TUNISIANSWIFE Recipe Reviews (Pg. 6) - Allrecipes.com (18160232)

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Bourbon Chicken

Reviewed: Apr. 5, 2007
this is so incredibly easy but packed with flavor. My oven went on the fritz so I had to do this on the stovetop. I cut into thin strips and used fresh grated ginger, and 2 cloves crushed garlic. Omitted the powders. sauteed a large onion and added the meat and marinade. Thickened with a little cornstarch. Served over basmati rice seasoned with saffron and peas. This has a wonderful flavor. I was leary of the amt. of brown sugar but although it is sweeter, it is not sickening. This tastes sort of like General Tsao's but just has a unique flavor all its own due to the bourbon. Now I know what to do with the big bottle of bourbon I bought by mistake. Thanks for this super easy recipe packed with flavor.
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61 users found this review helpful
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Banana Oatmeal Cookies

Reviewed: Mar. 30, 2007
these are a gem of a cookie! packed with flavor and texture. I love a soft cookie, and these fit the bill. used black bananas and with the 1 cup of sugar, I loved the fact that they were not sickening sweet. Soft batter, but they do not spread. Like Muffintin, I agree that the 1 tsp clove would have been a bit overpowering with the chocolate. I used 1/4 tsp and although I could taste a hint of it, it did not overpower the rest of the cookie. I love the fact that this is versatile when it comes to the add-ins. Could sub the chips with raisins, nuts, coconut, and play around with the spices. Loved the hint of cinnamon; again, not overpowering. yes, this does make more than stated which is a good thing. I got roughly 5 dozen with the pampered chef small sz. cookie scoop. Fabulous recipe and nice change from bread or muffins. This cookie would travel well; guaranteed to stay soft but the texture would keep it from crumbling during transit. thanks so much for this keeper recipe.
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12 users found this review helpful
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Pineapple Carrot Bread

Reviewed: Mar. 29, 2007
This is a great way to use up an opened can of pineapple. subbed 1/4 cup applesauce for the oil, heaped the tsp. cinnamon, and added 1/2 tsp cardamom. 57 minutes in my oven was perfect. Came out of the pan with ease. Nice flavor, and moist but not overly so or gummy. I used pineapple tidbits instead of crushed, as I like the bigger bits of pineapple. I tend to like spicier flavor, and could have doubled the cinnamon. Can be versatile with the spices to taste. Thanks for this quick and easy recipe that helps clean out the fridge!
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30 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Mar. 28, 2007
Super fast and easy. Did not use celery seed or onion powder, as I didn't have any. seasoned w/salt and pepper, TrueLemon crystals. Used Tastefully Simple Tomato Pesto blend instead of basil and EVOO. Loved the flavor of the parm and lemon with this delicately flavored fish. Very versatile recipe to use on any light flavored fish.
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0 users found this review helpful
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Banana-Nut Bundt Cake

Reviewed: Mar. 24, 2007
Another nice way to use up brown bananas. I used 4 medium size black bananas. Heaped the tsp cinnamon. Used half oil/half applesauce to cut down on fat calories. 60 min. in my oven was perfect. Came out of the bundt pan very easily sprayed with Pam. Used pineapple tidbits, as I find that crushed pineapple seems to get lost in the cake, and adds a bit of texture. Toasted the walnuts, and garnished w/cream cheese glaze and sliced almonds. Saved out some of the batter to make a sample muffin, and it was nice and moist with a very nice hint of cinnamon. Thanks for this easy recipe.
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15 users found this review helpful

Herb Roasted Pork

Reviewed: Mar. 15, 2007
this is absolutely fabulous. I had a tenderloin that was only 1.6# so still used 1 clove crushed garlic and kosher s/p to taste. I am not a fan of sage so used it lightly but it compliments the flavor of the pork without being overpowering. 1/2 the recipe for the glaze which is scrumptious! Used balsamic, and subbed honey for the sugar. Added some dehydrated orange zest to the glaze for another level of flavor. This glaze would be great on chicken wings, as well. Thanks for this recipe; it is divine.
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1 user found this review helpful

San Francisco Sourdough Bread

Reviewed: Feb. 28, 2007
this is a nice soft supple dough to work with. Since I used a honey starter, I didn't use all the sugar and subbed honey for the sugar(honey pulls moisture out of the air and will keep bread softer longer). The bread is feathery soft with a slight tang. Put a dry hot pan in the oven while preheating and added water to pan when I put the bread in to bake; creating a mist to produce a nice crust. Topped with flax,sesame, and poppyseeds instead of onions. Thanks for this nice recipe.
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2 users found this review helpful

