TUNISIANSWIFE Recipe Reviews (Pg. 4) - Allrecipes.com (18160232)

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Party Chicken Wings

Reviewed: Dec. 31, 2009
I'm glad I used the low sodium soy; otherwise I'm afraid that this would be way too salty because they were salty plenty. served as an okay base but as written is too bland and all you taste is soy. added some Chinese five spice, dashes of habanero sauce, and some orange zest. **glad I had the forethought to line the pan; otherwise I would have been spending time cleaning a really messy sticky pan with the addition of the brown sugar, it does make it sticky.
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2 users found this review helpful

Tuscan Cream Cheese Spread

Reviewed: Dec. 31, 2009
this is very good, quick to prepare, and goes nice with toasted baguette slices. I didn't have any fresh basil but would like to sub out the parsley for the basil next time. thanks for this easy recipe that can be used with a variety of crackers, breads, etc.
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2 users found this review helpful

BREAKSTONE'S Creamy Avocado Dip

Reviewed: Dec. 30, 2009
this is so simple to make,economical but basically is rach dip with a couple of avocados mashed. It needed 'something'. I added a sprinkle of smoked paprika and that improved the flavor. maybe a sprinkling of some Tex-Mex seasoning may be in order if one finds it too bland.
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5 users found this review helpful

Brown Sugar and Port Cranberry Sauce

Reviewed: Nov. 25, 2009
this is excellent! the ruby port gives it a nice twist. Just the right balance of sugar to tart too. I used 1/2 cup white and 1/4 brown. left everything else as is. I like a more solid sauce so I cooked it down and it set up beautifully. Not too solid but not runny either. I can see where this would be divine over a round of brie for the holidays. thanks so much!
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4 users found this review helpful

Plain and Simple Sourdough Bread

Reviewed: Oct. 13, 2009
I don't have a bread machine, and it came out great. First rising for 1 hour and second rising for 40 min. Baked @400 for 20min. Very nice and crispy crust but soft on the inside. I did have to add more bread flour but all starters are different. I did add just a pinch of sugar as a catalyst, as I was using a starter that was made from grapes and does not have any processed yeast in the starter(which was also my first time w/this starter). This is like a classic french-no oil which is nice and makes for a nice crusty loaf. thanks, I would definitely use this recipe again.
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3 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Nov. 29, 2008
this was very good and a nice way to do sweet potatoes, when one does not like those sickening dessert type casseroles. I am glad I read the reviews first regarding the ginger. Perhaps it was supposed to be 3 TEASPOONS? I added 3 tsp. of fresh ginger and it was nicely balanced with the cardamom; not overpowering at all. Used olive oil instead of walnut oil.
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4 users found this review helpful

Oatmeal Sourdough Rolls

Reviewed: Nov. 27, 2008
I absolutely love the taste and texture of these rolls! I needed to use some of my starter and these make such a light,tender, fluffy, slightly sweet roll. Perfect for the holiday table. I love the little crunch of the oatmeal. I don't have a bread machine so just mixed it up by hand. omitted the molasses and used 4 tbsp. of buckwheat honey, which is a darker, stronger honey. Thanks so much for a lovely roll recipe. Great alternative to using starter instead of the weekly loaf of classic sourdough bread.
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1 user found this review helpful
Photo by TUNISIANSWIFE

Spanish Moroccan Fish

Reviewed: Nov. 26, 2008
great North African recipe. I did add a few capers, and also added a few more olives,omitted the paprika and opted for rahs hanout instead. everything else the same. I think I only had 2.5# of tilapia and it was perfect as is over rice. I'd like to try this with cod.
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8 users found this review helpful
Photo by TUNISIANSWIFE

Italian Sausage Soup

Reviewed: Nov. 14, 2008
this is delicious,nutritious,and can be made in a snap.Only changes were to use turkey italian sausage,an onion, and cannelini beans. great and hearty with a nice slice of homemade sourdough. thanks for this keeper recipe.
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Photo by TUNISIANSWIFE

Tangy Buttermilk Cheese Bread

Reviewed: Nov. 12, 2008
I LOVED the flavor of this bread! I don't have a bread machine so did it by hand and the dough comes together so nicely. loaded with cheese flavor (I think I used about a cup of yellow extra sharp cheddar) and I love the tang of the buttermilk. Since I did it by hand, I heated the buttermilk first to approx. 115 degrees.Soft and delish warm. thanks so much. this is a keeper!
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1 user found this review helpful
Photo by TUNISIANSWIFE

Basic Sourdough Bread

Reviewed: Nov. 6, 2008
I don't have a bread machine so adapted this to the conventional oven. first rise until doubled, second rise for about 45 min. baked in 400degree oven for 20-25 minutes. I've used this recipe twice now and love the flavor and texture of the bread; used a raw potato starter. thanks so much for this recipe
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51 users found this review helpful
Photo by TUNISIANSWIFE

