Wanda Profile - Allrecipes.com (18993555)


Home Town:
Living In: Tulsa, Oklahoma, USA
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Middle Eastern, Dessert
Hobbies: Charity Work
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Recipe Reviews 6 reviews
Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)
My husband is Syrian also, and I have made this hundreds of times, both with fresh and frozen beans. I do it a little differently, though. (I don't like to cook with olive oil but use it at room temp only.) I sauté several cloves of garlic that I COARSELY chop or slice in a small amount of vegetable oil (like canola or coconut) then add the green beans, and about 1/3 - 1/2 cup of water, salt to taste and cover, cooking over medium until they're tender but not mushy. Then uncover for the last few minutes, (most or all the water should be evaporated), and serve with a generous drizzle of olive oil. By gently sautéing the garlic first, it intensifies the flavor and takes away the bite of raw garlic. Plus the flavor of olive oil on warm beans also makes the flavor of the oil shine through. We typically serve these slightly warm or room temp, but not typically hot. ENJOY!

0 users found this review helpful
Reviewed On: May 17, 2014
Fabulous Beef Tenderloin
This rocks! I didn't have that nice a cut of meat (I used a cheap roast), seared all sides of the meat and put everything in a stoneware roaster with a lid, and baked it until it was medium - pink in the middle- My family ate the whole thing in one setting and went on and on how good it was. A keeper!

3 users found this review helpful
Reviewed On: Jan. 7, 2012
Ethiopian Cabbage Dish
I cannot tell you enough how awesome this is! It is more than a sum of the ingredients. I did reduce the oil to 2-3 tablespoons, (even tried it once with coconut oil - YUM!) and made it with more cabbage (had two small heads on hand) and it is a forgiving recipe, Still came out marvelous and great the next day as well.

1 user found this review helpful
Reviewed On: Mar. 23, 2011
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