ZAHALANI Recipe Reviews (Pg. 1) - (18319988)

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Gluten-Free Orange Almond Cake with Orange Sauce

Reviewed: Dec. 27, 2008
This cake has an extremely yummy flavor but is a bit crumbly--better eaten with a spoon than a fork! This might be due to the fact that I used homemade almond meal--regular almonds chopped in the food processor. The sauce is good, but I think next time I'll just leave out the egg whites and use the sugar/orange/buttery syrup instead. Like someone else said, the sauce separates quickly. In addition, I followed the recipe exactly and had waaaaaaaay too much sauce. I used about a quarter of the sauce and the cake was soaked. The cake reminded me of a nutty pancake drenched in syrup, which was very delicious. I will halve the syrup recipe next time and leave out the egg white.
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21 users found this review helpful

Pumpkin Casserole

Reviewed: Nov. 23, 2008
I live in a country that doesn't have sweet potatoes, so I wanted to find a pumpkin-y recipe to use as a substitute this Thanksgiving. Today I did a trial run to test this recipe out and never fails me. The flavor of this dish is out of this world--better than sweet potatoes! I made several adaptations: 1) I used measurable Splenda instead of sugar, and I only used 1/2-2/3 C based on others' reviews of how sweet the dish is. I found the sweetness level to be perfect. 2) One of our friends who will be having Thanksgiving with us is gluten-intolerant, so instead of normal self-rising flour, I used corn flour and a bit of baking powder. This recipe calls for so little flour anyway that I don't think it made much of a difference in the flavor--it tastes great to me! 3) I can't get evaporated milk here, so I measured out 2 cups of milk and simmered it down to 1 cup. This was my first attempt at making evaporated milk, but it worked out great in this recipe. The casserole burned on the surfaces where it touched my glass dish (bottom and sides), but I'm not sure if this was due to the corn flour (I've had other corn flour-based things burn) or if it is due to my stupid oven that doesn't have a proper temperature gauge (just "level 1" and "level 2" Ugh.). I'm pretty sure my oven was a bit too hot, but to overcome this problem on Thanksgiving Day, I will set the casserole dish in a pan of water while it is baking. Thanks for such a fabulous recipe!
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Pumpkin Pudding

Reviewed: Sep. 16, 2008
Word of warning: DON'T use American yogurt. The yogurt in America is made with a culture that causes yogurt to have a sour bite to it (which is why the flavored yogurts all have sugar in them!). Instead, find some nice Greek-style yogurt (you may have to ask your grocery store to stock it). Mediterranean yogurt utilizes a different culture and doesn't have that sour bite. People all over the Mediterranean and middle east eat plain yogurt that tastes as sweet as cream. You will find that this kind of yogurt will improve the flavor of this recipe.
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36 users found this review helpful

Leek Tomato Dish

Reviewed: May 3, 2007
I made this for dinner guests tonight and they reached for second and third helpings. I drizzled some olive oil over the leeks before adding the rest of the ingredients, and they cooked up quite nicely that way. Very nice dish, but not quite the rave that deserves five stars. I will definitely add this to my side-dish repertoire because it tastes good AND is a breeze to prepare!
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3 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Feb. 24, 2007
This sauce dresses up red meat in such a way that you would have thought what you put on your dining room table came from an upscale restaurant with gourmet chefs. Absolutely brilliant! I made the recipe with lamb chops the first time and the second time used beef because it was more affordable. Excellent with both meats! I imagine it would be scrumptious with buffalo or kangaroo meat as well.
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Spinach Quiche

Reviewed: Sep. 29, 2005
Due to where I am located in the world, I had to make a few substitutions. Instead of frozen spinach, I used fresh, and instead of jarred mushrooms, I used fresh, chopped mushrooms that I had sauteed in butter. I also had to add my own herbs to the (plain) feta cheese. I didn't bother making a pie crust (no frozen ones here), so I just poured the ingredients in the dish and it came out like a casserole instead of a traditional quiche. I served this dish at a party that was attended by a vegetarian and a low-carb dieter--perfect for both! Everyone raved about it, so I am making it again tonight for some friends who are coming over. It was best when fresh, but the reheated leftovers were also good.
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5 users found this review helpful

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