Bibi Recipe Reviews (Pg. 3) - Allrecipes.com (11316549)

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Spicy Garlic Lime Chicken

Reviewed: Jan. 11, 2015
The whole family liked chicken prepared this way. I pounded the pieces to a uniform thickness, and I placed the combined seasonings in an empty spice jar to sprinkle evenly over each piece. I wonder how this would be with chili powder instead of cayenne, and Mexican oregano instead of thyme? Think I'll try it like that, next time, because the cayenne adds heat, but not much flavor. I chose not to use the extra garlic powder at the end. I squeezed the lime over the chicken pieces, then covered and turned down the heat to low. The pan juices were enough to coat the chicken, and we did were fine without a sauce.
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Christie's Salad

Reviewed: Jan. 4, 2015
I made this for the first time today, for lunch. I was OK with it at the beginning, but I found myself liking it more and more with each bite. I think it's the red grapes that make this salad so tasty! Went back for seconds, which I rarely do for salad. Thanks for posting!
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Photo by Bibi

Perfect Paleo Pumpkin Bread

Reviewed: Jan. 3, 2015
I really like the flavor of this "bread". The texture is pretty good. It's moist and tender, with a surprising depth of flavor. I added 1/3 cup each of dried cranberries and chopped walnuts, and I like the added punch. Thanks for the idea!
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Killer Crackers

Reviewed: Jan. 3, 2015
These tasty bites were an interesting study for me, since it was my first time to make crackers. They are not as crisp as I would like, but the taste is quite like a specialty cracker from the grocer. I followed the recipe exactly, but I used 1/2 the water suggested. I bet some sesame seeds on top would be a great addition!
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Photo by Bibi

Best Ever Cowboy Caviar

Reviewed: Jan. 1, 2015
I made this on New Year's Day, as a non-traditional way to serve black-eyed peas. I followed the recipe closely, but I chose to put in only 1/2 cup of onion, because I don't care for the taste of raw onions. This reminds me of Three-Bean Salad, and the dressing basically tasted like the liquid from sweet pickles. I boosted the Southwestern flavor by adding some cumin and some chili powder, to taste. Not sure I'll make this again, since the canned ingredients listed are not usually on my pantry shelf. Thanks for posting.
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Photo by Bibi

Quick Kale and Banana Smoothie

Reviewed: Jan. 1, 2015
I'm kind of new to the smoothie trend, so I don't really know what to expect. I followed the recipe closely, and after tasting, I added some vanilla and some agave syrup, which I think the recipe needs, in addition to more strawberries! It has a nice consistency though, and stays thick. I'll make again. Thanks for posting!
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Photo by Bibi

Quick Toffee Bars

Reviewed: Dec. 21, 2014
This is a great, quick and easy recipe to fill out a cookie tray, or to allow some help from little hands not quite ready to stir a batter. They can help get the graham crackers ready, while an adult handles the stove and oven. I followed the recipe exactly, and I have a problem with the last couple of instructions. Leave the nuts till the very last. Instead, put the chips on the baked toffee just out of the oven, and spread. If necessary, you can put back in the oven to help melt, but you cannot spread the chocolate evenly over the nuts. Put the nuts on last, while the chocolate is warm, and allow everything to cool one time. Beware: If left unattended on a counter top, these tend to disappear, even if they DO look messy!
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Photo by Bibi

Sausage and Shrimp Gumbo

Reviewed: Dec. 12, 2014
We really liked this! I followed the recipe very closely. My only deviation was to cut the hot pepper sauce to 1/4 teaspoon, and this was enough heat for us. Though the roux took a few minutes more than the recommended time to develop its color, it provided richness and complexity that was very satisfying.
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Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Reviewed: Nov. 27, 2014
Yum! I love roasted vegetables, and I usually don't add anything besides EVOO, salt and pepper. But these were delicious, and I followed the recipe exactly. One bite led to another, and then another! I've never had parsnips either, and the only reason I bought them was for this recipe. I'm happy to say that I will buy them again, thanks to Don! These vegetables were a welcome change from the marshmallow-topped sweet potatoes that usually grace the Thanksgiving table.
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Photo by Bibi

Green Beans with Warm Dijon Vinaigrette

Reviewed: Nov. 22, 2014
What I like about this recipe is the zingy vinaigrette! I love green beans, so I don't want their flavor lost beneath other flavors. This dressing enlivens the flavor, and adds the crunch of almonds. Plus, it doesn't need to be served piping hot. Room temperature is just fine here, so this dish is perfect for a buffet meal. I want to do this one again!
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Photo by Bibi

