Bibi Recipe Reviews (Pg. 8) - Allrecipes.com (11316549)

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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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Johnsonville Zesty Italian Sausage Pasta

Reviewed: Mar. 9, 2013
I liked the flavors in this recipe, but there are problems with the ingredient proportions. First of all, if I make this again, I will use less pasta and more broccoli. The broccoli was a welcome addition to the heaviness of the sausage, and I wanted more broccoli and far less pasta. Secondly, I use non-stick skillets to saute, and 3 Tablespoons of olive oil seemed excessive to me. I cut back the olive oil to 2 teaspoons,and it was quite enough. Also, I feel the cooking method could be streamlined. Three pots are necessary if you prepare the way the recipe suggests. In addition, the sauce is quite watery, so if your family is accustomed to a thicker sauce, you will need to make some adjustments here. Since I used Johnsonville hot Italian sausage, the dish was quite flavorful. I just feel this recipe is not quite ready for prime time.
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4 users found this review helpful

Almond Chicken Salad

Reviewed: Mar. 6, 2013
This is a great salad! It's beautiful colors and non-stop crunch are satisfying to the last bite. I made two tiny changes: I used seasoned rice vinegar instead of distilled, and about 1/4 the recommended amount of dry mustard. Served on a bed of mixed greens, this was a delicious lunch. Thanks for the recipe! 8 points+, and worth every one.
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Easy Broccoli Slaw Salad

Reviewed: Mar. 1, 2013
This is a great salad, and another way to sneak some broccoli into your family. A variation on other ramen salads made with cabbage, it is sweet, crunchy and delicious. I rated 4 stars, because I cut the dressing in half and only used one package of noodles. This amount of dressing still give ample liquid to the salad. Even cutting it in half, it seems a tiny bit oily to me, so I will cut the oil back to equal the vinegar next time. Thanks for the idea!
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24 users found this review helpful

Easy Asian Pasta Salad

Reviewed: Feb. 28, 2013
Loved this salad! It has a great flavor, and you can make it ahead of time. I subbed soba noodles for spaghetti, and snow peas for sugar snap, because this is what I had. It turned out great, and it was very satisfying. WW 9+
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10 users found this review helpful
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Poulet de Provencal

Reviewed: Feb. 26, 2013
Balsamic vinegar lovers, this is your recipe! The chicken bathes in it, and I loved the combination of flavors. Everyone became interested when the cooking aromas hit the air. Every ingredient played a part, but the addition of the cheese mellowed all the flavors and brought them together into a really satisfying dish. I served with brown rice and steamed broccoli. Thanks for the recipe!
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11 users found this review helpful
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Potato Soup with Bacon and Asparagus

Reviewed: Feb. 25, 2013
I used Yukon gold potatoes, because that is what I had on hand. I had the opposite result from the other reviewers, because I had to add milk. I enjoyed the combination of flavors and textures. Usually potato soup is very creamy, so with the addition of the crunchy asparagus and the crisp bacon, the texture was interesting. The recipe directions do not say what to do with the asparagus, once it is cooked, so I used it as a garnish, along with the bacon and chives.
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6 users found this review helpful
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Fruit Cocktail Cake

Reviewed: Feb. 24, 2013
I thought this recipe was a little odd, since there was no oil and no applesauce. I was concerned that it wouldn't rise, or that it would fall apart. It did rise, but the batter was very sweet, as some of the other reviewers stated, so I cut back on the brown sugar sprinkled on top to about 1/4 cup. This coffee cake reminds me of pineapple upside-down cake, but it needs a pinch of salt, and perhaps a bit of cinnamon to boost the flavor.
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Caramelized Oatmeal Raisin Muffins

Reviewed: Feb. 24, 2013
These muffins rose well, the recipe yield and cooking time were accurate, but the the caramelization was rather time-consuming without a big pay-off in flavor. I always use unsalted butter, and this recipe does not list salt in the ingredients. I feel a pinch of salt would have improved the flavor.
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1 user found this review helpful
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Banana Mango Muffins with Lime Glaze

Reviewed: Feb. 24, 2013
I like the concept of the tropical flavors, but the mango got lost! Cooking time was accurate, good texture, but I think a pinch of salt would benefit this recipe. My batch made 18 nicely rounded muffins.
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2 users found this review helpful
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Captain's Seafood Crab Dip

Reviewed: Feb. 23, 2013
This was an interesting dip. I liked the flavor, but the color looks very similar to pimiento cheese. Be sure to let your guests know that it is not! My crackers had a very slight sweet taste, and I liked the combination. I'm giving 4 stars because the delicate crab flavor nearly got lost.
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Spicy Almond Chicken

Reviewed: Feb. 23, 2013
We liked the flavor of the sauce, but it was a bit thin. Also, the cooking time is a bit too long for boneless, skinless chicken breasts. Be sure to serve this over rice to get all the yummy sauce.
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Cold Asparagus with Curry Dip

Reviewed: Feb. 23, 2013
Two things: you must love curry, and you must use a very good curry powder. I am only now getting into curry, and though I like it, I wished for another flavor to mingle into this. It is very creamy, it has a good body for a dip, and it is very easy to prepare. Thanks for the idea!
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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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9 users found this review helpful
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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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41 users found this review helpful
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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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