TUNISIANSWIFE Recipe Reviews (Pg. 8) - Allrecipes.com (18160232)

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Garlic Prime Rib

Reviewed: Nov. 29, 2006
who knew making prime rib could be so simple! I have to say that this is the best piece of beef I have ever prepared. The au jus was eloquent! Just the right proportion of ingredients. The combination of the thyme and garlic gives a lovely flavor to the meat. Had a 4# piece, so halved the recipe for the marinade and it was spot on. Used kosher salt and ground the paste with my mortar and pestal. Scored the fat and placed the marinade on top pressing down on the marinade to soak into the cuts. Marinated this morning and placed in fridge, took out 1 hour before making. Thanks for the recommendations of turning down oven; did at 450 for the 20minutes then proceeded. I did add some beef broth to the bits at the bottom of the pan and it made a lovely thick, rich, dark au jus. I would love to use this on other cuts of beef using the same method. thanks so much!
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389 users found this review helpful

Apple Brownies

Reviewed: Nov. 29, 2006
these are very good and am sure that they are even more moist with a deeper flavor the next day. I browned the butter slightly to give it a more caramel flavor, and added 1 tsp. vanilla, upped the salt to 1/2 tsp, and subbed tsp. apple pie spice for cinnamon. thanks for the super easy recipe that was a great way to get rid of 3 lonely apples.
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50 users found this review helpful

Classy Green Bean Casserole

Reviewed: Nov. 24, 2006
I LOVED this! For so long I've wanted to like greenbean casseroles, but I can't get past those onions (what are those things, anyway?) and the taste of canned soup. This recipe is so different from what i had tried to choke down in the past, that it will become a staple on my thanksgiving table. I didn't read the review by the recipe submitter first and added the 1 cup sourcream. I went back and crushed a few of the ritz crackers and stirred in so that it would soak up any 'sogginess' and it was perfect! Not soggy at all. I did add 1/2 packet of lipton's onion soup dry mix to the sourcream/soup mixture, and did shred a little fresh parm to mix with the ritz crumb topping. I loved the flavor that these two ingredients added to this wonderful dish. Subbed reduced fat sourcream and Healthy Request reduced fat/sodium cream soup and it still tasted just as rich and good; no sacrifice of flavor. One might as well double the recipe and use the whole can of soup; this won't last long at your table! Thanks so much Radiating Mom for this recipe.
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3 users found this review helpful

Blue Cranberry Sauce

Reviewed: Nov. 22, 2006
this is very good. thanks for the suggestion of using orange juice in place of water. A snap to prepare. I think next time I would leave out the allspice. Thickens very nicely. Used brown sugar and after reading the reviews, did decide that it needed a bit more sweetener. Subbed the rest of the sugar with sugar substitute to taste.
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1 user found this review helpful

Pumpkin Cookies I

Reviewed: Nov. 17, 2006
these are very good and a great way to use up pumpkin. Had some fresh pumpkin in the freezer that I used. Only sub was 1tsp. pumpkin pie spice for the cinnamon. These cookies do not spread so you can get alot on a sheet. *great cookie if one has an egg allergy or out of eggs. These produce a soft chewy cookie but aren't 'cakey' due to the lack of egg. I would up the spice a bit next time, as I really couldn't taste it much and perhaps was overpowered by the butterscotch chips...would maybe cut down on the chips next time to 1 cup, unless one likes alot of chips. Nice recipe.
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2 users found this review helpful

JIF® Irresistible Peanut Butter Cookies

Reviewed: Nov. 17, 2006
followed the recipe to the T. I questioned the amt. of vanilla but figured there must be a good reason why the 1 tbsp. Don't cut down on the vanilla...this amt. makes the cookie! I used a good Mexican vanilla and it really combined so well with the p.b. They are soft and light with a slight crispy edge. Thanks for the advice regarding not overbaking. They will not look done when you take them out but you can see them brown slightly around the edges right before your eyes as you let them sit on the sheet for a minute or two. Easy to slide right off the sheet without any greasy taste. Lovely cookie but if you have a houseful of cookie monsters, you might want to double the batch. This made 54 cookies with the pampered chef small size scoop.
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153 users found this review helpful

Oatmeal Pudding Cookies

Reviewed: Nov. 15, 2006
I loved this recipe especially due to its adaptability to change. Had 2 sticks of "can't believe it's not butter" I wanted to use up and wasn't sure about baking with it but it was great. Used all 3 1/2 cups of oats due to the water content of the oleo. added 1 tsp. of lemon juice and 1/2 tsp. more of baking soda to make a softer cookie. 1 tsp. cinnamon, butterscotch pudding mix(sugar free),odds and ends of halloween treats...Hershey's kissables, reeses peanut peanut butter pieces, butterscotch chips, and raisins. Did add a tsp. vanilla. Made 58 cookies using the pampered chef small size cookie scoop. Loved the texture. they didn't spread much and puffed up nicely for a really soft cookie chock-full of oats! Thanks for this great recipe with alot of versatility and great flavor.
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15 users found this review helpful

