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

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HERDEZ® Creamy Pasilla Enchiladas

Reviewed: Jul. 19, 2013
I tried this recipe tonight, and I must say that this sauce has an authentic enchilada flavor. We really enjoyed it. I know that sour cream and olives would be great, but I served it with a simple fresh tomato salsa.
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Veggie Lasagna Florentine

Reviewed: Jun. 18, 2013
There is a lot of flavor packed in this recipe. I used 1/2 pound of fresh, chopped mushrooms instead of the canned, and Italian seasoning blend instead of the oregano. Those were my only subs, and I will make this again. Didn't miss the meat at all, with all the cheese!
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Marinated Grilled Pork Tenderloin

Reviewed: Jun. 7, 2013
This marinade has a slightly oriental flavor that I really like. I've never grilled pork tenderloin, but it turned out well. Due to the amount of sugar in the marinade, it is important to oil the grate and use a medium heat, as the submitter stated, or use an indirect method. I think it would make a great sauce for chicken, pineapple and bell pepper skewers, too!
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Farmer's Market Vegetarian Quesadillas

Reviewed: May 28, 2013
These were yummy! I added a bit of taco seasoning, and next time I will add some more. Loved all the veggie goodness--not your average quesadilla! Thanks for the idea!
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Ropa Vieja in a Slow Cooker

Reviewed: May 28, 2013
This was a nice change from pot roast, and I'm glad to have another recipe for the slow cooker. I followed the recipe very closely, only making one change: half red wine vinegar and half red wine, because I ran out of vinegar, lol! I recommend the full cooking time. I forgot to start it, so I did half on high and half on low, and it didn't really get tender. It was tasty, though, and I'm looking forward to the leftovers on a tortilla. Thanks for posting.
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Chickpea Falafel Burgers

Reviewed: May 26, 2013
Left out the curry, due to personal preference. Served with Tzatziki Sauce (Yogurt and Cucumber Dip), also from this site. Makes a great sammie!
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Balsamic Roasted Pork Loin

Reviewed: May 26, 2013
I used pork tenderloins, so I knew some things would need adjusting. I used only 1 Tbs. of steak seasoning, 1 Tbs. of olive oil and cooked about 30 minutes. The pork was 147 degrees when I took it out of the oven to tent. Loved the color that balsamic vinegar gave to the meat. Thanks for the idea!
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Cranberry and Cilantro Quinoa Salad

Reviewed: May 26, 2013
This is a great way to use quinoa. I love all the colorful veggies, and with the variety of ingredients, it's easy to customize. I cut back the curry to 1 tsp., and added about 1 Tbs. of olive oil, because I thought it a little dry. I doubled the cranberries for extra zing and added about 1 tsp. sugar. I will try cooking in chicken broth next time. Thanks for the idea!
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Baked Sweet Potatoes with Ginger and Honey

Reviewed: May 26, 2013
Four words: yum, yum, YUM! Thanks!
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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: May 26, 2013
I added fresh dill to this recipe, because I remember that flavor in tzatziki. I used a coffee filter on top of paper towels over a colander in a bowl, and I think I got about a cup of liquid from the yogurt. I like the freshness of the herbs, and I can't wait to use it for sammies in pita bread tonight. Thanks for the recipe.
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Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: May 25, 2013
This has a decent calorie count, for those who are watching, and excellent flavor. It has just the right amount of heat to add interest, but not pain! I let it go on high in the slow cooker for 3 hours, and the chicken was done, and the veggies were still crunchy, just the way I like them! It has a light, fresh taste, and it is a recipe worth repeating.
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Low Fat Buttermilk Ranch Dressing

Reviewed: May 25, 2013
This dressing doesn't taste like diet dressing! Love what the fresh herbs do to the flavor. It even tastes great without the sour cream--which I forgot. Thanks for the idea!
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Sauza® Raspberry Margarita

Reviewed: May 3, 2013
Yum! Tangy, colorful, easy, refreshing--who could ask for more! Perfect for a backyard bash.
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Very Old Meatloaf Recipe

Reviewed: Apr. 22, 2013
Even though Italian style bread crumbs were all I had, this recipe would benefit from the addition of some salt and pepper. It has a nice texture, and I like the nutritional benefit of using a carrot and an apple. Except for the crumbs, I followed the recipe and the method exactly. I think it would also benefit from some kind of topping, or sauce. Unfortunately, there aren't enough drippings to make a sauce, so I will have to wing it. I don't prepare meatloaf very often, so I will probably go back to the way my mom taught me.
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Kale Salad

Reviewed: Apr. 22, 2013
This is a tasty salad. Love the tangy sweetness of cranberries and the crunch of sunflower seeds! I blanched the kale for 30 seconds, put it in cold water to stop the cooking process, and then took off the stems and made it bite size. I used several grape tomatoes instead of one large one, because they have better flavor this time of year. I did not need the entire amount of dressing, only using about half. Thanks for the idea. I'm always on the lookout for another way to use kale.
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Mediterranean Chicken

Reviewed: Mar. 27, 2013
Agree with Jezebel, that the wine caused extreme spitting and splattering. I won't bother with that, next time. I don't think it really adds anything to use wine at the beginning. The other change I made to the process was to place the chicken back in the pan after the tomatoes and wine in step 2, and cover with a lid. The chicken and the sauce are ready at the same time, the sauce stays nice and fresh tasting, and the liquid doesn't evaporate. Yes, the sauce is thin, due to the fresh tomatoes, but not objectionable, in my opinion. I served with brown rice.
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Oriental Green Bean Salad

Reviewed: Mar. 20, 2013
Agree with other reviewers that this was VERY salty, even with low sodium soy sauce! I liked the flavor, so perhaps 2 tsp. of soy sauce would be ample for the amount of green beans. I also used only about 1 TBS of oil, and I drizzled on about 2 tsp. sesame oil right before serving.
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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Mar. 16, 2013
I liked this, and DH loved it! This is an excellent crust for fish, and I think you could do whole fish with this breading for great results. I don't think it's necessary to marinate in lime juice for 4 hours, though. I love the lime-honey-cumin sauce for the fish, too. The chipotle mayo is good, but for the faint of heart, if you use purchased chipotle mayonnaise, it would not be as hot as the homemade in this dish. I will definitely make this again. Thanks!
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Baked Halibut Steaks

Reviewed: Mar. 11, 2013
We really liked this recipe. The veggies added nice color and flavor to the fish. As a matter of fact, this combo of veggies would be good on its own! This very healthy and tasty recipe deserves a repeat, and for 6 points+, it will definitely show up on my menu again. Thanks for the idea!
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Baked Ziti I

Reviewed: Mar. 10, 2013
This recipe was easy and tasty! My only sub was Johnsonville Italian Sausage for the ground beef, and it was more flavorful than plain ground beef. I followed other reviewers' advice and mixed the sauce with the ziti, before creating a layer of cheese in the middle. I covered with foil for 1/2 the baking time, and uncovered for the rest of the time. Using purchased spaghetti sauce is a real convenience, though I'm sure home made would be much better. This recipe filled my large casserole dish to the brim.
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