shireen95 Recipe Reviews (Pg. 1) - Allrecipes.com (18214174)

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Persian Cucumber Yogurt (Maast-o Khiar)

Reviewed: Jun. 30, 2013
this recipe is ok as is, but we always make it with dried mint, never dill. i also grate the cucumber and i do not add garlic. sometimes i add walnut and craisins.
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Sweet and Spicy Green Beans

Reviewed: Jun. 30, 2013
This is great! I add broccoli as well, put on top of brown rice, and you have a nice little meal! thanks for sharing!
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1 user found this review helpful

Spicy Slow Cooker Black Bean Soup

Reviewed: Jun. 14, 2013
I am rating this 3 stars because it took forever to cook. The taste was 5 stars.
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Ginger Veggie Stir-Fry

Reviewed: May 27, 2013
As prepared, this is actually just an average, nothing-to-write-home-about Veggie Stir Fry. To really make it a Ginger Stir Fry, you need to add at least 5 times the amount of fresh ginger to bring out that flavor. Also, no need to add additional salt; the soy sauce makes it salty enough. And, I did not see the benefit of the corn starch.
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2 users found this review helpful

Peanut Butter Balls VIII

Reviewed: Jan. 3, 2013
i gave these five stars but i must say i altered the recipe quite a bit. I blended together all-bran and old fashioned oats and in a coffee grinder I ground flax seeds (made about two cups total with all the dry ingredients together). i did not have dry milk so this is why i added the other dry ingredients (and to make it more healthy). In a bowl, I mixed together all dry ing. until mixed well, then added a little over two cups of chunky peanut butter and a little less than 1/2 c. of honey. I mixed well and used my hands, it was pretty sticky. I then rolled this mixture into balls between my hands and coated them with sweetened coconut flakes. I put wax paper on a cookie tray and they are setting in the fridge, will taste them in the morning. Orginially i was shooting for sugar free, gluten free but this recipe has both (the all-bran has wheat and the peanut butter was not sugar free and the coconut was sweetened). next time I'll get natural pb and use unsweetened coconut flakes.
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Lemon Square Bars

Reviewed: Dec. 24, 2012
I read through several other recipes and their reviews. I decided on this one because other recipes only called for 2 TB of lemon juice, and this one calls for well over 1/2 c. of lemon juice. I don't know about you, but I like my lemon bars to taste like lemon, thank you very much. Sure, they may be a little more tart than the 2 TB bars, but it's lemon...it's supposed to!! So here is my review of this particular recipe: i followed the suggestions of Jeannette's review, that being, reducing the butter by 2 TB and cutting away the edge of the lemon bars from the pan when taken from oven, which was a life saver as these bars are slightly sticky and gooey at first. I did not add the lemon zest to the crust as I did not have real lemon. i also dusted the top of the bars with the confectioner's sugar. Yes, these are tart and tangy. Yes, they are gooey. But they are pretty awesome. My sister loved them and my daughter who does not like lemon bars ate a couple of them. This is a repeat recipe. Thanks for uploading! :)
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Chicken Pot Pie IX

Reviewed: Dec. 24, 2012
It's a good base recipe. I make the gravy first as listed, and it is a good idea to double it as others suggest. after i have added the milk and chicken broth (the same broth i use after boiling the chicken), I then add frozen veggies (carrots, beas, and green beans from the bag). all this simmers nicely. then i add paprika, tarragon, rosemary, and poultry seasoning. a very good idea is to bake the bottom portion of the pie crust without filling for about ten minutes...this stops it from getting soggy. after the ten min., add the filling, cover it up, poke some fork holes, and bake until the pie crust is lightly browned. voila la...you've got a chicken pot pie :)
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Peanut Butter Noodles

Reviewed: Apr. 2, 2012
as is, this recipe is a solid four stars. second time around, i added two extra T pb, and i made it crunchy pb so as to avoid having to chop peanuts. i also like things on the spicy side, do i added extra chili pepper powder.
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1 user found this review helpful

Pizza Casserole

Reviewed: Mar. 29, 2012
it was ok; the taste was rather bland. nothing spectacular, and for the amount of calories/fat grams, i suggest something with more taste and less fat.
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2 users found this review helpful

Honey Baked Chicken II

Reviewed: Dec. 3, 2011
i make this often at the request of my daughter. i also shared it with my best friend, and her boys loved it too. this is a great recipe! can't go wrong with it!! thanks!
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 3, 2011
this turned out like an ordinary cake, nothing to write home about. it'll do in a pinch. i did add a powdered sugar dusting with my sifter, which made it look pretty. other than that, it was fairly ordinary.
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Traditional Mashed Potatoes

