oranaise Profile - Allrecipes.com (11976380)

cook's profile


Home Town: Delmonte, Oran (31), Algeria
Living In: Austin, Texas, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
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About this Cook
I'm a native born Austinite with Algerian roots. Having grown up in several countries, my cuisine tries to capture nostalgic recipes from my past. I don't have any favorite cuisine and I'm a bit of a "mange tout" (eat EVERYTHING). There is almost nothing on God's green earth that I will not try at least once.
Recipe Reviews 7 reviews
Absolutely Fabulous Greek/House Dressing
I made this dressing "as is" the first time and scaled it down to 10 servings. It got four stars. But I did it all over again with a few modifications. 1] Balance the oil to vinegar ratio to 1:1. 2] Use freshly minced garlic instead of powder. 3] Put ALL ingredients except olive oil in a food processor or blender. 4] Add sundried tomato powder. TaRAAAA - a perfect dressing for any salad and an amazing marinade!

0 users found this review helpful
Reviewed On: Oct. 21, 2014
Al Kabsa - Traditional Saudi Rice and Chicken
This recipe was AMAZING! AND it's authentic! I normally try a recipe exactly as written first time then go about adjusting it to to fit my taste. But I broke protocol this time. I grew up in Saudi but I've never made it on my own until now. In college here in the US I had a few Saudi and Emariti (UAE) friends who would whip this up late at night. And I would help prepare it. Here are my changes: 1] I sprinkled raw chicken drumsticks with turmeric which contains curcumin, a powerful anti-inflammatory and strong antioxidant. If you don't want to use saffron; turmeric, aka the "poor man's saffron" gives the chicken a nice yellow hue plus health benefits. 2] I added freshly grated ginger with the garlic. But this is a personal and regional preference (East Coast: Dhahran, KSA). 3] I used almost twice the amount of spices (except for the cinnamon) and whole dried lemon (loumi) instead of ground. 4] My mom's Saudi friend recommended removing the chicken once cooked in broth. I placed chicken in a pan in oven to brown while rice was cooking. 5] To make sure your rice doesn't get mushy, put a kitchen towel under the lid. This keeps the rice firm. I used Zebra brand Basmati (Pakistan). Next time, I'll also make shattah (hot sauce). THANK YOU very much, EmiratiWife2010 for an excellent dish! My family came to visit and they said it's the REAL DEAL. *EDIT: Please see photo of one serving. I garnished bowl with hot sauce, cilantro, yogurt (Byblos) and toasted almonds.*

2 users found this review helpful
Reviewed On: Oct. 17, 2014
Marinade for Chicken
Absolutely fantastic marinade! THANKS JillyPooh! I've made this before written as is and it was PERFECT. Today I needed chicken for Pancit Bihon (on this site: Quick and Easy Pancit) so I modified this marinade accordingly to get a more Asian flavor. I used canola oil with a few dashes of seasoned sesame oil, added garlic, green onions and mixed soy sauce with calamansi juice (toyomansi). I mistakenly dropped in caraway seeds because I reached for the wrong jar. But it didn't ruin it. I used this to marinate boneless skinless chicken thighs for four hours in the fridge. The chicken turned out fantastic with the Pancit Bihon. This marinade is so versatile it works for any kind of meat! THANKS AGAIN! >:)

1 user found this review helpful
Reviewed On: Aug. 15, 2014
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