Aliboo Recipe Reviews (Pg. 1) - Allrecipes.com (11300756)

cook's profile

Aliboo

Reviews

Menus

 
View All Reviews Learn more

Baked Denver Omelet

Reviewed: Jul. 6, 2013
I've been making these for years, but I use my iron skillet! I saute the veggies in the skillet then add the beaten eggs and top with cheese. I sometimes add diced potato as well like a previous reviewer said, and sometimes mushrooms. Pop it in the oven until done, it only takes about 10-15 minutes since the pan is already hot and the bottom mostly cooked. I call it a frittata! Easy and delicious1
Was this review helpful? [ YES ]
75 users found this review helpful

Light Avocado Egg Salad

Reviewed: May 5, 2013
Fabulous idea for a healthier "mayonaise". I thought that 1/2 an avocado was just right for this recipe, I'm thinking of using avocado in my tuna next time too! Thanks for a great recipe idea!
Was this review helpful? [ YES ]
45 users found this review helpful

Italian Style Turkey Meatloaf

Reviewed: Nov. 4, 2014
This recipe is delicious as written! I personally like to add a shredded zucchini to the mix as well, this adds moisture and healthy veggies to the loaf. Sneak those veggies into your kiddos! Make a double batch and use the left overs for "meatball" sandwiches, grill the slices on a skillet, top with provolone until melted and serve with marinara on a sub roll!
Was this review helpful? [ YES ]
31 users found this review helpful

Cream Soup Base

Reviewed: Oct. 5, 2011
This is a great base for so many soups. My favorite; cut back on the milk a bit and add sauteed onions, a good stout beer and shredded gouda!
Was this review helpful? [ YES ]
17 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Sep. 16, 2013
The filling for this is delicious, and adding chicken or ground beef is delish as well, my only suggestion is in preparation. I always spray Pam on one side of the tortilla (or you can brush on oil or spread butter) lay the tortilla in the hot pan and place cheese on one half, add topping over cheese then add additional cheese on top and fold over. It's easier to flip it back and forth over the folded side and the cheese on both sides hold it all together and make it neater to eat!!! Just cut into 2 or 3 wedges!
Was this review helpful? [ YES ]
15 users found this review helpful

Chip Dip

Reviewed: May 31, 2010
I always use worchestershire sauce in my onion dip! A suggestion, if you don't have fresh onion, dried chopped onions are great in this! I also use half sour cream and half cream cheese in mine. If you use the dried onion, make at least 1/2 hour before serving to give the onions a chance to reconstitute!
Was this review helpful? [ YES ]
13 users found this review helpful

Easiest Slow Cooker French Dip

Reviewed: Sep. 10, 2011
This a great version of slow cooker beef, I prefer to season it myself and add canned beef consomme to the pot. I use a gravy separator to remove the fat, I found mine at a discount store for a buck! Pour the juice in and the fat rises to the top. The spout is on the bottom, you just pour the juice out!
Was this review helpful? [ YES ]
11 users found this review helpful

A Scotsman's Shepherd Pie

Reviewed: Jan. 2, 2015
Awesome shepherd's pie!! Shepherd's pie is supposed to be lamb, (shepherd. . .sheep) So many people use beef and call it shepherd's pie but a beef pie is a "cottage pie", so right away I was interested. Kudos for using the Guinness! The only thing I did different was to add the flour to the meat mixture and stir and cook for a couple minutes then add the broth directly. This is the method I use for sausage gravy, it saves a step and a pan and you never have any lumps. This Irish girl approves darklordlarry!
Was this review helpful? [ YES ]
10 users found this review helpful

Microwave Popcorn

Reviewed: Nov. 7, 2010
I have been doing this for years only I don't use any fat! I use 3 tablespoons of popcorn and toss it in the brown bag, my microwave pops it in 1 min. 35 seconds. Once popped I lightly spray it with nonstick cooking spray which makes the salt stick better. I also use extra fine salt. No butter needed, it's delicious and only 90 calories for a very large serving!
Was this review helpful? [ YES ]
9 users found this review helpful

Pan-Seared Tilapia

Reviewed: Mar. 7, 2014
I've been cooking tilapia this way for years, my sister cooked it for me once and now this is my go-to recipe for tilapia. I started using Season-all instead of salt and pepper and it adds enough flavor that you won't need the butter(not discounting the deliciousness of butter, sometimes you want to save on the calories). Try this for your fish tacos with a nice corn salsa and a side of cole slaw!!
Was this review helpful? [ YES ]
8 users found this review helpful

