Tasneem Profile - Allrecipes.com (1853512)

cook's profile


Home Town: Michigan, USA
Living In:
Member Since: Oct. 2000
Cooking Level: Expert
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About this Cook
Living in a Syrian-American (part Italian-American) family and eating it all up!
My favorite things to cook
Baked goods, from scratch, with real butter and good quality chocolate chips. NO MIXES.
My favorite family cooking traditions
Syrian-izing Thanksgiving and American-izing Ramadhan and Eid. :)
My cooking triumphs
Fasoliyyeh bi z-zayt is everyone's favorite at potlucks. Everyone also raves over my date bread and pretty much anything else I bake.
My cooking tragedies
Burning the strawberry preserves was the most tragic thing that has ever happened in my kitchen. :(
Recipe Reviews 11 reviews
Gobble Up Granola Snacks
I can't figure out what I'm doing wrong, but I have tried to make these three times now and I only end up with a crumbly mess that won't stick together. I wish there was a way for people to comment on reviews. Maybe the corn syrup really needs to be boiled to a certain temperature? Oh and people don't throw it out if it doesn't work for goodness sake, crumble it into a bowl and eat it as-is or pour milk on it because if you didn't make granola bars you at least made your own cereal! :D

5 users found this review helpful
Reviewed On: Mar. 28, 2012
Famous Coconut-Almond Balls
Okay, here's a brief breakdown of my tips on this recipe: 1) Use shredded coconut instead of flaked. I don't know if you can put flaked coconut in the blender or food processor to grind it up but if you can, do it. 2) I used 8oz of corn syrup (half a 16 oz bottle) for this amount of coconut. I also didn't bother cooking the corn syrup, I just drizzled it into the mixer bowl of coconut while the mixer was running. 3) Don't make them too big. 4) I toasted my almonds. 5) Chill the coconut balls before dipping in chocolate 6) To dip them in chocolate, I used two forks. I dropped them into the chocolate upside-down, then used the two forks to pick up the candy, turn it over to make sure the sides were coated, then I raised the candy up tilted slightly to the side to drain off the excess without compromising a smooth texture on the top. Then I placed them on a parchment-lined baking sheet to harden. 7) After the chocolate dip has hardened, DO IT AGAIN. Once is really not enough to get a good thick chocolate shell. 8) Oh, almost forgot-- I didn't bother with the shortening. Pure chocolate was all I needed-- these do NOT last long. They really do taste just like the candy bar. AWESOMENESS!!!

6 users found this review helpful
Reviewed On: Feb. 26, 2011
Canadian Honey Apple Walnut Cobbler
I was intrigued by the method of this recipe and decided to try it out. Very nice, and so easy! I didn't have evaporated milk so I used half-and-half instead. The cake browned very golden and inside was very soft, light, moist and pancake-like. If "cobbler" might be a misnomer, think of it as something like an apple upside-down cake. The only change I'll make next time is the honey drizzled over the apples-- I'm not the biggest fan of honey, so next time I'm going to replace the honey over the apples with maple syrup or date syrup.

6 users found this review helpful
Reviewed On: Sep. 26, 2010
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