Bibi Recipe Reviews (Pg. 6) - Allrecipes.com (11316549)

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Whole Wheat Blueberry Pancakes

Reviewed: Feb. 1, 2014
We really liked these pancakes, and I really like the short list of ingredients! I dug out some whole wheat flour from the freezer, and we had a tasty breakfast. The recipe made 6 6-inch pancakes. After preheating and lightly oiling my griddle, I stirred up the batter, leaving out the blueberries. When I poured the batter on the griddle, I placed my blueberries on top of each pancake, lightly pressing them down into the batter. As they cooked, the batter rose around them, and when ready, I flipped them and finished cooking. This prevented my batter from turning purple, and I was able to evenly distribute the berries in each portion. Thanks for sharing the recipe!
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6 users found this review helpful

Jennifer's Burgundy Beef Stew

Reviewed: Jan. 29, 2014
Followed the recipe, with the exceptions of using merlot instead of burgundy and using fresh thyme instead of dried. The meat needed about one and one-half hours to become tender though, so be sure to allow some extra time because of this. This was a satisfying dinner on a very cold night.
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11 users found this review helpful

Coco's Meatloaf

Reviewed: Dec. 28, 2013
This was definitely a child-friendly recipe, with no chunks of onion or peppers and no ground black pepper. I actually prefer to find bits of veggies, because I think they give more flavor than the "pasteurized" version. Mom's version of meatloaf includes bread crumbs, but the cracker crumbs made this a very tender loaf. I cooked for the full hour, and let rest for 15 minutes. I will make again, but I will add more mustard and some ground black pepper.
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3 users found this review helpful
Photo by Bibi

Cranberry and Turkey Salad

Reviewed: Nov. 3, 2013
I really enjoyed this combination of flavors. You may want to add a few more dried cranberries, so you can have that little tangy zip in every bite! Adding a bit more mayonnaise would help the ingredients cling together more. This would be good for leftover chicken or turkey. Thanks!
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7 users found this review helpful
Photo by Bibi

Not Just for Brunch Fruit Salad

Reviewed: Nov. 3, 2013
I really like the "punch" of Cointreau in this dressing. It adds a certain "something" that really takes this fruit salad out of the ordinary. I didn't have kiwis, and they would be a beautiful addition for the next time. We love fruit salad, so I'm happy to have another way to serve it. Thanks for sharing!
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2 users found this review helpful
Photo by Bibi

Quick Weeknight Skillet Chicken

Reviewed: Nov. 3, 2013
I made this for Sunday lunch, and it was my first experience cooking pasta in the sauce. I really appreciate having one less pot, especially on Sunday! I stayed very close to the recipe, only using chicken broth instead of water. I feel this is a great place to jump from, to customize to your family's tastes. For us, it was a bit bland, and would have benefited from some onions, from fresh garlic instead of powder, and from a bit of cream at the end to give the sauce some oomph. Overall, it is a solid recipe, and a great way to work in some veggies.
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3 users found this review helpful
Photo by Bibi

Fresh Fruit Salad with Honey Lime Dressing

Reviewed: Nov. 3, 2013
Yum, yum! I usually don't put a dressing on fruit salad, but this little zing really complements the fruit. (I left out grapefruit due to DH's medications.) I used probably a third of the oil, and omitted the vinegar, and the dressing had a fresh, lively taste. Thanks for the idea!
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7 users found this review helpful
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Amazing Muffin Cups

Reviewed: Oct. 23, 2013
A tasty, handy, savory breakfast bite, this recipe is easy to tweak to your tastes or ingredients on hand. I used Ore-Ida Frozen Hash Browns, 5 large eggs and one cup of cheese. I have fresh chives, but if you don't have any on hand, saute some onion as you brown the sausage. Honestly, I don't think the amounts specified in the recipe would fit my muffin tin. I liked the use of hashbrowns instead of a pastry crust. Though it's a little complex for my busy mornings, it would be a nice touch for a brunch with friends, or for a late breakfast on a lazy weekend. Made this a second time today, April 12, 2014, subbing 2 Johnsonville Hot Italian Sausage Links, browned and crumbled, 2 cups shredded Mexican blend cheese and 5 eggs. I left out the butter, salt and pepper, and found there to be enough fat and seasoning for our tastes. Very tasty!
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1 user found this review helpful
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Italian Sausage Frittata

