Hanan Recipe Reviews (Pg. 1) - Allrecipes.com (10686645)

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Basboosa II

Reviewed: Feb. 6, 2009
This is a great recipe (sometimes also called Hareesa)and very much like what my Egyptian mother makes. Unfortunately Mom makes all these wonderful recipes but she can't give you exact measurements-she does it all by sight. I do have some recommendations: Buy the medium semolina (sometimes called #2) because the fine semolina makes it difficult for the syrup to absorb throughout the whole basboosa. Also, at the end of the baking time, turn the broiler on for 2-3 minutes to give the top a golden brown color. Last, make sure to double the syrup ingredients. Boil the syrup for 5 minutes then simmer for about 10 minutes.
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37 users found this review helpful

Anginetti

Reviewed: Dec. 19, 2008
Love this recipe. I did add lemon zest to the icing to make it a bit more lemony. My one mistake was I made the cookies a bit on the small side. Next time I'll make them bigger just like you see in the Italian bakeries.
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29 users found this review helpful

Egyptian Koshari

Reviewed: Feb. 7, 2010
great recipe. Instead of mixing everything up, I layered (more traditional that way). Really browned the onions and added cumin to the rice/lentil mixture.
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15 users found this review helpful

Carrot Cake III

Reviewed: Oct. 11, 2010
I made the changes recommended by gneebeanie and it was a delicious carrot cake. Made it twice so far. I gave 4 stars instead of 5 simply because of the alterations that were required.
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7 users found this review helpful

Basboosa

Reviewed: Oct. 10, 2007
This recipe did not come out right at all. I followed everything EXCEPT, I set it aside for an hour instead of 30 minutes. I don't think that alone would have caused such a terrible outcome. First of all 20 minutes + 3 minutes of broiling was far from enough time to cook this basboosa thoroughly. The top was browned very nicely so I added the syrup. When I cut out a square, I realized the inside was raw and uncooked as ever. So I returned it to the oven for 22 more minutes (total 45 minutes)....still brown on the outside but raw on the inside.
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7 users found this review helpful

Kofta Kebabs

Reviewed: Apr. 17, 2011
Great great recipe. I made them with all ground beef. I would recommend adding 1/2-3/4 cup of ground rice (cream of rice will work). My Mom always makes them that way. It's kind of like adding breadcrumbs to meatballs. Gives them a bit of a melt in your mouth texture.
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5 users found this review helpful

Vanilla Bean Cheesecake

Reviewed: Dec. 25, 2011
The directions said bake for an hour twenty minutes. I kept it in the oven for an hour twenty five. .... At this point the center didnt seem jiggly so I figured it was done. Well it wasn't done enough to tast like cheesecake. It was kind of cottage cheesy and puddingy.....also I should have listened to others and added more vanilla bean. Would not make again.
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4 users found this review helpful

Candied Sweet Potatoes

Reviewed: Oct. 10, 2007
So easy and so delicious. I baked some of the potatoes (then removed the skin) and boiled some. I think next time I'll boil all. Boiling was easier (I left the skin on)and they tasted just as good.
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4 users found this review helpful

Zucchini Risotto

Reviewed: Jun. 28, 2011
I just wasn't crazy about this. I followed the recipe for the most part except for adding more zucchini and more parm cheese. Still, the combination of flavors just didn't do it for me or my family.
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3 users found this review helpful

Creamy Caramel Flan

Reviewed: Apr. 12, 2011
This is my absolute favorite flan recipe. I followed another reviewers advice and put everything in a blender. I also make sure to warm up the pan in the oven so when I pour the melted sugar into it, the sugar doesn't immediately harden. I recommend you bake for at least 60 minutes as whenever I check after 50 minutes, the center is still a bit shaky/undone. Also, I tend to melt 1 1/4 cup sugar instead of 3/4 just because I like a lot of the carmel syrup.
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3 users found this review helpful

The Best Unbaked Cherry Cheesecake Ever

Reviewed: Apr. 2, 2011
Loved it and my guests asked for seconds. Next time I will double the recipe and make in a cake pan. I didn't use cherry filling. Instead I topped with fresh chopped up mango sweetened with tough of sugar.
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3 users found this review helpful

Russian Tea Cakes I

Reviewed: Oct. 11, 2010
Incredible melt in your mouth. I've made these with pecans and with walnuts. I prefer pecans, but they are still both INCREDIBLE!
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3 users found this review helpful

Louisiana Sweet Potato Pancakes

Reviewed: Mar. 27, 2010
They were just OK. My main problem with these is that although they were well browned on the outside, the inside was soggy. Maybe you have to make them real small. The other thing is you really don't taste the sweet potato too much. It's a shame because I thought these would be tastier and healthier than regular pancakes.
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3 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 10, 2007
Really liked this lasagna. The only change I would make next time is LESS MEAT. It was just a bit too meaty of a meat sauce for my taste.
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3 users found this review helpful

Easy Sugar Cookies

Reviewed: Feb. 1, 2012
Best sugar cookie recipe yet!!! I followed the advice of others and used thoroughly softened butter. Came out soft and Chewy in the middle and crispy at the edges. Oh, I only used 1 1/4 cups of sugar...that was just right.
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2 users found this review helpful

Lemon Cheesecake Squares

Reviewed: Nov. 19, 2011
Loveed these. It was so incredibly creamy and yummy. I did make some changes and have saved an alternate recipes. I used two 8oz packages of cream cheese and one container of temptee whipped cream cheese. I also added 3/4th cup of heavy cream and a half cup of sour cream. I kept the oven door as some recommend after I turned off the oven just to make sure it doesn't crack. Will make this again and again.
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2 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 3, 2011
The BEST peanut butter cookies I have ever made. Baked for only 12 minutes and they stayed nice and chewy. Added chocolate chips to some and they were great too. I actually doubled the recipe and rolled up three long logs in wax paper, then put the logs in plastic bags, and froze them so we could bake the cookies fresh when we're in the mood. I'm sure they won't last long though.
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2 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Apr. 2, 2011
This was great and my first time making Corned Beef and Cabbage. I didn't realize I had a seasoning packet so I started out by sauteing in olive oil some garlic, basil, coriander, mustard thyme and allspice. Then I added the included spice mix. It was very tasty and not overly spiced
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2 users found this review helpful

Boston Baked Beans

Reviewed: Apr. 26, 2010
My toddler loves baked beans but I'm not crazy about him eating a lot of canned goods, so I decided to make them from scratch. Didn't add the bacon, instead used turkey sausage. Came out great. Great recipe...definitely a keeper.
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2 users found this review helpful

Snowballs II

Reviewed: Nov. 26, 2009
These cookies were so delicious. My one issue is, I just wish I could figure out how to make them so they're not sticky. I rolled them in powdered sugar twice as directed, but the sugar just absorbs right in. This obviously has no affect on the taste, it simply makes them less pretty to serve.
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2 users found this review helpful

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