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

cook's profile

TUNISIANSWIFE

Reviews

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
91 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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
43 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Anise Cookies IV

Reviewed: Dec. 23, 2006
these are the closest thing to a Stella Doro both in taste and texture that you can find! This is just such an excellent cookie to add to a holiday cookie bake. I love the fact that they are just perfectly sweet. These are not a cake like cookie, but just like a stella doro due to the baking powder. They do not spread and therefore can get alot on one sheet. I didn't have anise extract so ground 4 tsp. of anise seed in my coffee grinder and it was just perfect! I think I would prefer the real anise seed anyway. Nice to get a little crunch of a seed for a burst of anise flavor. Thank you for this lovely cookie as a great addition to my holiday trays! UPDATE 12/23/10 I just have to say that these are so wonderful. I make them every year and just took a batch out of the oven. again, i use extra fennel/anise seed that I grind in my grinder as well as a bit of anise extract. I also use parchment paper. makes alot and u can't stop eating them!
Was this review helpful? [ YES ]
3 users found this review helpful

Cherry Date Cookies

Reviewed: Dec. 23, 2006
I should preface by saying that I did not have high hopes for the flavor of this cookie, as the batter tasted very bland. I upped the cinnamon to 1 1/2 tsp, added 1 tsp. vanilla, and added half cup of mini chips. The batter is very soft but does drop well with a cookie scoop. They appear as though they spread alot, but the result is a nice soft cake-like cookie with a very good flavor with lots of surprises inside. They actually did not spread much on the cookie sheet. I would up the date/cherry amts. a bit if I did not have mini chips. Great way to use up some of the holiday bake hangers-on when one is out of butter. Used butter flavored crisco. thanks for the quick and easy recipe.
Was this review helpful? [ YES ]
5 users found this review helpful

Chocolate Caramel Cookies

Reviewed: Dec. 22, 2006
dough has a very nice flavor and agree that it is nice and chocolatey without being sickening sweet. I did find, however that dough should be chilled a bit before rolling. I prepared these using the Hershey's caramel kisses, and the dark chocolate strawberry kisses. I stuffed a dozen or so and then decided to just use small size cookie scoop and top with a kiss when they came out of the oven. Much easier. When the kisses had a sheen to them and melted slightly on the outside, I dropped a few chopped pecans on top and forewent the adding the sugar to the pecans. thanks for this recipe that presents well for cookie trays.
Was this review helpful? [ YES ]
4 users found this review helpful

Cherry Snowballs

Reviewed: Dec. 22, 2006
don't be put off by the thought of all that rolling. This is a wonderful dough to work with that stays together and does not have to be refrigerated before making balls. The cookie itself is not very sweet which is a good thing; allows one to be creative with the dipping options. Followed recipe and got 44 balls with pampered chef size small cookie scoop. After draining the cherries I sandwiched them between paper towels while I made the dough. This helped the cherry adhere to the dough while shaping. Lightly floured fingertips and palms while rolling and dough did not stick. Added 1/4 tsp. almond extract to the dough with the vanilla. Instead of adding milk to the coating, I had some french vanilla coffeemate that I used instead. Cookie presents so well, very festive for the holidays, and even with the coating and coconut, it is not sickening sweet. Perfect little holiday cookie. thanks for sharing!
Was this review helpful? [ YES ]
50 users found this review helpful

German Chocolate Caramel Bars

Reviewed: Dec. 21, 2006
these were easy to prepare, baked up very nicely and were soft. The problem I have with rating this higher is with flavor. They were just lacking in flavor and tasted just ok. I had to add some coconut to the topping, as I can't imagine german chocolate anything with this list of ingredients without coconut. The cream cheese filling is not cheesecake like, but more or less that of a thick icing. One might as well just make a good german chocolate icing and frost a cake. thanks for letting me try this recipe.
Was this review helpful? [ YES ]
6 users found this review helpful

Chocolate Orange Truffles

Reviewed: Dec. 20, 2006
these are so simple to make with few ingredients but taste so absolutely decadent! so creamy and smooth, they melt in your mouth. I made the first batch with special dark chocolate chips but found after I got it together that it was not sweet enough. Since it makes a small batch and I am making these for holiday trays, I decided to make a second batch using semi-sweet and just mix the two batches. This worked out well, a little sweeter but still with a good dark chocolate flavor to compliment the orange. I used 1 tsp. pure orange extract per batch in place of liquor and it gave it a very nice orange flavor. Had no problems with separation, and stayed firm to roll and dip. Just make sure your dipping chocolate is not too hot, it will melt the delicate truffle mixture. thanks for this great recipe that is so versatile and tastes so gourmet!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 101-120 (of 421) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States