Bibi Recipe Reviews (Pg. 5) - Allrecipes.com (11316549)

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Bibi

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Asparagus and Crab Salad

Reviewed: Feb. 23, 2013
Keeper alert! I loved this salad, even with the imitation crab. The only change I made was to cook the bacon in the microwave, so I didn't have any bacon fat to warm the "crab" meat, and honestly, I don't think it needs it. Lovely, light, easy to assemble for a spring luncheon, the roasted veggies hit just the right note. This is a bargain for all you calorie watchers out there. Only 173 per serving, and worth every one. Thank you, thank you, I will make this again!
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Grilled Pineapple Salad

Reviewed: Feb. 23, 2013
This recipe contains a great marinade for chicken! We love grilled pineapple, too, so it was win/win. This is a great salad. My only change was to grill the chicken and pineapple separately, to assure the correct amount of doneness. I will place this recipe in 3 places in my RB, because I don't want to forget about it. It will go in the poultry folder, the salad folder, AND the sauce and marinade folder! Thanks for the idea.
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Microwave Asparagus Salad

Reviewed: Feb. 23, 2013
I scaled this down to two servings, but other than that, followed the recipe exactly. I have not prepared asparagus in the microwave, so I was interested to see how this would work. I set the timer for 3 minutes, and it was a little long for us, because it was past the "toothy" stage. 5 minutes would have caused it to disintegrate, I believe. There were no problems with the lack of a vent in the plastic wrap. As a matter of fact, it worked quite well, and as soon as the dish hit room air, the asparagus looked like it had been shrink-wrapped. Nice touch to add hazel nuts, but I feel walnuts would have worked just as well. This was a tasty salad. Thanks!
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Chicken Shwarma

Reviewed: Feb. 23, 2013
Not being very familiar with Indian cooking, I had no idea how this would turn out. I was pleasantly surprised, though. The chicken has a wonderful flavor, this is a simple recipe, and you don't have a "naked" chicken when you are finished cooking! Frying with the clarified butter allowed the chicken to brown nicely without burning. I did add a little salt, sprinkled on at the end of cooking. I served this with basmati rice, creamed spinach and naan, and the family enjoyed the meal.
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Sausage, Potato and Kale Soup

Reviewed: Feb. 23, 2013
I subbed hot turkey Italian sausage, omitted the pepper flakes, and used Yukon gold potatoes. These were my only alterations from the recipe. As far as the directions go, my potatoes were done in 15 minutes, and I did not add any milk or half and half until the end of the cooking, when I allowed them to heat through, but not boil. This has an amazing aroma as it cooks, and it is a hearty, satisfying soup. Do not be concerned by the lack of added salt, because the broth and sausage are salty enough to flavor the whole batch. DH and DS approved!
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Tandoori Chicken Salad

Reviewed: Feb. 23, 2013
I am new to Indian-style cooking, so I can't comment on the authenticity. I followed the recipe very closely, until assembly. The marinade is wonderfully fragrant, and the finished chicken would be delicious on its own. The sweet taste of pineapple and raisins added to the overall exotic quality of the salad. The dressing is a perked-up version of honey mustard. I didn't toss everything together as the submitter suggested, and I'm glad I didn't, because now I have some extra of that yummy dressing. DH has said that he doesn't care for curry, but he certainly scarfed this salad down, as I did. Thanks for the idea!
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The Ultimate Marinade

Reviewed: Feb. 12, 2013
I followed the recipe exactly, but something about the combination was a little off, for me. I liked that the Splenda kept the grill from flaring up, and the chicken had a nice color, but overall the taste was very sweet, with the tahini hard to detect. I wasn't happy with the little "crispy critters" that developed on the grill from the chopped cilantro leaves, and we lost the beauty of the sesame seeds as they slid off the meat. I feel this would work better as a sauce than a marinade.
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Chicken Apple Sausage with Cabbage

Reviewed: Feb. 9, 2013
I found some Chicken Apple Sausage in the freezer, and I decided to give this recipe a try. I like all the ingredients, but I didn't like them together. The sausage tasted fine, and the cabbage cooked in apple juice was different. If you know someone who doesn't like cabbage, they might be OK with this, because it really doesn't have a cabbage flavor, just a sweet flavor, yet not apple-y. However, the Yukon Golds cooked in apple juice didn't make the cut. I want potatoes to taste like potatoes, and I found the sweet flavor imparted by the apple juice to be unsettling. I probably won't make this recipe again. This review isn't a "Dear John" letter, but it isn't a love letter, either.
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Spinach Chicken Parmesan

Reviewed: Feb. 9, 2013
For these ingredients, I expected more flavor. I followed the recipe exactly and it is a great concept, but seriously bland. Even heart healthy entrees need flavor. In addition, my chicken wasn't done, even after 40 minutes.
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Shrimp Scampi Bake

