. We plan to pack this in our lunchboxes this week!
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6 users found this review helpful

T's Shrimp and Catfish Gumbo

Reviewed: Apr. 2, 2010
Fabulous, if you don't overcook the shrimp. Add shrimp right at the end! First try, followed the recipe (although we use soup base instead of bouillon) and loved it! Second time, substituted chicken soup base for the beef, added shrimp right at the end, and after shrimp cooked a few minutes, added about a cup of half and half. INCREDIBLE! Served over white rice. A new favorite!
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1 user found this review helpful

Shrimp and Catfish Gumbo

Reviewed: Apr. 2, 2010
Fabulous, if you don't overcook the shrimp. Add shrimp right at the end! First try, followed the recipe (although we use soup base instead of bouillon) and loved it! Second time, substituted chicken soup base for the beef, added shrimp right at the end, and after shrimp cooked a few minutes, added about a cup of half and half. INCREDIBLE! Served over white rice. A new favorite!
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8 users found this review helpful

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