Breakfast Biscuits

Reviewed: Aug. 3, 2013
I love to make home made biscuit sandwiches and egg Mcmuffins with English muffins. I usually cook the bacon on a cookie sheet in a 400 degree oven, easy and you don't have to flip it. I will then keep it in the freezer to heat up as I want it. I also use Canadian bacon, wrap it in a paper towel and zap in microwave for 30 seconds to warm it, and I make my egg in the microwave too, spray custard dish with Pam and crack egg into it, scramble it or just break the yolk, cover (very important to cover as it will spit) and microwave for 45 seconds. Perfect egg and shaped perfect for a round sandwich! It takes longer to toast your English muffin than it takes to cook your egg. Top with cheese and your meat of choice and enjoy! (Brown and serve sausage patties are perfect for these sandwiches too)
Was this review helpful? [ YES ]
8 users found this review helpful

Fresh Pineapple Dessert

Reviewed: Jul. 19, 2013
Nice easy sweet dessert, if you have problems with the coconut burning, best to put it in with just the brown sugar first, once it starts to bubble, add the coconut, doing it this way, you have control of how brown it gets. Be warned, coconut browns very quickly!
Was this review helpful? [ YES ]
7 users found this review helpful

Low-Carb Fauxtato Salad

Reviewed: Feb. 17, 2015
I LOVE this fauxtato salad! Not only is it lower in carbs it is also EASIER and FASTER to make than potato salad! Cauliflower cooks and cools so much faster than potatoes, and you'll never ever miss the taters. I've been making this once a week! Hubby loves it too! Tastes better the next day!
Was this review helpful? [ YES ]
6 users found this review helpful

Chex® Muddy Buddies® -- Gluten Free!

Reviewed: Nov. 10, 2010
My recipe for this is called "White Trash" and it is mixed in a brown paper grocery sack. Put cereal in sack, add the melted chocolate/butter/peanutbutter mixture. My recipe calls for a cup of peanuts and a cup of raisins (the best part, I think) and they are added on top of the chocolate. You roll up the bag and carefully "shake" the contents. Once all coated evenly dump in powdered sugar and shake until well coated. EASY CLEANUP
Was this review helpful? [ YES ]
6 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: Jan. 1, 2010
I actually have made this recipe before, it was titled Chocolate Chocolate Chip Cake. I like to call it BonBon Cake because it is GOOD GOOD!! I have also used a white cake mix, vanilla pudding and butterscotch chips, but you have to be sure to coat the butterscotch chips with flour as they sink to the bottom of the pan!
Was this review helpful? [ YES ]
6 users found this review helpful

Seven Layer Taco Dip

Reviewed: Jun. 7, 2013
I've been making this for years, except I use cumin and chili powder instead of the taco seasoning. . .but. . .really the same thing. I've been reading reviews and people are commenting on serving dishes. This is really pretty if you use a platter, round is best but oval like in the pic is okay too. You leave and edge of each ingredient showing so that your guests can see what's in it, it also looks really pretty like that. If you put the cheese on top of the beans instead of on top of the lettuce, the lettuce doesn't get weighed down as much. Okay. . .now I want some 7 layer dip!
Was this review helpful? [ YES ]
5 users found this review helpful

Glazed Apple Cookies

Reviewed: Dec. 19, 2011
K, so I made these cookies for Christmas and they were GONE in 3 days! I had to make a second batch to put in my gift baskets as we ATE them ALL!! They are like little delicious apple cakes! I made them just as written, the little chunks of apple cook in there beautifully, I would definitely NOT shred the apple as it would then disappear, I used Granny Smith, but I think any hard apple would be good. I glazed most of them but was heavy handed with it and ran out so a few just had powdered sugar, which was good as well!
Was this review helpful? [ YES ]
5 users found this review helpful

American Lasagna

Reviewed: Oct. 6, 2014
This is a great base recipe for lasagna when made as written. I prefer a less dry lasagna so I added an additional can of tomatoes to the sauce, you can add water if it cooks down too thick. I also prefer to use a mix of mozzarella and provolone cheeses and I use fresh shredded parmasan. I used to boil the noodles, but now my go-to brand is Barilla and their very thin flat no-cook lasagna noodles are so easy, if you make your sauce in advance you can put this together in 10 minutes and bake in 60-75 minutes, which makes this something I can make on a weeknight. And yes, occasionally I used jarred sauce for this very reason.
Was this review helpful? [ YES ]
4 users found this review helpful

Salisbury Steak

Reviewed: Aug. 29, 2013
I've been making these for years using beef broth for the gravy. I much prefer the onion soup, who knew? I followed the ingredient list, however I "cooked" the flour in the remaining beef drippings after I drained most of it, then added the liquids. Easier to incorporate the flour without lumps. Kudos Kelly!
Was this review helpful? [ YES ]
4 users found this review helpful

Pickled Red Beet Eggs

Reviewed: Aug. 6, 2012
I've been making these for a couple years, ever since I found this recipe, I actually use pickled beets with onions and add the sugar and vinegar to the pickle juice from the jar, it makes plenty to cover the eggs! If you keep your eggs for at least a week before boiling them, they will peel easier, fresh eggs don't peel well. Just be sure to use the old eggs for this!!!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
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