Bibi Recipe Reviews (Pg. 1) - Allrecipes.com (11316549)

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Simmered Sirloin with Noodles

Reviewed: Oct. 1, 2010
I was looking forward to preparing this for dinner tonight because there was no cream soup in the recipe. However, as I was adding ingredients to the skillet, I paused at the 4 1/2 tsp. of Worcestershire sauce. I thought, "I can always add more", so I started with one teaspoonful. I tasted the sauce, and I was glad I didn't use the full amount. One tsp. totally overwhelmed the mushrooms. If I prepare this again, I will "tinker" with the seasonings a little so that all the flavors can be appreciated.
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8 users found this review helpful

Sausage Egg Squares

Reviewed: Oct. 2, 2010
I made the full fat version of this to take to a brunch type function today and it was very well received. As stated, when it sits for a few minutes, it cuts into nice pieces. In San Antonio, we like spicy things, so I made it with the hot turkey Italian sausage, and it was just right for us! I liked this better than the breakfast casseroles that use bread cubes because you're not aware of the bread in the dish. It has a consistency similar to a quiche, but lighter, and with no crust. Thanks! I will make it again.
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8 users found this review helpful

Cranberry Apple Stuffed Pork Loin

Reviewed: Oct. 19, 2010
I loved this stuffing! I should have taken Baking Nana's advice and prepared the whole bag! This made a beautiful presentation, and I may do it for a dinner party soon. Along with the apple, I used equal amounts of cranberries, pecans, onions, and added 2 stalks of chopped celery. I also brined the pork overnight. Since I had no apple juice on hand, I used water as the liquid in the stuffing. It had plenty of flavor! Thanks for the idea! I served it with fresh steamed broccoli, tossed salad, and potato rolls.
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7 users found this review helpful

Healthier Morning Glory Muffins

Reviewed: Nov. 4, 2010
I made these this week. I love them! So full of texture and taste, and I didn't feel guilty eating them! I like that they are not too sweet. I kept some for the counter top and double wrapped and froze the rest for on-the-go breakfasts. Thanks, Nana!
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6 users found this review helpful

Country Apple Dumplings

Reviewed: Dec. 2, 2010
This is amazing! So easy, so delicious, and what a conversation piece at potlucks! The only change I made was to make this with 4 apples, using a quarter for each piece of dough. Leftovers (if you have any!) reheat well in the microwave. Thanks for the submission--it's one of my favorites!
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4 users found this review helpful

Kalamata Olive and Garlic Bread

Reviewed: Dec. 3, 2010
This makes a very satisfying, dense yet tender loaf. I followed the recipe exactly, and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives, but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread.
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8 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Dec. 10, 2010
This is a great way to prepare a tender roast, and a different flavor from the usual pot roast. My 3 pound chuck roast shredded easily after 8 hours. I chickened out on the full bottle of hot sauce, using only about 10 shakes. I subbed 2 7 oz. cans of chopped green chilies (mild) for the fresh(?), and added 1 bouillon cube and 1 c. water to the slow cooker before I put the lid on. Next time, I will use only 1/2 c. water. I used the other seasonings as directed. After shredding the meat, I allowed the liquid to cool and de-fatted it, then reduced it by half and added 1/2 tsp. cumin and 1/2 tsp. smoked paprika, then put it and the meat back in the slow cooker until ready to serve. I served it on flour tortillas with lettuce, shredded cheese, salsa and/or sour cream. The heat was about 2 out of 10, for us.
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11 users found this review helpful
Photo by Bibi

Dip For The Stars

Reviewed: Dec. 10, 2010
This makes a fabulous presentation! I pressed the oil from the sun dried tomatoes and the pesto, and it held together well, even after coming to room temperature on the buffet table. Lots of folks commented on the presentation and the flavors, too! I served it with simple water crackers so the spread would be the star. Thanks for the idea--very creative!
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11 users found this review helpful

Italian Sausage Soup

Reviewed: Dec. 15, 2010
I made this with half sweet turkey sausage and half hot turkey sausage. I wondered about the flavor combination of turkey sausage and beef broth, but the flavors came together really well in the last 5 minutes. Please be sure to let the soup sit off the heat after the spinach goes in--that's when the flavors meld and the soup flavors really bloom. We don't like mushy zucchini, so I cut mine into 1 inch pieces. Really good, satisfying soup.
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15 users found this review helpful

Tuscan Bean and Prosciutto Soup

Reviewed: Dec. 15, 2010
It's hard to believe that canned beans can taste so good. I think it's the prosciutto--it adds a great bang for the buck, and well worth the splurge. Great soup!
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2 users found this review helpful

Tex-Mex Chicken Vegetable Soup

Reviewed: Dec. 15, 2010
This soup is full of flavor, with just a little heat for interest. It's hard to realize that the complex flavors come from such a quick assembly. Easy, low fat and a crowd pleaser, to boot!
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2 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 4, 2011
Great idea for a shortcut! I added a little minced garlic and actually cooked my boneless, skinless chicken in the broth before I added the carrots and noodles. Downside to this was the broth wasn't nice and clear--my fault. Thanks for the idea!
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6 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jan. 4, 2011
Hubby loved this! Personally, I thought it was a little heavy on the mustard, but the appearance of the dish was awesome, and I can decrease the mustard a tad the next time I make it. I used panko and omitted the salt and pepper. The mustard added enough salt for our palates.
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6 users found this review helpful

Grilled Chicken Over Spinach

Reviewed: Jan. 17, 2011
Great idea! I will make this again. I used 1 tsp. smoked paprika in place of the cayenne, and I baked boneless, skinless breasts at 350 for 35 minutes with the seasonings (It was raining!). Loved the spinach/fresh mushroom combination, but next time I will double the spinach. One 10 oz. package only makes 2 servings in our family. I started the mushrooms first in the olive oil, then tossed in the onions. Garlic burns so quickly, I put it in right before the spinach so it would cook but not burn.
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11 users found this review helpful

Turkey and Bacon Panini with Chipotle Mayonnaise

Reviewed: Jan. 24, 2011
Really liked this, except I used only one chipotle pepper in the mayonnaise. We found it spicy enough for us, that way. Other than that, I made the recipe as stated. If you don't have focaccia, I think any sliced, substantial bread would work. I'm happy to find another way to make panini! Thanks!
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21 users found this review helpful

Sopapilla Cheesecake

Reviewed: Jan. 31, 2011
Oh, my goodness, now I understand...this dessert is fabulous! Deliciously rich, the temptation is to eat more than one serving! I made the recipe exactly as stated. I must admit, I wondered what it would be like to add some apple pie filling before the top layer, but I will experiment another time. Great recipe! Thanks for the idea!
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11 users found this review helpful

Chinese Chicken Salad III

Reviewed: Feb. 19, 2011
We loved this salad! I only wish I had made double the sauce so I would have some dipping sauce for another time! I think the sauce would be great for lettuce wraps. The only change I made was to sprinkle sesame seeds on top of each serving for a little finishing touch. Great combination of flavors. Thanks for sharing your idea!
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2 users found this review helpful

Spicy Sausage Calzones

Reviewed: Mar. 4, 2011
These were quite good! I used hot turkey Italian sausage, and with all the vegetables, I felt quite virtuous! I put half the filling in the freezer for another night when I need something fast. Thanks, Effasse!
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2 users found this review helpful

Pumpkin Cake II

Reviewed: Mar. 7, 2011
This was very good. I used 1/2 c. of oil and 1 c. unsweetened applesauce, and I added about 3/4 c. dried cranberries. I received lots of compliments on it. Thanks for the idea!
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9 users found this review helpful

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