TUNISIANSWIFE Recipe Reviews (Pg. 10) - Allrecipes.com (18160232)

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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jul. 4, 2006
absolutely delish! What little bit was left was sent home w/my neighbor. I use packaged dry beans and keep them in the freezer after I cook them. I measured out 12 oz. cooked since they usually are a little dryer than canned when making hummus. I added just more juice from the jar of roasted peppers, a little EVOO, and added a little bit more roasted pepper. upped the garlic to 1 clove raw and 2 cloves roasted to give 2 levels of garlic flavor. Even my DH who does not like hummus, loved this! It is also made more eye-appealing by the color. Served w/pita triangles and garnished w/lemon slices and drizzle of EVOO. thank you for this wonderful recipe. This will become a staple at parties and get-togethers.
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3 users found this review helpful

Couscous Salad with Chickpeas, Dates & Cinnamon

Reviewed: Jul. 4, 2006
as written, a bit bland. Had to add more cinnamon and allspice. Used rice vinegar for its mild flavor, but it just did not blend very well w/the couscous. Added more lemon juice and grated lemon zest. This improved the flavor. Also added more scallion and the above helped. North African dishes usually use lemon juice for tartness. Pine nuts did add to the dish, but still needed 'something'. Served this at a july 4th picnic, and had both Moroccan and Tunisians at the table. I think the jury is still out on their opinion of the dish. I am glad I tried this recipe, but would probably not make again.
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1 user found this review helpful

Oatmeal Buttermilk Cookies

Reviewed: Jul. 3, 2006
great way to use up buttermilk. I did add 1/2 tsp. salt, as I used unsalted butter and without it, I think they would have tasted a bit bland. The spice proportions were good and did come through without overpowering the cookie. Added some walnuts from more texture. These are a cake-like cookie, which is not a bad thing and a nice change of pace. thanks for the recipe.
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5 users found this review helpful

Egyptian Rose Leaves

Reviewed: Jul. 3, 2006
these were darling little cookies. Made the dough this morning and refrigerated and took out a little at a time to work with. Debated using butter for shortening but wanted the rose essence to come through so used crisco instead. upped the rosewater to 2 tsp. and tinted with red food coloring. Used the bottom of a glass dipped in sugar to flatten and used green sprinkles for the 'stem'. With the bit of white sugar left from the glass, it gave the 'bud' a pretty sparkle. rosewater that I used was homemade and is a bit stronger than the 'Swad' brand sold in stores. Could easily sub rosewater for orange blossom water. thanks for the recipe and will make a pretty and interesting cookie to give away to the neighbors. As made above, these would make for a lovely presentation for a bridal shower.
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7 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Jul. 3, 2006
great recipe! Such a nice change of pace for a chip cookie. Didn't have white chips so subbed choc. chips and loved the chocolate/orange combo. Only addition was 1 tsp. vanilla. This is a crisp on the edges/chewy on the inside cookie; much like Tollhouse texture. Thanks for the picture, as it represented the thickness and shape achieved.
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Rich Chocolate Chip Toffee Bars

Reviewed: Jul. 3, 2006
extremely rich and sinful. I am so glad I am intending these for a giveaway to the neighbors, as I would not trust myself. I was intrigued by the crust and it proved to be a winner; tasted like butter toffee all in itself. Didn't have toffee chips so subbed butterscotch morsels and it was not disappointing. I didn't want to overbake and end up with a hard crust so followed the recommended baking time and although I was a bit leary, followed instinct and took them out. After cooling completely they cut perfectly and crust was just right on spot. Cut into small pieces since these are very rich. Great easy recipe.
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Strawberry Vanilla Pancakes

Reviewed: Jul. 1, 2006
light and fluffy even with replacing 1/2 the a-p flour with whole wheat. used egg beater,ff milk, and omitted the oil altogether. When I stirred everything up, I was a bit leary, as the batter was very thin. I let it sit for a few minutes for the w.w. to absorb more of the liquid. It still was very thin but went ahead and they puffed up beautifully. No sticking even with omitting the oil. I couldn't really taste the sugar but perhaps because it was a bit heavy on the salt side; would perhaps cut salt in half. I was brave and used 1 tbsp. of vanilla and it gave it a very nice flavor without being overwhelming. Buttermilk could easily replace the reg. milk if one wishes. Thanks for the quick and hearty breakfast recipe!
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107 users found this review helpful
Photo by TUNISIANSWIFE

