ALHAAN Profile - (18118899)

cook's profile


Home Town:
Living In: Cincinnati, Ohio, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Cooking on a camp stove in Jefferson Park, Oregon.
About this Cook
My favorite things to cook
Big meals for loved ones. Anything that makes me and others happy.
My favorite family cooking traditions
Slovac dishes like cabbage and noodles and stuffed cabbage. Different varieties of cookies at Christmas time.
My cooking triumphs
Anything that tastes good is a triumph! Within the past few years, I've started making cakes for special events - it's challenging and rewarding.
My cooking tragedies
We've all had the same. Cooking pasta to long. Not stirring pasta enough, so it sticks together. Burning many different things. Catching the oven or stovetop on fire. Leaving an important ingredient out of baked goods. You name it, I've done it.
Recipe Reviews 11 reviews
Italian Bread Bowls
I followed the recipe exactly except that like other reviewers I made 6 bowls instead of 8. I didn't need to increase baking time. They were perfect after 30 min (I have an oven thermometer, so the temp of my oven was accurate). I also skipped the first egg wash per another reviewer to prevent them from flattening and they turned out great. Easy to make and delicious!

7 users found this review helpful
Reviewed On: Feb. 21, 2011
Buffalo Chicken Phyllo Wraps
These were really good and easy to prepare. I used canned chicken breast to make it even easier, and they were still excellent. I used two big cans of chicken breast, 1 standard-sized container light chive and onion cream cheese (didn't have garlic at my grocery), about 2/3 cup Frank's RedHot, with the 2 T vinegar and salt/pepper to taste. It filled 15 sheets of phyllo and 5 taco-sized corn tortillas (about 2 T filling in each). I was making these for a small party, and one of the people there is on a gluten-free diet, which is why I used corn tortillas for some. I just brushed the outside of the corn tortillas with olive oil, rolled them up, and baked them at the same time and temp as the phyllo-wrapped ones. They were excellent too - had the texture of a taquito or flauta. The recipe as-is is very good, but here is one piece of advice if you've never worked with phyllo: 1 T olive oil is not enough! Pour some olive oil in a bowl and very lightly coat the surface of the phyllo with a pastry brush after you've folded it lengthwise. I think I used about 1/4 cup total for what I described above. In the future, I will also add some blue cheese crumbles to the filling. Also, I made these ahead of time and froze before baking, and they turned out great.

53 users found this review helpful
Reviewed On: May 4, 2010
Easy BBQ Flank Steak with Chipotle Mayo
Excellent! Made for a big family dinner and everyone raved! Will be making for Christmas dinner because it was so good and so much easier to prepare than turkey. I only had time to let this marinade for about four hours, and it was still tenderr and flavorful. The sauce is great, too. The only change I made was to add a bit more honey - probably about 2 T more.

4 users found this review helpful
Reviewed On: Dec. 24, 2009

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