Homemade Vanilla

Reviewed: Feb. 27, 2007
I was inspired to make this based on LadyJayPee's beautiful pictures. I agree that the amt. of vanilla bean be increased. I only had dark rum, and used 6 beans; 3 each of Tahitian and Mexican varieties. It smells and tastes wonderful, and is good quality vanilla for a fraction of the cost. Use only the freshest vanilla beans that are very pliable. Thanks for this cost-saving recipe.
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20 users found this review helpful

Lavender Cookies

Reviewed: Feb. 13, 2007
giving this a 3 for quick and easy, good form of cooking, bakes up nicely. I did not care for the flavor, and even rolled in colored lavender sugar before baking. They don't stick to the sheet. Other than my personal preference with the flavor, this is a no-fail recipe.
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1 user found this review helpful

Colored Sugar

Reviewed: Feb. 13, 2007
am rating this a 5 star for simplicity and economics. Much cheaper than having to go out and buy every color sugar one needs for just one special occasion. I used some homemade vanilla sugar, and found that the 'shake' method didn't work too well to evenly distribute the coloring. It clumped but that may be due to the fact that it had a little moisture in it from the vanilla bean. Next time I'll just use the food processor. great recipe to make small quantities and use the coffee grinder method also. I did need to use more than 2 drops of coloring to get desired affect. Thanks for this simple, economical recipe.
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3 users found this review helpful

Rosemary French Bread

Reviewed: Jan. 17, 2007
I was inspired to make this due to the beautiful photo submission of Grannyloohoo's. This is the most amazing bread. i don't have a bread machine so just bloomed yeast in the water with a glob of honey. doubled the recipe and made 2 nice loaves. Replaced butter with EVOO, and used 4 tbsp wheat gluten. I had to add about 1 1/2 cup more bread flour doing it by hand. This bread has the most incredible flavor and very well-balanced; not overpowering at all. crushed 4 cloves of garlic for double recipe. this is one of the most tender breads; so soft on the inside. sprayed the oven in intervals for the first 8 min or so to get that nice crust. Presents so well. If using a conventional oven, I baked at 400 for 25 min.(2 loaves) and it produced a golden brown crust and soft tender crumb. This one sure is a keeper! thanks so much for this recipe. Would go great with Italian or with a good lamb stew!
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7 users found this review helpful

Italian Anisette Cookies

Reviewed: Jan. 17, 2007
these are a great little anisette biscuit, but due to the amt. of baking powder stated in the recipe, I can't rate it higher. i only used 2 tbsp powder and that was plenty! Didn't have extract so ground 2 tbsp. anise seeds in my coffee grinder. rolled them in granulated sugar and baked. 8 min. was perfect in my oven. dough easy to work with. my dough was dingy gray color d/t the anise seed and oil but they bake up just like the stated pic; nice and white. very good flavor and not sickening sweet. fresh out of the oven, you can taste that baking powder but the flavor does mellow without any aftertaste. Can fit alot on one sheet and makes alot using pampered chef small size cookie scoop.
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2 users found this review helpful
Photo by TUNISIANSWIFE

Titaina

Reviewed: Jan. 17, 2007
this is very good with a few tweaks. Kept all proportions the same, but used jarred roasted red peppers, 1 jalapeno for a bit of zip, fresh chopped cilantro,and garnished w/some oil-cured black olives. I couldn't see the sense in cooking this for as long as stated, unless it is supposed to be the consistency of a chili sauce, maybe? Never having this before and no posted pic, I didn't know if that was what the consistency was supposed to be, but preferred it less 'mushy'. Added the drained tomatoes after sauteeing the veggies, and added the spices; threw in the tuna and cilantro at the very end. When I tasted this, the cinnamon was very apparent and did not meld well with the tuna. It needed some citrus for the sake of the tuna. I didn't have any fresh lemons to garnish with, so added 3 packages of True Lemon(dried real lemon that no kitchen should be without) This drastically improved the flavor! the tuna stood out, and it subdued the cinnamon, and added no sour taste, only the taste of lemon zest. I would only prefer this hot if it was going to be served over pasta(which would be a great Lenten dish) but instead, liked it at room temp to serve w/fresh baked savory bread. thanks for the recipe that can be tweaked to taste. Super quick and easy and can use your imagination for a variety of ways to serve it.
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16 users found this review helpful

