MAMMALEH Profile - Allrecipes.com (1501138)

cook's profile

MAMMALEH


MAMMALEH
 
Home Town: Skokie, Illinois, USA
Living In: Chicago, Illinois, USA
Member Since: Apr. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Music, Charity Work
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 24 reviews
Baked Teriyaki Chicken
This recipe is YUMMY and very versatile. I used this to make stirfry chinese veggies with tofu ande udon noodles. This was fantastic! I had originally intended to use this for teriyaki chicken wings, but Thought I would try this with the stirfry inst4ead. I had everythihng in the house except cider vinegar, so I used rice vinegar with a bit more garlic and ginger. The recipe was a bit sweet, but perfect after I added a dab of Wasabi. Now I can't wait ti make this on chicken or beef.......Thanks Marian! Definitely a keeper.

1 user found this review helpful
Reviewed On: Jun. 22, 2007
Reuben Sandwich II
YUMMY, YUMMY, YUMMY!!!!! HAVE USED NEARLY ALL VARIATIONS - SUCH AS BARVARIAN SAUERKRAUT, PASTRAMI, MARBLE RYE, AND HEATING THE KRAUT BEFORE GRILLING THE SANDWICH. IN A PINCH I HAVE ALSO USED BUDDIG SLICED CORN BEEF. ONE OF THE BEST VARIATIONS I HAVE MADE THOUGH IS TO USE VIENNA DELI TURKEY PASTRAMI (AVAILABLE IN CHICAGO AND ELSEWHERE). TOTALLY AWESOME! BUT I WOULD NEVER USE MUSTARD................... SORRY!

2 users found this review helpful
Reviewed On: Apr. 20, 2007
Bachelor's Creamy Pumpkin Soup
WOW, this recipe is great. I was looking for a way to use up some canned pumpkin and thought soup would be an unusual choice. Saw this recipe and thought that it was quick and easy - so I decided to use it. Mind you, I have only had pumpkin soup once and it was from some gourmet recipe that required fresh pumpkin and a long list of ingredients. This simple recipe was much better than that one. I made it exactly as called for and found that it was a wee bit bland, although I could definitely taste the pumkin and only used enough water to get it to the right consistancy. So as several reviewers suggested, I spiced it up. I added onion 1 tsp onion powder, 1 Tbs. sugar, 1 Tbs. curry powder - and 2 tsp of a Morrocan spice blend (cumin, paprika, cinnamon, corriander, ginger) I had left over from another recipe. YUM! This was total perfection! Now we like things savory, so that you may want to adjust the amounts, but this is delicious and definitely a keeper. My cream of potato soup (Campbells) had chunks of potatoes, so I purred it with a stick blender before serving. Thanks, Katherine, for the wonderfully easy recipe. There is a bit left over - and it is MINE.

19 users found this review helpful
Reviewed On: Nov. 2, 2004
 
ADVERTISEMENT

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
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