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

cook's profile

TUNISIANSWIFE

Reviews

Menus

 
View All Reviews Learn more

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!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by TUNISIANSWIFE

Dip For The Stars

Reviewed: Apr. 11, 2007
Thanks to my friend that suggested this, I am afraid I have developed a new addiction. This is just fabulous, albeit a tad expensive to make, and so so bad for the hips. The store was all out of sun-dried tomatoes, so I used jarred sundried tomato pesto in place of the regular pesto. Only had 8 oz feta but did not miss the remainder. Absolutely use the vermouth or a dry white wine because it really does add to the flavor. The only other sub was I also toasted some slivered almonds and added to the cheese mixture for a bit of texture; it added a lovely flavor and crunch. I don't have a mold so used just a bowl. Now I have reason to go buy a mold. Thanks so much for this absolutely delicious spread that will steal the show.
Was this review helpful? [ YES ]
2 users found this review helpful

Herb Roasted Pork

Reviewed: Mar. 15, 2007
this is absolutely fabulous. I had a tenderloin that was only 1.6# so still used 1 clove crushed garlic and kosher s/p to taste. I am not a fan of sage so used it lightly but it compliments the flavor of the pork without being overpowering. 1/2 the recipe for the glaze which is scrumptious! Used balsamic, and subbed honey for the sugar. Added some dehydrated orange zest to the glaze for another level of flavor. This glaze would be great on chicken wings, as well. Thanks for this recipe; it is divine.
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Focaccia

Reviewed: Jan. 9, 2007
Loved this for not only the flavor and versatility but for the fact that you can use regular active dry yeast with success; the only difference being the method of prep. Bloom the active dry yeast in sugar/water first then add the oil, flour and salt. Used Kosher salt to enhance the flavor, added dehydrated onion to the dough, replaced 1 cup w.w. flour, and added 3 tbsp. gluten. Infused 1 clove crushed garlic in EVOO while bread was rising and brushed on w/pastry brush. Dried rosemary and basil, and fresh grated parm. Don't take the pan of water out of the oven while baking; this will give that nice crispy crust to the loaf. makes alot and can be made into bread sticks for dipping, or for making a nice sandwich. This would be great for making your favorite panini sandwich! thanks for a super quick recipe when you don't have all the fixings for a pizza.
Was this review helpful? [ YES ]
2 users found this review helpful

Grandma's Banana Bread

Reviewed: Dec. 6, 2006
great way to use up black bananas and buttermilk. Subbed the oleo for 3/4 cup applesauce and it was super moist. Did up the salt to 1/2 tsp. and cut the sugar down to 2 1/2 cups and it was plenty sweet. Added 1 tsp. cinnamon to enhance the flavor. Thanks for a great recipe that can be made into a lowfat bread without compromise of flavor or texture! This made 2 loaves and 2 mini loaves.
Was this review helpful? [ YES ]
20 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.
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
152 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.
Was this review helpful? [ YES ]
134 users found this review helpful

Italian Bread II

Reviewed: Jan. 19, 2008
don't have a bread machine so did this by hand. Wonderful dough to work with. Only change I made was to use 2 1/4 tsp yeast. Nice crispy crust and soft center. Perfect crumb. Baking time/temp was perfect. Thanks so much for this recipe
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
21 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.
Was this review helpful? [ YES ]
21 users found this review helpful

Bananas in Caramel Sauce

Reviewed: Jun. 21, 2006
oh my! I just made the caramel sauce to go with a different dessert and this is absolutely scrumptious! If one is fairly experienced at homemade fudge and candy making, this should not be a problem. I didn't have heavy cream so substituted 1 cup evaporated milk and it still came out wonderful. Smooth as silk and oh so creamy! The key here is patience. Make sure your butter/sugar mixture is dark brown in color. Once you add the liquid, that is the color it will be. Use medium high heat and stir continuously so sugar can dissolve and continue stirring until butter starts to brown. The butter will separate from the sugar; don't worry...you are almost there. Lower heat and continue stirring until it is dark caramel in color. Add liquid slowly. The sugar will set up again but don't worry. Just stir, stir, stir and it will all reincorporate. Bring to a rolling boil. Once I did this, I realized that the consistency was too thin so I just continued cooking at medium heat until it reached a nice consistency. I know I will have to give what I don't use away, as I don't trust myself. Wonderful sauce! Just be patient and don't be afraid to try it with evaporated milk.
Was this review helpful? [ YES ]
122 users found this review helpful

Freezer Peach Pie Filling

Reviewed: Jun. 21, 2006
I didn't exactly make this into a pie. I had an overabundance of sweet peaches and since I made pancakes this morning, I didn't have any honey or syrup to put on them so decided to make this. Since the peaches I had were very sweet, I only used 1/2 cup sugar and 1:1 white/brown. I also added a dash of cinnamon and cooked it up on the stove. It set up nicely and tasted delish on whole wheat pancakes. Thanks for the nice addition to my breakfast! I love the concept of this recipe. Great for on the go.
Was this review helpful? [ YES ]
59 users found this review helpful

