TUNISIANSWIFE Recipe Reviews (Pg. 1) - Allrecipes.com (18160232)

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Hawaiian Chicken Kabobs

Reviewed: Jul. 1, 2005
Prep time and such few ingredients make this recipe so simple. I added a little more garlic powder and one small clove of crushed garlic. I also used fresh grated ginger. I added red pepper cubes to the kabobs for color and flavor. This recipe is a keeper, look beautiful when they are finished and taste wonderful!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 19, 2005
This is a wonderful recipe. I used 2 XL loaf pans. I used the half brown/half white sugar in the recipe. I did have to really add more spice than the recipe called for. I just used the basic measurements in the recipe and did the 'taste test' adding accordingly until I was satisfied that it was enough. I used cinnamon, nutmeg, allspice, and pumpkin pie spice; as I didn't have any ground clove or ginger. To 'jazz' it up, I had an extra orange and tangerine so I used the grated rind of each. I also added nuts. This really added a layer of flavor to the spices. The orange and tangerine was an afterthought as I was taste-testing. I will definitely make again and the next time substitute orange juice for the water. It went into the refrigerator wrapped tightly as soon as it was made and it was superb the next day. Everyone raved over this and I gladly handed out this recipe to the folks that wanted it.
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Moist Date Nut Bread

Reviewed: Nov. 19, 2005
This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe, I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit, I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe.
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52 users found this review helpful

Cranberry Nut Bread I

Reviewed: Nov. 20, 2005
This bread came out perfect. I had no problems with it being flat; it rose perfectly and looked like a picture. I did not have enough orange so I added tangerine peel to make the full tablespoon. It was very moist and not crumbly at all. The citrus added a wonderful overtone. I have this recipe in my box and this is the one I'll use when I make cranberry bread.
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Southern Butter Rolls

Reviewed: Nov. 23, 2005
I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.
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133 users found this review helpful

Cranberry Apple Bread

Reviewed: Dec. 4, 2005
I had an overabundance of apples and was also so pleased to see that there were cranberries in this, as I also had a package of cranberries in the crisper from thanksgiving that needed to be used. I made both bread and muffins(doubled the recipe) and they were sooo moist!!! After reading other reviews, I read the proportions of ingredients and was quite perplexed as to how this was going to turn out. There did seem to be a bigger proportion of dry ingredients to the liquid. The adjustments I made were: I added the sugar and salt to the apples first to leech out the juice. I also added just a splash of orange juice (maybe two tbsp) and grated some orange rind. I immediately wrapped the bread when it cooled and put in fridge and put the muffins in a plastic container with lid. I couldn't resist the muffins so tried them about an hour later; the bread in the fridge until the next day. Both were so moist and there was no crumbling at all. I think alot depends on the type of apple. When I started slicing into what I had(red delicious) they were quite juicy so I am sure that helped. I also added a bit more cinnamon and a half tsp of nutmeg to the DOUBLE batch I made; would use a quarter tsp. to the single recipe. I also added a tsp of vanilla. I have this bookmarked as I will be using this one again. Presentation is also beautiful with the whole cranberries and chunks of apple.
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58 users found this review helpful

Orange Muffins

Reviewed: Dec. 4, 2005
I can't say that these were a big rave. They really needed doctoring. I added even more zest and also some lemon zest as well. They baked nicely and are not really sweet. I think they would be a good breakfast muffin and that is about it due to the lack of sweetness and 'zing'. I rated it a '3' because they did bake up nicely and were easy to prepare. A nice recipe for breakfast if you want to do something a little special for guests and don't want anything very sweet.
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Chicken Breasts Pierre

Reviewed: Dec. 8, 2005
very good recipe and very easy. I served this over basmati rice which gave it a nice flavor enhancement. It smelled wonderful cooking. I had a little extra chicken breast already cooked so just added that near the end. I also added a garnish of fresh chopped parsley. I didn't add chili powder because I don't like the flavor of it. Instead I used dried ground chili peppers (similar to cayenne. I think this also would be good over egg noodles.
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Pineapple Bread

Reviewed: Dec. 9, 2005
this definitely needed some doctoring up. I agree that the baking powder flavor did come through even after doctoring up with coconut, rum flavoring and a splash of rum, marashino cherries chopped, and nutmeg. It crumbled a little during cutting (possibly from the coconut). It did have a nice flavor and no one else noticed the baking powder flavor but me. I would not probably make this one again. I think it would have a real pineapple flavor if one used fresh pineapple and perhaps pineapple flavoring.
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Remarkable Fudge

Reviewed: Dec. 9, 2005
I have used this recipe for years. I got it out of a BH&G cookbook. I have learned over time that a candy thermometer is almost a must unless one is really good at judging a soft ball stage by dropping a drop of it in ice cold water. The recipe calls for 236 degrees but it has to come to 240 degrees (which is what any candy thermometer states as soft ball stage) in order for it to come out nicely. at that temp, it is perfect.
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219 users found this review helpful
Photo by TUNISIANSWIFE

World's Best Peanut Butter Fudge

Reviewed: Dec. 13, 2005
the best pb fudge recipe I've found. It was so mallow and creamy; not at all dry and crumbly. I took the advice of others and pre-blended the flour, pb, and marshmallow creme. I also added a tsp. of vanilla extract and 1/4 tsp. butter extract to this mixture. I always use a candy thermometer when making fudge. I used the thermometer and set the kitchen timer to 5 minutes and can tell you that the temp only got up to 225 degrees, well below the soft ball stage. One does not want to rely on a soft-ball stage to make this. I realized that this was a different fudge recipe than most with the addition of flour and decided I better only boil for the 5 minutes instead of going for soft ball stage. glad I did, as it turned out perfect. I didn't even refrigerate it; set it on the table for about 1 hour. I always use foil-lined pan sprayed with pam when making fudge; easier to lift out. I just lifted it out of the pan and cut a sliver to try; MALLOW, MALLOW, MALLOW! I did add extra pb, as I had an off-brand and didn't think it tasted very peanuty when I opened the jar.*about 14 oz. of pb used* Thanks for this recipe. can't wait to take it to work tonight for co-workers to try.
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182 users found this review helpful

