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

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Apple Strudel Muffins

Reviewed: Feb. 10, 2006
Thanks for all the reviews; am glad I read them first. As written, this is only about 3 stars(no spice in the batter for an apple muffin?) but with tweaking became a 5 star and they were delicious...so averaged out to 4 stars. I shredded 1 cup of the apple to give more even distribution and add moisture throughout and chopped the 1/2 cup. I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg to the batter, and 1/2 cup white, 1/2 cup brown. Used the 1/2 cup butter but also added a couple of heaping tbsp. of applesauce. With that tweaking, just added 1 tsp. vanilla. These made 6 Texas size muffins and baked up like a picture and were very moist. The streusel topping is great and if you mix the flour and brown sugar well before adding the butter, you won't get those clumps of brown sugar that cause 'sinkers'.
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1105 users found this review helpful

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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997 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Feb. 6, 2006
I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of the pot. Also a 5 star for ease of preparation and ingredients one tends to have on hand. I did have to add 2 more cloves of garlic but I am a garlic lover. 1 clove just did not seem to do it justice. I followed exactly and used a 'Mier's Winecellar white table wine'. I added the 1/2 cup and it was not overpowering. I love to cook w/wines but don't drink it and although I could taste it, it wasn't overpowering. It seemed to enhance the flavor and didn't hinder it. It also is a sweeter sort of wine so thought it would help with that sauce tartness thing we all try to fix. I did have to add 1 Tbsp. of BROWN sugar and that took care of it. **I recently saw on Food Network that if you use BROWN sugar in any redsauce, it helps with that tartness fix better than white.** Thanks for the great recipe. I'm going to let it sit in fridge overnight and make eggplant parm. tomorrow.
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754 users found this review helpful

Asian Orange Chicken

Reviewed: Jan. 31, 2006
SCRUMPTIOUS!!! What I love about this recipe is one can tinker with the marinade by adding more or less of something until satisfied before pouring over the chicken. I had some leftover pineapple juice so subbed part of that for the water. I also added 3 cloves crushed garlic, only lightly packed the brown sugar, was 2 tbsp shy of the rice vinegar so added more lemon juice to make up the difference. I grated the rind of one whole medium orange which equaled 2 tbsp. and put the pulp from that orange into the 'brew'. Didn't have green onion so subbed some red onion for that. Thanks for the suggestion of the sesame oil...love that nutty flavor it gives. I didn't coat the chicken w/flour. I just heated some wok oil and stir fried it that way. Added some red pepper chunks to the stirfry for flavor and color(yum) and served over basmati rice. I made the cornstarch slurry using orange juice instead of water. Garnished with cilantro. This is a definite keeper...wish there were more stars. One of the best Asian dishes I have made so far...not too tart, not too sweet. Just the right balance. One would swear this came from the Chinese carry-out.
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641 users found this review helpful

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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385 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Jun. 1, 2006
oh my! This has got to be one of the best recipes I have ever tried on here. To begin with, the vibrant colors of red, purple, fleshy orange, and green makes one want to dive right in. The only changes I made were to double the red onion to half cup, and only used 2 tbsp. of EVOO, and added 2 seeded jalepenos. The blend of flavors was magnificant. To bite into that creaminess of the avocado, the bite of the pepper, the sweetness of the mango, and of course garlic and cilantro was to die for. You will want to double this if you take it to a party because I made it just for my husband and myself to go with "Sizzling Chicken Fajitas" from this site, and I probably ate half of it on chips before the dinner was prepared. I did use 4 roma tomatoes as stated in the recipe and it was perfect. Just squeeze out the tomatoes before putting in so that it won't be soupy. This would be a great salad by itself if cut into bigger pieces instead of dicing for salsa. If one is not a big garlic lover, I would cut down on the garlic. I am a garlicholic and so for me, it sent me to heaven! This takes salsa to a new level...absolutely a cut above the rest.
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364 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Jan. 15, 2006
absolutely divine!!!! This is the recipe I will use from now on. The only mods. I made were to add a tsp of vanilla to the heated mixture, used a variety of different semi-crisp and crisp apples tossed in a tbsp. of lemon juice, and of course, cinnamon and nutmeg. I also added 1/2 tsp salt to the butter, as I think that salt does tend to bring out a little flavor in the apple and I only had unsalted butter. I am not good at lattice tops so I followed the others that just added the mixture to their apples and placed in pan followed by the top crust. Just superb!!! thanks so much for this recipe. It sure is a keeper with the addition of spices....can't have apple pie without the spice. **I am assuming this is a deep-dish pie? I purchased 7 very large apples of different varieties instead of one bag that are usually small in size, and I had to put this in my deep dish pieplate and it was mounded nicely. Keep in mind that apples do lose juice, therefore during baking there will be shrinking so always mound apples up nicely before putting on top crust.
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360 users found this review helpful

Roasted Vegetables

Reviewed: Feb. 12, 2006
FANTASTIC! What a wonderful way to bring out the vibrant colors, and flavor of vegetables; such a versatile recipe. I forwent the sweet potatoes and squash, and don't care for rosemary so omitted those. Used red potatoes w/skins instead of yukons, and added some fresh broccoli. The broccoli was to die for roasted! I kept all measurements the same except had to add a bit more EVOO. I added some garlic powder(was afraid to add garlic cloves for fear of burning and becoming bitter) and added 1 tsp. basil, 1 tsp. dried crushed thyme. (didn't have fresh) Fresh cracked pepper and salt at the end. This is just perfect. Did it in big roaster pan and just loosely covered w/foil and turned every 10 minutes as stated for the 35 and they still browned while I think that bit of foil just loosely laid overtop helped them 'steam' a bit and no veggie was too crunchy or mushy. Served w/oven-broiled lamb and baguettes and it was a complete meal.
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309 users found this review helpful

