Therese Cooks in St. Pete Recipe Reviews (Pg. 2) - (10573674)

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Therese Cooks in St. Pete



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Shrimp with Tomatoes and Feta Cheese

Reviewed: Jan. 18, 2009
Wow! This is the simplest and most delicious recipe I've made in awhile. I felt like it was almost a Mexican dish, so rice was the starch that we used, and it was perfect. I used uncooked frozen shrimp AND scallops (since we were short on shrimp) and I used only one large jalapeno, and canned chopped tomatoes (one cand had green chilis in it, too). I had a garlic/herb blend of feta here, so that was the topping and I added fresh cilantro after serving for those who wanted it. My husband and both sons (12 and 17) went crazy for it. Thanks a bunch for such a simple treat!
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Love Mussels

Reviewed: Jan. 12, 2009
Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.
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Steak and Spinach Salad

Reviewed: Nov. 17, 2008
This is my favorite use of leftover steak! I used to get something similar years ago at a local deli, and they served it with BBQ sauce instead of salad dressing, which is an delicious twist! But we also like it with a Raspberry Vinaigrette as well as citrus dressings. Hard boiled eggs are also good in it!
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Nov. 16, 2008
Everyone wants this recipe! I add 1 tsp. vanilla and 2 tsp cinnamon to the dry mixture and I throw in a handful of raisins or chopped frozen cranberries or blueberries. I work in an office of 7-8 and I always take a whole loaf (1/2 the recipe) to work and it's gone in an hour. VERY moist. Great with spreadable cream cheese if you want to throw caution to the wind!
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Beef and Roasted Red Pepper Sandwiches

Reviewed: Nov. 15, 2008
My husband and I learned to make a similar version of this 30 years ago when we worked together in a little college tavern in Indiana. Then, we made it from scratch. Today, we buy sliced roast beef from the deli, and make a broth from beef soup base, minced garlic, oregano, thyme and pepper, and we simmer sliced onions, red and green pepper slices until the vegetables are cooked, then stir in the beef and simmer until hot. Provolone or mozzarella slices are great and don't forget to top the sandwich with banana pepper slices and hot sauce! It's the perfect Super Bowl sandwich!
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Fig and Lemon Chicken

Reviewed: Sep. 22, 2008
My entire family loved this recipe (3 kids & their dad). I used the ingredients for 12 servings of sauce for 8 chicken thighs and I used fresh figs instead of dried. I also substituted balsamic vinegar for white and skipped the parsley. After the chicken was done, I pureed the defatted sauce and served sauce in a gravy boat. This is great with garlic mashed potatoes and steamed broccoli. My husband had the sauce over some leftover roast turkey breast the next day and loved it! Definitely a keeper.
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Alison's Colcannon

Reviewed: Mar. 17, 2008
This is delicious. After boiling the potatoes, I sauteed the garlic/onions/cabbage in an iron skillet, reserving the cabbage water. I added some of the cabbage water to the potatoes, to make them creamy and added lemon pepper seasoning. Served with corned beef on St. Patrick's Day, (fresh fruit for dessert,) it was a hit with the entire family! We will make this throughout the year. -Therese in St. Pete, FL
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