TUNISIANSWIFE Recipe Reviews (Pg. 1) - Allrecipes.com (18160232)

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TUNISIANSWIFE

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Kofta Kebabs

Reviewed: Jul. 5, 2015
This was very good. I used ground chuck and doubled te recipe. I kept the measurements in proportion but just heaped them and didn't level them off. I'm glad I did. This has a nice flavor that was well balanced. Served in pita with cucumber yogurt sauce.
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Black Bean and Couscous Salad

Reviewed: Jul. 5, 2015
This salad is so delicious and a great summer time cook out salad due to there not being any mayonnaise or eggs. The ratio of cous cous to stock was perfect, as well as the ratio of salad ingredients to dressing. I did sub out the lemon juice for lime and also added a bit of zest. didn't bother with the vinegar and just added extra lemon juice. replaced a can of black beans with chic peas. a few tomatoes and green olives. This would serve as an excellent base for a more Mediterranean flair by subbing the cilantro with parsley, and the cumin with mint. thanks so much for this recipe that is sure to be a repeat recipe.
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Rice Pudding with Rose Water

Reviewed: Jul. 5, 2015
This was delicious and so easy to make with such few ingredients. Perfectly sweet. I used basic plain white rice and the texture was perfect. Not a solid mass but not soupy. Sets up very nicely. Great served with fresh fruit. I would like to try it by switching out the rose water with orange blossom water next time.
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Iranian / Persian Salad Shirazi

Reviewed: Jul. 1, 2015
such a nice light summertime salad. I did add a bit of chopped fresh parsley as well and some of the zest of the lemon for extra citrus flavor without the tart. thank you for this light and easy recipe.
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Al Kabsa - Traditional Saudi Rice and Chicken

Reviewed: Jul. 1, 2015
this was very very good and very easy. I used boneless/skinless chicken thighs. I have Khabsa spice(which is a blend of all the above except for the lime leaf) so I used 3 tsp of it, and a bit extra allspice simply because we love the flavor. added some chick peas. this makes a lot which is great for feeding a group or for leftovers; however i knew this going in based on the amt. of rice. the ratio of liquid to rice was just perfect. The addition of raisins was really nice to get that occasional bite of sweet/savory. thanks for this great recipe.
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E-Z Drop Biscuits

Reviewed: Dec. 3, 2014
I wanted to make a drop biscuit to top a turkey stew to pop in the oven. I didn't have baking powder so had to make my own with a 2:1 ratio of cream of tartar to baking soda. Worked perfectly and therefore, I didn't bother adding the extra tartar. This made a perfect topping to my savory stew. Light and fluffy. Good flavor. thanks for the easy recipe; surely enjoyed.
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Arabic Fattoush Salad

Reviewed: Nov. 24, 2014
This was delicious and I loved the addition of the feta. The only addition I made were some olives.
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Potato Casserole I

Reviewed: Nov. 24, 2014
made this for a potlock at work. I bought the refrigerated 20 oz package of potatoes so just shredded another potato with my box grater. Served as a great base recipe. switched out the soups for cream of chicken and cream of onion. Used dried onion instead of frying them up and only a couple tbsp. of butter, since there is plenty of oil in the cheese. I happened to find a container of sour cream that had the chive in it, as well as some dried chive and leaks. No potato chips but did have some dried durkees onions so spread those on top. Everyone loved this. They were creamy without being dry and glad I didn't use all the butter. Thanks for a super simple recipe with great results. There were none left at the end and everyone raved.
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Roasted Carrot and Cauliflower Curried Soup

Reviewed: Oct. 27, 2014
oh wow, this is scrumptious! just the right balance of the sweet from the carrot, the tart from the citrus, and the creaminess of the coconut milk. So simple. I think roasting the veggies added a slight bit of a nice roasted flavor so I would not skip this part. I had a whole head of cauliflower so I used it all and basically eyeballed. used lemon instead of lime, as it was what I had on hand and I always use some of the zest because it seems to add more citrus flavor without being too sour. Used the whole can of coconut milk, and 3 cans of veggie broth. I also roasted the several pieces of garlic, and half an onion with the other veggies. so simple, quick, easy but with an incredible amt. of flavor and complexity. thank you so much for this recipe; will be one of my favorites each fall/winter.
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Tunisian Kaftaji

Reviewed: Oct. 26, 2014
This was wonderful and reminiscent of our trips there. I did fry the potatoes a few minutes before adding the rest of the ingredients. I also cheated and used canned diced tomatoes. We prefer it served cold or room temp on fresh baguette. Thank you for the recipe.
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Ukrainian Sweet and Sour Cabbage Soup

