THERESA_M Recipe Reviews (Pg. 1) - Allrecipes.com (1972812)

Banana Bran Zucchini Bread

Reviewed: Apr. 12, 2012

Outstanding recipe--moist, flavorful, and amazingly without any oil or butter! Admittedly I did change a few things and I usually don't review recipes that I've tweaked (because you're no longer reviewing the posted recipe!), but I did want to share the changes I made since they worked so well. First, I had no pumpkin so I used 1/2 cup of unsweetened applesauce instead. Two whole eggs instead of the one whole and 2 whites (laziness on my part), and instead of the maple syrup and sugar I just used 3/4 cup brown sugar, which was plenty sweet for my taste. I also threw in a ripe pear that I had to use up, and that probably helped the moistness too. I could easily see adding apples, carrots, whatever to this. I didn't have cloves or allspice so I left those out and it had plenty of flavor. Lastly, I added 1/2 cup of chopped walnuts. Ok so maybe my version isn't at all like the posted recipe but it sure was good! I chopped the zucchini in the food processor, then took it out and mixed the rest of the wet ingredients in there (including the pear), and then poured the wet into the bowl of dry ingredients, then stirred in the zucchini and walnuts by hand. That was an easy way to do it. A few other thoughts: I could easily see doubling the amount of zucchini as it seemed a little light on that but if you are trying to sneak it in for your kids or hubby then leave it at 2 cups. And I think I will try this as a muffins because the edges were definitely the best part!

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Black Bean Brownies

Reviewed: Aug. 27, 2011

Love these. I made them exactly as stated but over a flourless peanut butter cookie crust and brought them to a friend who can't have gluten, and he thought they were super decadent and had no idea they were made with black beans! Admittedly the peanut butter is a good distraction from any hint of black bean taste, but even on their own they're great. Don't leave out the chocolate chips on top (I reduced to 1/4 cup and used mini chips, and it was fine).

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Baked Kale Chips

Reviewed: Aug. 27, 2011

Wow, these are really great! I used a prewashed/cut bag of kale which make it super easy, though I think it'd be nicer with larger sized leaves prepped by hand if you have the time to do so. I used a Misto with olive oil, and plenty of sea salt, and it took probably 12-13 minutes in the oven. This is will definitely be a new "go-to" when I'm craving a salty snack. It's amazing how mild these taste after baking despite the strong flavor of kale. Thanks for a super idea!

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Red Pepper-Salmon Pasta

Reviewed: May 18, 2011

This was outstanding! Super easy to make, and my guests were shocked that there was zero oil or butter in the sauce (ok, well, I added a splash of half & half at the very end, but it didn't even need it - was SO creamy on its own!). I doubled the sauce ingredients as I was using a full pound of pasta to serve a crowd. I suggest pulsing the blender to leave some chunks of red pepper and stirring in the cilantro later, after the sauce has thickened on the stove. My dinner guests loved it!

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3 users found this review helpful

Blueberry Gingerbread

Reviewed: Dec. 6, 2010

Excellent - moist and great spicy flavor. I used fresh cranberries and it was delicious - and a little more seasonal. I also swapped out half of the all-purpose flour for whole wheat to try to boost the fiber and nutrients, and also followed the recommendation to use 1/2 brown sugar instead of all white for richer flavor. It is pretty sweet, so I could even see reducing the sugar to 3/4 cup. And now that I trust the original recipe I'm also going to try lowering the fat by swapping out some of the oil--though sometimes it's worth just going for the indulgence!

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Cilantro Chicken and Rice

Reviewed: Aug. 3, 2010

This is crazy good! I strongly suggest using a ceramic or enameled stoneware for this - really gets the flavors going. I used brown rice for a healthier twist - just add an extra 1/2 cup or so of water and let it simmer for a good hour+. I used six chicken thighs on the bone (I did dredge in flour and brown - note, 2 T of oil is plenty) and one fresh jalapeno pepper in place of the canned chiles. For color, I chose a yellow pepper instead of red (I figured the red would come from the tomatoes). If possible, use two fresh ears of corn instead of canned --I grilled them until they were slighty charred and tender and then cut off of the cob--the corn was sweet and crunchy and really dressed up the dish. Top with fresh slices of avocado and you've got yourself a superb meal--delicious, healthy, very satisfying, low cost to make, and one pot for easy cleanup!