Mediterranean Black Olive Bread

Reviewed: Jun. 29, 2006
this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first w/1tbsp sugar then added all but the salt. added that w/2nd cup of flour so as not to kill the yeast. I did have to use more flour but used A-P. It rose beautifully each time. Added 1 1/2 tsp. garlic powder, and 1 tsp. italian seasoning. Used both black and Tunisian green olives from the family orchard. Makes for a beautiful presentation. Left the olives in larger pieces. Very rustic looking. Baked at 475 for the first 15 min. then down to 400 for the remainder. The steamed oven made for a beautiful crispy crust but the bread itself was so soft and tender. The addition of spices and garlic only added to the loaf but did not detract from the olives. Use good olives from a specialty store or olive bar at the local supermarket. I'm afraid canned olives would not fair too well in this recipe other than lending eye-appeal. Don't be afraid to try this recipe. Just prepare the rest of your meal in between risings. The most tedious part was getting all the olive away from the pits! Thanks again.
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110 users found this review helpful

Greek Penne and Chicken

Reviewed: Jun. 29, 2006
this was a snap to prepare. Perfect for a busy weeknight with homecooked taste. Used EVOO for sautee. Used a medium whole vidalia sliced, and pounded the chicken down a bit before adding and lastly added garlic to the sautee so as not to burn. (doubled the garlic since garlic lover). I used white wine in lieu of lemon juice; didn't want it to be too tart with the lemon and tomato. The wine complimented the other flavors and did come through. 15 oz can of diced tomatoes. 1 tomato did not seem like enough. Used 8 oz. of mustacchio pasta; 16 oz would have made it way off proportion-wise. Added fresh chopped basil and 1/2 tsp. oregano, as I am not a real oregano lover. The feta got lost in the sauce but did help to thicken and make a sauce. Would suggest adding artichokes near the end; mine broke up even though I left them whole and had a can of small size whole hearts. Added the pasta a little at a time so as not to get it too dry. Topped w/fresh grated romano. Very nice light easy meal. Served w/'Mediterranean Olive Bread' from this site which is a perfect compliment to the meal. The picture provided represents the dish very well. Thanks for this quick recipe!
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Fish Fillets with Red Pepper Sauce

Reviewed: Jun. 28, 2006
this was very good, and quick as a flash to make! I used canned whole italian peppers so used that method of prep. Used 2XL cloves of garlic and fresh basil from windowbox. The fresh basil makes this. Used 2 different kinds of fish: tilapia and cod so did them in seperate pans due to the difference in thickness. I think I liked the flavor blend with the cod a touch better. Since serving pasta tomorrow night, just will make a salad for DH to go with this. Would present well as written with polenta cake added to plate. Very nice midweek meal for those on the go that want a homecooked meal without the fuss. The best part of it is: I tasted the fish poaching lemon water and don't throw it away!!! I plan on freezing it in individual ice cube trays; it's a great little fish stock to add to a soup! Do add salt if not restricted; as written I think would be a tad too bland. Used balsamic vinegar in place of red wine for its' mild acidity and sweetness. Would add 1 more clove of garlic next time. Any extra sauce will be added to the next batch of spaghetti sauce.
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3 users found this review helpful

Japanese-Style Sesame Green Beans

Reviewed: Jun. 27, 2006
I did steam my beans a bit first out of personal preference. Very nice recipe. I did add 2 cloves of garlic that I sauteed in the canola oil. Sesame oil was not too overpowering but complimentary to the dish. I loved the little crunch of the toasted sesame seed for garnish. Lovely dish with a beautiful vibrant color; presents well.
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1 user found this review helpful

Tzatziki II

Reviewed: Jun. 27, 2006
seeded the cuke and threw it into the food processor. Placed salted cuke in a collander and weighted it down for about 1 hour to leech the juice out. This came together nicely. Added just a touch more salt and a squirt of lemon juice. Only had dried mint and used 1/2 tsp. Let it sit for a while for the flavors to come together. It was not 'soupy'. Served this with 'gyro burgers' for a nice complete meal. I like this recipe because it makes enough without a ton of leftover to get pushed to the back of the fridge. thanks for the nice recipe.
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10 users found this review helpful

