Bibi Profile - (11316549)


Home Town: Bowling Green, Kentucky, USA
Living In: San Antonio, Texas, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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Oct. 19, 2014 4:49 pm 
Updated: Oct. 27, 2014 5:50 pm
The Allstars have been working with Reynolds as an AR sponsor this month, but actually I have been working with Reynolds for most of my life!  When I was learning to cook, (won't say how long ago THAT was!) Mom always had Reynolds aluminum foil around.   We didn't mess with any store brands,… MORE
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From The Blog:  Sweet & Savory
The Spice Rack on My Pantry Door
My kitchen
About this Cook
My cooking experiences began in the 4th grade Conservation Club. Cooking and Sewing were classes for girls, and my mom agreed to teach them for me and a couple of friends. We began with a blond brownie sort of dessert. After I made it a few times, I began to experiment with the recipe. Mom was a no-recipe cook, and I do that, too, but I usually follow a new recipe the first time. Most of the time, I can tell by looking if we will like it. I have a husband, 2 sons, 1 granddaughter, and one ex-daughter-in-law. I was chosen to be an AllRecipes Allstar Ambassador in 2012, and I am so excited! I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Products received from advertisers are only used for experienced-based reviews on my blog, "Sweet & Savory". The reviews, content and opinions expressed in this blog are purely the sole opinions of me, Bibi.
My favorite things to cook
My favorite thing to cook is dressing (I'm a Southern Gal) for holiday turkey. I never work from a recipe, but I just start sauteing and mixing, sampling as I go. By the time I think it's right for the oven, I've eaten a full serving of the raw mix!
My favorite family cooking traditions
I have some heirloom recipes from both my grandmothers, my mother, and other family members. When I prepare them, I am remembering time in their kitchens.
My cooking triumphs
One year, we hosted my husband's office Christmas party in our home. I did the whole dinner for 24, and it was a huge success.
My cooking tragedies
My first try at making croissants was kind of embarrassing. The croissants were a success, but the house was a disaster, and of course, the guests were already there! The recipe said to bake them in a jelly roll pan, but I used a cookie sheet. As the butter in the croissants melted, it ran off the sheet and into the hot oven, smoking up the whole house! Was my face red ...
Recipe Reviews 335 reviews
Creamy One Pan Broccoli Cheddar Penne
One pan convenience. Tasty. Four ingredients, plus salt and pepper. Quick. The only downside is the calorie count--we can't eat like this every day, but now and then this rich yumminess should be allowed!

0 users found this review helpful
Reviewed On: Aug. 24, 2015
Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing
I'm always looking for a good recipe with artichokes, and here is one that is company worthy. Allow plenty of time for prep, if you don't have the roast butterflied for you. Also, The stuffing is actually double the amount that can be stuffed inside. Perhaps you could add it to the roasting pan about halfway through the suggested time. If you don't cut the stuffing ingredients in half, it would be best to use a dutch oven to prepare the stuffing. I had a hard time combining all the ingredients in my 12 inch skillet. My roast had a fat cap, and I roasted fat cap up, so it browned nicely. I wondered about the lack of salt in the stuffing, since I used the Swanson salt-free chicken broth, but the bread crumbs had plenty of salt for the recipe. Cooking and prep times are fairly accurate, but be sure to let the roast rest a bit before slicing. This would be a lovely fall dinner with some baked sweet potatoes and a simple green salad.

1 user found this review helpful
Reviewed On: Aug. 23, 2015
Oven Baked Sweet Potato Fries
Really tasty! I followed the recipe very closely, but I added some cayenne for a little kick. My thick wedges went toward the longer end of the cooking time, and I kicked in the convection for the last 5 minutes. I think if I had used convection all the way through, they might have crisped up a bit more. Thanks for the recipe! My son ate these, and he usually doesn't eat sweet potatoes without marshmallows.

0 users found this review helpful
Reviewed On: Aug. 11, 2015
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