Theresa787 Recipe Reviews (Pg. 4) - Allrecipes.com (1989689)

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Chicken Fried Chicken

Reviewed: Dec. 22, 2010
Crispy and delicious. I allowed to cool on a wire cooling rack (with yesterdays newspaper underneath to catch the dripping oil) while finishing the other pieces of chicken. This helped keep the chicken crispy. Thank you for a new chicken recipe.
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5 users found this review helpful

Chicken Marsala

Reviewed: Dec. 17, 2010
Yummy! Thank you Lisa. I followed the suggestions of some reviewers and doubled the sauce. The next time I make this, I will remove the chicken from the pan and allow the sauce to thicken into a syrupy sauce. I cheated and added some corn starch to thicken the sauce, which it did, but it would have been better to allow the sauce to thicken on it's own.
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4 users found this review helpful

Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Dec. 17, 2010
I gave this a 4, my husband gave it a 5. The only reason for the 4 was that it was too salty for me. The next time I'll use 1/2 low-sodiium soy sauce and 1/2 regular soy sauce. This created a very tender and flavorful steak. My husband puts sauces on EVERYTHING, he didn't need or want a sauce on this steak. That alone deserves a rating of a 5.
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6 users found this review helpful

My Crab Cakes

Reviewed: Dec. 17, 2010
Better than restaurant quality! How many times have you gone into a restaurant and ordered crab cakes only to wonder, "where's the crab?" This is ALL crab! It's fantastic, thank you Rod. I followed other reviewers suggestions and increased the Old Bay from 1/4 to a 1/2 t, and from 1 egg to 2 eggs. I also used 21 crushed Ritz crackers (20 wasn't enough, it was a little too wet). The rest of the ingredients I left the same. I used a 1/3 measuring cup to keep the crab cakes the same size and I ended up with eight restaurant size crab cakes. Thank you again Rod for sharing this delicious and easy recipe with us. I also served this with the garlic aioli that keeps coming up on this recipe: Mix the following ingredients until well combined- 3/4 c mayonnaise, 3 cloves pressed garlic, 3 T lemon juice, 3/4 t salt and 1/2 t pepper. This is a really excellent aioli to accompany the crab cakes. ~~~Update- I've now made this four times and had rare reviews, thank you again Rod for a fantastic recipe. Today I tried the recipe with canned wild Alaskan Sockeye salmon. It was just as good as the crab. If your family doesn't like salmon, this is a great way to introduce it to them.
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21 users found this review helpful

Perfect Baked Potato

Reviewed: Dec. 16, 2010
Yummy, delicious, forget the steak house. Bake your own at home! The only change I made was, after preparing the potato, microwaving it on high for 5 minutes and then popping it in the oven for 45 minutes (tested with a fork to make sure it was tender).
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2 users found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 16, 2010
There's a reason why almost 75,700 people saved this recipe, it's fantastic! Thank you Esther for an incredibly moist and delicious banana bread recipe. I followed a combination of Esther's recipe and some of the reviewers' suggestions. Here are the only two changes that I made: 1. Baked at 350 degrees for 55 minutes (that's when my toothpicks came out clean). 2. Used 1 1/2 c of white sugar and 1/2 c of brown sugar. Between the very ripe bananas and the 2 c of sugars this banana bread had the perfect amount of sweetness. Thank you again Esther. Another great banana bread to try is the Banana Banana Bread.
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5 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 14, 2010
"Pour this in a pie crust and bake it as sweet potato pie!" That was my mom's reaction. My mom has used almost the same recipe for years, except she uses the jumbo cans of jams (two cans). This is absolutely delicious. I weighed our sweet potatoes and three large sweet potatoes were a little over 4 pounds (so, I only used three potatoes- five would have been a little over 7 pounds). I cut back the white sugar to 1/3 c and the brown sugar to 2/3 c. I also baked the sweet potatoes at 400 degrees for 70 minutes (first pierce several times with a fork, then wrap in aluminum foil), allowed to cool slightly and then peeled back their skins. Heather, this is outstanding! I also love how you recommend using a large pan (so that you get more of the crumb topping) vs. a standard casserole dish. Thank you again Heather!
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9 users found this review helpful

Pecan Pie V

Reviewed: Dec. 10, 2010
First, let me tell you about my husband. He does not like change. When he likes a recipe, he loves it and only wants THAT particular recipe. So, when he asked for a pecan pie and I told him I was trying a new recipe without the Karo he was shocked- "pecan pie made without Karo? You know I love your pecan pie." When it came out of the oven, we both looked at the pie. That did not look like pecan pie, there wasn't the traditional pecan topping. He tried it and surprise, surprise, he loved it! In fact, he said that he liked it BETTER than the Karo recipe! We used, please don't mock me, a refrigerated pie crust (I know, I know) and baked the entire pie at 350 for 45 minutes. The crust was a bit darker than I would have liked, but it was not burnt (just a nice George Hammilton brown). The next time we make this recipe, I'll be making the following changes: 1- I'll flour the top and bottom of the pie crust, prior to putting it into the pie pan (this will help the bottom of the crust from getting soggy (our first attempt stuck to the pan). 2- I'll add powdered sugar after it cools (to make the top look pretty) 3- I'll bake at 350 for 10 minutes, then 300 for another 40-50 minutes- or until the outside is set and the middle slightly jiggles. 4- allow to set OVERNIGHT. Great recipe! I still have two bottles of Karo syrup, does anyone want them?
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30 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 7, 2010
This was outstanding! I used frozen blueberries (it's December) AND I forgot to drain them after they defrosted. These really were amazing. They are cake-like in texture and produce a large muffin top. Thank you Colleen for a delicious and extremely versatile muffin recipe. My husband already requested chocolate chip muffins next. Tips - 1. all ingredients at room temperature 2. spray the top and inside of muffin tins (these create large muffin tops) 3. don't over mix ingredients. Incorporate the dry ingredients until well mixed. Stir the wet ingredients until completely combined. Then, gently fold the wet into the dry (don't over mix). When adding blueberries, gently fold (don't over mix). 4. after removing muffins from the oven, leave in muffin tins for about five minutes to finish setting 5. make a double batch, this only created five muffins for me I didn't use the streusel topping on the muffins, because I thought I ruined them by not draining the frozen blueberry juice. I just added a sprinkling of raw sugar on top. Which really just makes it look pretty, it doesn't add that much sweetness to it. Try the recipe, you won't be disappointed. Another recipe to try, Blueberry Cream Muffins by KK3
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4 users found this review helpful

