TUNISIANSWIFE Recipe Reviews (Pg. 7) - Allrecipes.com (18160232)

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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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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!
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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.
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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.
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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!
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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.
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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!
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4 users found this review helpful

Chocolate Billionaires

Reviewed: Dec. 20, 2006
amazing that one can take a cheap brach caramel and turn it into something that tastes like a million bucks! These were a snap to prepare. Used parchment paper sprayed and I did not have the sticking problem at all. they came off in one piece with not so much as a smear left on the paper. Used a metal cookie scoop to diminish the sticky finger syndrome. Popped them in the fridge which made the dipping easier; the chocolate immediately set to the candy. I can't think of a better nut to use than the pecan; this complimented the caramel perfectly. thanks for this super easy recipe that presents well.
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43 users found this review helpful

Coconut Date Balls

Reviewed: Dec. 20, 2006
a really classy take on a rice crispie treat! Loved these. I found that I was not making any headway with the double boiler so just poured the mixture into a teflon coated pan and heated on low til it boiled, stirring constantly with a wire whisk. Nice and soft and found that you don't have to work quickly with these when attempting to roll, as the mixture stays nice and soft and pliable. Rolled in toasted coconut/chopped pecan mixture. I used mahjool dates and hand chopped into large bits. I found that the dates blended into the egg mixture and were not whole chopped in the cookie. That is a great thing for those that stick up their noses at dates. It more or less added a bit of a nutty taste to the mixture. Presents beautifully for the holiday trays, as well. thanks for this wonderful non-chocolate addition to a holiday tray!
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24 users found this review helpful
Photo by TUNISIANSWIFE

Popularity Cookies

Reviewed: Dec. 20, 2006
oh my, how easy! I always make homemade toffee almond crunch for the holiday trays but d/t time constraints and the interest of the cracker, I decided to try these. I have to say that these are the closest thing to the homemade toffee crunch that one can get and much faster to make. Followed recipe exactly with no changes. I did grind the chips up in my food processor a bit d/t the extra time needed for melting and this was perfectly spreadable after 1 minute in the oven with the oven turned off. I was concerned about the crackers/toffee mixture shifting, but this was so easily repaired by just putting everything back in place with a spatula. *take care not to lift the utensil when spreading the chocolate. I found that when I lifted the spatula while spreading, the toffee would also lift up off the cracker. Thank you for this super easy recipe with an excellent taste just like homemade toffee. I too agree that salted saltines add to the whole toffee experience.
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17 users found this review helpful

Licorice Caramels

Reviewed: Dec. 19, 2006
these are scrumptious! so buttery good and rich and creamy but with a hint of licorice taste. Didn't have the paste for coloring so tinted w/red food coloring for the holidays. I heated to 250degrees and they were perfect; not too soft, but nice and chewy without being tacky and sticking to the teeth. I didn't have a high quality extract(used McCormick's) and had it in the cupboard for a couple of years, so I had to use about 2 1/2 tsp of extract so adjust accordingly. Lined the pan w/parchment paper. The only thing I would do differently next time is use a 9x13 pan, as I had to do more cutting of them to get them the desired size. I didn't refrigerate; just let them sit at room temp for a few hours. They are much easier to cut than when they are hard from the fridge. thanks for this wonderful recipe that is a great addition to my holiday trays.
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19 users found this review helpful

Caramels

Reviewed: Dec. 19, 2006
are there more stars? creamy buttery rich taste, firm to touch but soft and chewy, tastes like a soft Worther's flavored caramel, but oh so homemade. Used parchment paper to line an 11x14 pan. Used kitchen scissors to cut the caramels and then snipped them off the desired length and that worked like a charm. (also thought about using a pizza cutter which would work well too). These are one of those recipes that you can make to give for someone special on their birthday. Will steal the show of any holiday goodie tray. **Make sure to use medium heat and don't get impatient...these take time to reach 250 but you can't rush it with increasing the heat. Butter at a high temp is sure to burn. stir very frequently after you reach the soft ball stage, as the mixture gets very thick. It stirs like cake batter once you get near the correct 250 temp. Used salted butter, as this adds to the taste, and if you don't have a good quality vanilla, skip it; these can stand on their own. They absolutely melt in your mouth. Thanks so much for this recipe that is unforgettable and sure to be on every holiday tray I make for years to come.
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51 users found this review helpful

Granny's Banana Bread

Reviewed: Dec. 16, 2006
I'm ambivalent with the rating here. I liked the fact that when baked, this looked much like a banana bread does when you add butter; you get that nice crusty golden top. I think the problem is with the amt. of bananas. I too found that after 45 minutes, it was not done inside and the top was getting very brown(not too brown but if I cooked it for the amt. of time needed to bake the inside, it would be black on the outside). I turned down the oven temp to 350 and tented the top. This helped it to bake further and it is very moist; and not gummy I omitted the raisins, and cut the sugar down to 1 1/2 cups and it was plenty sweet. doubled the cinnamon, and added a tsp. salt! Without the salt, this would taste very bland even with a vibrant banana flavor. Salt gets a bad rap; it helps to ENHANCE flavors. I like the method of the cooking temp and low fat, but will try this again using only 3 bananas to see if that helps cook more evenly. It actually bakes up like a picture; the loaf really looks beautiful.
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Cookies 'n' Creme Fudge

Reviewed: Dec. 15, 2006
quick and easy and something different than the standard fudge. I used 3 cups of Nestle's white chocolate chips and no-brand sweetened condensed milk with great results. Fudge set up perfectly. I had the holiday oreos with the red cream centers. Heated until chips were just melted then gently folded in the cookies. It made a red/white marbled affect; very pretty and festive. Thanks for the great tip of not crushing too fine. Cut each cookie with a serated knife and threw away all the fine crumbs. Nice texture. Thanks for the easy recipe!
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151 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 11, 2006
a great tasting meatloaf from a non-lover of meatloaf. Added some Lea & Perrins, Lawry's seasonsalt in place of regular salt, and Ritz cracker crumbs. Kept the method of preparation the same because I was curious in preparing a meatloaf this way. I waited for it to cool a bit and flipped it out onto a platter so the sauce would be on top. The only thing I don't like about the sauce being on the bottom, is that it mixes with the grease from the beef(used ground chuck). I will follow LadyJayPee's advice and next time drain off some of the dripping then place the brown sugar/ketchup mixture on top. I did like the sweet/savory combo. I didn't find it too loose, it stayed together in a rectangle and cut perfectly into slices. DH is the meatloaf lover in the house and will enjoy.
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Cranberry Nut Bread I

Reviewed: Dec. 11, 2006
This is a very nice bread that bakes up perfectly and the cooking time of 50 minutes was exact for my oven. Definitely add citrus of some sort to add a high note to this bread. It is not an overly sweet bread and would be perfect for a brunch or tea. Very festive looking for the Christmas holiday season. I doubled the recipe and it made 2 nice loaves. thanks for this nice recipe that is not heavy with oil. This is not a dense bread; a rather nice light loaf with a perfect crumb.
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3 users found this review helpful

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