TUNISIANSWIFE Recipe Reviews (Pg. 9) - Allrecipes.com (18160232)

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TUNISIANSWIFE

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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Reviewed: Jul. 28, 2006
I halved this recipe and it still made quite alot. This is a really great salad. Next time I'll omit the deli beef because the flavor got lost anyway in the process and just use this as a side dish. I love sesame oil but although it was not too overpowering, next time will decrease it by 1/2 tsp. Added toasted sesame seeds, blanched the broccoli, used flat fettucine noodles so it appeared more 'Asian', and added a bit of wasabi mustard and orange juice/zest to the dressing. Emulsified dressing in the food processor. I loved the textures in here. Next time will cut down on the carbs, and up the bean sprouts. Beautiful colors and textures, as well as great asian flavors make this a great salad to serve along side a grilled steak. This is a meal in itself and a nice summer meal at that. I am a garlic lover so upped the garlic. Will also use more green onion next time, just out of personal preference. Very nice recipe and a nice change of pace from the regular pasta salad.
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7 users found this review helpful

Cantaloupe Bread with Praline Glaze

Reviewed: Jul. 26, 2006
giving this an extra star for a great way to use up cantaloupe, and I like the fact that as you stated, Linda, it can be pureed and frozen for later use. My cantaloupe was very sweet and ripe and with 2 cups sugar, I didn't do the glaze. The cataloupe taste is mild. Omitted cinnamon from the batter and instead sprinkled a cinnamon/sugar mixture into my sprayed pans before adding the batter. only 1 tsp. of vanilla and added orange blossom water instead, as I have found that this enhances the flavor of cataloupe. Used 3/4 applesauce and 1/4 oil and it is very moist. Added the zest of one lime to the batter to give it a little more zing. this made 2 nice loaves and I also made a small muffin to sample and review. Easy recipe to throw together. Next time I might add 1/4 tsp. more of salt to help enhance the cataloupe flavor. It was nice to get an occasional small sliver of cataloupe. I think I might puree 1 cup and leave one more cup of it a bit on the chunkier side. Thanks for the great, easy, waste-not, want-not recipe, Linda!
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23 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jul. 21, 2006
I am rating this based on ease of prep, inexpensive ingredients used, versatility of finished preparation,and the fact that one can have a hot meal in the summer without heating up a kitchen. Sauce can be tinkered with to suit one's taste. I would suggest both a good barbecue sauce and robust italian dressing for a good outcome. I added 1 can of diced petite cut tomatoes,chopped vidalia, garlic cloves, green pepper, and onion soup mix to 6 bone in skinless breasts. Made this into minced barbecue and could be served over potatoes or rice, or on a bun. I added the sauce until it just covered and had some leftover.
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Scrambled Eggs Done Right

Reviewed: Jul. 15, 2006
am glad I finally tried these. I used egg beaters and lowfat Hellmann's but they were so fluffy and light. Sprayed my pan with Pam spray. Creamy, soft, and fluffy. It is amazing how adding just a bit of mayo and water can make the difference. I usually just spray my pan and throw in the egg beaters and even on low heat, they never turn out this fluffy. Made a breakfast wrap with a w.w. low carb tortilla, turkey sausage link, and ff. cheddar. A very nice light breakfast. Tuna sends a big thanks, my friend!
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4 users found this review helpful

Frosted Grapes

Reviewed: Jul. 14, 2006
well I've found my newest 'quick fix' for a snack! These are absolutely amazing. Who knew something this simple could be so good, not to mention fat free! I used black cherry sugar free gelatin and did a combo of fresh seasonal cherries and red grapes. Not only is the flavor amazingly good, but the variations are endless and would be a great way to get the kids to eat their fruit! These are so pretty that they actually would make a beautiful platter with many variations of fruit/jello for a shower or reception. Thanks for something so simple and quick!
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19 users found this review helpful

Quick Chicken And Wine

Reviewed: Jul. 14, 2006
as written, a 4, but with changes, I couldn't keep my hands out of it. This would be a great way to make chicken fingers for the kids, but could easily be done in the oven and forget the wine. I used shredded parmesan and romano and was afraid if I just sauteed that way, it would stick after melting so rolled them in a combo of parm and romano, then in egg and into Italian bread crumbs. The coating stayed on nicely, and after browing removed and sauteed sliced vidallia, 4 cloves garlic then deglazed w/the white wine and also added equal part chicken stock. Returned the strips to the pan (after I had had a 'few'. The strips alone were wonderful and crispy)and simmered. This made a nice brown sauce that I served over angel hair. With the changes this had an incredible taste. My husband loved it. Next time I will forgo the frying of strips and do the breasts in the oven then proceed w/recipe. I think the wine alone would not create enough sauce to put over much of anything. Thanks for this great recipe that can be tweaked to suit all tastes.
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No Bake Cheesecake II

