Noor Profile - (18182407)

cook's profile


Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates
Member Since: May 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Middle Eastern, Healthy
Hobbies: Gardening, Reading Books, Charity Work
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About this Cook
My favorite things to cook
anything middle-eastern
Recipe Reviews 78 reviews
One Pan Orecchiette Pasta
I made it almost as stated, except that I doubled it, used turkey sausage, and added a pound of baby spinach leaves at the end instead of arugula; it was deeelish! Thank you for a simple, yet tasty, one-pan meal. Also, the recipe call for 3 1/2 cups of chicken broth and my box had 4 cups, so since I certainly wasn't about to refrigerate 1/2 cup of broth, I just added it and threw in another cup of pasta and it turned out perfect ;)

6 users found this review helpful
Reviewed On: May 9, 2015
Salisbury Steak with Mushrooms
Really, really good! I tripled the recipe for a homestyle meal to the extended family and everyone enjoyed it. My only change was to chop a large onion, not big slices, and decreased the cornstarch ratio to 1/4 cup for 6 cups broth and it was a perfect gravy texture. The video shows a very thick gravy as a result of 3 tbsp cornstarch per recipe, whereas I prefer a thinner gravy. I also used a good ground sirloin for the beef. Thank you :)

1 user found this review helpful
Reviewed On: Mar. 26, 2015
One and a half cups of bulgar wheat for 1 cup of parsley and 1/4 of mint is way off. To be authentic, it should be the other way around, 1 cup of prepared bulgar to about 2 cups of chopped parsley and 1/2 to 1 cup of mint, depending on the personal preference for fresh mint (I go for the cup). and when I say prepared, i mean about 1/2 cup dry and then cover it with boiling water and some salt; let it sit for about 15 minutes, then pour if off into a strainer and run cool tap water over it to cool it. Take it by the handfuls and squeeze as much water out as you can and toss the squeezed bulgur into the salad, this will prevent sogginess as your salad will stay light and fluffy. I also prefer regular onion finely minced to the green onions, about 1/8 a cup, or to taste. Lastly, after you chop the parley (which must be Italian flat-leaf), squeeze the water out of that too (and the mint) before adding it to the salad, again to keep the salad from being watery and soggy. Two pounds of tomatoes sound off too; I'd say two medium sized tomatoes are more than enough. Taboulah should be mostly green in color and dotted with bulgur and tomatoes. Fresh lemon, olive oil, salt, and pepper are to taste. When made this way, it is the ultimate salad with kebabs or rice dishes, and soooo healthy!

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