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Whole Grain Banana Muffins

Reviewed: Jul. 14, 2010

Excellent texture and moist for an extremely low fat muffin! Got a nice crown on them too. I also used wheat bran instead of oat bran. To reduce the sugar I skipped the raisins and maple syrup and instead used just 1/4 cup sugar as called for in the recipe and 4 bananas. They were not bakery-cakey sweet that way, which I actually prefer. Non-fat greek strained yogurt worked terrific (and added to the moistness--plus a protein boost!), and if you do that, you don't need sour cream - just use 3/4 cup greek yogurt for both. In my laziness I also used one whole egg instead of the 2 tsp egg whites. Don't skip the nuts on top! I had walnuts on hand so used those. Makes them very pretty and appetizing. I've tried dozens of healthy banana muffin recipes over the years but this one is a keeper!

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11 users found this review helpful

Tomato-Rich Fish Stew

Reviewed: Jun. 3, 2010

This is absolutely outstanding. I add an 8 oz can of clams in the juice, and i also find that I like it better without the beans. It doesn't need it! Tilapia works beautifully for this recipe.

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4 users found this review helpful

Angel Food Cake I

Reviewed: Jun. 3, 2010

I wasn't crazy about the texture of this cake, but the flavor was very good. Mine turned out a little dense/tough, but that might have been because I used all-purpose flour plus cornstarch as a cake flour substitute. I did sift 5 times as instructed and tried to fold the dry ingredients as gently as possible, but perhaps I just overworked it. With fresh berries and some cool whip, it was still delicious!

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Milk N Honey Bread

Reviewed: Nov. 3, 2008

This is an excellent quick bread and versatile. I made a few modifications - I used lowfat buttermilk instead of regular milk, reduced the butter to 2T instead of 1/4c, used only 1/2 cup white flour (the rest whole wheat), and added 1/4c ground flaxseed (which thickened the dough to the point where i had to add a few splashes of milk). Since I was making this to go with dinner, I also went savory--added a few tsp dried rosemary, black pepper, and a shake of dried oregano. The sweetness of the honey mixed with the herbs and the nuttiness of the walnuts was really a nice treat. Overall, this bread would probably be just as good with less honey, but the sweetness is a treat. Thanks for a great and easy recipe!

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Big Soft Ginger Cookies

Reviewed: Jun. 24, 2008

I thought these were too sweet for ginger cookies - next time I will try reducing the sugar to 3/4 cup and perhaps leaving them plain instead of rolling in sugar. I increased the ginger to 3 tsp and the flavor was perfect. Also, mine flattened out and didn't stay raised like in the picture. They looked like they'd be crispy ginger wafers, not big soft cookies--though the texture was true to description--soft and pliable, just thin and flat. I may try these again with some modifications. Thanks for sharing the recipe!

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Banana Walnut Cornbread

Reviewed: Jun. 19, 2008

Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!

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5 users found this review helpful

Italian Sausage Bread

Reviewed: Oct. 19, 2007

It's possible that I didn't do something right, but this bread was terrible. Not knowing what I was supposed to do with the sausage, I added it raw to the wet ingredients per the instructions, and it made kind of a thick sludge to which the dry ingredients were added. Once baked off, the bread was just very dense with a strange flavor, vaguely resembling sausage, and clashing horribly with the spices and sweetness. I also thought the bread was too sweet, but then again I tend to not like things as sweet as the average person. Perhaps the sausage should have been cooked and crumbled, and then folded into the bread batter? I could almost see that -- sort of a sweet/savory kind of holiday bread. I hope I just misunderstood the instructions!

