dbull Profile - Allrecipes.com (13796580)

cook's profile


Living In: Folly Beach, South Carolina, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean
Recipe Box 3 recipes
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About this Cook
I have always enjoyed cooking and trying new recipes. I find it a challenge to have meal at restaurant, then try to replicate it at home. I'm often fairly close to being "on target"
My favorite things to cook
I enjoy regional or ethnic cooking; we hardly ever eat a "meat and potatoes" meal.
My favorite family cooking traditions
At Christmas-time, one of the gifts I give to special friends is home-made baklava. We also enjoy a Christmas dinner of souvlaki with all the traditional Greek side dishes.
Recipe Reviews 10 reviews
Lentils and Rice with Fried Onions (Mujadarrah)
Mujuddrah was a staple in my house growing up. This is a wonderful meal served with pita bread. Our variation is to use 1 c. brown lentils & 1 c. rice. Sauté 2 large onions while the lentils boil, adding 1 to the rice and cooking with the lentils and using the other on top of the finished dish. Salt as desired, but we used 2 t. In the cooking water.

2 users found this review helpful
Reviewed On: Oct. 13, 2014
Sarah's Rice Pilaf
This is amazing. Full of flavor, and oh! So easy. I doubled everything, but when it came to the broth, I measured 2 cans of Campbell's (the ONLY one to use!) chicken broth and the rest water to get the right amount of broth. I also added 1 bouillon cube to the water. Perfect! Thanks for sharing.

0 users found this review helpful
Reviewed On: Feb. 12, 2014
Very similar to the recipe I grew up eating. Learned to make it from a Lebanese uncle. We use a little more oil and lemon, but the difference in the bulgur. I use 2c. Cover it with water and soak it for 20 min. Drain. The extra oil and lemon make up for the extra liquid. It's best to make it the day before you'll use it, or at least several hours, because the bulgur is still hard immediately after. Why not soften it with the dressing and not the water?

2 users found this review helpful
Reviewed On: Jan. 20, 2014

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