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

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Therese M

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Pumpkin Hummus

Reviewed: Oct. 11, 2014
I haven't made it yet, but gave it 3 stars because I was so happy to find it. I will be making it in a few minutes. I'm quite sure I have no tahini so, instead, I have a small can of coconut milk out to use instead. I'll also be using a can of chickpeas and will rinse them well first. I'll add a little spring water, pulse the chickpeas till they're well pulverized, then will add the pumpkin, the zest and juice of one lemon, the spices minus the garlic and nutmeg (I hate grinding nutmeg!) with the addition of cumin, ground ginger, mortar-and-pestle ground cloves and allspice, and 1/4 to 1/2 tsp of cayenne, tasting as I go. If it's not as creamy as we like it, I'll scoop some coconut milk out of the can and add that to desired level. Then I'll be back to allrecipes to say how it went. Serving with gluten-free crispbread before Thanksgiving dinner, which we're having tomorrow. I love the idea of having a Thanksgiving-themed appetizer before the meal!
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No Cholesterol Chocolate Chip

Reviewed: Sep. 18, 2014
So what that there's no cholesterol -- the sugar will kill you first. No sugar content listed in nutritional information. I won't make them. They are hardly guilt-free!
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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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No Commercial Yeast Starter

Reviewed: Mar. 24, 2014
I have made a lot of starter, which so far has not translated into a single loaf of decent bread. I've made starter with a mix of whole wheat and white flour (which I thought was necessary) and while I've got nice bubbly starter, i haven't had luck turning it into bread. Maybe the secret is to NOT to use whole wheat flour in the starter. I do like the smell and I like having science experiments going on in the kitchen.
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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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Cherry Crisp

Reviewed: Jun. 30, 2012
I was excited to see this because it’s fresh cherry season and aren’t they yummy? But I won’t be making this -- canned cherry pie filling? I’ve never bought that and don’t intend to. I gave it one star because I know lots of people are fine with canned stuff and like this recipe.
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Bacon-Wrapped Asparagus

Reviewed: May 24, 2012
I have never understood the appeal of bacon used in this way. I love the grilled asparagus on its own, but have seen the bacon-wrapped version in restaurants too, so I must be in the minority here.
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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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