Sixteenth Century Orange Chicken

Reviewed: Nov. 14, 2006
this is a really interesting tasting recipe. Tastes slightly like Indian, slightly Chinese chicken. The addition of the rosewater added a high note. Subbed nutmeg for mace, and also added a piece of the orange rind for a more intense orange flavor. It seemed a shame to let the fruit go to waste so I processed the entire thing in my foodprocessor (only tossed out the rind)to get more intensity from the clove and peppercorn. On its own, the sauce does not have a great flavor but somehow when added to the chicken, it was a really great taste so don't give up until you've tried the final product. I rarely make a dish without onion or garlic so I did saute 2 cloves of garlic and 1 med. onion halved and sliced along with the chicken and am glad I did; it added to the overall flavor of the dish. Served this over rice for a really nice different way to make chicken in a snap! This makes a quick weeknight meal with a different way to jazz up chicken breasts. Don't forget to add some salt.
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7 users found this review helpful

Pumpkin Bundt Cake

Reviewed: Nov. 12, 2006
a snap to prepare, presents well, and very moist without being heavy dense. I subbed applesauce for the oil, and added more pumpkin pie spice, cinnamon, clove, allspice, and nutmeg. Couldnt taste the butterscotch pudding; I think it just helped with the texture and moistness. Rose very high. My oven usually bakes either slightly slower or spot on, and the time would have been too long in my oven. It was done in 45 min. Used a 10x sugar glaze w/grated orange zest. Complimented the cake well and tasted like a homemade spice cake. This did not leave any trace of cake mix taste behind. Thanks for the recipe. If you like a bit more spice, I would suggest at the very least, doubling the spice.
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44 users found this review helpful

White Fish Provencal

Reviewed: Nov. 7, 2006
good way to dress up even an inexpensive whiting fish and a cheap chardonnay. Did not use powders, but the real deal; onion and garlic sauteed in a little EVOO. Used nicoise olives and added some herbs de provence along with the others. Sprinkled the fish w/Old Bay, S&P before baking. Served over couscous. Could easily sub capers for the olives, or slice up some fennel bulb to saute along with the onions/garlic for an additional mediterranean flavor. Quick, easy, and tasty.
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4 users found this review helpful

Black Chocolate Cake

Reviewed: Nov. 3, 2006
giving this 4 stars for ease of preparation. Used butter flavor crisco, had 1 cup of leftover coffee so used that for part of the water, and added some espresso powder to boil with the water. I didn't even use my beaters, just a wire wisk. I think the espresso powder added to the flavor of the chocolate and although I just used Hershey's powder, it tasted like it was a more expensive chocolate. Made this into a bundt cake and baked @55 minutes in my oven. Made a small review 'muffin' and although it did not puff up on top, this would be a good cake to make into a layer because it does bake even. Not over the top sweet and drizzled the bundt cake with some leftover cream cheese frosting when it was slightly warm. Used butter cooking spray for the pan and had no trouble with it sticking. It was gone in 8 hours but I found it did crumble a bit although it was moist. I would maybe throw in a tablespoon or two of applesauce. Maybe using oil instead of shortening would help the crumble problem.
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13 users found this review helpful

Pumpkin Spice Bread

Reviewed: Oct. 31, 2006
I love this recipe just as much as the Downeast Maine recipe on AR. Replaced all the oil w/applesauce and it made for a supermoist bread without the added fat. I only had 2 cups of white sugar, so also added 1/2 cup brown. It was plenty sweet. Fresh squeezed orange juice replaced the water. also added 1 tsp. vanilla. I love the spice blend in this recipe; it does remind me of that pumpkin pie taste. Used 2 cups fresh pumpkin. Made 2 very nice loaves to freeze and 1 small 'review' muffin. Very nice easy recipe. This would make a nice bundt cake.
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134 users found this review helpful

Pumpkin Cookies with Penuche Frosting

Reviewed: Oct. 31, 2006
The texture of this cookie is a lovely delicate light cake. I did not make the frosting because I had some cream cheese frosting I needed to use up. The cookie could easily stand on its own; it is not sickening sweet, but with a frosting it would not be overly sweet. I did use fresh pumpkin, upped the cinnamon to 1 1/2 tsp, added 1/4 tsp. nutmeg, ground clove, and cardamom. If you like a bit spicier cookie, you can easily add your own spice blends. Lovely recipe and wonderful texture. Yield was 58 cookies using the pampered chef stainless steel size small cookie scoop. Decorated with a candy corn on top to give away to the neighbors for a Halloween treat.
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1 user found this review helpful