Gyros Burgers

Reviewed: Jun. 27, 2006
these were very good. I used 1.30 # ground sirloin only. Did not have the savory. Added 1/2 tsp. dried oregano as other reviewers suggested (thank you) and fresh chopped parsley to the mix. Left out the bread crumbs because didn't use lamb which adds more liquid (oil) to the mix. Was afraid they would be too dry using ground sirloin only. They were not at all dry. Mixed it up this afternoon and let it set for a few hours for the flavors to blend. Tasted much like gyro meat. Served in warmed onion pitas w/red onion slices, diced fresh tomatoes, and tziziki sauce. Thanks LatinaCook for the photo submission, as well.
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40 users found this review helpful

Indian Style Basmati Rice

Reviewed: Jun. 24, 2006
Great recipe. out of necessity used 1/2 tsp. ground cumin, and 1/4 tsp. ground cardamom. I make basmati rice all the time but never thought about browning it first. This changes the flavor for the better! Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. I did add Saffron and frozen peas to the rice for color and substance. Thanks for this nice recipe!
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158 users found this review helpful

Maharaja Curry

Reviewed: Jun. 24, 2006
This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and salt. Since I prefer food with substance, didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again, I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again, a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes.
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31 users found this review helpful

Caramel Frosting I

Reviewed: Jun. 24, 2006
fabulous, fabulous! This is an absolutely perfect recipe to frost a bundt cake. It makes enough frosting to liberally glaze but without all the leftover. Followed the recipe except used evaporated milk I had left over. I also browned the butter first to give it a deeper caramel flavor and color. There was no graininess. yes it is sweet...it is frosting. The flavor was very rich with a beautiful sheen. Used this to frost 'Hummingbird Cake I' from this site. I think it will compliment the bananas, nuts, and spice that are in the cake very nicely. (and a big thanks to Ronaville for a great representation of what the frosting looks like)
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18 users found this review helpful

Cake Mix Yeast Rolls

Reviewed: Jun. 22, 2006
this recipe saved me! Had intended to do overnight rolls and forgot to make the dough last night. Had a box of "Jiffy" brand yellow mix in the cupboard intending to make a cinnamon roll recipe so that worked perfectly since it is 9 oz exactly. No where in the recipe did it say to knead the dough. I did knead the dough until it had the sheen. This is a sticky dough but I just kept flouring my board. I let it rise in a warmed oven for 1 hour and rose nicely double in bulk. The dough will appear too sticky to be able to roll into anything but I just floured my board and rolling pin and this dough was actually beautiful to work with. Used the pizza cutter to slice into sections and it did not stick to the board at all. Cut each round into 12 sections and used real butter instead of margarine. They are a sweeter roll but not sickening. They baked up like a picture. did some poppy seed, sesame seed, and left some plain. buttery good. Really no need to use butter. The only thing I would suggest is a bit of salt added to the second cup of flour when making the dough. Salt added directly to yeast mixture can kill the yeast. Thanks for this nice recipe with a surprisingly lovely dough to work with.
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15 users found this review helpful

Avocado Mango Salsa

Reviewed: Jun. 22, 2006
I admit that my mangoes were very sweet. Perhaps using less 'ripe' mango would have been helpful. The sweetness overpowered the dish, especially since avocadoes are mild in flavor. I used the zest from half of the lime, and ended up adding a bit of minced garlic to try to distract from the sweetness and add a level of flavor. Thanks for the recipe, but I think the 'tomato, avocado and mango salsa' recipe is a bit nicer due to the addition of the tangy tomato.
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22 users found this review helpful

Garden Tomato Salsa

Reviewed: Jun. 22, 2006
very colorful and refreshing. I didn't use food processor for tomatoes, as I like a less 'soupy' salsa, so I squeeze the juice and seeds out and dice. Used red onion, and had to add 3 cloves of minced garlic. Used balsamic vinegar for the sweet mild flavor. Added the zest from the half of the small lime I had and complimented the flavors nicely. Thanks for this nice recipe.
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89 users found this review helpful

Taffy Apple Salad

Reviewed: Jun. 22, 2006
similar to a 24 hour fruit salad. I only had rainbow colored mini marshmallows and used those. Used 2 gala apples and 20 oz. pineapple tidbits. Apples sliced thin w/skin on for added color. Looked pretty; confetti color. I would not suggest using a tart apple such as granny smith; feel it would be too sour. The salad needed 'something'. Made the caramel sauce from 'bananas in caramel sauce' by Sarah Hand from this site and that brought it up to snuff. Salad itself was a bit boring without. Layered salad with sauce and also drizzled over top with a few more peanuts.
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30 users found this review helpful

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