Fruit Cobbler from Mott's®

Reviewed: Nov. 22, 2014
This was a really quick, sweet family treat, easy to sort of throw together. I used fruit in juice, so I added about a tablespoon of agave syrup to the pears, peaches, blueberries and only 1 cup of unsweetened applesauce, then sprinkled with a bit of cinnamon. I was really interested in the crust, and though it did come together easily, it was a bit heavy. Five stars for ease of preparation, but I have to knock it down a star for the heaviness of the crust. Perhaps one could cut down on the applesauce in the crust and add a bit of milk to make it more tender.
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Slow Cooker Zucchini Soup

Reviewed: Nov. 11, 2014
After reading several reviews, here are the changes I made to this recipe: I used hot Italian turkey sausage; I omitted the salt and sugar; and I added one can of low-sodium chicken broth. Even with these changes, I still had a very thick soup, which could also double as a topping for pasta. I think you could add an additional can of broth, a can of small red kidney beans, a can of Great Northern beans and a bit of pasta and have a great pasta fagioli! That's what I love about Allrecipes--the way the community of cooks gets together, takes an idea, and runs with it! Thanks for posting the recipe and opening a door to creativity!
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Low Carb Jambalaya

Reviewed: Nov. 4, 2014
My carb-loving DS said he didn't miss the rice! This recipe is packed with protein, and I didn't find the 2 Tbs. of Cajun seasoning too much. I omitted the hot sauce, but I'm tempted to add it next time. I used 2 green peppers and added 3 stalks of celery. I used a 14 oz. package of andouille, and with the other meat, it was enough. There were only 3 other minor additions: fire-roasted tomatoes instead of plain; the addition of about 1 1/2 cups of diced okra; and 1 can of chicken stock instead of 1 cup. I don't think my changes affected the flavor in a major way. For a quick soup, this is a great recipe. Thanks!
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Roasted Chicken Rub

Reviewed: Oct. 30, 2014
Dee-light-ful! I made the recipe as stated with one exception: I didn't have dried rosemary, so I placed fresh rosemary sprigs under the breast skin and inside the cavity. I rubbed two chickens with olive oil, sprinkled on the rub, and threw a fresh lemon half into each cavity, along with the rosemary. Roasted the chickens for 2 hours at 375. The skin is crispy and richly colored, and the meat has a great flavor. There is easily enough left for two more chickens. Thanks for posting your idea, Semigourmet!
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Cauliflower Fried 'Rice'

Reviewed: Oct. 21, 2014
This is a good way to prepare cauliflower, but I need to make a few changes next time. This recipe really needs a large wok to make successfully, I think. It nearly overwhelmed my 12 inch skillet. First of all, I think the meat needs to be seasoned. A classic way to prepare a Chinese dish is to heat the oil (usually peanut oil, because of the high smoke point) with a couple of slices of ginger, and some sliced garlic. When they brown, remove them from the oil, and then add the meat. The flavored oil, along with some soy sauce at this point, would help the meat to have some flavor. Also, instead of green onions, next time I will sub 1/2 to 1 onion, chopped, to saute with at least 3 cloves of garlic. My skillet wasn't really large enough to handle the eggs, so I need to cook them to soft scramble stage in a separate pan. Last, use the sesame oil as a seasoning, instead of a cooking oil, along with the chopped green onions. I used much more than the 6 tablespoons recommended in the recipe. Agree with another reviewer, this recipe is very filling.
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Photo by Bibi

Slow Cooker Chicken Gumbo with Shrimp

Reviewed: Oct. 13, 2014
Really great flavor, here! Though not a traditional gumbo (no roux), this is a very easy recipe to prepare. I followed the recipe exactly, and DH and DS had seconds. I reserved some for lunch, or they would have cleaned the pot. I like the taste of okra, and I will add some next time, with about half a package of andouille. There are so many veggies in this, the only side needed is some crusty bread, to catch every drop of the delicious broth!
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Photo by Bibi

Slow Cooker BBQ Pulled Pork Sandwiches

Reviewed: Oct. 12, 2014
This was a pretty good Sunday night supper! I used 1/2 c. water as the cooking liquid, and cooked for 5 hours on high. After adding the barbecue sauce and the other ingredients, I felt the liquid needed to be reduced, so I let it go without a lid until most of the sauce would stick to the pork. I felt the sauce was a bit sweet, so next time I will omit the honey in the sauce, as my brand of sauce is already sweet. I also wanted to pump up the flavor a bit, and I added 1 tsp. adobo seasoning and 1/2 tsp. smoked paprika to the sauce before I reduced it. I wasn't too sure about the slaw, but I have to say it grew on me. The combined flavors of the slaw and the meat complimented each other, with the tiny bit of heat and tang of the slaw offsetting a little of the sweetness of the barbecue sauce. I have to say that the BEST part of this recipe is using the Reynolds Slow Cooker Liner! I have a 6 qt. pot, and it's very heavy and hard to manage during cleaning. With these liners, it's a minor wipe up, and clean the lid. I do not want to run out of these little cook's helpers.
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