TUNISIANSWIFE Recipe Reviews (Pg. 2) - Allrecipes.com (18160232)

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Fudge Puddles

Reviewed: Dec. 8, 2013
these are so good and present so nicely. To the reviewer that suggested using the end of the mortal and pestal to make the indentation, thanks so much; this worked fantastic! Didn't have a bit of trouble getting them out. let them set for just a few minutes then using a small butter knife, they popped right out. I did have to double the dough so thanks to all that suggested this, as there would have been leftover 'puddle' but if you have leftover, just warm it and use over icecream as hot fudge. thanks again for this nice recipe.
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 8, 2013
wow. what a delicious shortbread. the flavor is so buttery, and the texture is wonderful! They literally do melt in your mouth. The dough goes through a press so easy, and I used the stencil that creates a 'railroad track' type shape. Because the shape I produced was a very thin one, they didnt take quite the time specified in the oven. They do need to be watched because they brown quickly. I had one little ball of dough left over that wouldn't go through the press so I just added it to the sheet but I liked the flavor and texture of the thin crisp type shortbread better. thank you so much for this recipe.
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Cream Cheese Mints

Reviewed: Dec. 4, 2013
NOTE: the recipe calls for peppermint OIL. I see reviews where folks are stating that the dough was too sticky and they are using EXTRACT. big difference between two drops and a tsp or so of something that you are mixing into powdered sugar. I didn't have oil so used extract and just adjusted accordingly by adding a bit more confectioner's sugar. I doubled the batch and also sifted the sugar to avoid any small pea-size lumps. I also let mine dry overnight and turned them over half way through the drying process. The 'dough' works beautifully to put it through a cookie press using the star disc and adding a stripe of red or green. They are creamy and mallow yet they stay together nicely. The key I think is to adjust the amt. of sugar if you are using extract instead of oil. thank you for this nice addition to my holiday treats.
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Coconut Macaroons III

Reviewed: Dec. 3, 2013
these are very good and very quick and easy with just a few ingredients; can be stirred up in no time. I guess I was expecting a more cake-like macaroon. these are almost a cross between a cookie and candy. very good all the same.
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Great-Grandmas Swedish Spritz Recipe

Reviewed: Dec. 3, 2013
12/21/14 UPDATE: I still think this recipe is the best out there. I get so many compliments on these spritz and have also made batches using 1tbs vanilla, 1tbs lemon with great results and for something different and unexpected. This dough is just the best to work with. I have made so many batches of these and they make a lot.* Perfection! I don't like a tremendous almond flavor so used just 1 tbsp of almond and 1/2 tbsp each caramel and vanilla. I love the fact that there is no baking soda or powder in this. The dough is absolutely wonderful to work with, and the finished product is sheer delight. Tender, tender, tender but keep their shape so nicely. Makes a nice sized batch, and slide right off the silpats. thank you so much for this easy but 5 star result recipe. make beautiful presentation due to the wonderful consistency of the dough.
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 28, 2013
tried and true. perfect spice, and consistency always comes out creamy.
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Sesame Anise Melts

Reviewed: Dec. 22, 2012
I loved the flavor of these; such a nice simple cookie that can stand by itself with the wonderful flavor of anise and sesame. I too used butter flavor crisco. Only change was to add a tsp of vanilla. Used my coffee grinder to grind the anise seed and used a heaping tablespoon. I didn't bother toasting the sesame seeds since they would be toasted while baking. the bursts of flavor from the anise seed and the sesame was wonderful. this is not a sweet rich cookie but a beautiful potpourri of anise and sesame. ty for this darling cookie.
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Panettone Loaves

Reviewed: Dec. 19, 2012
the end result was a delicious bread with a beautiful crumb. However I am ambivalent to rate 5 stars due to the lack of salt. Immediately saw it not on the list and salt is necessary to enhance the flavor of any food or baked good. I added 1 tsp. sea salt and it was plenty. I did have to proof it much longer (more like 5 hrs) but was not surprised due to the fruit add-ins. yeast doughs always take longer to rise when they are there. Also had to add about 2 cups more flour to be able to work with it. I don't have a stand mixer so even doing it by hand, it turned out beautiful and just like store bought. I did also add a bit of lemon zest.
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Grandma Leach's Fruitcake

Reviewed: Dec. 18, 2012
this is fabulous! I knew I was going to like it for the fact that it was made with applesauce and oil. I am not a fan of clove so only added 1tsp but added some fresh grated nutmeg and allspice too. Used special dark choc. You don't taste the choc but it seems to enhance the flavor of the spices and fruit. I played around with the fruit and added some orange essence cranberries from trader Joe's, cran cherries,dates, and the candied fruit. I soaked them the night before in triple sec with a few cinnamon sticks and the zest of 1 orange. The result of the applesauce and oil is a moist moist cake without being heavy fruitcake. It's even better the next day. had to bake for about 1 hr and 15 min. made 1 bundt and 1 bread loaf. It is just so yummy. thank you so much.
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Pumpkin Pie Bars

Reviewed: Dec. 15, 2012
these were good, a synch to prepare, and present well. i used canned pumpkin and prepared according to the libby's recipe on the back of the can, adding 2 tsp of pumpkin pie spice and more cinnamon and fresh grated nutmeg to the filling. I didn't use the extra sugar in the topping, as cake mix is sweet enough; glad I didn't; these were plenty sweet. Did bake them for about 55 minutes and were done. Cut perfectly and didn't have the problem with consistency; they could be eaten by hand and snuck one while still warm. Maybe using the canned pumpkin instead of canned pie filling makes them more firm? nice snack dessert.
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Lebanese Fattoosh

