Tasneem Recipe Reviews (Pg. 1) - Allrecipes.com (1853512)

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Famous Coconut-Almond Balls

Reviewed: Feb. 26, 2011
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!!!
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6 users found this review helpful

Pumpkin Chocolate Chip Bread

Reviewed: Oct. 10, 2010
Perfect, except that I also got a lump of uncooked batter in the middle as another commenter mentioned, even though my cake tester came out clean in the middle. I think the cook time of 40 minutes is way too short, as similar quick bread recipes I have made usually cook for 60-70 minutes. Oh yes, also 1/4 cup of chocolate chips is not enough for me. I increased that to 3/4 cup.
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1 user found this review helpful

Mock Tuna Salad

Reviewed: Oct. 4, 2003
What a clever idea!!! I'm pregnant, on a high protein diet, and I also can't eat tuna fish (due to mercury concerns) so this is a great, high-protein way to make a healthy sandwich! It does taste just like tuna salad except without the "fishy" taste. My kids love this too, and I imagine this would be great for kids who don't like tuna.
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2 users found this review helpful

Zucchini Pineapple Bread I

Reviewed: Apr. 11, 2002
This bread was great! It was moist and soft and not gummy or anything! My 2 1/2 year old daughter loved the "vegetable cake" and ate tons of it. I also made this with 1 cup of applesauce in place of the oil. I made it with unsweetened applesauce and the bread was VERY sweet. I definitely would not want any more sweetness so I strongly recommend using unsweetened applesauce. One more caution is that this does not seem to keep well at room temperature. After the 2nd day it turned slimy and didn't taste as good, so I would say either eat it up by the 2nd day or keep it in the fridge. It definitely tasted best on the first day. I'm also going to add some nuts next time.
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116 users found this review helpful

Chocolate Syrup Brownies

Reviewed: Nov. 15, 2009
I have an almost identical version of this recipe in an old book and decided to try it when I was craving brownies but didn't have chocolate chips or baking chocolate on hand for melting. Since one reviewer said it lacked a strong chocolate flavor and I also thought there would be wayyyy too much sugar in this recipe (a cup of sugar PLUS all the HFCS in the syrup?!) I made the following adjustments: I used 1 1/2 cups of syrup (as opposed to 2 cups which would be 16oz) and I added 1/2 cocoa powder. The result tasted like brownies from a boxed mix, which honestly I am not particularly fond of but it wasn't too bad for a last-minute brownie emergency. I would say avoid the frosting on these if you want to actually taste your brownies. Anything made from melted chocolate like the frosting will have a stronger chocolate taste than the brownie itself and then you end up using the brownie as a tasteless spoon for the chocolate. I much preferred to eat the brownie without the frosting.
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10 users found this review helpful
Photo by Tasneem

Canadian Honey Apple Walnut Cobbler

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

Pumpkin Muffins II

Reviewed: Nov. 12, 2009
This recipe definitely makes MORE than 12 muffins. I only had 1 egg on hand (and didn't miss the other 2 at all) and the recipe still made 17 muffins for me. It is definitely heavy on the spices, which I loved, but I would second others who said that if you would like it on the milder side, decrease the spices by about 1/4.
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1 user found this review helpful

Cheddar Crackers

Reviewed: Apr. 13, 2003
I was looking for a cracker recipe to replace expensive commercially-made crackers. These did not taste like crackers at all, in fact they tasted exactly like pie crust-- so I checked my copy of Rose Levy Beranbaum's book, "The Pie and Pastry Bible" and sure enough I found that her recipe for "Flaky Cheddar Pie Crust" is almost IDENTICAL to this recipe. I will make this again as a pie crust for a savory pie, but not as crackers. It was also not very cheesy tasting, even though I doubled amount of cheese the recipe called for AND added in some grated romano cheese. I also salted them lightly with regular table salt before baking.
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58 users found this review helpful

Gobble Up Granola Snacks

Reviewed: Mar. 28, 2012
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
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5 users found this review helpful

Pumpkin Yeast Bread

Reviewed: Nov. 13, 2000
I have a Toastmaster Bread and Dessert Maker and I put this on the basic setting. It rose about halfway and then sank, and came out only partially cooked. It was awful. Part of the problem is the recipe simply states "margarine" but doesn't say if the margarine is to be cut, softened, or melted for the recipe or if butter may be substituted. I used softened butter and that obviously didn't work. Clarification is needed by the author.
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26 users found this review helpful

Strawberry Preserves I

Reviewed: Aug. 1, 2010
I don't know what I did wrong. I read all the comments and followed the recipe but it never quite got to 220 and then it burned. :(
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4 users found this review helpful

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