TUNISIANSWIFE Recipe Reviews (Pg. 3) - Allrecipes.com (18160232)

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Slow Cooker Reuben Dip

Reviewed: Dec. 30, 2011
can't go wrong w/this recipe. very versatile and one can eyeball the ingredients. I did use fat free thousand island. The store was out of rye and pumpernickel bread, so I did add some caraway seed, dill weed, and a bit of dehydrated onion to the mix to give it the rye bread part of the reuben. *tip* make sure to rinse the kraut so it is not salty and tangy. squeeze it well. I used the bag variety because it always tastes fresher to me. Used 1/2 the 32 oz. bag. thanks for this great recipe. this would be great warmed and used as a sandwich filling.
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Heavenly Potatoes and Ham

Reviewed: Dec. 30, 2011
as written, 4 stars but w/tweaks, this is delish! great for potlucks. glad I read the reviews and omitted the butter, and only 2.5 # of potatoes. I am sure they would have been too dry w/the 5#. eyeballed the ham, and used 1 bunch of green onions, no salt. cut my potatoes into thin slices. versatility w/the soup varieties...I used cream of chicken & mushroom(never knew they even made that combo). couldn't find the parmesan crumbs so used plain crumbs w/shredded parmesan. Only used melted butter to drizzle over the topping. thanks for this recipe. very filling and a meal in itself.
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4 users found this review helpful
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Bacon Ranch Cheese Ball

Reviewed: Dec. 30, 2011
you really can't go wrong w/this recipe. I halved it because I am taking it to a smaller function. I even used the pre-cooked bacon for convenience and used 4 slices, since they are usually smaller. green olives w/pimento subbed just for added color. sort of tastes like a loaded baked potato. did add a bit more cheese because, well...u can never have too much cheese. toasted the nuts for an added level of flavor. thanks for this surefire easy, peasy recipe that tastes so good.
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Ham with Pineapple Sauce

Reviewed: Dec. 25, 2011
I love this sauce; a perfect accompaniment to ham. I've made it as stated, and also added a bit of orange zest and love it both ways. I don't bother to simmer covered for 10 minutes; just let it come to a boil and then add my cornstarch slurry. thanks for this super easy recipe.
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Cracked Sugar Cookies I

Reviewed: Dec. 24, 2011
I have to give these 5 stars for their beautiful appearance, texture(slightly crisp edges, and very tender inside), as well as the ease of the dough to work with. As far as flavor, as written, where is the salt? this cookie cannot stand by itself without 3 things: a good vanilla, good quality butter, and 1/2 tsp salt. salt enhances flavor. I added 1/2 tsp since I use unsalted butter. This is a very versatile recipe with options of extracts and extras. would like to do these with lemon and vanilla extract, or a bit of grated citrus zests. This made 26 cookies using the large size pampered chef cookie scoop.
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Jif® Peanut Butter Banana Bread

Reviewed: Dec. 24, 2011
as written, 4 stars. My general rule of thumb is 3 dark bananas per loaf; that gives the bread the even amt. of moisture, and taste. doubled the recipe to make 2 loaves, and had 1 small mini loaf. mini loaf took 35 min. in my oven and I didn't have to cover it. definitely use foil to cover the last 15 min. the tops do brown @the 45 min. mark. Used full fat JIF crunchy, and subbed applesauce for oil, and buttermilk for the milk. Makes a tender loaf, moist, and this is much much better the next day. more moist and w/more flavor. would suggest making a day ahead of serving for flavors to meld better. this is a heavy loaf, and a heavy batter; that is a good thing if adding add-ins such as chips or nuts; they won't sink to the bottom and will be more evenly distributed throughout loaf.
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6 users found this review helpful

Pecan Praline Cookies

Reviewed: Dec. 18, 2011
I agree, that these taste wonderful. beautiful toffee flavor. However, it does not say how long to boil. I always boil candy very slowly so the sugar can disolve properly. I let it come to a gentle rolling boil and against my better judgement, took it off the stove and poured, then baked. It seems as though it is too sticky, or gooey. Is this how it is supposed to be? almost a bit too soft. I've made the popularity cookies and they turned out perfect like toffee.(same premise but w/saltines). also, I'm trying to figure out how u would get 35 grahams in a pan that size. I would suggest cutting the grahams in half. a whole graham per serving *as shown in pics) would be too rich, IMO. great flavor though.
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5 users found this review helpful
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Peanut Butter Mallow Candy

Reviewed: Dec. 18, 2011
more than 5 stars. If u intend on giving this as gifts, I suggest you get it out the door ASAP; otherwise you will be the receiver of the intended--it is just that good. creamy, mallow, a synch to prepare. did it in a double boiler; I feel I have more control over the heat that way. picked up cashews by mistake; no problem...tastes delicious. Used JIF extra crunchy pb. smooth, mallow, creamy, and beautiful presentation. mmm, so so good.
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Sweet Sourdough Cookies

Reviewed: Dec. 18, 2011
these are good, I tasted the batter and it seemed very bland. added dried wild Maine blueberries, white chocolate chips and coconut and they tasted very good; sort of like a blueberry muffin. alot of versatility is allowed w/this recipe. cake-type texture. makes a big batch.
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4 users found this review helpful

Orange Cranberry Drops

Reviewed: Dec. 18, 2011
these are lovely and very forgiving. I mistakenly added 1/2 tsp soda, so I reduced the baking powder to 1/4 tsp and they came out beautiful. not cakey, but like a toll house consistency. used Trader Joe's orange flavored cranberries, and just added the zest of one orange, with the extract as specified. beautiful flavor. also added some walnuts. so refreshing. love them.
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Big Soft Ginger Cookies

