Bibi Profile - Allrecipes.com (11316549)

Bibi


Bibi
 
Home Town: Bowling Green, Kentucky, USA
Living In: San Antonio, Texas, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music, Wine Tasting
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Mar. 25, 2014 7:22 am 
Updated: May 4, 2014 5:09 am
A few years back, in conversation with a truly gifted man, I told him that I was an interior designer.  His eyebrows went up, and a light came onto his face, and he exclaimed, "The home is a metaphor for a woman's soul!"  That comment stayed with me and percolated through my thoughts for many… MORE
 
 
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From The Blog:  Sweet & Savory
  
About this Cook
My cooking experiences began in the 4th grade Conservation Club. Cooking and Sewing were classes for girls, and my mom agreed to teach them for me and a couple of friends. We began with a blond brownie sort of dessert. After I made it a few times, I began to experiment with the recipe. Mom was a no-recipe cook, and I do that, too, but I usually follow a new recipe the first time. Most of the time, I can tell by looking if we will like it. I have a husband, 2 sons, 1 granddaughter, and one ex-daughter-in-law. I was chosen to be an AllRecipes Allstar Ambassador in 2012, and I am so excited! I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on my blog, "Sweet & Savory". The reviews, content and opinions expressed in this blog are purely the sole opinions of me, Bibi.
My favorite things to cook
My favorite thing to cook is dressing (I'm a Southern Gal) for holiday turkey. I never work from a recipe, but I just start sauteing and mixing, sampling as I go. By the time I think it's right for the oven, I've eaten a full serving of the raw mix!
My favorite family cooking traditions
I have some heirloom recipes from both my grandmothers, my mother, and other family members. When I prepare them, I am remembering time in their kitchens.
My cooking triumphs
One year, we hosted my husband's office Christmas party in our home. I did the whole dinner for 24, and it was a huge success.
My cooking tragedies
My first try at making croissants was kind of embarrassing. The croissants were a success, but the house was a disaster, and of course, the guests were already there! The recipe said to bake them in a jelly roll pan, but I used a cookie sheet. As the butter in the croissants melted, it ran off the sheet and into the hot oven, smoking up the whole house! Was my face red ...
Recipe Reviews 232 reviews
Maple and Garlic Marinated Pork Tenderloin
I followed the recipe exactly, with only two exceptions: I used clarified butter instead of olive oil to brown the tenderloin (for its higher smoke point), and I added about 1/2 tsp. of salt. The marinade is very sweet, and only the sweetness and a hint of garlic came through. I was very surprised that the sesame oil and the horseradish were completely lost. That can be adjusted, because DH and DS really liked the flavor. The tenderloin was moist and juicy. I see the author describes this dish as "grilled", but it was pan-roasted. I followed the directions, and I was happy to try this method, since I have only done stovetop with medallions. Thanks for the idea.

0 users found this review helpful
Reviewed On: Aug. 17, 2014
Paleo Coconut Chicken Breast
Nice texture, good flavor, but the recipe needs seasoning. I added about 1/2 tsp of ground sea salt and a few dashes of curry powder. I used ghee (clarified butter) instead of butter. The amount of coconut flavor is determined by the brand of coconut milk and by the type of coconut flakes. I used dried, unsweetened, and I believe grated fresh would have been much better. I will probably make this again. Thanks for posting the recipe.

0 users found this review helpful
Reviewed On: Aug. 3, 2014
Weeknight Slow Cooker Chuck Roast
This yields a very tender roast. Mine was done in 6 hours, and it fell apart when removing it from the cooker. I wished for a bit more flavor, and I believe that less liquid would help. I did brown the roast for better color before putting it in the crock.

0 users found this review helpful
Reviewed On: Jul. 30, 2014
 
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