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

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Sauza® Raspberry Margarita

Reviewed: May 3, 2013
Yum! Tangy, colorful, easy, refreshing--who could ask for more! Perfect for a backyard bash.
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1 user found this review helpful
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Very Old Meatloaf Recipe

Reviewed: Apr. 22, 2013
Even though Italian style bread crumbs were all I had, this recipe would benefit from the addition of some salt and pepper. It has a nice texture, and I like the nutritional benefit of using a carrot and an apple. Except for the crumbs, I followed the recipe and the method exactly. I think it would also benefit from some kind of topping, or sauce. Unfortunately, there aren't enough drippings to make a sauce, so I will have to wing it. I don't prepare meatloaf very often, so I will probably go back to the way my mom taught me.
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3 users found this review helpful
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Kale Salad

Reviewed: Apr. 22, 2013
This is a tasty salad. Love the tangy sweetness of cranberries and the crunch of sunflower seeds! I blanched the kale for 30 seconds, put it in cold water to stop the cooking process, and then took off the stems and made it bite size. I used several grape tomatoes instead of one large one, because they have better flavor this time of year. I did not need the entire amount of dressing, only using about half. Thanks for the idea. I'm always on the lookout for another way to use kale.
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5 users found this review helpful

Mediterranean Chicken

Reviewed: Mar. 27, 2013
Agree with Jezebel, that the wine caused extreme spitting and splattering. I won't bother with that, next time. I don't think it really adds anything to use wine at the beginning. The other change I made to the process was to place the chicken back in the pan after the tomatoes and wine in step 2, and cover with a lid. The chicken and the sauce are ready at the same time, the sauce stays nice and fresh tasting, and the liquid doesn't evaporate. Yes, the sauce is thin, due to the fresh tomatoes, but not objectionable, in my opinion. I served with brown rice.
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6 users found this review helpful

Oriental Green Bean Salad

Reviewed: Mar. 20, 2013
Agree with other reviewers that this was VERY salty, even with low sodium soy sauce! I liked the flavor, so perhaps 2 tsp. of soy sauce would be ample for the amount of green beans. I also used only about 1 TBS of oil, and I drizzled on about 2 tsp. sesame oil right before serving.
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2 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Mar. 16, 2013
I liked this, and DH loved it! This is an excellent crust for fish, and I think you could do whole fish with this breading for great results. I don't think it's necessary to marinate in lime juice for 4 hours, though. I love the lime-honey-cumin sauce for the fish, too. The chipotle mayo is good, but for the faint of heart, if you use purchased chipotle mayonnaise, it would not be as hot as the homemade in this dish. I will definitely make this again. Thanks!
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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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1 user found this review helpful
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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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10 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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8 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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7 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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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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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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