Donut Muffins

Reviewed: Dec. 7, 2010
These are very yummy. Making them in mini muffin tins allows the donut hole taste. I only gave it four stars because: 1- they need to be eaten while warm, when they cool they get a little hard 2- rolling in the cinnamon sugar mixture was too sweet (for my taste), dipping in butter (yum) and then sprinkling on the mixture would be better (for me) TIP- to make rolling in sugar quicker, I used the zeppole method: pour melted butter in a ziplock bag, toss in donuts. Remove donuts, place in a brown lunch bag filled with cinnamon sugar or powdered sugar, give a good shake.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 28, 2010
Try this and you'll know why over 100,000 people saved this recipe. This recipe received rave reviews from my family over Thanksgiving. I followed several different reviewers advice: 1- grease and flour the pans; 2- as the bread cools, poke random holes into the top of the bread, pour in mixture of melted butter and cinnamon sugar; 3- do not over mix the dry ingredients into the wet. I served this with honey butter (3/4 c of salted butter at room temperature, mixed with 1/4 c of honey. Serve with warm bread, refrigerate leftovers).
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10 users found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: Nov. 23, 2010
I modified slightly (to help ease a bit of the guilt, who can really eat just one of these?): INSTEAD OF 2 1/2 C ALL PURPOSE FLOUR- 1 1/2 c all purpose flour and 1 c whole wheat pastry flour INSTEAD OF 1/2 C VEGETABLE OIL- 1/4 c unsweetened apple sauce and 1/4 c vegetable oil These were moist, delicious and spicy. Everything you want from a pumpkin muffin. The next time I make these, I will dice the apples instead of chopping them. That will help make the apple more uniform throughout the muffins. I'll also use a little less than a tablespoon of pumpkin pie spice, it was a little spicy for my taste. Thank you again, these were delicious.
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2 users found this review helpful

Incredibly Cheesy Turkey Meatloaf

Reviewed: Nov. 13, 2010
My husband HATES meatloaf and he devoured this! It's deliciously cheesy. It also made for the most unbelievable meatloaf sandwiches the next day.
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0 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 13, 2010
Thank you so much Shelley for an incredibly delicious recipe. We have been making this for well over a year now and it has become a family favorite. We made a few substitutions for my toddlers and it's STILL light, moist and delicious: swapped out AP flour for Whole Wheat Pastry Flour, instead of butter we use 1/4 cup of unsweetened applesauce and 1/4 cup of Greek yogurt, we add in 1 tsp each of vanilla and cinnamon, 1/2 cup of chopped walnuts and 1/2 cup of dark chocolate chips. It makes a dozen muffins that bake at 350 degrees for about 20 minutes. Thank you again Shelley!
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0 users found this review helpful

Mini Eggplant Pizzettes

Reviewed: Jun. 8, 2009
If you un-South Beach this recipe, it would be wonderful (dip the eggplant slices in an egg wash, then dip them in a seasoned bread crumb mixture, fry them in extra virgin olive oil, add extra cheese). However, if I was going to make this again the South Beach way, I'd first toast the eggplant and then add the sauce and cheese and finish baking. The eggplant was a little mushy.
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1 user found this review helpful

Easy Chicken in Wine Sauce

Reviewed: Jun. 8, 2009
I love recipes that call for a few simple ingredients and taste spectacular.
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Jun. 8, 2009
Fantastic! The entire family loved your recipe. Thank you so much. We used a blend of cheddar, provolone and mozzarella (it's all we had in the refrigerator).
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1 user found this review helpful

Quinoa with Sweet Potato and Mushrooms

Reviewed: Jun. 8, 2009
I love finding new recipes using quinoa. This one was a little spicy for me. Next time I'll make the following modifications: 1, replace ¼ t cayenne with ¼ t cinnamon (cinnamon is the perfect companion for sweet potatoes and pecans); 2, begin preparing and cooking the vegetables first (before cooking the quinoa); 3, add an extra tablespoon of olive oil prior to adding the mushrooms, sweet potatoes and spices; 4, five minutes into cooking the vegetables add ¼ cup of water to the vegetables. I loved this so much, I’m thinking of adding this to our Thanksgiving menu. Thank you lep413 for a delicious recipe.
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128 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 8, 2009
Thank you Lisa, these are delicious! My husband doesn't even like fruit in his food and he requests these anytime he sees the bananas going too ripe. In fact, I think he overbuys bananas just so I'll make these again. The only change I made was to double the crumb topping and to use 1/2 white sugar and 1/4 brown sugar in the batter.
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0 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jun. 8, 2009
I received so many compliments on this dessert. I followed the advice of the reviewers and doubled the filling, which put the lemon bar more in proportion. The cookie crust was my favorite part. I'll definitely be making this again.
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0 users found this review helpful

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