Noor Recipe Reviews (Pg. 1) - Allrecipes.com (18182407)

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Tabbouleh

Reviewed: Jan. 20, 2014
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!
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9 users found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jan. 19, 2014
This is one of my regular rotation meals, but I don't challenge myself to the two ingredient rule, what for? It goes from good to amazing with a few extra ingredients. After browning the chicken all over (which renders a lot of fat off for a lighter gravy), I pour off all put one tablespoon of chicken fat and cook an onion for one minute with one clove of minced garlic until light brown, scraping up all the browned bits from the chicken. Add the chunky cut mushrooms and 1 tablespoon of flour and sautee for a minute. I add one cup of chicken broth and a tablespoon of fresh thyme. Bring to the boil and pour over the chicken (I use a whole chicken cut in 8 pieces) cover and slow cook at about 300 degrees for about 45 minutes or until chicken wing pulls off easily when you tug on it. Garnish with fresh chives or parsley before serving. And don't forget to serve that luscious gravy over the chicken and mashed potatoes.
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Nov. 30, 2013
I also forgot to add that I did not change the stated cooking time. I set my oven timer for 25 minutes after baking the crust. After 25 minutes, I checked it and they were perfectly done, slightly wiggly in the center. So had I followed others suggestions of 45 minutes, they would have been crackers. Be sure to test done after 25 minutes as the recipe states and then according to your oven and/or pan size, give em a little longer if the filling is too loose.
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2 users found this review helpful

Strawberry Oatmeal Breakfast Smoothie

Reviewed: May 12, 2013
I like yogurt instead of the milk and I add a tablespoon of extra virgin coconut oil to make it the ultimate healthy smoothie, yummm! Thanks for the great idea of adding the oatmeal to a smoothie, who'da thunk? It will keep you full for hours!
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1 user found this review helpful

Easy OREO Truffles

Reviewed: Dec. 24, 2012
O...M...G...sooo good and so rich, nobody could guess they were made with only cookie crumbs and cream cheese! Very elegant looking when you drizzle with white chocolate and put them in little baby cupcake papers. Can't wait to experiement with other suggested flavors. Thanks!
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Dec. 14, 2012
How could over 6,000 people be wrong! However, because I have been making muffins for a long time, I immediately recognized that 1/3 cup milk was not enough and added another 2 or 3 tablespoons. Next time I would use 1/2 cup milk from the start. I also added the vanilla, to me I can taste it, and I prefer the vanilla. Also used fresh berries for the first time and can't believe how much better they turn out than frozen. That was surprising to me. The muffin was outstanding!
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2 users found this review helpful

Fresh Strawberry Pie III

Reviewed: Dec. 13, 2012
The pie was really good, but can someone please help me to understand how to cut the thing? With my sharpest serrated knife, I could not cut a pretty piece :( So, while the pie looked incredible in the dish before I cut it, the piece was broken and falling to the side and ugly. I think it was b/c the strawberries in the store look good, but when you taste them they are hard and sour. I would make this again, but only with good quality strawberries-like local farm market berries, then I bet this would be out of this world.
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1 user found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Nov. 1, 2012
Very good and tasted even better the next day reheated. I added a can of kidney beans to give it more substance. Tastes good with hot sauce and a spoon of plain yogurt to change it slightly if you're eating it everyday.
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4 users found this review helpful

Chef John's Flour Tortillas

Reviewed: May 2, 2012
Great recipe. Awesome with the stated shortening, but if you're like me and want a lower fat one, you can get a great result with 2 tablespoons shortening (just be aware you may need to adjust the water if reducing the shortening). I double the recipe and keep the leftovers (if any) wrapped in plastic for the morning. Just put it back on a hot skillet for a minute each side and it becomes soft and pliable again. Scramble and egg, add cheese, and you have great breakfast burritoes!
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147 users found this review helpful

Cinnamon-Sugar Popcorn

Reviewed: Apr. 26, 2012
Addictive! Used brown sugar (thought it would taste better), but found after adding the cinammon the color turned almost black and when I poured it over the popcorn, it had a burned appearance. I had to convince the kids it wasn't burned! That must be the reason behind the white sugar. I only baked it 10 minutes and did not leave it to cool in the oven. That said, it was good and they woofed it down! I like that it's a fast version of caramel popcorn that needs to bake for an hour. Thanks!
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3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Apr. 6, 2012
Nice trick, thanks for the idea. It was sturdy and delicious.
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1 user found this review helpful

