Bibi Recipe Reviews (Pg. 1) - Allrecipes.com (11316549)

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Meyer Lemon Olive Oil and Honey Chevre Spread

Reviewed: Apr. 16, 2015
Very nice, Celeste! It's hard to believe only three ingredients make such a delectable spread! I've taken it to two parties, and no one can stop eating this little goodie. I'm so happy this has been published, because now more people can share the love. Thanks for the recipe!
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Overnight Chicken and Fruit Salad

Reviewed: Apr. 6, 2015
I followed the recipe exactly with only one omission: I did not have any papaya. I often add curry to my chicken salad, but not this much. I will cut back on the curry to 1/2 tsp, if I make this again. I like chicken salad with grapes, but I don't think the avocado added much, and I love avocado. IMHO, the sweetness of the fruit was not enhanced by the avocado, or vice versa. I would like to try this again with the papaya, leave off the avocado, and cut back on the curry. I will also omit the water chestnuts, since there was plenty of crunch from the almonds and the celery.
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Raspberry Balsamic Vinaigrette Dressing

Reviewed: Apr. 6, 2015
I followed the recipe with two variations: I used honey instead of brown sugar, and avocado oil instead of vegetable oil. I believe olive oil would make a nice contribution to the flavors and shade some of the brightness of this tangy-sweet dressing, and I may do that next time. I served the dressing over fresh spinach and fruit, and it was a nice accompaniment to our salad.
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Braised Corned Beef Brisket

Reviewed: Mar. 17, 2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. It was a big temptation to peek inside the foil as it baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some great drippings to add to my roasted potatoes and carrots. I also prepared Baking Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
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Photo by Bibi

NO YOLKS® Asian Vegetables and Chicken in a Spicy Peanut Sauce

Reviewed: Feb. 15, 2015
Really good recipe! I followed the recipe exactly, except I subbed almond butter for peanut butter. Tasty, and on the edge of being too spicy, it made a wonderful lunch. I tried mine with a squeeze of lime, too. Yum!
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Photo by Bibi

NO YOLKS® Lamb Stew

Reviewed: Feb. 8, 2015
Yum, yum! Lunch was very good, today! I made the recipe exactly as stated, with only one exception: I doubled it, and I'm so glad I did! My one and only complaint is that lamb is expensive here, so that's another reason I'm glad it turned out well. Don't be afraid to wait until the stew is done to start the No Yolks Dumplings. A few extra minutes won't hurt this at all. The tomatoes did not overwhelm, and I was glad to have green beans in the stew instead of a more starchy vegetable. I had never noticed the dumplings before shopping for this recipe. They are wider than the normal noodle, and though not exactly a dumpling to this southern gal, the noodles had a good flavor. Thanks for the idea!
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Photo by Bibi

Birdman's Marinara Sauce

Reviewed: Feb. 7, 2015
This sauce is a change from my usual marinara sauce. I'm not really fond of the carrots in this, and the tomato flavor nearly eclipses all the lovely onions, garlic and mushrooms. It's a very useful sauce for adding veggies to the plate, and as you can see from my picture, I tried it over "zoodles", for a lower carb count. I'm not sure I will replace my other TNT recipe, but this was worth a try. Thanks for the idea!
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Photo by Bibi

Simple Breakfast Smoothie

Reviewed: Feb. 7, 2015
Yum-O! I added more strawberries and about 2 Tbs. honey. This would make a great start for a weekend for two, or a busy morning on the go, or even an afternoon pick-me-up. I used flax meal, which was what I had on hand. So good, and thanks for the idea!
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Evin's Indian Apricot Chicken

Reviewed: Jan. 27, 2015
Yum, yum! Score, the fellas in the family loved it, too! I like it because it doesn't use flour to thicken it. However, it would be a good idea to allow the sauce to reduce by half before adding the chicken back to the pan, and I only used 1 cup of chicken stock. I used blsl chicken breasts instead of the higher priced tenders. Will definitely repeat. Thanks, MomZilla!
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Photo by Bibi

Strawberry Mango Super Smoothie

Reviewed: Jan. 27, 2015
After I made this, I added more honey and some vanilla extract. Icy and not-so-sweet, this works for a mid-afternoon break, and it has a very pretty color.
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Photo by Bibi

