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

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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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3 users found this review helpful

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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90 users found this review helpful
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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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7 users found this review helpful
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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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Chicken Vegetable Stew

Reviewed: Oct. 10, 2014
I was interested in this recipe for the fact that it was pretty low in carbs, especially if the cornstarch is omitted, which is what I did. The combination of herbs really make this taste like a cool weather dish, which I like, but I felt it was a bit heavy on the marjoram. Probably 1/4 tsp would be enough for me. I added fresh rosemary in the last 20 minutes of cooking (this was my only other change), then salt and pepper to taste. I could also get by with a smaller pinch of cayenne, lol! Cooking times are pretty accurate. This should freeze well, too. Mashed potatoes or cauliflower and a crusty bread complete the meal. Thanks for the idea!
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Touchdown Chili

Reviewed: Oct. 10, 2014
I had to make a few changes, due to personal taste and reading other reviews. I used 1/4 c. ancho chili powder, and that was enough for us. I subbed Mexican oregano for basil. I used fire roasted tomatoes, and subbed water for beer and agave for sugar. I added 1 Tbs. beef soup base instead of the hot sauce, salt and black pepper. This makes a beefy tasting, beanless, rich chili, with a bit of heat.
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2 users found this review helpful

Touchdown Chili

Reviewed: Oct. 10, 2014
I had to make a few changes, due to personal taste and reading other reviews. I used 1/4 c. ancho chili powder, and that was enough for us. I subbed Mexican oregano for basil. I used fire roasted tomatoes, and subbed water for beer and agave for sugar. I added 1 Tbs. beef soup base instead of the hot sauce, salt and black pepper. This makes a beefy tasting, beanless, rich chili, with a bit of heat.
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3 users found this review helpful
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Sausage and Tortellini Soup

Reviewed: Oct. 9, 2014
Good fall soup! I used Johnsonville Smoked Sausage, and I feel that using the Italian flavored sausage would be a better choice, flavor-wise. The smoked sausage has a meaty taste in the soup, but it doesn't add a flavor "kick" like a different selection would. I omitted the olive oil, because heating the sausage in the pan released more than enough drippings to saute the veggies, as I suspected it might. As a matter of fact, it was just a bit oily tasting, even, with no added oil. Other than that, I found the cooking times to be accurate, and it filled my 6 quart pot, so there are lefties for lunch! My only change was to use Italian style diced tomatoes. There is no need for any added salt, in my opinion, because the canned items have quite enough, and then some, for the veggies. This is a hearty soup that comes together quickly, once the prep is done.
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Garlic Roasted Broccoli

Reviewed: Oct. 8, 2014
I pressed the garlic, then combined it with all the other seasonings in the olive oil before tossing with the broccoli, so everything would be evenly distributed. The florets were turning brown at 10 minutes, so I removed from the oven and sampled. There was still some "tooth" to it, so I stopped cooking then. Though I did appreciate the sweetness of the caramelization, I really enjoy plain steamed broccoli. If you are looking for a change, this may do the trick for you.
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Delicious Sweet Potato Fries

Reviewed: Oct. 8, 2014
I liked the flavor of these, but I believe they would benefit from a bit more oil. The potatoes seemed a bit dried out, and I was a bit disappointed by the lack of any sort of crust on the outside. Thanks for the idea, I will tweak a little, next time.
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4 users found this review helpful
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Versatile Tomato Sauce

Reviewed: Oct. 7, 2014
I was able to convert this to a one pot sauce by using a deep 12" non-stick skillet. I removed the casings and browned a package of Johnsonville Sweet Italian Sausage, in lieu of the ground beef and pepperoni. I removed the sausage from the pan, drained, and crumbled it, then set aside. After removing all but about 1 tsp. of drippings, I sauteed the onion, green pepper, garlic, and about 1 cup of fresh sliced mushrooms. The olive oil was not necessary when preparing this way. The canned tomatoes, 1 can of tomato sauce, and the sausage have enough salt for me, so I omitted the salt and the garlic salt. I used 1/4 tsp. black pepper, 1 tsp. Italian seasoning, and added a pinch of red pepper flakes. Since I have fresh basil in the garden, I added some of that in the last few minutes. This recipe is a good alternative to the jarred sauces, and it's thick enough for lasagna. This is a good pantry sauce, if you prefer to use your own ingredients instead of a purchased sauce. Be sure to taste for your preferences before you add the salt. Thanks for the idea. Using part tomatoes and part sauce adds some nice tomato pieces to the overall texture. I served over zucchini noodles, for a nice low-carb dinner.
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Honey Mustard Chicken

Reviewed: Sep. 28, 2014
This is very good, Semigourmet! I doubled the recipe and let the thighs go on a bit longer, due to the number. I reserved about 1/2 the sauce, and it looked like a glaze over the cooked chicken, very attractive. We loved the flavor, and everyone in the family agreed that there should be a repeat. Thanks for sharing your creation!
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Paleo Cauliflower Rice

Reviewed: Sep. 28, 2014
Nice sub for rice, if you are counting calories or carbs. The sauce I used was full flavored, so it masked the cauliflower taste a bit. I added about 2 tablespoons of grated onion to the skillet as the oil heated, and I'm glad I did. I will make this again. Thanks for submitting the recipe!
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10 users found this review helpful

Chef John's Raw Kale Salad

Reviewed: Sep. 28, 2014
Doing a chiffonade with the kale is brilliant. It's an excellent way to bring this springy green under control. The dressing is delicious, and my only change was to use seasoned rice vinegar. It was light, citrusy, and perfect with the fruit. Pistachio nuts were a nice touch, too. I didn't have any persimmon, but the salad was very good without it.
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Chef John's Chicken Cacciatore

Reviewed: Sep. 13, 2014
This was quite tasty. I would recommend cutting up the chicken into smaller pieces than fourths, though. That would make it easier to brown, and you wouldn't have to cut up the pieces before serving. I made the recipe with only 3 bell peppers, and that was enough for us. I also doubled the red pepper flakes, and that gave the recipe a nice little kick. I made no other changes to the recipe, and served it over noodles. I deboned the leftie chicken, cut into bite-size pieces, and added back to the veggies and liquid. This will make a delicious hearty soup for lunch.
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The Best Vegetable Salad

Reviewed: Sep. 9, 2014
I really loved this salad dressing. I loved the lemony flavor and the fresh herbs. If I tweaked the dressing at all, it was to add more dill and basil, to my taste. My veggies included: baby cukes, grape tomatoes, a yellow bell pepper, scallions and Romaine. The dressing complemented everything, but especially the tomatoes! Thanks for posting!
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