Reviewed: Oct. 15, 2014
this tasted very good and was reminiscent of the pickled red cabbage you get in the glass jars in the store. I forgot the apple butter but after looking up ingredients in homemade, realized basically everything I had in the pot was an ingredient in apple butter except for the ground clove so added a touch of it. I agree that the addition of the celery seed and the apple butter(or clove, if you don't have apple butter) is essential to give this a bit of depth and complexity. I honestly prefer this as a thicker soup with not a lot of broth and would actually even eat the cabbage portion of the soup cold as a relish or cold salad side dish. thanks for this easy recipe. was nice to have something different.
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No Bake Cookies I

Reviewed: May 9, 2014
This is a great recipe to make when you don't want to heat up the oven during the warmer months. Made a double batch for a bake sale and they were all gone. Ran out of oatmeal the second batch, so used the remainder to make 3 cups by adding some coconut. Only thing I did differently was to add a dash of salt which helps to enhance flavor of the chocolate. set up very nicely and quickly. thanks for this very easy recipe.
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Butter Icing for Sugar Cookies

Reviewed: Dec. 22, 2013
excellent for quick setup on cutouts, works well both spread on and with the Wilton decorator pro. I used half & half instead of milk to make it a bit stiffer and dry quickly but kept all proportions the same. flavorings can be adjusted to suit the taste with any variety of extracts but the main point is that it works so well with cutouts and dries so quickly, allowing you to stack them in between sheets of waxed paper. Great recipe.
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Peanut Butter Cup Cookies

Reviewed: Dec. 21, 2013
addicting and excellent flavor. Used crunchy Jiff pb and really had a great peanut butter flavor. I used my size small pampered chef cookie scoop to place them in the muffin tins and it made 50 cups. I ran out of the pb cups so filled the remaining with a Hershey's hug. Topped each with a whole peanut after the candy had melted some. They all taste wonderful. Presentation is perfect.
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Shiela's Sugar Cookies

Reviewed: Dec. 21, 2013
these have a great texture. I used butter and butter flavored crisco. I didn't use the lemon juice but would try them in the future using lemon extract. I found this to be a very delicate dough to work with both cutting out and after baking. A few of my snowflake cutouts fell apart once baked and the stars and trees seemed to be sturdier. I used almond and vanilla. Great texture with all kinds of possibilities for flavorings. Nice and soft but again, a bit delicate.
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Storybook Gingerbread Men

Reviewed: Dec. 21, 2013
I could tell that this was going to be a pretty easy dough to work with after it came together. I did chill it for about an hour. It is a sturdy dough, and they hold up after they come off the cookie sheet. I like mine spicier so added accordingly. The flavor is great, but 10 min. was enough in my oven. I suggest cutting these out thicker, as they are more of a gingersnap type texture if made too thin and at 12 min. I will put a slice of bread in the container to soften some of them up some. thanks for this nice recipe.
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Peppermint Meringues

Reviewed: Dec. 17, 2013
mmmmm, these are delicious! and oh so pretty. something different and so easy to prepare for the holiday trays. I used the star tip of my decorator pro. Look so so pretty. I love that these keep so long. The only change I made is to add a bit of peppermint extract to the meringue itself.
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Butter Cookies V

Reviewed: Dec. 17, 2013
this was an easy dough to work with through a cookie press with no need to chill. I did have to add more vanilla and also added a bit of butter extract in order to add to the flavor. This is not a sweet cookie so colored sugar is a nice addition without being overwhelmingly sweet. I did some with 2 clicks of the press per cookie and some with 1 click. I preferred the flavor of those that were a slightly browner color around the edges; it gave them a more buttery flavor.
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Chocolate Pretzels

Reviewed: Dec. 16, 2013
easy to whip up, great presentation to add to a holiday tray, and the possibilities are endless with combinations of chocolates and garnish. I used rolo candies and topped with a holiday peanut M&M. 350 oven was fine, no muss no fuss. Rule of thumb is that you'll know when they are soft enough when the top of the chocolate becomes shiny. It will still be holding its shape and look unmelted but as long as the tops are shiny, they're ready to take out.
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Chocolate Crinkles II

Reviewed: Dec. 8, 2013
these get 5 stars for presentation and the fudgy type brownie consistency of the cookie. I had to re-read the recipe after I got it mixed together for fear I had added too much of a liquid but I hadn't mismeasured anything. The cookie batter is the consistency and appearance of brownie batter. It is very soft. I refrigerated the dough for a couple of hours and using my pampered chef small size cookie scoop, scooped directly into SIFTED confectioner's sugar. this made it easy to handle and I could then roll into nice balls without any messy fingers. This made a nice size batch using the smaller cookie scoop. I did add a tsp of espresso powder to enhance the chocolate. I think next time I will try adding some melted unsweetened chocolate squares for a deeper chocolate flavor. these aren't something that can be whipped up and baked in no time; they do take time to refrigerate and roll.
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