Mulligatawny Soup I

Reviewed: Oct. 22, 2008
yum,yum,yum!I doubled the recipe, eye-balled the ingredients,and only additions were more curry powder,garlic chopped,1 unseeded jalapeno, and a bit of cilantro at the end. sauteed the veggies in oil instead of butter.Used basmati rice.I omitted the cream; didn't need it. this is a meal in itself; hearty flavor. Loved the sweet bites of the apple. This could be altered to suit vegans and stand on its own. super great recipe that I'll make over and over in the cold days ahead.super hearty. not too thick like a stew, but not thin either. just perfect!
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Photo by TUNISIANSWIFE

Pizza Dough I

Reviewed: Oct. 21, 2008
I really liked the flavor of this crust. the only thing I did was replace veg oil w/olive oil, and added a tbsp of wheat gluten. so easy and I didn't feel like fussing tonight.I pre-baked my crust; usually I have oven @400 for pizza but went w/the recipe and it was perhaps a little white-livered on the bottom. I would use this recipe again for the long method because I liked the flavor of the crust.
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Strawberry Pretzel Salad

Reviewed: Jun. 25, 2008
I've tried different versions and have found the crust to sometimes be too hard. This recipe made the perfect crust. I use butter pretzels(I like the flavor),and use a quart of fresh strawberries instead of frozen. Perfect dessert and again the crust was perfect.
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9 users found this review helpful

Dutch Apple Bread

Reviewed: May 29, 2008
As written, a bit bland with only 1/2 tsp cinnamon in the topping. I added 1 tsp cinnamon and 1/2 tsp apple pie spice to the batter and a little pie spice to the topping. Bake time was perfect and the loaves are very pretty. I left the peel on the apple for color and added nutritional value.
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16 users found this review helpful

Italian Bread II

Reviewed: Jan. 19, 2008
don't have a bread machine so did this by hand. Wonderful dough to work with. Only change I made was to use 2 1/4 tsp yeast. Nice crispy crust and soft center. Perfect crumb. Baking time/temp was perfect. Thanks so much for this recipe
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1 user found this review helpful

Orange-Ginger Sweet Potato Casserole

Reviewed: Dec. 25, 2007
I also dislike the all-too sweet and rich yam casseroles. This was a wonderful and healthy change of pace! I wrapped the potatoes in foil and put them in the oven while my turkey was baking. After taking out and resting the turkey, I popped the casserole into the oven to bake, making this so convenient to make and not taking up oven space. I loved the subtle sweetness and the blend of flavor with the orange and ginger. I did add some candied ginger to the food processing of ingredients and liked that alot. With the addition of the egg, this puffed up nicely. The crunch of the roasted pecan added wonderful flavor and texture. I was tempted to sub out some of the oj for some bourbon but I decided I will try that next time. I love sweet potatoes with a holiday meal but up to this point I usually baked them because of being so turned off by 'dessert casseroles'. One could add honey if the sweet potato was not sweet enough. *I also used fat free plus milk, which is skim but has the taste and appearance of 2%. Thanks so much for this wonderful recipe!
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20 users found this review helpful

Peanut Butter Fudge Bars

Reviewed: Dec. 22, 2007
I love quick versatile recipes that can be thrown together on a whim, but with wonderful tasty results. This recipe is one of them. I had a butter pecan mix and the nuttiness complimented the flavor of the peanut butter. Used butterscotch morsels instead of chocolate. The mixture was the consistency of almost-set peanut butter fudge and was easy to spread into the pan. The result were these buttery little gems that present well. Great way to use up a cake mix sitting at the back of the pantry.
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8 users found this review helpful

Coffee Shop Fudge

Reviewed: Dec. 21, 2007
simply wonderful. satiny smooth and creamy, sets up perfectly. This would be a great fudge for teens to make; no having to get out the candy thermometer to reach a soft ball stage. I never knew that pecans could be toasted in a micro. great idea! I still did the other on stovetop. Just threw the chips and milk in a pan on low. I did cut the cinnamon down to 3/4 tsp and it just gave it a very nice hint of flavor. The 8x8 pan is perfect. Because it is made in a matter of minutes, you can do one pan with nuts and one without, and that is exactly what I plan to do. I didn't stir too much, as I wanted that satiny finish. There was no graininess at all. Starbucks Sumatra roast was used, but would be great with espresso to give it a more mocha flavor. Thanks so much for this keeper! UPDATE: to the batch w/o nuts, I subbed out the coffee for 2 tbsp. bourbon and it gave it a wonderful silky texture and flavor.
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19 users found this review helpful

Bissara

Reviewed: Oct. 3, 2007
as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves of garlic in a bit of EVOO, upped the cumin to 2 heaping measuring tsp., omitted the whole chili and added Tunisian ground chili powder, and used chicken broth instead of water. Used 3 cans chicken broth and 16 oz pkg of peas. It was thick but not overly so. I had an extra can of chicken broth that I added the next day, as it was thicker then. thanks for the easy recipe that is nice to use for a Ramadan dinner shorba.
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38 users found this review helpful

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