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

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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218 users found this review helpful

Cake Mix Cookies I

Reviewed: Feb. 3, 2006
I wanted to whip up a batch of cookies to give away but didn't have butter so this was the perfect answer. I should mention that I turned oven oven before I started and by the time I had these whipped up and two cookie sheets prepared, my oven was just finishing the preheating...now that is quick. Ease of prep and ingredients, as well as versatility make this a great recipe for busy moms....children could make these. I didn't add the extra water..used a 'golden butter recipe' mix, added butterscotch and white choc. morsels. The first batch just came out and it is a wonderful tasting combo. Good to read reviews to find out they dry out quickly...the old slice of bread always does the trick. Lightly sprayed cookie sheets and would recommend not letting these sit too long before removal or they would stick.
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215 users found this review helpful

Zucchini Pineapple Bread I

Reviewed: Mar. 9, 2006
Very nice bread. I took the advice of others and reduced the sugar to 1 cup and used half brown, half white. Added nuts, and did have to double up on the spices since this does make two loaves. Replaced half the oil with applesauce. Sweet and moist and flavorfull w/changes. Also added half tsp. cardamom. This made 1 8 in loaf and 2 small mini loaves so not sure if making 2 8 in. loaves they would be more on the flat side.
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213 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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193 users found this review helpful

Dump Cake IV

Reviewed: Jan. 9, 2006
The proportions of the wet to dry ingredients in this recipe are the most perfect of all the 'dump cake' recipes I found on this site. I had no dry cake mix left on top. I had just a couple of tbsp. shy of the 1 cup butter. I cut the slices of butter into pats and placed them over the entire cake trying not to leave too many gaps. It worked perfectly. I only had about 1/3 cup coconut which was fine since so many reviews of dump cakes on this site state that there was too much dry ingredients and not enough wet. This was perfect. I whipped up some cream to put on top and my coworkers loved this cobbler-like dessert. I was leary of using a bundt pan so I put it in a 9x13 sprayed with pam and it worked fine.
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170 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 16, 2006
I was nervous to make this based on the same concerns and problems coming up in many reviews and I was using this for a round devil's food cake. I always chill beaters and copper bowl.Chilled heavy cream also. Cream cheese was room temp. Debated the sugar issue:10x or granulated and chose to stick to the recipe. I beat the cream until it was almost like butter and placed it back in freezer while doing the rest. I whipped the sugar/cheese forever and there was no grainy text. When I put it together I could see that it seemed somewhat 'loose' so decided to put it back in the freezer for another 15 min. Garnished w/strawberries as seen in the pic and placed them between a papertowel to draw up the extra moisture and not leave pink 'footprints' on my frosting, or slide down the sides from wetness. The cake frosted fine although it is a very whippy frosting even after all the extra precautions. I wouldn't hesitate to just whip it up and throw it on a sheet cake but would take the extra time when doing a round cake. The taste is incredible. I love it because it is not sugary sweet but sweet enough and complimented by the cream cheese. I agree that this would make an A-1 fruit dip!!! Slathered liberally on the cake and still had about 1/2 a cottage cheese container left over so it does make plenty! I absolutely love this and would be great with almond extract on a cherry cake. This is definitely a keeper. thank you so much for such a lovely whippy non-sickening frosting!
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166 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

Indian Tomato Chicken

Reviewed: Jan. 15, 2006
This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I like heat so I added something similar to cayenne but one could use red pepper flakes if wanting to kick it up a bit. I added about 1/3 cup chicken broth when adding the chicken to the pan. I threw in about 1/2 cup chick peas with the tomatoes. I think adding the broth helped it not be too dry. I served this over basmati rice with peas thrown into the rice. Very nice easy meal. This is really a great staple recipe for those of us that have just about every type of spice there is. I didn't have to run out for any of the ingredients!
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Indian Style Basmati Rice

Reviewed: Jun. 24, 2006
Great recipe. out of necessity used 1/2 tsp. ground cumin, and 1/4 tsp. ground cardamom. I make basmati rice all the time but never thought about browning it first. This changes the flavor for the better! Oh this was wonderful served with "Maharaja Curry" and it was a restaurant-quality meal. I did add Saffron and frozen peas to the rice for color and substance. Thanks for this nice recipe!
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150 users found this review helpful

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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147 users found this review helpful

Cake Mix Cookies IV

Reviewed: Mar. 12, 2006
I had a pineapple cake mix I really didn't know what to do with. I like to buy mixes just for cookies, and I like to try different recipes on here using them. I added 10 oz can drained crushed pineapple (squeezing out through 2 coffee filters works better than a collander) and 1/3 cup shredded coconut. Had half a tangerine and grated the zest of it also. These made a wonderfully fluffy soft cake-like cookie. Some of the coconut toasted which gave it a really nice flavor. These were a wonderful combination with the pineapple mix, crushed pineapple, and coconut. The batter was a softer batter I think because of the crushed pineapple, and although they did spread a bit, they weren't flat, but rose nicely and very soft. Very nice recipe.
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137 users found this review helpful

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