Reviewed: Dec. 3, 2011
this was my first time making mashed potatoes and this recipes was a breeze. my mom, who usually makes the mashed potatoes for turkey day, complimented me on a job well done, high praise coming from her, the expert cook! i let the potatoes dry off completely before i added the rest of the ingredients. thanks for this great recipe!
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Carne Adovada

Reviewed: Nov. 19, 2011
Excellent and easy recipe! My modifications: I used a little over 2 lbs of pork stew and thinly sliced pork meat (what I had on hand). As suggested by others, I used a little less than a teaspoon of salt. When making the sauce in the frying pan, I added 1/2 cup of water at a time, and only used 2 cups, not 2.5 as suggested in recipe. I did not have time to marinate, so after making the sauce in the frying pan, I poured it over the meat in the slow cooker; cooked on high for 3.5 hours and it was done. Everything else stayed the same. The true test for a repeat meal is if my daughter likes it...she LOVED it. Thank you Delilah!
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5 users found this review helpful

Persian Fesenjun

Reviewed: May 17, 2009
I love Fessen Jan! I gave it four stars because it an be perfect with a couple tweaks: I add about 1 tsp. of turmeric to the onion while it is frying. I also use (1) 16 oz. bag of walnut pieces, which renders more than 1 cup. I pound my walnuts with a hammer to make them as fine as possible (and I don't have a food processor so I really do not have a choice!). I use 2 small game hens if they are on sale; if not, I use 1 lb. of chicken pieces with the skin on. I boil the meat, take it out when finished, and use that chicken stock as my liquid base for the Fessen Jan. If it needs more liquid, I just add chicken broth, never water. Then, into the liquid base I add: the onion/turmeric mixture, the finely ground walnuts, about ½ c. sugar, and the bottle of concentrated pomegranate paste/juice. I do not use the full 10 oz bottle, maybe about ¾ of the 10 oz. bottle. I bring it to a boil, reduce heat to about a 3 or 4 on the stove, and let it simmer for about 2 hours. When finished, add the chicken or game hens. Here are the secrets to the best Fessen Jan: 1. Make sure the walnuts are ground so fine that when you handle it, the mass of ground-up walnuts is almost like play-doh; 2. According to some of the best Iranian cooks I know, the darker the sauce, the better. This is accomplished by using almost all of10 oz bottle of concentrated pomegranate juice/paste. My father, who is Iranian (and a darn good cook, I might add!) told me that back in the day when he was growin
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10 users found this review helpful

Blueberry Coffee Cake I

Reviewed: May 17, 2009
I made this cake with a bundt pan and the presentation was beautiful. Because the icing was plentiful, I put about half on the bottom of the cake before cooking, and then heated up the rest and added it to the top of the cake after it had cooled. i then placed blueberries in the cake center's hole and all around the cake on a beautiful cake dish. I gave this to my mom for Mother's Day and she loved it! The taste was excellent, the blueberries a great compliment to the cake, and presented beautifully! THANK YOU!
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Blackened Salmon Fillets

Reviewed: Mar. 5, 2009
wow, great recipe! fyi: i used marjoram instead of thyme because i didn't have any; you can lessen the salt in the recipe as you may find it too salty. definitely use skinless fillets and make sure your salmon is room temperature. i used a heavy iron frying pan and heated olive oil on high; buttered and seasoned one side and seared it and while it was searing i buttered and seasoned the other side. i flipped it over and after a couple of minutes, i turned it down to low heat to cook all the way through. excellent recipe!!
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7 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 21, 2009
pretty good. i would stick with regular tollhouse chocolate chips. i used the expensive ghirardelli chocolate chips and they didn't seem to taste very good for some reason. and i think it needed a touch more salt because they seemed to be flavorless, like someone else had mentioned. or maybe more sugar was needed. still, not bad.
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4 users found this review helpful

Fish in Foil

Reviewed: Jan. 25, 2009
overall, this was a good recipe because it's healthy and not too messy. while it was very spicy (which we really liked), it wasn't exactly flavorful. we complemented this entree with wild rice, which brought out the flavor a little more. i will make this again because it is very healthy and quick, but i will play with the spices...maybe it needed more salt? maybe a splash of balsamic vinegar? i recommend trying this recipe at least.
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3 users found this review helpful

Halibut with Cream Sauce

Reviewed: Jan. 4, 2009
excellent recipe thanks!
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3 users found this review helpful

Garlic Red Potatoes

Reviewed: Jan. 4, 2009
very zesty. great recipe, thanks!
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2 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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