Therese M Recipe Reviews (Pg. 1) - Allrecipes.com (15978944)

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Therese M

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Tea Biscuits

Reviewed: Mar. 23, 2015
I was worried because I had no shortening. So I used coconut oil instead and was delighted. I've used butter instead of shortening in other recipes and wasn't as happy with that substitution as I was with coconut oil.
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Roasted Carrot and Cauliflower Curried Soup

Reviewed: Nov. 3, 2014
Fabulous! I used 2 small cans of coconut milk (160 mls each), which amounted to a little more than a cup, and all the juice of one lime. Once it was ready, we could hardly wait to dig in and it did not disappoint. Wonderful recipe!
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Roasted Beets with Goat Cheese and Walnuts

Reviewed: Oct. 31, 2014
Excellent -- the man knows his beets!
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Roasted Beets with Feta

Reviewed: Oct. 31, 2014
I love beets and we grow a lot of them. I like this recipe because it's versatile but also good as is. A great basic recipe. If I have the energy and ingredients, once they've roasted and I can handle them, I peel them, cut them into wedges and toss with the vinegar and usually some toasted walnuts, S & P. Then I arrange them in individual dishes containing different salad greens. I drizzle olive olive over them, sprinkle the feta cheese on top and serve. Deelish!
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Carrot and Fennel

Reviewed: Apr. 12, 2014
I love the combination of fennel and carrot, but I left out the cream in this recipe because I try to avoid dairy. I added a splash of white wine and it was very yummy, I had fennel and 3 carrots in the house and not much else, so this was perfect.
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Olive Oil Roasted Eggplant with Lemon

Reviewed: Oct. 27, 2013
It's in the oven right now. I did the salt and rinse before proceeding, but how can you place it skin-side down when it has been sliced as instructed? Still, it's an appealing and simple way to cook eggplant and I look forward to digging in ! (If I'm disappointed, will come back and say so, but I'm an optimistic cook!)
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Super Summer Kale Salad

Reviewed: Sep. 12, 2013
I hardly ever leave reviews but I must in this case. I made it for a potluck too, but didn't get enough myself so am making another just for me and my husband, who loved it as well. It contains the most wonderful ingredients, except for the sugar, which I left out but then wondered if people would think it needed something even sweeter than dried cranberries and blueberries. (I always look for dried cranberries sweetened with grape juice. You don't need the extra sugar. No one does.) It was fantastic and I'll eliminate that bit of honey this time. It does need to sit for the 4 to 6 hours as indicated; then even self-professed kale haters will love it. Don't leave anything out but the sugar! Thanks so much for this recipe, Susan!
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Orange Beef-Style Tofu Stir-Fry

Reviewed: Aug. 2, 2013
I gave it just 4 stars, though I made adjustments thanks to other reviews and liked it 5 stars' worth. We were low on veggies, but I did add some green onions and a small leek. I sliced them lengthwise, then across and made matchsticks of the carrots. I also mixed a tbsp of thai orange sauce (from a jar) with a tbsp of soy sauce, added lots of fresh-squeezed orange juice, a little rice vinegar, a 1/4 tsp of blazing hot thai chili in oil (also from a jar). and a generous tsp or so of sesame oil. I sprinkled white and black sesame seeds over all before serving. It was delicious and I plan to make it again.
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Beetroot Hummus

Reviewed: Apr. 23, 2012
I just made this. Gorgeous and delicious. But it makes a lot. Can I freeze a little? How long would it last in the fridge?
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Roasted Red Pepper Soup

Reviewed: Feb. 6, 2012
I roasted my own peppers, sliced my own mushrooms. I also used home made veggie stock instead of canned chicken stock. And I left out the tortellini altogether. Not bad!
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Chicken Marsala

Reviewed: Feb. 4, 2012
I’m puzzled by what must be very small chicken breasts used here. I have a huge wide pan and even then I couldn’t get 4 breasts side by side in it. We’re having it for dinner tonight. I’m sure it will taste fine, but the breasts I used (from free-range chickens) will feed three of us twice I expect.
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Roasted Brussels Sprouts

Reviewed: Feb. 4, 2012
I’ve eaten Brussels sprouts with enthusiasm for a long time and think they’re terrific roasted, but I add a splash of balsamic vinegar, which helps them blacken and gives them a sweet tang.
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