Slow and Easy Beef Stock

Reviewed: Jan. 27, 2015
This recipe is indeed easy, but it is time consuming! If you want to do this on a weekend, start on Friday night, after dinner. I had to interrupt the cooking time because I didn't start until Saturday morning. It didn't hurt a thing, in fact it probably helped me manage it, because refrigerating it after removing bones and straining allowed the fat to congeal, for easy removal. Also, bonus: my strainer did not get the finer particles out, which I discovered after refrigeration. They settled to the bottom, and I was able to remove before the final reduction. Beautiful, healthy beef stock with a surprisingly good color. I think next time I will roast the bones prior to simmering, for an even deeper color and flavor. Thanks for your clear instructions!
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Photo by Bibi

Sweet and Savory Pineapple Pork Loin

Reviewed: Jan. 25, 2015
Easy. Tasty. I followed the recipe exactly, and I must say that the actual cooking time posted was a bit too long for my roast. I did put a meat thermometer in, but I didn't look at it fast enough! The meat was already on the well-done side at 25 minutes. Also, I would recommend doubling the honey, mustard, pepper and pineapple, so you would have more of that yummy sauce! Thanks!
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Asparagus Avocado Medley Evonne Style

Reviewed: Jan. 25, 2015
This is a colorful, tasty alternative to a lettuce-based salad. With a nice mix of veggies and a lively vinaigrette, it will find a place on my table, often. I followed the recipe very closely, only subbing in cherry tomatoes, which I had on hand. The next time I make this, I will add a bit less onion, and perhaps grate it into the vinaigrette. I also added a pinch of salt, after tasting. Thanks for the idea!
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Special Spring Vegetable Mix

Reviewed: Jan. 25, 2015
This is a pretty side dish of veggies that would grace your table any time of year. My only sub was to use chives instead of green onions. If I do this again, I will cut the steaming time a bit. For our tastes, the crunchier, the better, so I would like to try this adding all the veggies to the skillet without the water, and saute until heated through. I do like the combination.
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Seared Scallop and Asparagus Salad

Reviewed: Jan. 24, 2015
There is a lot to be said for great food, prepared simply. This is an uncomplicated recipe. It relies solely upon the quality of the oil and vinegar, and the freshness of the scallops and the veggies. I can pronounce every ingredient, and appreciate every one of them. We did not require all of the vinaigrette, but other than using less of it, I followed the recipe exactly. Thanks for the idea!
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Photo by Bibi

Mediterranean Vegetable Cakes

Reviewed: Jan. 18, 2015
I wish I could say I loved this, because I like everything that's in it! Five minutes made them too brown from an aesthetic point of view. I also felt that the Kalamata olives overpowered the artichokes, and I would have preferred the other way around! If you can master the proper cooking time and balance the flavor to your personal taste, I can see that these would be a nifty sandwich filler, or take the place of a starch on the plate.
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Photo by Bibi

Italian Paleo Chicken Meat Loaf

Reviewed: Jan. 18, 2015
Using the blender to chop the ingredients is brilliant. I followed the recipe very closely, only having 2 deviations: I added 1 tsp. sea salt, and I used 2 boneless, skinless chicken breasts, instead of the more expensive tenderloins. First of all, I think the recipe has promise, but overall, the mix is just too wet, and the carrot taste is much too prominent. Back down some on the carrots, even add some fresh parsley and some red pepper flakes, and cut the eggs down to 2. The loaf had a good aroma while cooking, but the finished product was a bit tame, for me.
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Photo by Bibi

Cowboy Kale

Reviewed: Jan. 18, 2015
This is an interesting, warm salad, that tames the springiness of kale, and combines it with sweet and savory flavors. I was a bit puzzled by the name, but the many colors do sort of remind me of "cowboy caviar". Using kale, instead of beans and corn, tames the calorie punch. The sweetness provided by the apple and carrot are surprising additions, but with the balsamic, they work. This recipe involves a lot of preparation, and since I had some leftover, I hope it will be good tomorrow, too. Thanks for the idea!
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