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

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Therese Cooks in St. Pete

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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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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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7 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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14 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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4 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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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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7 users found this review helpful

Matty's Brie Cheese Fondue

Reviewed: Mar. 5, 2010
After shopping, I realized I had no corn starch, so I subbed white flour. I used chardonnay and cooking sherry for the alcohol. I made this for my hubby and sons (18 and 13) and another 19-year-old whose timing is always perfect. Used french bread cubes, steamed broccoli and apple pieces. Great hit! Everyone loved it. Probably made enough for 6, but we served with steamed shrimp. Definite make-again. Can't wait to try with corn starch to compare silkiness, but flour was fine, too! Thanks, OregonCoastGirl, for a great cheese fondue!
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7 users found this review helpful

Savory Pork Stew-Southwest Style

Reviewed: Oct. 11, 2009
I took this GREAT recipe and created a Southwestern version: I had some leftover boiled red potatoes, so I chopped them up, added fresh corn cut off the cob, added sliced carrots, used chicken broth instead of beef; added 3 cloves minced garlic, 1 can of green chilis and instead of Italian sseasoning, seasoned with about 2 tsp. ground cumin and 1 Tblsp. chili powder, plus squeezed in juice of one Key lime (bottled juice would work if you can't grow them)and a few shakes of hot sauce to taste. Cooked on low in Crock Pot for almost 11 hours (just because we got home late), and then added a mixture of about 1/4 c. corn starch to 1/2 c. water to the crock pot and let it thicken to gravy consistency. We all loved this! If I weren't trying to lose weight, I would top with sour cream! I would also consider skipping potatoes and serving over rice for another version, but as hubby said, "This is a Make-Again!" Thanks for the inspiration, Mitzy!
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1 user found this review helpful

Savory Pork Stew

Reviewed: Oct. 5, 2009
I took this GREAT recipe and created a Southwestern version: I had some leftover boiled red potatoes, so I chopped them up, added fresh corn cut off the cob, added sliced carrots, used chicken broth instead of beef; added 3 cloves minced garlic, 1 can of green chilis and instead of Italian sseasoning, seasoned with about 2 tsp. ground cumin and 1 Tblsp. chili powder, plus squeezed in juice of one Key lime (bottled juice would work if you can't grow them)and a few shakes of hot sauce to taste. Cooked on low in Crock Pot for almost 11 hours (just because we got home late), and then added a mixture of about 1/4 c. corn starch to 1/2 c. water to the crock pot and let it thicken to gravy consistency. We all loved this! If I weren't trying to lose weight, I would top with sour cream! I would also consider skipping potatoes and serving over rice for another version, but as hubby said, "This is a Make-Again!" Thanks for the inspiration, Mitzy!
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5 users found this review helpful

Gouda and Spinach Stuffed Pork Chops

Reviewed: Jul. 1, 2009
This was a huge hit with my 3 teens and their dad. The first time, I made it with roasted red potatoes (tossed in olive oil and garlic) and roasted asparagus and red peppers. Our traditional "Stuffed Chops" recipe called for stuffing and gravy, and now, the kids vote for this instead!
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3 users found this review helpful

Sesame Seared Tuna

Reviewed: Apr. 5, 2009
Fabulous! My 17-year-old thought it was the best recipe we'd made in months. I served the tuna with white rice and oven roasted asparagus, red pepper and garlic, coated in olive oil. The lefover fish was great in a wrap the next day with baby greens, cucumber and sesame-ginger dressing!
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4 users found this review helpful

Roquefort Pear Salad

Reviewed: Mar. 28, 2009
I made this for my Bible study group and everyone raved! I used Romaine and mixed greens instead of head lettuce, and I used walnuts instead of pecans. Since the toppings tend to be heavy, be sure to have enough greens to support the rest. This would easily make a meal on its own, it's so filling and delicious!
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2 users found this review helpful

Greek Chicken

Reviewed: Mar. 27, 2009
I served this with brown rice pilaf cooked in chicken broth, containing sun dried tomatoes, garlic, chopped celery and black olives and I tossed in fresh diced green onions at the end and topped with feta cheese. Steamed broccoli on the side made a great meal, even left over!
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2 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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