Spinach and Orzo Salad

Reviewed: Mar. 25, 2012
Really good! I omitted the pine nuts and added black olives, a large diced tomato, and a small can of corn. Loved the spinach idea to keep it fresh and healthy. For the dressing, I only used 1/4 cup of EEOO with the half cup of balsamic vinegar and the juice of half a lemon. I added a small garlic clove to the dressing. Tasted better after it became very cold, so be sure to refrigerate it several hours before seving. Makes a lot! Great for potlucks.
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1 user found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Feb. 26, 2012
We all liked it with fried fish, thanks!
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3 users found this review helpful

Buttercream Icing

Reviewed: Feb. 24, 2012
The reason it calls for shortening is too keep your color true if adding tint. If your not using color and you don't mind an off white appearance, than by all means use all butter-of course it will taste better. There is truth to some comments that it holds up better in the pastry bag if using it to decorate too. The butter breaks down easier from the heat of your hand while piping. Wilton even says to use all shortening if you want a snow white frosting. Hence, don't use margarine which has even more yellow color than butter. To cut the sweetness, you can add a pinch of salt to the butter while beating before the sugar, but beat well until it dissolves. Good luck!
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8 users found this review helpful

Fluffy Biscuits

Reviewed: Aug. 1, 2011
Very good, but very sticky dough, maybe my egg was extra large. I had to add an extra 1/4 cup+ flour to handle it. But after kneading it was perfect. Baked up tall and tender as promised.
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5 users found this review helpful

State Fair Kettle Corn

Reviewed: Jul. 30, 2011
Awesome! I doubled all ingredients, except the oil I left 1/4 cup. I also threw in the salt (maybe 1/2 teaspoon) along with the sugars. It tasted like a light version of caramel popcorn but was ready in 5 minutes! I know by the way the kids inhaled it, I will be making it a lot! Thanks happy cook!
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58 users found this review helpful

Best Ever Muffins

Reviewed: Jul. 5, 2011
These muffins rock! They are box-quality without all the mysterious ingredients and stuff you can't pronounce. I mixed in about 1/4 cup mini chocolate chips and my children loved them. I needed more than 12 muffins so I increased all ingredients by a half (except eggs-made them 2), they were perfect, thanks Lori!
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9 users found this review helpful

Amber's Peanut Butter

Reviewed: May 27, 2011
I followed the recipe exactly and expected a creamy, though slightly chunky peanut butter, but after it sat ten minutes it turned dry and crumbly, though I added the stated oil amount? Maybe I did something wrong cuz everyone raved how great it was, no one else mentioned crumbly. Anyway, it really tasted good, like the inside of a Reese cup, so I may make somekinda dessert w/it, but I can't spread it on bread. Sorry.
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6 users found this review helpful

Rainbow Salad

Reviewed: May 3, 2011
How festive, beautiful, and delicious! I loved the milk flavor added to the jello, but it sure was hard to be patient to wait for the jello to set! I can imagine serving it for guests and puting fresh fruit around the base of the mold for a pretty presentation. Thanks for sharing!
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2 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 18, 2011
I have been making this dish a loooong time! It is a good meal when you're looking for a simple, quick, healthy meal to serve or going for a meatless dinner sometimes. I also like to mimic the Egyptian way and cook some elbow macaroni in a separate pot, drain and rinse and drizzle on a tablespoon of the oil from the onions and sprinkle salt on it. Put a big spoon of this along with the lentils and rice. You can make a spicey tomato sauce to add that also kicks it up another level: 1 tablespoon oil, 1 large garlic clove, cook the minced garlic over med-high heat until slightly brown add 1 cup water, 2 or 3 tablespoons tomato paste (enuff to make a thin tomato sauce), 1 tablespoon vinegar, a 1/2 teaspoon sugar, maybe 1/4 teaspoon salt (to taste) and 3 or 4 tablespoons hot sauce, bring this to a boil,then turn off the heat, no need to cook longer. Serve along side rice/lentils. Lastly, I usually make way more onions than stated, we like a lot and I add some of the oil that the onions was cooked in to the lentil/rice pot.
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1 user found this review helpful

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