THYMEFORME Recipe Reviews (Pg. 1) - (1516631)

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Low Fat Turkey Burgers

Reviewed: Jun. 20, 2007
I'm not a big fan of beef boullion, but it really did make the burgers taste more like beef. Neat trick. However, these are only moist enough if you use "ground turkey" rather than "ground turkey breast." But then they are definitely not "low fat" coming in at almost 50% calories from fat. Will try again adding some conditioning, such as egg whites (or egg substitute) and ground oats or whole wheat bread crumbs. Thanks for the idea about the beef boullion.
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14 users found this review helpful

Lemon Green Beans with Walnuts

Reviewed: Jan. 17, 2007
We loved the flavors. I used 1/4 cup walnuts to lower the calories/fat and that was plenty. Also used light butter (2 Tbsp), all the zest and 1 Tbsp juice from a medium lemon. It had a subtle but definite lemon flavor. Just right. Thanks for a great recipe.
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6 users found this review helpful

Artichoke and Chickpea Stew

Reviewed: Jan. 14, 2007
We loved this. I would describe it as a soup, not a stew. Broth was thickened just right from the starch in the chickpeas. Made very few changes: 2 tsp, not Tbsp of oil to reduce fat/calories; 1/2 tsp dried sage rather than fresh; 14.5 oz canned, diced tomatoes (drained) rather than fresh. Using fat-free, less sodium chicken broth, it didn't need any additional salt or pepper. Thanks for a great new recipe.
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15 users found this review helpful

Baked Swiss Chicken

Reviewed: Jan. 12, 2007
This was edible and very "hands free" but not much more. The sauce was thin and tasted like canned chicken soup. I probably should have realized that the canned soup taste would be prevalent. Not awful, but pan-grilling the chicken breasts and topping with the Swiss cheese after turning would have had more flavor and been ready in 10 minutes.
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8 users found this review helpful

Denise's Peanut Chicken

Reviewed: Nov. 7, 2006
I made this for six people, and it was a hit. No problem with the sauce thickening, but it did take a little longer, about 7-8 minutes. I added broccoli florets and reduced the peanuts to 1/2 cup, for taste and calories. Hint: To quickly "chop" peanuts, put them in a food storage bag and lightly pound with a can or mallet. Instantly chopped. Thanks, Denise.
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2 users found this review helpful

Pizza Casserole

Reviewed: Sep. 26, 2006
We all loved this dish. Lightened it up with 1 cup (2 oz) noodles (lightly crushed), part-skim mozzarella, and used 4 oz sweet Italian turkey sausage in place of the pepperoni. Added 1 cup frozen (thawed) chopped spinach and 1 cup sliced mushrooms. Baked, covered, at 400 degrees for 20 minutes, then uncovered and added cheese; cooked uncovered for the final 5 minutes. A new favorite. Thanks, Melissa.
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4 users found this review helpful

Restaurant-Style House Salad

Reviewed: Sep. 3, 2006
I found this recipe over a year ago, but forgot to review it. We have it every two to three weeks and love it. We eat on the low-fat end of the scale, so I mix the dressing 1:1:1, oil, vinegar, and Parmesan. Thanks for this great recipe.
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21 users found this review helpful

Grilled Soy-Sesame Asparagus

Reviewed: Aug. 10, 2006
The "off" flavor a reviewer described may be from cooking with "toasted" sesame oil (the dark one). It is used for finishing, since it breaks down at high temps. Untoasted (light amber color) sesame oil can be used for cooking. Great flavor mix--simple and distinct. I used 2 tsp peanut oil to coat before cooking, then tossed with 1 tsp toasted sesame oil after cooking to finish.
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56 users found this review helpful

Orange-Pineapple Ice

Reviewed: Jul. 24, 2006
We really enjoyed this, but used 2 liters of soda (about 8 cups or a half gallon). It made 3 quarts of the "ice." Since the soda foamed up as I added it, I started adding a bit at a time and stirring/folding to reduce the carbonation. BTW, we also used fat-free condensed milk and diet soda. Came in at 52 calories and no fat for a half cup serving. WooHoo! Thanks, Donean.
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9 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jun. 23, 2006
Microwaving is our favorite method now. Learned this at Weight Watchers about 5 years ago and unless I need to feed a crowd or want to make Frogmore Stew, we never boil it anymore. Leave the corn in the husks, cut off any floppy silks, and microwave 2-3 minutes per ear. Two ears are ready in 5 minutes in our microwave, but it will vary. And the silks just fall off. The corn is so moist and naturally sweet that we often just skip the butter.
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298 users found this review helpful