Reviewed: Dec. 9, 2012
have never made my own fattoush and this was good but I think there must be a misprint. 1 TBSP of salt? seems like an awful lot. after 1 tsp, it was plenty. Used red onions for color. didn't have fresh mint but tons of dried so added two tbsp. to the dressing. Made an emulsion in the food processor with the mint, sumac, salt, oil and lemon juice. I like a burst of lemon flavor (as opposed to just acerbic) so did grate some fresh rind of the lemon too. a sprinkle of EVOO on the pita before popping into the oven. thanks for the recipe.
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Greek Butter Cookies

Reviewed: Dec. 5, 2012
I followed the recipe as written and agree that they are a bit bland. I tasted the dough (fortunately) and it was very very bland so added about 1/2 tsp salt and that made it better. These are good, basic and the dough was easy to work with and actually was easier to work with at room temp. I refrigerated it first and found it easier to work with once it was at room temp. I'd double the vanilla and almond but very good basic cookie. 400 degrees for 9 minutes was good in my oven on silpat lined sheets.
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Christmas Wreath Cake

Reviewed: Dec. 5, 2012
delicious! Even a non-fruitcake eater would like this. I agree that this is best after it has set a day or two to make it moist. I subbed the lemon with an orange instead. added the zest of one orange and 2 tsp juice. The butter really makes it so good. I toasted the nuts first for a nicer level of flavor. I don't think the parchment is necessary and wouldn't bother to use it again. Made this in 2 bread tins to give away and had 1 small mini loaf for myself:) the batter is more like dough but easy to work with.
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Neiman Marcus Chocolate Chip Cookie

Reviewed: Dec. 5, 2012
loved the addition of the espresso powder. I am thankful to the reviewers that mentioned to bake @300 for 20 minutes. These have a wonderful flavor but I can see where they will not stay soft but just tossed a slice of bread in the container to keep them soft. This is a great dough to work with. I got 2 dozen cookies with the large size pampered chef cookie scoop.
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Crazy Cake

Reviewed: Dec. 4, 2012
a neighbor gave me this exact recipe years ago and I have taken it to so many functions and always have to give out the recipe each time, as someone always asks for it. It is so easy to whip up, great if you don't have eggs, or are vegan. I always do mine in a bundt pan so I don't make the 3 wells. I do always add the vinegar last. so super moist. a winner every time.
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Mamool or Ma'amoul

Reviewed: Dec. 1, 2012
could not even eat these, the recipe is so off. against my better judgement, I followed the recipe proportion of semolina to shortening and it was just way too much shortening. They baked so greasy and fell apart at the slightest touch. I let them cool completely before I removed them from the sheet lined w/parchment. Gross taste; just so greasy. Is there supposed to be all-purpose too? There are different grinds of semolina. I used the finer grind that I use for Basboosa and ghroobah but this was unedible. Let it sit for an hour or more. also halved the amt. of nut mixture and still had plenty left over.
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Israeli Stuffed Dates

Reviewed: Nov. 30, 2012
easy peasy and a great recipe to play with. I toasted the coconut, replaced the pecans with almonds, and toasted some sesame seeds and also tucked a few of those inside with the almond. Used a few different kinds of chocolate(semi-sweet, german, unsweetened) mixed together. **Tip for a nice sheen-add a tbsp. of shortening (not butter) to the chocolate while melting. **Tip #2-toast the nuts for a depth of floavor and to avoid bitterness. Just toss them around in a hot dry pan on stovetop until toasted. I'm still a double-boiler gal. these tasted absolutely delish, present so well, easy to make, and have an incredible taste. the nut(and the sesame) gave it a sweet/salty mix. Loved it. thanks so much.
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Oct. 13, 2012
this was so simple to prepare and tasted delish. the meatballs were so so tender! loved the idea of mixing the greek yogurt w/the egg and crumbs first. I did add all the spices as listed but also added a heaping 1/2 tsp. of Kibseh spice as well. also added some parsley to the meatballs, and roasted the eggplant cubes, onion, and garlic. a splash of red wine. the only thing I can see that is a bit off is the proportions of the sauce and chicken broth. I had to almost double it but perhaps it is because I added some crimini mushrooms and roasted peppers so the sauce had quite a full body. this is a keeper! so easy and again the balls are so tender.
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Spanish-Style Oxtail Stew

Reviewed: Sep. 30, 2012
this recipe serves as an excellent base with wonderful complex flavor. I added some cremini mushrooms, fingerling potatoes, carrots, shallots and leek to the recipe, along with some mediterranean spice. great recipe to play with to suite one's own taste but the chocolate, spanish paprika, and the white wine really give a wonderful complexity. I like to use medium to smaller size oxtails to save a little time; they can't be rushed or will be tough. have made this twice for male friends(one who is a marvelous cook) and they both raved. thanks for the nice recipe.
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Dog Food Dip

Reviewed: Mar. 29, 2012
this was very good, very versatile. I used cream of onion soup instead and liked it very much. The taste reminded me of a specialty burger McDonald's used to have back in the 80's that was served on a rye bun. I only used 1 lb. of beef. Was a tad bland, so did add some garlic powder, and a bit of tomatillo for a bit of zip. If I had a can of chopped chilis, would have added.
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