UmmOmar Recipe Reviews (Pg. 1) - Allrecipes.com (147087)

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The Old Boy's Strawberry Pie

Reviewed: May 28, 2001
The pie was very good, but 1 1/2 cups of strawberries that the recipe calls for must have been a typo. The pie needs at least 3 - 4 cups of strawberries. The crumb topping give the pie a nice texture throughout.
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2 users found this review helpful

Banana Nut Bread III

Reviewed: May 28, 2001
Excellent Banana Bread....but you should only use one loaf pan. There simply is not enough batter for two. This is my permanent banana bread recipe. The whole family loves it.
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5 users found this review helpful

Black Bean and Rice Salad

Reviewed: Jan. 26, 2003
I really enjoyed this recipe. However, I didn't see the point in all that liquid to cook the rice. I think a ratio of 1 part rice 2 part liquid is just fine. I reduced the amount of lemon juice to less than 1/2 cup. Tommorrow, I will add fresh cilantro to it and see how that is.
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45 users found this review helpful

Texas Brownies II

Reviewed: Jan. 26, 2003
I have made this recipe several times. It is more of a cake than a brownie...but it is delicious and moist. I always use plain yogurt instead of the buttermilk.
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5 users found this review helpful

Spicy Oatmeal Cookies

Reviewed: Feb. 2, 2003
We all loved these cookies. My kids have always turned their noses up at oatmeal cookies. I didn't expect them to eat these (I made them for holiday guests). The kids gobbled them all up. I think the banana makes a big difference. Thanks for the recipe. This is my permanent Oatmeal cookie recipe....for now anyway.
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3 users found this review helpful

Mom's Best Spaghetti Sauce

Reviewed: Feb. 2, 2003
I thought this was pretty good. Next time, I will omit the tomato sauce and add a cup or so of extra water instead. This recipe makes quite a lot of sauce....enough for four dinners for my family of 6. It freezes well.
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13 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Feb. 2, 2003
There must be an art to making fudge. I followed the recipe exactly....my failure seemed to be in the last two steps. Perhaps I didn't work fast enough, even though I was making a conscious effort to. The taste was excellent, but the texture was all wrong. I think fudge is one of those things you have to see someone make a couple of times in order to be able to get it right....at least the old fashioned kind without marshmellow cream, etc.
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3 users found this review helpful

Date Cookies

Reviewed: Feb. 3, 2003
These cookies were very good. They are more of an "adult" cookie than a "kid" cookie. I recommend leaving them in the oven for a full 10 minutes and following the recipe instructions of letting them cool on the cookie sheets for five minutes. This way, they will be slightly crisp on the outside to contrast with the soft inside. I tried the first batch for 8 minutes (plus 5 minutes cooling time on the sheet) and they were undercooked...and mine were kind of small. I got 8 dozen from the recipe. Next time, I will substitute the cinnamon for cardamon and use almonds (instead of walnuts..didn't have pecans). Spiced that way, it should make an excellent cookie to serve with Arabic coffee.
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27 users found this review helpful

Chewy Coconut Cookies

Reviewed: Feb. 4, 2003
This is an excellent chewy cookie. I rolled them into small balls before baking and they all were uniformly shaped...very nice. The kids loved them, too.
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4 users found this review helpful

Cardamom Meringues

Reviewed: Feb. 4, 2003
I had never eaten a merainge before this. I chose the recipe because it does not call for egg yolks or any oil. I think I overdid it on the cardamon..but more than anything I think I am just not a merainge fan. The kids claimed they did not like them, but kept munching on them. Maybe I will try a different flavor next time.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 4, 2003
This is an excellent cookie. Just make sure to space them well enough because they spread out a bit. I substituted the molasses with 1/4 cup of brown sugar mixed with 1/4 t. cream of tarter (see substitutions list on this site). They are very sweet and rich...I wonder if I could get away with putting only 1/2 cup of butter in the recipe? That would lessen the guilt. The kids all loved them.
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5 users found this review helpful

Banana Split Cookies

Reviewed: Feb. 5, 2003
This cookie has a very nice taste and texture. It is more of a little banana nut muffin than a traditional cookie. It is a nice change. I got 4 1/2 dozen from the recipe. The recipe said it only makes 2 1/2 dozen. Mine were regular cookie size (about 1 rounded teaspoonful). A bigger cookie might be more appropriate considering the cake like texture of these. Overall they were good and I will proubaly make them again....especially when I have an abundance of bananas. Thanks for the recipe.
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13 users found this review helpful

