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

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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
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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

Banana Pumpkin Bread

Reviewed: Oct. 17, 2006
this made 4 very nice large perfectly mounded mini loaves. 1 c. whole wheat subbed for part of the flour, omitted the raisins, and added 1 tsp. Mexican vanilla. This is a very thick batter; the thickest quick bread batter I can remember but it is perfect. Both bananas were black-skinned. This is very moist with the small amt. of oil used. The spices were perfect. I love the way this presents out of the oven; pehaps because the batter is so thick. It rises very high. thanks for this nice recipe as a different way to use up those black bananas. My oven baked these 4 loaves in 48 minutes.
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8 users found this review helpful
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Basboosa

Reviewed: Oct. 13, 2006
this is wonderful and so simple. I made this as a Ramadan dessert treat for my DH and his friends. I upped the coconut by 1 tbsp. Decreased the sugar in the syrup by 1/4 cup and just boiled it a bit longer to get the right consistency for simple syrup. I had homemade rosewater my sister in law made and it is a bit stronger than store-bought. I still upped the rosewater by about 1tbsp. I just taste-tested the syrup after it was finished and adjusted accordingly. The flavor was not overpowering and was just perfect. Orange blossom water can also be substituted. **You may see semolina flour packaged as "cream of wheat" in a Middle Eastern or Indian grocery; it is the same as semolina flour, just a different name. Even though mine got a little too brown on top, it did not affect the flavor. Next time I'll only do 1 minute under the broiler. As it cools, it will absorb the simple syrup. These are also just as good served cold. Thanks so much for this wonderful simple recipe that will become a staple for my husband's sweet tooth!
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26 users found this review helpful

Fluffy Banana Cake

Reviewed: Aug. 11, 2006
wonderful flavor and texture. The title of this recipe speaks true. I replaced shortening with butter, and added 1 1/4 cup mashed banana that I had in the freezer. Made in a 9x13 pan and baked in my oven for 45 minutes. I made a 'review' mini muffin and this is outstanding. Light and airy but yet rich tasting w/the butter substitution. Made 'WHIPPED CREAM CREAM CHEESE FROSTING' recipe from this site (by Tom) and if you have never tried this frosting, it is a must. It is so addictive and is the perfect compliment to this cake, as the frosting is very light and whippy and not sickening sweet. Made a day ahead for a treat to the co-workers tomorrow. Thanks for this lovely and easy recipe.
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37 users found this review helpful

Fajita Marinade II

Reviewed: Aug. 9, 2006
Used this marinade for 1.28 # boneless chicken breast.Good, quick and easy and can be seasoned to taste. Only used 2 tbsp. EVOO in the marinade, added 1 tsp. cumin, omitted the water, and used rice vinegar instead of distilled d/t the mildness that rice vinegar has. Used 4 small cloves crushed garlic instead of powder. Added some fresh chopped cilantro near the end. Nice lowfat lunch. Meat was very tender and only marinated for 1 hour.
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3 users found this review helpful

Cod Curry

Reviewed: Aug. 8, 2006
the proportions of spices are excellent and this allowed for one to taste the different levels of flavor; one spice did not overpower the other. I had a 14.5 oz. can of crushed tomatoes and then chopped up some romas that needed using up. I added 4 cloves of garlic and although I did not double the spices, I heaped each amt. that the recipe called for. Only other spice addition was anise seed, which I like in fish dishes. I usually don't use cilantro in Indian cooking because it tends to overpower the spices, so just pinched off a small handful and chopped. Added some turkish flat beans for a little more veggie, and served w/basmatic saffron rice. Thanks for this super quick and easy recipe!
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8 users found this review helpful

Mediterranean Potato Salad

Reviewed: Aug. 4, 2006
absolutely excellent! nice change of pace from the mayo-based salad. Made changes based on necessity and preference. halved the recipe but kept garlic amount the same. Used red balsamic, dried basil, red onion, fresh chopped parsley, and roma tomatoes squeezed out and seeded. added a bit of lemon zest and 1/2 tbsp. lemon juice to the dressing and this brought on an incredible level of flavor without being overwhelming. Only had honey dijon mustard. The colors are beautiful. Followed the recipe proportions exactly even weighing potatoes, and using measuring cup. I've never had a recipe where the dressing amount was so well-proportioned to the dry ingredients. Just the perfect amount. Excellent flavor and such an eye-appealing dish. **this would be a perfect potato salad to take on a picnic...no mayo to worry about heating up in the sun.
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21 users found this review helpful

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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8 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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5 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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28 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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7 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

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