Jacksonville Carrots

Reviewed: Mar. 25, 2006
Terrific recipe. I used pre-cut matchstick carrots and cooked with apple juice and seasonings in the microwave for 3 minutes. Toasted pine nuts (didn't have hazelnuts) in a dry skillet while the carrots cooked. Added light butter, the carrots with juices, and honey (only 4 tsp based on reviewers' comments). Warmed together in the skillet for about a minute--9-10 minutes total time from start to finish. We loved this. Think it will go on the Easter menu.
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41 users found this review helpful

Hot Spinach and Artichoke Salad

Reviewed: Mar. 9, 2006
We loved this--this time. I had tried this recipe before, but I wasn't willing to use all the marinade from the artichokes since it is so high fat. Then it occurred to me that probably 3 Tbsp would be plenty for this much spinach if I tossed the marinade with the spinach first before putting it on the baking sheet. Worked like a charm. I also coursely chopped the artichoke hearts and used a bit of parmesan in place of the feta. (We had feta several times this week in other dishes and wanted variety.) Cooked for 8 minutes which was plenty. Big hit with everyone. Thanks.
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9 users found this review helpful

Sesame Broccoli Salad

Reviewed: Nov. 22, 2005
Enjoyed this very much. Served it as a warm side dish with honey ginger salmon. Changed sesame seeds to 1 Tbsp, used 3 Tbsp rice vinegar and only 2 tsp sesame oil. Needed a shaker jar to get sauce/dressing to emulsify. Also used Splenda. Thanks to the reviewers for the comments and to Sara for a great and easy recipe.
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11 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Nov. 8, 2005
Oh my, these were wonderful. I've never tried this cooking technique before and just thought I would give it a try. To be quite frank, I wasn't expecting much. But they were just too good. Ate way more than one portion. I did use boneless country style pork loin ribs to lower the saturated fat and used 2 Tbsp minced garlic. Also needed 50 minutes to cook dry even though I was very careful not to overdo the water. Thanks for sharing this. Can't wait to do this again.
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649 users found this review helpful

Apricot Chicken II

Reviewed: Nov. 7, 2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves, 1 Tbsp apple cider vinegar, and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes.
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79 users found this review helpful

Green Beans with Blue Cheese

Reviewed: Oct. 12, 2005
I almost skipped this recipe because of the 80% fat and high calories, but I'm so glad I didn't. It was terrific even with adjustments which reduced the fat to 54% (still high) and the calories by 2/3. Used 1 lb green beans for 4 servings, not 6. Steamed the beans in the microwave for 5 minutes, meanwhile cooked 2 slices of bacon. Poured off all but 1 tsp drippings and added 1 tsp canola oil. Deglazed the pan with 1 Tbsp balsamic vinegar. Stir fried the beans and 2 Tbsp walnuts for about 1 minute. Crumbled the bacon and 2 Tbsp blue cheese on top. Fabulous, rich flavor combination, definitely company quality, and ready in about 10 minutes.
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72 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Sep. 18, 2005
Really enjoyed this. Reduced the soy sauce to 2 Tbsp and used olive oil. I marinated for 30 minutes. Reserved the marinade and pan fried boneless pork loin chops (4 oz each) for 1 minute per side, then put them in a 375 degree oven for about 7 minutes. While they were baking, I added 1/2 cup fat-free chicken broth and the reserved marinade to the skillet. Deglazed and brought it to a simmer and reduced it to use as a sauce. Delicious. Thanks, Sherlock. (Just a food safety note, if you want to use the marinade for basting after the first 10 minutes or so of cooking as the recipe suggests, you would need to boil it first. Otherwise you are putting the raw pork juices in the marinade back on the cooked meat.)
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37 users found this review helpful

Orange Vinaigrette

Reviewed: Sep. 18, 2005
Very good. I tried it with and without the mustard. We preferred it without since I wanted more of a vinaigrette than a honey mustard taste. Halved the recipe for 4 servings and added 1 tsp olive oil. Used it on mixed greens with avocado slices, Mandarin oranges, and fine slivers of red onion. A hit! Thanks, Jen.
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110 users found this review helpful

Stuffed Shells IV

Reviewed: Sep. 5, 2005
It seemed like it would taste like cannelloni, and it did! One bite and I was in heaven; and there was no where near the mess in the kitchen that my old "traditional" cannelloni recipe made. I added 1/2 tsp oregano, increased the spinach to 16 oz, used extra lean (5% fat) ground beef, and a little less of the cheeses, substituting part-skim mozzarella and fat-free cottage cheese. Thanks, Barbara, for this wonderful taste trip down memory lane.
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11 users found this review helpful

Pam's BBQ Flat Jacks

Reviewed: Aug. 18, 2005
Really enjoyed this. For us, it served four. Used three "layer" biscuits, pulled apart. Filled an 11x7" baking dish. Time was right on. Thanks, Pam.
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2 users found this review helpful

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