Zucchini Apple Bread

Reviewed: Oct. 27, 2006
grated the zucchini, and left the skin on the apple for added fiber and color. Grated one cup of the apple for more even distribution, and fine chopped the second cup. Had to up the cinnamon by 1/2 tsp and could have used more but out of personal preference. Replaced all the oil with applesauce. 1 hr. in the oven was perfect. It was just a tiny bit on the dry side, but could be because both my zucchini and jonathan apple didn't have alot of water content.
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17 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 27, 2006
I had 1 1/2 black bananas and didn't know what to do with them. I scaled the recipe down to one loaf and it produced a beautifully light, moist bread. Used 1 whole egg and 1 tsp. soda when scaling down to the 1 loaf. I made a 'sample' muffin to review, and stuck the loaf in the freezer.
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3 users found this review helpful
Photo by TUNISIANSWIFE

Kuwaiti Traditional Tea

Reviewed: Oct. 26, 2006
what a great change of pace! I made this for my husband using black tea and sugar. It tasted so good that I wanted to try it with green tea and sweetener for myself. I have to say that I liked the flavor of the saffron and cardamom in both the black and green tea. A nice change from the usual addition of dried spearmint leaf, or chamomile buds and leaves. I used loose leaf tea instead of bags. Thanks for this nice recipe
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11 users found this review helpful

Pumpkin Bread

Reviewed: Oct. 24, 2006
good way to use up some buttermilk, but as written, too bland. Used fresh sugar pumpkin and perhaps that made a difference, but it is too 'wet', almost gummy. Had to up the spices by doubling. Also cut down sugar to 2 1/4 cups and it was plenty sweet; 3 cups would have been over the top. Thanks for the recipe but prefer 'downeast Maine pumpkin bread' from AR.
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6 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 24, 2006
This recipe serves as an excellent base and can be tinkered with to suite individual tastes. The proportion of ingredients is perfect. I had 2 1/4 cup seeds so adjusted accordingly. Used Lawry's season salt, real butter, and garlic powder. I toasted the seeds plain for about 20 minutes turning once just to dry them out a bit so they would be nice and crunchy. Thanks for this wonderful recipe with a little zip! Waste not, want not for a healthy, tasty snack.
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6 users found this review helpful
Photo by TUNISIANSWIFE

Roasted and Curried Butternut Squash Soup

Reviewed: Oct. 24, 2006
UPDATE 10/13/11 No matter how much I make this, I never tire of it. I decided to add some diced macoon apple but did not puree, nor did I peel them. gave bits of color and that bite of sweet apple lends to the savoriness of the soup. No oregano..i always sub a bit of fresh cilantro. Excellent! Perfect for a cool fall day. Recipe followed exactly except omitted the oregano, upped the curry to 1 1/2 tsp.,and didn't add yogurt directly to soup; just used a dollop to garnish the individual bowl. Used cilantro instead of parsley out of personal preference. Used Lawry's salt instead of regular. I used 2-15 oz. cans of broth. Important to remember that each squash has a different water content so adjust accordingly. The buttercup used didn't have a high water content so added broth after everything else was pureed and added to the stockpot. Since the squash was exceptionally sweet, I didn't need to add brown sugar. The dollop of yogurt added a nice creamy touch. Thank you for this wonderful fall recipe that I'll make seasons to come!
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34 users found this review helpful

Fereni Starch Pudding

Reviewed: Oct. 24, 2006
as written, this would be a 1 star. I know that Fereni (or 'zaghoughou') as it is called in North Africa, is supposed to be thick, but at the very beginning I questioned the ratio of cornstarch to liquid. Against my better judgement I followed the recipe and had to double the amount of milk, so it would not be nothing but a blob of paste. I toasted the almonds first, bruised the green cardamom pods, and had to add 2 tbsp. more sugar. With these changes, my husband's eyes lit up and it has made for a nice Eid holiday dessert. It is only slightly sweet with the 2 extra tbsp. of sugar; with the quarter cup, it was barely noticeable and overpowered by the taste of cornstarch. Perhaps our cornstarch is different here in the states. I'll make again and again, just with the changes. As written, I just can't justify giving this recipe more stars. There has to be a mistake with the amt. of cornstarch. Maybe it should read 2 or 3 tbsp instead of 2/3 cup?
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7 users found this review helpful

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