Crackle Top Molasses Cookies

Reviewed: Jan. 16, 2007
I've made a few cookies that have oil in the recipe, but none like this! These were fabulous and present so beautifully w/the crackled top. Used 1/2 c. each of brown and white sugar. Added some vanilla and 1/2 tsp. salt. I like things very spicy, and although I used slightly heaping measurements of the spices, I didn't double them and they were perfect and in the right proportions. These somehow have a buttery taste to them. soft but not a cakey cookie, crisp around the edges, the molasses flavor comes through nicely and is not covered up by spice. you can tell the molasses is in there. thanks so much for this wonderful recipe when one doesn't have enough butter or shortening. I should add that I have found in the past that a cookie made w/oil will tend to get a bit hard or crisp by the next day. Just stick a slice of bread in the cookie jar to keep them soft.
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93 users found this review helpful

Apple Bread

Reviewed: Jan. 16, 2007
this is a wonderful bread! Although the batter is very thick, this in no way affects the quality. I would rather have a thick batter where pieces of nuts and apple are suspended throughout evenly, rather than a thin batter where everything sinks to the bottom. didn't have nuts so used orange infused dried cranberries. decreased the sugar to 1 1/2 c. using 1 cup white and 1/2 c. brown. used 1 1/2 cinnamon and 1 tsp apple pie spice. Replaced all the oil w/applesauce. This is a very moist dense bread, which is not a bad thing at all. Perfect with a cup of coffee or tea. If a thick batter is too difficult to work with, just add apples and sugar and let sit. this will emacerate the apples and leech out the juice. thanks for this super recipe!
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105 users found this review helpful

Spinach Dip I

Reviewed: Jan. 15, 2007
I thought this was a good base of a recipe that can be tweaked w/many variations. The proportion of spinach to mayo/sour cream was spon on...not too wet and not too dry. Didn't have veg. soup mix so subbed 1/2 package ranch, added 1 clove of garlic and some grated fresh parm, and a bit of dried chili powder for a little zip. thanks for this quick and easy recipe with good proportion of ingredients.
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3 users found this review helpful

Easy Focaccia

Reviewed: Jan. 9, 2007
Loved this for not only the flavor and versatility but for the fact that you can use regular active dry yeast with success; the only difference being the method of prep. Bloom the active dry yeast in sugar/water first then add the oil, flour and salt. Used Kosher salt to enhance the flavor, added dehydrated onion to the dough, replaced 1 cup w.w. flour, and added 3 tbsp. gluten. Infused 1 clove crushed garlic in EVOO while bread was rising and brushed on w/pastry brush. Dried rosemary and basil, and fresh grated parm. Don't take the pan of water out of the oven while baking; this will give that nice crispy crust to the loaf. makes alot and can be made into bread sticks for dipping, or for making a nice sandwich. This would be great for making your favorite panini sandwich! thanks for a super quick recipe when you don't have all the fixings for a pizza.
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2 users found this review helpful

Chicken Jalfrezi

Reviewed: Jan. 9, 2007
this was pretty good and a snap to prepare. I think it is a bit heavy on the turmeric. Upped the garlic and added some green peppers. I like a bit more heat so also added a dried ancho chili. Did not see the need for any clarified butter so left that out completely. Served this over spiced basmati rice. Quick easy meal that can be tweaked.
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1 user found this review helpful

French Country Bread

Reviewed: Jan. 6, 2007
I thought this had a great flavor and produced a rustic looking nice loaf of bread. Thanks to the reviewers that suggested to up the salt. I used 1 1/2 tbsp. of Kosher salt. Although I did both proofings according to the time stated in the instructions, I felt that it was a bit underproofed. I would take the advice of the reviewer that proofed hers for longer. This has a nice crumb, although I think with proofing a bit longer, one would get more of a light airy lacy looking texture. Since this is a rustic bread, I added some sesame, poppy, kosher salt, caraway, and anise seed atop the loaves. This added to the flavor nicely. Egg washed the tops and spritzed my oven with a mister for the first 7-8 minutes; this produced a nice crusty crust. Will definitely make again with the change to the salt and will proof a bit longer on the second rising.
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44 users found this review helpful

Olive Oil Bread

Reviewed: Dec. 28, 2006
too much olive oil in proportion to the other ingredients. The proportion of ingredients is just way off. I only added a scant 2 cups of flour or it would have been too dry. Even with the addition of some herbs, fresh garlic, and gluten, it is heavy when done and all you can taste is olive oil. I always use cornmeal on my baking sheet when baking bread, and with the amt. of oil in the recipe, all the cornmeal got absorbed into the bottom of the crust. There would be no need to grease the baking sheet. I guarantee this would not stick with the amt. of oil in the recipe. thanks for letting me try this.
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