Slow Cooker Beef Barley Soup

Reviewed: May 16, 2006
mmm, good! A great soup to make on a cool rainy day. I used 3 10.5oz cans of vegetable broth and added 1 package of Knorr brand Vegetable soup mix but kept everything else the same. I am glad that I used the bigger cans of broth because it was just the perfect consistency; not too thick and not too thin. I did not use pearl barley but homegrown barley from my husband's family. The combo of flavors was just perfect and was not a bit greasy. I used just a tad canola oil when browning the beef. Perfect flavor and seasoning and sooo incredibly easy.
Was this review helpful? [ YES ]
0 users found this review helpful

Oatmeal and Applesauce Pancakes

Reviewed: May 12, 2006
The ingredient proportions are good except I did add some water to thin the batter a bit. These were fabulously fluffy light pancakes and so healthy! I even subbed all the flour for whole wheat! I've never made a w.w. pancake this fluffy before. I did add a little extra of the soda and powder. I didn't have sour cream so used a 6 oz. container of f.f. blackberry yogurt I had hanging around. I love the fact that this is high in fiber and very low fat...no butter or oil. Sprayed the pan with Pam and used butter spray and some honey on top! Filled me up on this rainy morning. Wonderful recipe and great with the whole wheat flour in lieu of all-purpose. If one doesn't like the batter that thick(it was more like a bread or muffin batter), just thin it with some water or milk to your liking.
Was this review helpful? [ YES ]
80 users found this review helpful

Ricardo's Pizza Crust

Reviewed: Mar. 17, 2006
THIS CAN BE MADE WITHOUT USING A BREAD MACHINE. I love trying different dough recipes and this is my favorite! If making without a bread machine, add yeast, sugar, and water (105-115 degrees) and let bud for 10 minutes. Add EVOO, and 1 cup flour and stir. Add second cup of flour w/the salt(salt directly added to yeast can kill it) It was more like a batter with the second cup but I didn't use bread flour, using A-Purp. unbleached flour instead(read a review for a chewier crust use unbleached and it works well) I took the 1/2 cup and poured the dough onto a board and kneaded it in but needed more flour so probably added another 3/4 cup. I guess I got so nervous w/the consistency of the dough at first that I forgot to add the herbs/garlic. I wasn't worried since it did have sugar/salt/EVOO in the crust. I let it rise in warm place for 1 hour. It rose nicely! Punched down and let it rest for 5 minutes. Rolled it out into pan and didn't prebake or anything..just proceeded from there. The crust is how I like it personally; chewy and just a nice brown. It had the best flavor even without the herbs. I can't imagine how good it is w/adding the herbs! Will make again.
Was this review helpful? [ YES ]
65 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.
Was this review helpful? [ YES ]
37 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Mar. 15, 2006
I made these for St. Patrick's Day giveaways to the neighbors. This is a wonderful dough to work with. I simply used my cookie scoop to roll into balls then pressed with a bottom of a sugared glass. Decorated w/green frosting and used the Martha Stewart shamrock stencil to create a shamrock using green sugar. I added 1/2 tsp nutmeg and 1 tsp. lemon extract to the dough. The blend of flavors brought this to a new level. None was overpowering of the other. Baked perfectly and no sticking to the sheet.
Was this review helpful? [ YES ]
3 users found this review helpful

Homemade Laundry Soap

Reviewed: Jan. 5, 2012
I have been using this laundry soap powder for about 2 years now(ever since the price of gas and groceries went up, the price of laundry detergent went out of sight). This cleans like no other. I don't bother w/a food processor; just dump the boxes into a rubbermaid tote I bought especially for this, and grate the fels naptha on a cheap box grater that I use just for that purpose. I would not want to inhale the dust w/the food processor method. Even dumping the boxes together and mixing by hand, u have dust and it can be strong when inhaled. I make a big batch of it simply by using 2 bars fels naptha, 1 box each mule team and washing soda, and 1 tub of offbrand oxyclean. Sometimes when powdered Tide w/bleach is on sale, I will buy that and throw it in too; read years ago on Consumer Reports that the POWDERED TIDE w/bleach cleans whites the best. the test of getting out odors: will not leave a trace of my husband's Bvulgari cologne in his clothes; up until then, when I would take them out of the washer, I could still smell it. For my whites(I am a nurse), I do add a few drops of liquid blueing to my water.
Was this review helpful? [ YES ]
9 users found this review helpful

Displaying results 1-20 (of 424) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey Day Recipes
Top Turkey Day Recipes

So many classic recipes to please your pilgrims.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States