Reviewed: Jul. 14, 2006
based on the few inexpensive ingredients and ease of prep, I'm rating this a 5. Although I prefer the 'real deal', this was great for the summer. I made my own crust using up those Danish butter cookies that I had a ton of leftover in the freezer from X-mas. This made a superb buttery shortbread crust. I beat the cream cheese w/sugar real well and there was no graininess. It also incorporated alot of air and the filling was very fluffy. Used French Vanilla cool-whip and added the vanilla and the zest of 1 orange. When the crust came out of the oven, I placed chocolate chips in the bottom and they melted a bit to press into the bottom of the crust and topped with the filling. The combo of orange and chocolate was incredible. I made a small cupcake size cake for me to rate and gave the pie to a neighbor boy. If using a store bought crust, I think there would be way too much filling for the shell, so you might as well make your own and put it in a larger pie plate. Very versatile recipe. Thanks alot!
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21 users found this review helpful

Pineapple Puffs

Reviewed: Jul. 12, 2006
These were wonderful! So light and fluffy. I think the key here as to what type of pineapple flavor one ends up with is the quality of the pineapple used. I had a fresh pineapple that was about 2 weeks old and in need of being used it. Wt. was 4 oz. on my kitchen scale once I got it cut up. It was not real juicy and since recipe stated to use undrained pineapple, I just threw it in my food processor and rough cut. Did add 1 tsp. vanilla and used 1:1 brown/white sugar. The pineapple was very sweet and even with the 1 cup total sugar, it was not sickening sweet. Very full flavor of pineapple. If using canned, I think I would use pineapple tidbits. I did add 1/4 tsp. nutmeg and could not taste the cinnamon really. I suppose that is a good thing, as it did not overpower the flavor of the pineapple.
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6 users found this review helpful

Kifta

Reviewed: Jul. 11, 2006
this was very good. I don't like meatloaf but like mideast dishes due to the allspice that is found in many of the recipes. I only had 1.29# of ground sirloin. Kept all the measurements as written except for the salt which I reduced to 1 tsp. and a handful of chopped parsley. I think if I had used 2# it would have been a bit bland but I like hearty flavors. I was leary of equal parts nutmeg and allspice but one did not overpower the other. Served over basmati rice w/peas, and steamed garlic green beans. The potato picked up alot of the spice flavor which was nice. I think next time I will not bother to fry the potatoes, just shred them instead and spread over top. All the components complimented the rice nicely. I was tempted to add an egg for fear that it would be dry and tough d/t using ground sirloin, but it was not. I mixed the meat and let it set for about 2 hours for the flavors to blend and then proceeded with layering it and baking. Thank you for the interesting recipe.
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7 users found this review helpful

Beef and Spinach Curry

Reviewed: Jul. 6, 2006
this was very good and had a beautiful appearance with the greens, reds, and the yellow from the tumeric. Adjusted the spices to taste, as written was a little on the soft side, but that is good for those that may not like things too spicy. Used achar masala, so added green cardamom pods, and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken, as it was just a perfect consistency on its own.
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21 users found this review helpful

Favorite Banana Blueberry Quick Bread

Reviewed: Jul. 6, 2006
I had 7 black-skinned bananas and blueberries to use up so doubled the recipe. Only additions were using butter in lieu of crisco, 2 tsp. vanilla and doubled the salt to 1 tsp for 2 loaves. This bread had a beautiful banana flavor w/the nice surprise of blueberry. Incredibly light and fluffy; beautiful texture. baked 2 big loaves and 1 'review muffin'. Thanks for this wonderful recipe. *muffin baked for 28 minutes in my oven.
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4 users found this review helpful

Persian Kabob

Reviewed: Jul. 4, 2006
I used this marinade for bone-in lamb pieces for barbecue. I grated a vidallia onion instead of chopping, as I thought this would be more evenly distributed for a marinade. I must say that this made for the most tenderizing marinade I have used for lamb, but I could not taste the mint at all. As written, would perhaps lack a little flavor. Would increase the mint by 1/2 tsp. and also add more garlic. I also used kosher salt. Thanks for the very tender marinade for my barbecued lamb.
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2 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Jul. 4, 2006
these were very good. Marinated for almost 24 hours. used 1 tsp. oregano and 1 tsp. basil. Other ingredients the same except for 1 extra clove of garlic. Skewered w/mushrooms, fresh pearl onions, sweet red and green peppers. Present nicely. Very tender. thanks for this recipe. I think I prefer the marinade for Hawaiian chicken kabobs a bit better and more tender.
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24 users found this review helpful