Urban Legend Cookies II

Reviewed: Feb. 5, 2003
This is one of those special occasion cookies. Everyone loves them. I have made them several times over the past 5 years or so.
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5 users found this review helpful

Banana Banana Bread

Reviewed: Apr. 11, 2003
I tried making this recipe along with Banana Loaf Cake, also from this site. The banana loaf cake has 1/2 the amount of fat as this recipe..which was appealing to me. I also wanted a good tasting banana bread. I acually like the Banana Loaf cake better than this recipe....and it has half the fat! Still, this recipe was good.
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5 users found this review helpful

Eggplant Burgers

Reviewed: Aug. 16, 2003
This was actually pretty good. I found it only needed one minute in the microwave. Better than the 'hamburger' idea...it was great to learn a low/non fat way of preparing eggplant. I live in the Mid-East where eggplants are very abundant...but they are almost always fried when used in local cuisine and they soak up a LOT of oil. Up until now, I have always avoided eggplant for that reason. Thanks for the great tip.
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4 users found this review helpful

Cinnamon Rolls II

Reviewed: May 8, 2004
This is an excellent recipe for cinnamon rolls. I have made this recipe many times. They can be made the night before and left in the frig to rise the second time...but the texture of finished product is not quite as good as it is when made right before baking them. As I think is typical of most cinnamon rolls (?), these are only good for a few hours after they come out of the oven...but loose the nice fresh fluffyness after a while. As one other reviewer said...they do not freeze well. I don't use a bread machine...I assemble the dough 'old fashioned' way...it still works for me! Thanks for the recipe.
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6 users found this review helpful

Moist Yellow Cake

Reviewed: Aug. 14, 2006
Like another reviewer, I didn't read the reviews until the cake was in the oven. I was a bit worried after reading so many reviews that it tasted like cornbread. My worries were over with the first bite. It was very moist and delicious. Keep in mind, it is a plain cake...that should be clear from the ingredients, but cornbread it is not. This cake is great on its own, or as the perfect beginning to something special. Oh yeah, I had my daughter holding the mixer and I got busy with something else, so she beat it for a while....which really made the batter nice and fluffy. Thanks for the great staple recipe!
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4 users found this review helpful

Best Carrot Cake Ever

Reviewed: Aug. 14, 2006
I've tried several carrot cake recipes and this one has earned its title in my cookbook! It is not too greasy, has nice flavor and a nice texture that is not too dense. This is a staple recipe. Thanks.
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2 users found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 14, 2006
I couldn't understanding why other reviewers had such a hard time with the dough....then it dawned on me, I did not follow the instructions. I looked at the water, yeast, salt sugar content, mixed all those together and THEN added as much flour as it could hold. That is what I do for all breads, because the amount of flour can vary according to type, weather etc. I found it very easy to knead and roll out. I faced the problem of them sticking to the pan (I don't have a non stick pan). I oiled the pan well, but the water from the soda mixture caused them to stick somewhat. I was suprised I did not read another reviewer having the same problem. We brush with butter when they come out of the oven and drizzle with honey. Thanks for the great recipe.
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285 users found this review helpful

Egyptian Koshari

Reviewed: Feb. 13, 2008
Leave it up to a 20 year old 'shab' to give a recipe for Koushari and run the risk that the 'rest of the world' will never fully appreciate the greatness of this dish! First, it should be mentioned that the elbow macaroni is not the typical elbow macaroni that most americans use...it is a much smaller version. Secondly, the onions should be coursely chopped and fried over med high heat in about 1/4 cup of olive oil for about 15 minutes; turning often. You could season with a little cumin and red pepper, if you like. When the onions are nice and brown, add about 3 Tablespoons of tomato paste them and dilute with about a cup of water and simmer for 5-10 minutes. Finally, on a large tray, thoroughly mix all of the ingredients together. (I think some Egyptians actually serve it in layers...but I find that is too much trouble for my large family). Put the koushari on a serving tray and serve it with a nice arabic style salad, some olives and of course, Jarjeer on the side (argula...in English. The salad is very important! Of course, don't forget salt and pepper as you cook. Thanks greeness024 for letting the rest of the world in on a great dish!
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131 users found this review helpful

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