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

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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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Blueberry Cream Muffins

Reviewed: Jun. 6, 2009
December 5, 2010- Yum! These were delicious. I recommend using papper liners, because these muffins are very moist. I made one third with a crumb topping, one third with a lemon glaze and one third plain. I liked the crumb topping best, the lemon glaze made it taste too much like a dessert. Although, dessert for breakfast is always good. This is a perfect addition to your brunch menu. May 20, 2013- So delicious! This time, we altered the recipe, by following reviewers suggestions of 1/2 white sugar and 1/2 brown sugar, we also used 1/2 all-purpose flour and 1/2 wheat flour, we added 1 tsp cinnamon, and substituted vanilla Greek yogurt for sour cream. Whenever we bake muffins, we always coat the blueberries or dried fruit in the flour mixture, prior to folding it into the ingredients. We didn't use paper liners, but we did let the muffins sit in their tins for about five minutes before removing and setting aside on a cooling rack. Yummy!
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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

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

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

Whole Grain Waffles

Reviewed: Nov. 8, 2014
This is a delicious HEALTHIER and kid-friendly recipe. We added 1/3 cup of bittersweet chocolate chips to the batter. The kids (4 1/2) gobbled them up, without adding any maple syrup. We didn't have any wheat germ so we substituted with more all-purpose flour. Thank you for sharing.
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3 users found this review helpful

Pumpkin Gingerbread

Reviewed: Dec. 29, 2014
This was our first "pumpkin gingerbread" and we loved it! It's sweet and spicy, it smells delicious and tastes even better. It's fantastic with a cold glass of milk or a mug of hot coffee. We halved the recipe, since I wasn't sure if we would like this. Instead of pumpkin, I used a roasted sweet potato (when mashed it was just shy of one cup). We also used 1 1 1/4 cups white whole wheat flour and 1/2 cup of bread flour, instead of just all-purpose. AND we substituted non-fat Greek yogurt for the oil. Ok, so we made some changes- it's a very forgiving recipe. We loved it. We will definitely be baking it again. We didn't add any frosting or topping, it didn't need it. It's sweet enough on it's own. I may cut back on the sugar slightly next time. Although, it is really good as is. Thank you Frosty for a delicious recipe that my little 4 1/2 year olds and I enjoyed immensely. UPDATE: We have baked this bread SIX times already! My kidabunks keep devouring it. It's a great Kids in the Kitchen recipe. We did cut back on the sugar to one cup (for a half-recipe) and used two tablespoons of orange juice as part of the water. It was still plenty sweet. We have one more sweet potato and only two tiny slices of Pumpkin Gingerbread, I know what we'll be baking today.
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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

Pumpkin Pancakes

Reviewed: Feb. 21, 2011
Thank you Ruth this was delicious. The only changes I made were to substitute the 2 c of all purpose flour with 1 1/2 c all-purpose flour and 1/2 c whole wheat pastry flour. I might try using apple sauce instead of the vegetable oil next time too. Thank you!
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Panang Curry with Chicken

Reviewed: Apr. 7, 2011
I love panang curry dishes- chicken, salmon, tofu.... bring them on. I'm actually embarrassed writing this review, because when we made this we didn't have more than half of the ingredients. Since we were in the mood for it, we decided to try making it with what we did have. We cooked the panang paste over medium heat until fragrant, about 1 minute (I didn't add any oil, because I couldn't find a site to tell me how much oil to put in the frying pan. We then added the coconut milk, stirred until incorporated while bringing to a boil. Next, added chicken. Cooked for 5 minutes (that's when it finished cooking). Removed chicken and set aside. Stirred in 2T of brown sugar (instead of palm sugar), and 1T Worsheshire and 1 T soy sauce (we thought we had fish sauce). We simmered that for 20 minutes, to allow the sauce to slightly thicken. Returned chicken to the pan, to warm and cover in sauce. Plated with rice. This was absolutely delicious, we'll definitely be making this again when we have ALL of the ingredients on hand.
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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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SOUVLAKI

Reviewed: Jun. 8, 2009
These are a perfect summer food.
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Cranberry Sauce

Reviewed: Nov. 16, 2014
This so much better than the can! I can't believe how easy this was. We only had 1/2 cup of orange juice from our orange, so I used 1/2 OJ and 1/2 water. I cooked ours for twenty minutes and then let it set for three hours. It was perfect! Thank you Toni!
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2 users found this review helpful

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