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6 users found this review helpful

Baking Powder Biscuits II

Reviewed: Aug. 14, 2006

Very good, easy recipe. I did these as drop biscuits as the dough did seem too moist to roll out. I also substituted half of the flour for whole wheat, and then added a pinch of sugar and some grated parmiggiano. These would work well as easy herb biscuits too. I baked on a stone pan and they came out perfect - browned on the outside and moist inside. Note: if you like heavy, traditional butter biscuits, this may not be for you - but I prefer the lighter (and healthier!) texture that these produced.

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14 users found this review helpful

Three Ingredient Peanut Butter Cookies

Reviewed: Dec. 28, 2005

As tasty as they are easy! I used reduced fat peanut butter, substituted Splenda for half of the sugar, and followed another reviewer's suggestion of adding a pinch each of baking soda and salt. I rolled each cookie into a ball, flattened them with my thumb, and added a dollop of jam in the center (I think the jam really made the cookies). Bake time was slightly longer than stated in the instructions and it was definitely necessary to leave the cookies on the sheet to cool for a while. Texture and flavor were terrific and these couldn't be easier to make!

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Ricotta Fettuccine Alfredo with Broccoli

Reviewed: Apr. 4, 2005

A nice twist on alfredo! I did make a few modifications though. I substituted chicken broth for the butter, lowfat evaporated milk for the regular skim, and lowfat ricotta for the part-skim. I also added a hefty shake of white pepper. The consistency was smooth and perfect! Also, no need to steam the broccoli separately - just throw it in the pasta pot during the last 2-3 minutes of boiling.

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48 users found this review helpful

Banana Oat and Bran Cookies

Reviewed: Mar. 4, 2005

If you double the dry ingredients and make as drop cookies, these are absolutely wonderful. I made a few other changes: traded Splenda for the brown sugar (kept the maple syrup in though), skipped the raisins, and added about 1/3 cup chopped walnuts. The texture was terrific! Dense and moist, very satisfying with a glass of cold milk. Nutrition information for my revised (no sugar) version (24 cookies): 50 calories, 1 g fat, 2 g protein, 1 g fiber.

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84 users found this review helpful

Peanut Butter Banana Oatmeal Raisin

Reviewed: Feb. 23, 2005

Yum! I love the consistency of these cookies - crispy/crusty on the outside and chewy inside. I used 3 bananas, which sweetened them enough where I can probably reduce the sugar next time. Beware if you increase the bananas, though - the peanut butter flavor won't come through as much. Adding some chopped peanuts might do the trick. Also, I subsituted Splenda for all of the sugar, added the yoke from one of the eggs, and added 1/4 cup of ground flaxseed. Half a cup of raisins was plenty, especially if you plump them first (I covered them with water and microwaved for 30 seconds). These could also use a pinch of salt but were fine without. Overall, these were a terrific, wholesome snack and were perfection with a glass of milk!

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Pork Tenderloin alla Napoli

Reviewed: Jan. 25, 2005

WOW - if I could give this 20 stars, I would. I substituted evaporated milk for the cream and it was plenty rich. We served this over a small amount of whole wheat angel hair, and the flavor was amazing -- seriously tasted like something from a restaurant! I did find that I had to add quite a bit more wine as the pork cooked, as the pan really dried out. I could see even skipping the pork and using the sauce over pasta as a main dish for my vegetarian guests. THANK YOU!!

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57 users found this review helpful

Roasted Rosemary Chicken And Vegetables

Reviewed: Jan. 25, 2005

This was excellent -- even though I forgot to add the rosemary the first time I made it! The flavor was wonderful both ways, though. The vegetables get SO sweet when they are roasted like this! I reduced the amount of oil slightly, as I don't think it really needs that much, and I cut the chicken into chunks to absorb more of the marinade and also cook faster. And of course, I tripled the garlic. To prevent cross-contamination from the chicken, I tossed the veggies in a bag with some of the marinade spooned in, and then poured the rest over the chicken. The recommendation to cook the veggies while the chicken was marinating worked out perfectly. Thank you!

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13 users found this review helpful