Theresa787 Recipe Reviews (Pg. 1) - Allrecipes.com (1989689)

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Vegetable Quiche Cups to Go

Reviewed: Apr. 12, 2007
I did slightly modify this recipe. I love, LOVE, spinach and feta cheese omelets. So, I adapted this recipe to taste like my favorite omelet. I used 3 Eggland’s Best Eggs, 1 package of chopped frozen spinach and ¾ cup of reduced-fat feta cheese. Next time, I’ll add two more eggs to even out the spinach to egg taste. Another plus, if you work outside of the house this is a good snack/breakfast to bring to work.
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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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12 users found this review helpful

Healthier Creamy Rice Pudding

Reviewed: Feb. 21, 2013
FANTASTIC! We had a cup left of unsweetened coconut milk, so we used that in combination with almond milk. Plus, we already had three cups of brown rice left over. This was a wonderful dessert and a great way to use up any left over brown rice. DELICIOUS!
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1 user found this review helpful

Marinade for Chicken

Reviewed: Sep. 12, 2011
This is my new favorite chicken marinade. I knew it would be amazing when I read the list of ingredients, I love those flavors. The only changes I made were- substituted dry mustard for Dijon mustard (ran out of dry mustard yesterday), instead of lemon juice I used lime juice (I prefer lime to lemon), eliminated salt (because I thought the soy sauce and Worcestershire probably had enough salt) and fresh parsley (didn't have any in the house). We marinated thin-sliced chicken breast for three hours and then grilled it. The next time I make this marinade, I'll reserve some to marinate vegetables. Thank you Jillypooh for sharing this incredibly versatile and delicious recipe.
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7 users found this review helpful

Whole Grain Breakfast Cookies

Reviewed: Jun. 13, 2013
I was skeptical when I saw that this recipe had flaxseed, whole wheat flour AND oatmeal. It sounded too healthy. However, we tried it and it is delicious. After we ground the walnuts, we poured them into a large bowl. We ground the oatmeal and flax until it was fine (about five minutes), added the baking soda, salt and cinnamon to the processor and pulsed to combine. Poured it all into the large bowl and mixed it together with bittersweet chocolate chips and Craisins. Meanwhile, we creamed the butter (I just couldn't use oil in a cookie recipe, I'm sure it's delicious- but these are cookies) with the brown sugar until light and fluffy. Added in one egg at a time and mixed on medium speed for about 30 seconds (used two eggs). Added the peanut butter (we didn't have enough almond butter on hand) and vanilla to the mixer, and mixed on medium for about a minute. Slowly added the dry ingredients to the mixer (1/3 at a time) until it was all incorporated. The cookie dough looked a little wet, but I left it alone and baked one batch to test (baked for 9 minutes) - Delicious! Thank you for a healthier chocolate chip cookie recipe, that my three-year olds and husband devoured.
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4 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Nov. 21, 2013
Easy, fast and tastes delicious! Plus, for all of you eating gluten-free, if you buy Kraft Jell-O in the U.S. it's GF. Perfect for a last-minute dessert or pot luck.
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Cucumber Melon Salsa

Reviewed: May 27, 2013
Thank you everyone for trying this. I made this again yesterday and substituted a diced red bell pepper for the Roma tomato. It added a wonderful crispness and sweetness to the salad. Enjoy
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4 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Jun. 2, 2013
I made the mistake of halving this recipe to feed my family of four (two of us are only three-years old). There aren't any leftovers, so sad. We roasted the sweet potatoes instead of steaming them in the oven. I also added 1 tsp of pumpkin pie spice and 2 tsp vanilla to the mixture. So delicious!
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2 users 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

Banana Cake VI

Reviewed: Oct. 12, 2011
I've made this cake four times. It ALWAYS gets high praises. In our oven it takes 80 minutes for the toothpick to come out clean. It also took almost an hour in the freezer to completely cool. The unconventional baking method works- I don't understand it, but it bakes up beautifully. We top ours with Nutella frosting instead of the recipe's frosting- we love the flavor combination of Nutella with banana.
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weelicious Mini Sweet Potato Muffins

Reviewed: Aug. 1, 2011
11/10/11 - Emily made these with me. She altered the ingredients slightly. Instead of 1/3 C WW Pastry Flour and 2/3 C A-P Flour, she used 2/3 C WW Pastry Flour and 1/3 C Honey Wheat Germ. She ground the rolled oats into flour. We didn't have any coconut milk, so she used whole milk and added 1/2 T of white vinegar to the milk (to act as a buttermilk substitute). Instead of 1/4 C of canola oil, she used applesauce. These were light and fluffy. We'll definitely be making these again. I love baking with my Emily.
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