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

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Capers and Halibut

Reviewed: Jul. 26, 2015
This simple, lovely recipe really highlights the delicate flavor of halibut. No need to dredge in flour, or add bread crumbs or parmesan, this was just a beautiful fish in lovely buttery sauce. Not only was this recipe good, it was quick and easy, too! Thanks for sharing!
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Cauliflower with Balsamic Vinegar

Reviewed: Jul. 16, 2015
I used all the ingredients, though I made a few changes. Two of my tomatoes had gone bad, so I only used 3, and that was enough for us. I used 4 strips of bacon. One change I would suggest is stirring together the chicken stock, sugar, vinegar and anchovy paste, before adding to the skillet, so there would be a more even distribution. When the cauliflower was tender-crisp, I used a slotted spoon to remove it from the skillet to a bowl. Then, I let the liquid reduce to about one-third, and poured it over the dish. Dee-lish! Thanks for a way to "dress up" cauliflower that doesn't involve cheese or bread crumbs!
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Gluten-Free Shake and Bake Almond Chicken

Reviewed: Jul. 13, 2015
I used smoked paprika, for a bit more flavor, and doubled the recipe. I believe 8 thighs released too much liquid and made the dish a bit soggy. Next time, I'll try this on a rack over a foil-lined pan at 375. Nice flavor, low carb, needs more time to reach 165.
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Strawberry, Spinach, and Pear Salad

Reviewed: Jul. 13, 2015
I used English walnuts, because that is what I had. Other than that one sub, I followed the recipe. I haven't combined pears with strawberries before, but everything came together with the balsamic vinaigrette.
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Awesome Red Wine Pot Roast

Reviewed: Jun. 30, 2015
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!
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Photo by Bibi

Memphis Style Back Ribs

Reviewed: Jun. 23, 2015
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!
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Cocoa Cherry Pork

Reviewed: Jun. 21, 2015
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.
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Ginger Glazed Chicken with Pineapple Salsa

Reviewed: Jun. 15, 2015
Loved this! When I make it next time, I will double the salsa. I used sweet onion instead of red, I added about 1/4 c. diced red bell pepper and about 2 Tbs. minced fresh jalapeno, along with a pinch of sea salt. The marinade is quite tasty, too, though I chose to omit the vegetable oil and half the black pepper. Yummy dish, served with steamed broccoli.
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Delicious Chicken Fajita Marinade

Reviewed: Jun. 9, 2015
This marinade was enough for 5 pounds of blsl chicken breasts, which I pounded to 1/2inch thickness. Since there were no directions for marinating time, or cooking, I marinated in a large freezer bag for only one hour, and then grilled. DS said "I like the chicken this way." this is a huge compliment, for he usually doesn't say anything! I liked the flavor, and DH did, too. The chicken was moist and tender, with a delicate flavor. I will likely make this again, though I probably won't serve it in a tortilla. My only sub was to use about 1/2 tsp. garlic powder, in lieu of the garlic cloves.
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Citrus Herb Marinated Grilled Vegetables

Reviewed: May 31, 2015
Oh, Semi, this is great! I chose not to use eggplant, but had plenty of other veggies. I used fresh herbs from my garden, and I was very happy with the flavor of the marinade. The herbs, garlic, lemon and olive oil came together in a very nice way. It made a lovely accompaniment to grilled chicken, and I really liked the do-ahead aspect. This is a beautiful, flavorful dish for the family or for company! Thanks for posting!
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Photo by Bibi

Boneless Pork Chops and Apples

Reviewed: May 21, 2015
I really wanted to love this recipe, but I had to knock it down one star for the cooking method. I followed the recipe exactly, and these are the problems I encountered. First of all, there was far too much fat. The fat actually kept the meat from coming in contact with the pan, so it didn't brown quickly. A quick sear is all that is necessary, with only enough fat to keep the meat from sticking to the skillet. Secondly, apple quarters did not have enough time in the oven to become tender. I would recommend cutting the apple into eighths or smaller. I'm glad there was a brine, for the pork would have been inedible without it. Nice flavor combination--I love rosemary on most meats, and pork with apples is always a winning combination, in my book. Thanks for sharing your recipe!
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Photo by Bibi

Spring Salad with Blueberry Balsamic Dressing

Reviewed: May 21, 2015
This is a perfect salad for spring, and the dressing is a great accompaniment for the lovely fruit. It is gently tangy, and the flavors of the honey and blueberries come through nicely without overpowering the salad components. I made only two changes: I did not toast the walnuts, and I used feta crumbles instead of blue cheese. Thanks for this yummy, easy addition to our dinner table!
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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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