Reviewed: Oct. 13, 2013
I used 1/2 package of mild Italian sausage and found the proportion was just fine for us. I served this for brunch, with a toasted English muffin and cherry preserves. A hash brown patty completed this yummy meal.
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1 user found this review helpful
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Johnsonville® Italian Sausage and Pepper Skillet

Reviewed: Oct. 13, 2013
Really liked the flavor of this! I sliced the sausage lengthwise, served it all on hoagie buns, and put shaved mozzarella on top. This made an excellent Sunday supper!
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1 user found this review helpful
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Carne Asada Tacos or Al Pastor Tacos

Reviewed: Oct. 6, 2013
This had a good flavor, but it certainly has a long list of ingredients. Luckily, I had all the seasonings. I cut it down by half, and three people had plenty, with some leftover. We liked the flavor, but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos, but after serving it on one, I understood the reason. One corn taco kind of fell apart, so two is a good idea, and there would be a stronger presence from the tortilla.
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6 users found this review helpful
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Planked New York Strip Steak with Grilled Veggies

Reviewed: Oct. 5, 2013
This is not my usual way to prepare steak or grilled veggies, but I thought I would give it a try. First of all, the marinade needs more punch. It resulted in a slightly oily tasting steak, and the walnut oil flavor (pretty expensive) was totally lost. Secondly, the meat cooks much faster than the veggies, so they should have a head start of at least 8-10 minutes, if you are using medium heat. Thirdly, I usually combine like veggies. To me, squash and tomatoes have a high water content, and turn to mush in the amount of time needed to cook red potatoes, even though my wedges were 3/8" thick. I usually roast potatoes with other root veggies, not high water veggies. I should have listened to my instinct. I did add some red onion pieces, and I'm glad I did, because they imparted some flavor to the otherwise bland veggies. By the time the steak had some color on it, the squash was right, but the potatoes were still almost raw. I had to pick them out and put them in the microwave for a bit to finish cooking. Lastly, by cooking the steaks on the planks, they did not develop that nice brown color that I associate with grilled steak. I had to take them off the plank and put them directly on the cooking grid in order to develop any color, and by the time they did develop some color they were overcooked for us. There was a slight smoky taste to the steaks, but they tasted more like roast than steak. Perhaps something in the instructions was lost or not communicated.
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5 users found this review helpful
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Bow-Tie Pasta with Sausage, Peas, and Mushrooms

Reviewed: Sep. 29, 2013
I think I really prefer pasta with a sauce. I used hot turkey Italian sausage and added about 1/2 white wine to the mushrooms as they simmered, and allowed the liquid to evaporate before moving on to the next step. This needed some garlic, too, in my opinion. It would have been very bland without the hot sausage.
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1 user found this review helpful
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Baked Slow Cooker Chicken

Reviewed: Sep. 29, 2013
This is an easy way to prepare a whole chicken. I really liked that the foil balls serve as a kind of rack that lifts the chicken out of the rendered fat. Use a really good chicken and let the simple, true flavor come out.
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4 users found this review helpful
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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Reviewed: Sep. 29, 2013
I used baby kale, and it has a milder, slightly saltier flavor than the mature leaves. I also forgot to add the feta, so if you don't have any, you can still enjoy this salad. These were my only departures from the recipe. I'm not fully on the quinoa bandwagon yet, so I was not particularly impressed. I was looking for a bit more zing in the dressing, so I will "tweak on"!
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Glazed Brussels Sprouts with Bison Bacon

Reviewed: Sep. 8, 2013
This recipe is right on target for roasting Brussels sprouts. I'm still learning to like this popular vegetable, but it's not really high on my favorites list yet. The glaze is nice, and the bison bacon is really different. It's not exactly bacon, but it is a good alternative, health-wise, and it adds texture to the dish.
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3 users found this review helpful
Photo by Bibi

Grilled Steak and Asian Noodle Salad

Reviewed: Aug. 12, 2013
We liked this, but I think a little Sriracha and some chopped peanuts, instead of sesame seeds, would send this up a notch. The meat was tender and tasty, and I liked the combination of veggies. I subbed snow peas for sugar snap peas, and I'm glad I did. Sugar snaps would have made this too sweet for us.
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3 users found this review helpful

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