Reviewed: Dec. 18, 2011
honestly, these are one of the best cookies ever. TIP: to keep them soft, just add a slice of bread to your cookie container..works like a charm.I am making these for a cookie exchange, and I think after a while, everyone gets tired of chcolate and pb based cookies. didn't have powdered ginger so used 3 tsp. fresh ginger(Gourmet Garden brand in the tube). rolled in turbino sugar. used the large size pampered chef cookie scoop and got exactly 2 dozen. *I used butter flavored shortening and the dough was perfect to work with; didn't have to put in fridge at all. beautiful presentation, and these again are just scrumptious.
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Stuffed Pepper Soup IV

Reviewed: Dec. 15, 2011
so good, quick, and easy. does taste like stuffed peppers without the fuss. can be prepared in no time. I omitted the sage(don't care for flavor), and added a touch of cumin instead, added some celery, garlic,chopped cilantro, and red pepper for a bit of zing. had to add more stock than directed once I added the cooked rice.(used basmati out of necessity). makes a bunch and froze some containers. serving with rosemary cheese bread also from this site. thanks for this quick recipe with great leftovers!
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Rosemary Cheddar Bread

Reviewed: Dec. 15, 2011
this is so good. I don't have a bread machine so did this by hand. Just mixed the dry ingredients together in 1 bowl while proofing the yeast in water, added to the dry w/the oil. Kneaded it a bit then worked in the cheese a half cup at a time. this takes a bit longer to knead by hand, dough will be heavy. needed 1 1/2 hours proofing in a warm oven. about 40 min. second rise. baked @400 degrees for approx. 23 minutes. perfect amt. of rosemary and not too sweet but just sweetened nicely. very moist dense bread that would be perfect w/pork or lamb main course. used 4 cheese potato flakes; it is what I had on hand. thanks for this recipe!
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Sourdough Starter - Wheat

Reviewed: Dec. 13, 2011
this is wonderful. followed it exactly except I was out of honey so had to add a pinch of sugar. I can't believe it is as seasoned as it tastes in just a week and a half. Just made my first loaf of bread with it and it came out perfect. used the 'plain and simple sourdough bread' from this site. kneaded by hand, 400 degrees for 20-25 minutes in the oven and it is perfect. truly a great starter. love the wild sour taste.
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9 users found this review helpful
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Mexican Chicken Corn Chowder

Reviewed: Dec. 8, 2011
this was very good. needs tweaking w/spices. very bland as written. upped the cumin and garlic. added chopped cilantro to the soup itself for flavor. Used fat free half and half and noticed no difference in flavor. Definitely needs a can of regular corn. the creamed version gets 'lost' in the soup..only a kernel here and there. So quick and easy. very yummy w/tweaking. will definitely make again. *didn't use bouillon..1 cup canned chicken broth instead.
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Passion Bars

Reviewed: Dec. 5, 2011
these are so darned good! I didn't change anything except I don't use instant oats; I like the bigger flakes of oats that the old-fashioned rolled oats provides. Never fails to amaze me how people will rate a recipe less stars because they are 'rich' or 'too sweet'; all one has to do is look at ingredients to realize yes, they have ingredients that produce a rich dessert bar but oh so good. Didn't have a problem mixing the milk and pb-just a few whips with the wisk and it was incorporated. Used a glass pan and no sticking at all; 30 min. was perfect. *TIP* to avoid browning of morsels or pb mixture, refrain from spreading to the edges of pan. I had no problems. thanks for this quick and easy recipe. love it.
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8 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Dec. 2, 2011
I love this recipe w/tweaking. Prepared this for a potluck at work and my co-workers raved. It does need tweaking w/seasonings to taste, and definitely needs more than a total of 6 noodles in a 9x13. I DOUBLED the cheeses and 2 jars of sauce. added a pkg. of frozen spinach to the cream cheese mixture, and didn't bother w/the bouillon. Poached the chicken w/herbs and used 4 breasts in the double recipe and it was plenty. Used a 5 cheese blend shredded, as well as the uncooked noodles to save time. Love the flavors. will make again.
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Apple Pie by Grandma Ople

Reviewed: Nov. 26, 2011
I love the flavor of this recipe, however I don't like the presentation of the top crust when done per method written. I've used this also when making a pear pie and it works ever so nicely also. I skip the 'simmer'...I just let it come to a gentle boil until the sugar is dissolved then pour over apples already placed on bottom crust. I do add a bit of apple pie spice, just personal preference; I like a bit of fall spices in my apple pie.
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High Rise Dinner Rolls

Reviewed: Nov. 26, 2011
good basic classic dinner roll. Used whole fat buttermilk, and butter flavored flakes. surprisingly, I didn't get the tang of the buttermilk. Good crumb, and dough came together nicely. I do however, knead my dough for more than 3 minutes by hand to get the gluten moving. made smaller rolls for dinner and got 24 rolls in a 9x13 pan. Flours may vary so I did have to add a bit more flour but not alot.
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Roasted Sweet Potatoes & Onions

Reviewed: Nov. 26, 2011
could not see where the Amaretto made much of a difference. didn't change anything in recipe. except for a different twist on the traditional sweets, which I am always looking for, I didn't think these were that special. I used a white onion(mild) and it seemed to overpower the sweet potato. would like to try w/o the onion and use triple sec or grand marnier.
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