Bibi Profile - Allrecipes.com (11316549)

Bibi


Bibi
 
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 Allrecipes.com. 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 323 reviews
Awesome Red Wine Pot Roast
In a word, dee-LISH! I only roasted for two hours in my cast iron Dutch oven, then put the veggies in for the last hour. My 3.5 lb. roast was sooooo tender and flavorful, and the veggies were not mushy! I did not use the flour, and I just "eyeballed" the seasonings. I thickened the pan juices with arrowroot to make a great sauce. Thanks for posting this fool-proof method for real comfort food!

0 users found this review helpful
Reviewed On: Jun. 30, 2015
Memphis Style Back Ribs
Wow, these were tasty! I really liked that they were not overly sweet, with just a hint of heat. I followed the recipe for the seasoning, choosing instead to put the ribs on my electric smoker. I smoked them for 4 hours, between 225 and 250 degrees, and they were done. Mine were firm to the tooth, but not tough or stringy, really enjoyable. Bonus: doing these outside on the smoker, instead of partially cooking them in the oven, kept all the heat out of the kitchen. I'll definitely do these again!

0 users found this review helpful
Reviewed On: Jun. 23, 2015
Cocoa Cherry Pork
This pork rub is very interesting--full of flavor, with just a touch of heat, and it doesn't taste like cocoa at all. The rub gives the tenderloin a lovely, dark brown color, and it would work well with other fruit-based sauces. Perhaps it was the preserves I used, but I would at least double the amount of preserves next time, for more cherry flavor. Cooking times were accurate, and the meat was tender and juicy.

1 user found this review helpful
Reviewed On: Jun. 21, 2015
 
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