Creamy Banana Bread

Reviewed: Dec. 13, 2005
OH MY!!! I'm sitting here now with a cup of coffee and a creamy banana muffin and I am literally ooohing and ahhhing. The recipe provided made one 8x5 and then I made 4 giant muffins using the rest of the batter. This one is a true keeper and I think I will replace my favorite banana bread recipe with this one. I didn't bother measuring the 1 cup mashed banana; just threw in 3 ripe bananas and 1/4 tsp banana extract, as I wasn't sure that my bananas were as ripe as I usually like them. It baked up beautifully and it actually does have a 'creamy' texture while being so nice and flaky and light. I absolutely love this recipe! thanks so much.
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Fast Chicken Soup Base

Reviewed: Dec. 15, 2005
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors.
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217 users found this review helpful
Photo by TUNISIANSWIFE

Marrakesh Vegetable Curry

Reviewed: Dec. 15, 2005
This is a very tasty North African dish. I added a bit more spice and garlic to the the mixture because I don't like bland. This was served true Moroccan style over couscous....my husband loved it and said it brought back memories of his time in Casablanca. If one didn't want the vegetarian and wanted to keep with the Moroccan tradition, lamb cubes could also be added. I think I will try that next time.
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 17, 2005
I hope these can make it to the christmas giveaway trays for friends! These are absolutely scrumptious! Such a different take on a chip cookie. I followed the recipe exactly *except I doubled the recipe* and they came out like a picture. They are rich but are balanced by the tartness of the cranberry. I used the bourbon and had to go out and buy a bottle but that is okay, I intend on using it in the recipe on here for bourbon chicken! (which also gets rave reviews). I think I will use the rest of the cranberries and white chips in some downeast Maine pumpkin bread(also a great recipe on here). Nothing will go to the back of the cupboard with these leftover ingredients.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2005
I am ambivilent on the rating here...I would really rate it a 3.5. I followed the recipe exactly and they came together nicely. I too had to use more of the cinnamon/sugar coating. I used a small cookie scoop and dropped them with that into the sugar mixture for rolling; that way I didn't have to handle them. I rolled them around in the bowl and onto the tray. I could taste a slight aftertaste of the cream of tarter. I would suggest NOT using 'AIRBAKE' cookiesheet for these. I have one airbake and one regular cookie sheet and the airbaked batches came out flat and didn't look like a snickerdoodle. I think the high heat is needed for them to puff and crack on top. the airbake cookies came out rather flat and resembled an oatmeal cookie. I would also suggest using a good cinnamon for these...I had a cheap "dollar store" brand and I couldn't taste the cinnamon at all. I rolled them completely and had no trouble with burning; they were beautifully golden on the bottom. I had to come back here the next day and add to this review: after letting them set for 24 hours they taste like a doodle with no aftertaste of bitterness and the cinnamon flavor is there but not overwhelming. They are also very crisp on the edges....I've upgraded rating to 4 stars.
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Shrimp Scampi Bake

Reviewed: Dec. 18, 2005
This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen shrimp...just dethaw first and drain off all the water. I served this over linguine.
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980 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 18, 2005
I had some leftover dried cranberries and white choc. chips and other hangers-on from cookie bakes so decided to throw them together in this pumpkin bread. this is equally as good as the downeast maine pumpkin bread recipe on allrecipes. I used the rest of my white choc chips, dried cranberries, pecans, a few raisins, and a few mini choc. chips to add to this recipe. The breads looked like a picture and so festive with the red and white specks within. The only advice I have is to use the biggest mixing bowl you have. My favorite bowl is a heavy stainless steel bowl that came with an old mixmaster stand mixer and it was near the top! next time I'll use a bigger bowl. I did double up on the spices and added allspice instead of the ground cloves(didn't have any). It made 2 8x5 loaves, and 3 minis. Oh yes, if u haven't tried the white choc. cranberry cookies on here...please do...they are scrumptious!
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Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 19, 2005
I was curious to try these...I used all name brand ingredients for these...they were ok, presentation nice, baked nicely, but I think I would have added a little more hershey's cocoa powder...mine were much lighter in color than those pictured here. I used the correct amt of cocoa. A slice of bread added to the container has kept these soft; otherwise I think they would have gotten a little on the hard side. They are presentable for my christmas platter but probably won't make again.
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Slow Cooker Adobo Chicken

Reviewed: Dec. 19, 2005
I had a 5# whole chicken that I skinned and cut up for this so had to tinker with the ingredient proportions. I used balsamic vinegar for some sweetness and as other reviewers suggested, peppercorns, brown sugar, and cut back on the soy sauce. I added a couple of green peppers and a heaping teaspoon of thai red curry paste just for some zing, as well as 2 bay leaves. I have to say that when I mixed up the ingredients I was not impressed with the taste, but after it finished in the crockpot and sat there for a few hours, I really like the flavor. I also like the fact that the ingredients are cheap, those that I keep on hand, and fat-free; no heavy oils. The chicken was incredibly moist even the breasts (and I had deskinned the whole chicken) Will keep this in my box to make when I don't feel like fussing but want a hearty tasting chicken.
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