Bibi Recipe Reviews (Pg. 12) - Allrecipes.com (11316549)

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Sweet Marie Bars

Reviewed: Oct. 2, 2011
This sweet confection comes together really fast. Be sure to have your dish buttered before you start! I made a double batch of this and put it in a 9 x 11 dish. I followed another reviewer's advice and used 12 oz. semi-sweet chocolate chips melted with 2 Tbs. of butter for the topping. People couldn't keep their hands off these! Next time I will add some chopped peanuts.
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6 users found this review helpful

Chicken Marsala Florentine

Reviewed: Oct. 2, 2011
This was very good. It's always great to find new ideas for chicken, and since I had the sun-dried tomatoes and spinach on hand, I was happy to find this combination! I'm on a campaign against naked chicken! I did add some garlic, and next time, I will add two cloves. Really rich and satisfying--I served it over whole wheat linguini.
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5 users found this review helpful

Turkey Avocado Panini

Reviewed: Sep. 28, 2011
Love this sandwich! Imaginative combination of flavors--we really enjoyed them. The avocado mayonnaise was delicious. I used a whole small avocado and olive oil based mayo. Really good--will do again. Thanks for posting this!
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3 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Sep. 24, 2011
This is a very easy recipe for the slow cooker. In my opinion, the cooking time for the low setting is a little long, because the chicken seemed overdone. Dh and DS went back for seconds. I followed the recipe exactly, and I served it over brown rice.
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3 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Sep. 24, 2011
I was sooooo tired of naked chicken! This was a welcome change! I used whole wheat bread to make my crumbs, but otherwise followed the recipe. We did not use the pan sauce, so I saved a few calories there! The mushrooms were delectable, and DH and DS loved the chicken. The side dish was green beans with sliced almonds, a nice crunchy complement to the chicken. Will make this again!
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2 users found this review helpful

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Sep. 18, 2011
This is SO much better than what you buy in the grocery store, and very easy to make! I made this the first time as the recipe states, and the second time, I doubled the tahini, just because I love it. Great recipe! I've recommended it several times. Thanks!
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2 users found this review helpful

Meyer Lemon Olive Oil and Honey Chèvre Spread

Reviewed: Sep. 18, 2011
Very nice, Celeste! It's hard to believe only three ingredients make such a delectable spread! Thanks for the recipe!
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2 users found this review helpful

Corn and Black Bean Salad

Reviewed: Sep. 15, 2011
This is really good! I love that leftovers are good, too! It has just the right combo of flavors in the dressing, although the balsamic vinegar is kind of dark. We love cilantro, and I know I used at least 1/4 c. I also added half of a red bell pepper for flavor, and I wish I had an avocado. It would be a perfect addition!
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2 users found this review helpful

Corn and Black Bean Salad

Reviewed: Sep. 15, 2011
This is really good! I love that leftovers are good, too! It has just the right combo of flavors in the dressing, although the balsamic vinegar is kind of dark. We love cilantro, and I know I used at least 1/4 c. I also added half of a red bell pepper for flavor, and I wish I had an avocado. It would be a perfect addition!
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2 users found this review helpful

Almond-Topped Fish

Reviewed: Sep. 9, 2011
Excellent flavor! Loved the topping! This is a great way to bake fish. Cod have a very mild flavor, so the topping stole the show. I did not use the butter or the onions, since I used onions in a side dish. Next time, if my side doesn't have onions, I will follow the entire recipe, although we thought the fish to be fabulous without them. I used reduced fat mayo, and I sprinkled the almonds on before baking, so they got toasty. Yum! Thanks for the recipe!
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2 users found this review helpful

Asian Roll Lettuce Wrap

Reviewed: Sep. 1, 2011
Followed the recipe except for one thing: I subbed jicama for the radishes for personal preference. Like most ethnic recipes, this one requires a lot of prep work. I found that the result was tasty, but not stellar. It was very healthy and had a satisfying crunch, but I found the dipping sauce to be a little off. If I do these again, I will try a sauce based on fish sauce and lime instead of soy and lemon.
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2 users found this review helpful

