LOOLAMAY14 Profile - Allrecipes.com (18391692)

cook's profile

LOOLAMAY14


LOOLAMAY14
 
Home Town:
Living In:
Member Since: Mar. 2005
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Cranberry Scones
I made the recipe as is except for the walnuts. The dough is indeed too sticky, and I was scrupulous about keeping the butter cold, cut in like a good pastry, and not over-handling the dough. I would definitely reduce the half and half from 3/4 of a cup to 1/2 cup, but add about one more tablespoon of butter to make up for the fat loss. The flavor was good - just the dough was not very workable, and the texture was too soft for scones.

1 user found this review helpful
Reviewed On: Feb. 17, 2014
Black Bean Hummus
I'm giving this recipe 4 stars, because it is great just as it is written. I've made it as written a few times, but as I continue to make it I've made the following changes, and I love it even more: double the garlic, triple the tahini, double the lemon juice, double the cayenne, half the cumin (I don't love cumin). That's it! Great flavor.

0 users found this review helpful
Reviewed On: Jun. 25, 2010
Thick-Style Lebanese Garlic Sauce
I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe!

152 users found this review helpful
Reviewed On: Apr. 30, 2008
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States