Cantaloupe Cream Pie II

Reviewed: Jul. 4, 2006
served this for July 4th and everyone raved! This pie has such a unique flavor, just incredible. Bought melon 5 days prior and kept at room temp. was very ripe, sweet, and juicy. sqeezed some of the juice out and reserved. Pureed then measured, added back what was needed for 3cups. Used a wisk to cook and no lumps. Cannot imagine making this with margarine. used real butter(is there any other way w/baking such a special dessert pie?) Recipe didn't state when to add the butter in the filling; added it once I got the flour, starch, sugar wisked into the puree. didn't bother to temper the yolks, just whisked constantly and poured a small steady stream; worked fine. Added 1/2 tsp. orange blossom water to filling.this enhanced the cantaloupe flavor without overpowering and added a nice aspect. Cooked filling is the color of butterscotch and set up perfectly. The crust is fool-proof.looks dry when mixing, but even with overworking and patting into the pan, it was tender, made for a slighly sweet crust similar to a shortbread if made with butter! What everyone loved about this was that it was not sickening sweet. Each component of the pie was perfectly sweetened without being over the top sweet. I cannot wait to make this pie again. The whipped topping makes enough that you can pile it high. Beautiful presentation.Thx for this wonderful recipe that I will be making for years to come. Had multi-cultural guests and they all agreed that this was just incredible.
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21 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jul. 4, 2006
absolutely delish! What little bit was left was sent home w/my neighbor. I use packaged dry beans and keep them in the freezer after I cook them. I measured out 12 oz. cooked since they usually are a little dryer than canned when making hummus. I added just more juice from the jar of roasted peppers, a little EVOO, and added a little bit more roasted pepper. upped the garlic to 1 clove raw and 2 cloves roasted to give 2 levels of garlic flavor. Even my DH who does not like hummus, loved this! It is also made more eye-appealing by the color. Served w/pita triangles and garnished w/lemon slices and drizzle of EVOO. thank you for this wonderful recipe. This will become a staple at parties and get-togethers.
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3 users found this review helpful

Couscous Salad with Chickpeas, Dates & Cinnamon

Reviewed: Jul. 4, 2006
as written, a bit bland. Had to add more cinnamon and allspice. Used rice vinegar for its mild flavor, but it just did not blend very well w/the couscous. Added more lemon juice and grated lemon zest. This improved the flavor. Also added more scallion and the above helped. North African dishes usually use lemon juice for tartness. Pine nuts did add to the dish, but still needed 'something'. Served this at a july 4th picnic, and had both Moroccan and Tunisians at the table. I think the jury is still out on their opinion of the dish. I am glad I tried this recipe, but would probably not make again.
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1 user found this review helpful

Oatmeal Buttermilk Cookies

Reviewed: Jul. 3, 2006
great way to use up buttermilk. I did add 1/2 tsp. salt, as I used unsalted butter and without it, I think they would have tasted a bit bland. The spice proportions were good and did come through without overpowering the cookie. Added some walnuts from more texture. These are a cake-like cookie, which is not a bad thing and a nice change of pace. thanks for the recipe.
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5 users found this review helpful

Egyptian Rose Leaves

Reviewed: Jul. 3, 2006
these were darling little cookies. Made the dough this morning and refrigerated and took out a little at a time to work with. Debated using butter for shortening but wanted the rose essence to come through so used crisco instead. upped the rosewater to 2 tsp. and tinted with red food coloring. Used the bottom of a glass dipped in sugar to flatten and used green sprinkles for the 'stem'. With the bit of white sugar left from the glass, it gave the 'bud' a pretty sparkle. rosewater that I used was homemade and is a bit stronger than the 'Swad' brand sold in stores. Could easily sub rosewater for orange blossom water. thanks for the recipe and will make a pretty and interesting cookie to give away to the neighbors. As made above, these would make for a lovely presentation for a bridal shower.
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7 users found this review helpful

White Chocolate Orange Cookies

Reviewed: Jul. 3, 2006
great recipe! Such a nice change of pace for a chip cookie. Didn't have white chips so subbed choc. chips and loved the chocolate/orange combo. Only addition was 1 tsp. vanilla. This is a crisp on the edges/chewy on the inside cookie; much like Tollhouse texture. Thanks for the picture, as it represented the thickness and shape achieved.
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Rich Chocolate Chip Toffee Bars

Reviewed: Jul. 3, 2006
extremely rich and sinful. I am so glad I am intending these for a giveaway to the neighbors, as I would not trust myself. I was intrigued by the crust and it proved to be a winner; tasted like butter toffee all in itself. Didn't have toffee chips so subbed butterscotch morsels and it was not disappointing. I didn't want to overbake and end up with a hard crust so followed the recommended baking time and although I was a bit leary, followed instinct and took them out. After cooling completely they cut perfectly and crust was just right on spot. Cut into small pieces since these are very rich. Great easy recipe.
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