Blonde Brownie Nut Squares

Reviewed: Aug. 28, 2011
This recipe was just what I was looking for. They are beautiful bars, with a flaky, crunchy top and nice sort of caramel-y, butterscotch-y flavor. I doubled the recipe and baked in a 9 x 13 glass pan for 30 minutes. The dough reminded me of cookie dough and kind of needed to be pressed into the pan. I wanted a recipe that would be satisfying without chocolate, and this is it!
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2 users found this review helpful

Lemon Crinkles

Reviewed: Aug. 28, 2011
This makes a tasty, easy cookie. Four stars for the directions. They need to cook a little longer than 12 minutes, and there is no indication how far apart they should be on the sheet. Mine were undercooked at 12 minutes, and they ran together. I used parchment, and I'm glad I did, for getting them off the sheet. Love the flavor, though!
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Aug. 20, 2011
This method of cooking has finally given me what I wanted from an eye round roast! It was tender, juicy and pink in the middle, just the way we like it! I did tinker with the seasoning a little. I put Worcestershire on it and Stubbs mesquite smoke flavoring. Then I sprinkled the roast with garlic salt and Penzey's BBQ 3000. I had a 3 pound roast and the drippings were fabulous! Just remember to slice this roast in 1/4" slices, at the most, across the grain.
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5 users found this review helpful

Salmon with Creamy Dill Sauce

Reviewed: Aug. 16, 2011
Hubster liked it, but I think I could give him anything with sour cream in it, and he would like it! I adapted this to smaller fillets, wrapping them individually in foil, and baking at 400 for 15 minutes. I subbed dijon for horseradish in the lovely caper sauce. Thanks for the recipe!
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2 users found this review helpful

Braised Balsamic Chicken

Reviewed: Aug. 15, 2011
For us, this was only a 4. It was interesting and edible, but some tweaking might improve it. I followed the recipe, and it filled a 12 inch skillet. I feel that the balsamic vinegar should be reduced to 1/4 c. and that crushed tomatoes should be used instead of diced. The tomato pieces and the herbs sat on top of the chicken instead of blending into the sauce. If I make it again, I will combine the vinegar, tomatoes and herbs before I add it to the skillet. There was a lot of sauce left over.
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5 users found this review helpful

Nana's Chicken Lettuce Wraps

Reviewed: Jul. 19, 2011
Made this for the family with ground turkey instead of the chicken. My hoisin sauce was very thick, so I thinned the dipping sauce with the juice of a fresh lime. We loved it! Thanks for the idea!
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3 users found this review helpful

Asparagus with Prosciutto and Pine Nuts

Reviewed: Jul. 11, 2011
Love everything that goes into this dish, but for me the lemon juice was overpowering. Next time I will squeeze half a lemon over everything, instead of using 1/3 cup of juice. Totally lost the flavor of the other ingredients, and the asparagus all but disappeared. Great idea for a combo, but the porportions are a little off for our tastes.
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3 users found this review helpful

Grandma's Peach French Toast

Reviewed: Jul. 10, 2011
This was delicious! I used 4 and 1/2 c. of fresh sliced peaches instead of the canned, and other than that, I followed the recipe. I added 5 minutes to the baking time, since I was using fresh peaches. The fresh peaches really made it taste almost like a peach cobbler. Yum, yum! I will be making this again, especially due to the convenience of assembly the night before. Great for guests!
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10 users found this review helpful

Broccoli Quiche Muffins

Reviewed: Jul. 4, 2011
Nice little savory muffin, and a welcome change from sweet breakfast options. I made this with 8 eggs, because that's how many I broke when I brought in the groceries this morning! I cut the oil by half and made two herb adjustments: I used 1 tsp. Italian herb seasoning instead of the oregano, and I used several grinds of black pepper instead of the thyme. I have them in the freezer now, and I'm sure I will be glad to have these on busy days! Next time, I will try this with shredded cheddar cheese.
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4 users found this review helpful

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