Reviewed: Feb. 7, 2013
Three words: Ah May Zing! I don't know why I waited so long to make this--everyone loved it, and it was hard for me to stop eating it! Rich and satisfying, pleasing to the palate, what else can I say? I served it with whole wheat linguini and steamed broccoli. This isn't diet fare, but knowing I was going to prepare this for dinner allowed me to cut back during the day. 11 points+, but I left most of my portion of sauce in the pan. I am a happy woman. Thanks for sharing this recipe!
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Sweet n' Sour Salad Dressing

Reviewed: Feb. 7, 2013
Easy and tasty, this salad dressing complements the veggies without overpowering them. I followed the recipe exactly, cutting everything in half for fewer servings. Thanks for the recipe!
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4 users found this review helpful
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Grands!® Ham and Cheese Melts

Reviewed: Feb. 6, 2013
The trick is to get the biscuits flat enough, and to get the right ratio of biscuit to filling. In my case, I didn't do either very well. This is OK if you want to fuss with a sandwich, but usually my sammies are grab and go. I used the reduced fat whole wheat Grands, and subbed provolone, because that is what I had on hand.
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Parchment Baked Salmon

Reviewed: Feb. 4, 2013
Don't be afraid to bake salmon in parchment. It's a great method for keeping your expensive fish from drying out if it's a minute or two too long in the oven. The hardest thing to do is to judge when it's done, due to the variations in size of filets. Mine were a little more than 1 inch thick in the largest part, and alas, 20 minutes was a tad too long. They were still edible, and we enjoyed the combination of flavors. Thanks for the idea!
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Lemon Asparagus

Reviewed: Feb. 4, 2013
I took a look at this recipe, and decided to try it, since we love oven baked asparagus. However, for 2 people, 1+ teaspoon of salt and 1+ teaspoon of pepper sounds like quite a lot! I wound up using much less--about 1/4 teaspoon of each was quite enough for us, on about 3/4 pound of asparagus. In addition, I coated the asparagus with 1 tablespoon of olive oil before I placed it in the oven, and when done, I tossed it with only 1 tablespoon of lemon juice combined with 1 teaspoon of butter. This was ample seasoning for our tastes. Of course, more of any of the ingredients may be added, if desired. Oh, and I only did 5 minutes under the broiler. 15 minutes would have turned my beautiful asparagus into crispy critters!
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Grands!® Biscuit Taco Cups

Reviewed: Feb. 3, 2013
Well, it is a biscuit bowl, and not a tortilla. I can see how this might fill the bill for a desperation dinner, if you have no tortillas to make a taco bowl or shell. It's kind of a cute idea, though. For us taco "purists", we might have to fill this with another type of filling like creamed chicken, or something you would expect to eat on or with a biscuit. I used the outside of a muffin tin to shape the bowl, and I used the reduced fat whole wheat biscuits.
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Grandwich Breakfast Sandwiches

Reviewed: Feb. 1, 2013
This is a nice breakfast sandwich. There is something about this combination that is really pleasing. If you omit any part, it seems lacking! I used the Grands Golden Wheat Reduced Fat biscuit, and it was crusty on the outside and tender on the inside, the way a biscuit should be. Not quite as good as homemade, though!
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Sausage and Kale Soup

Reviewed: Feb. 1, 2013
Wow, this was great soup! Only two tweaks: I used hot Italian turkey sausage and cremini mushrooms. Everything else stayed the same. The soup had great flavor from the sausage, and just enough heat to make the soup taste well-seasoned. Rich and satisfying on its own for lunch, or for dinner with a salad and some crusty bread, this recipe is a keeper!
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Simple Spanish Rice

Reviewed: Jan. 26, 2013
Even after leaving out the tomato sauce completely, this was too tomato-y for us. The sweet, tomato flavor totally predominated this as a side dish.
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Slow Cooker Santa Fe Chicken

Reviewed: Jan. 26, 2013
I so wanted to like this, because it was easy. However, it was a little bland for us, even after I pumped it up some with 1 tsp. ground cumin, 1/2 tsp. Penzey's Bold Taco Seasoning, and 1/2 tsp. chili powder. The blsl chicken was completely done after 2 1/2 hours, too. I shredded the chicken and added it back to the pot when I added the cream cheese.
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Browned Butter Vegetables with Almonds

Reviewed: Jan. 26, 2013
We really enjoyed these veggies with salmon. They were a colorful, tasty addition to our meal. Since I was increasing the servings, and I didn't have a skillet large enough to really cook the veggies in the skillet, I steamed everything except the onions (which I sauteed in the butter). The butter never actually had enough time to brown--my fault. Next time I will try with fewer servings, and I think the veggies will stay crisper.
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