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

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The Best Vegetable Salad

Reviewed: Sep. 9, 2014
I really loved this salad dressing. I loved the lemony flavor and the fresh herbs. If I tweaked the dressing at all, it was to add more dill and basil, to my taste. My veggies included: baby cukes, grape tomatoes, a yellow bell pepper, scallions and Romaine. The dressing complemented everything, but especially the tomatoes! Thanks for posting!
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Photo by Bibi

Simple Beef Pot Roast

Reviewed: Feb. 22, 2012
This was very tender and tasty! I used a 3.35 lb. chuck roast, and 2 1/2 hours was almost perfect. The meat sliced well, and it was juicy. If you want it to fall to pieces, cook the full three hours, at least. I liked the addition of rosemary--I used fresh sprigs from my garden. Thanks for the recipe, Chef!
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Aunt Jules' Balsalmic Chicken with Peppers

Reviewed: Feb. 28, 2012
Wow, what a great sauce! I was hesitant at first about this combination of veggies. but DH and HS ate all of their meal! It is a very colorful dish, and I think of it as chicken over a cooked salad (sometimes I get REAL tired of lettuce!). Using the balsamic vinegar separately as a sauce/type glaze kept everything from getting too dark in color. I will definitely do this again. Next time I will use chicken cutlets, so they will cook faster.
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Eileen's Meatloaf

Reviewed: Mar. 2, 2012
This was a very good meatloaf. I used panko and Italian seasoning, since I didn't have seasoned bread crumbs, and 2 lbs. of 90% lean ground beef. Otherwise, I followed the recipe exactly. We did squeeze on some ketchup, once it was done, but I also think it would be yummy with brown gravy. If I make this with 2 lbs. of meat again, I will cook it at least 1 1/2 hrs. It has a very nice texture, and it slices well. Thanks for the recipe!
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Whole Grain Waffles

Reviewed: Mar. 3, 2012
Really good waffle, very satisfying. I sprinkled on some chopped pecans before I closed the iron, and this was my only change to the recipe. This is a heavy batter for waffles, and they take a little longer than usual to get brown and crispy, so you may need to adjust the cooking heat to avoid over-browning. Thanks!
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3 users found this review helpful
Photo by Bibi

Low Fat Buttermilk Ranch Dressing

Reviewed: May 25, 2013
This dressing doesn't taste like diet dressing! Love what the fresh herbs do to the flavor. It even tastes great without the sour cream--which I forgot. Thanks for the idea!
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Photo by Bibi

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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South Texas Carne Guisada

Reviewed: Mar. 9, 2012
Excellent aroma, great flavor, DS and DH want it from now on instead of beef fajitas! I only changed three things: first, tomatoes are not good right now, so I used two cans of chopped Original Rotel (medium), well drained; I used smoked paprika instead of plain; and I didn't add any water. Do not cover the dish after all the ingredients are added. After 30 minutes on medium heat, I continued stirring at least another 10 minutes so most of the liquid would cook away. I served this in flour tortillas, with lettuce and sour cream as a garnish. The sour cream was a perfect complement to the spicy beef. If you want a little less heat, use the mild Rotel, or plain chopped tomatoes. Excellent! Will make again!
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Carne Adovada

Reviewed: Mar. 18, 2012
I have to say this was very good! I've never had this before, and I was surprised at a couple of things: the meat was amazingly tender; and in spite of the amount of New Mexico red chile powder, it was not spicy-hot, just richly seasoned. My only change was to reduce the salt to 2 tsp., and I will cut down to 1 1/2 tsp. next time. It wasn't too salty, but I think we could do less. So glad I tried this! I served it on flour tortillas with corn and black bean salad on the side. Thanks!
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Shish Tawook Grilled Chicken

Reviewed: Mar. 22, 2012
This was very good. I marinated closer to 8 hours, because of my schedule, and the meat was very tender and flavorful. This is an unusual combination of flavors for us. It was my first experience with cardamom, a very pungent and resin-y aromatic. My only change to the ingredients was to use olive oil in place of the vegetable oil. This fills the bill for change-of-pace dining!
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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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Tiramisu Layer Cake

Reviewed: Apr. 8, 2012
This was very good, and it was quite impressive in appearance. The texture was very light, perfect for spring or summer entertaining. My only changes were to use espresso powder instead of instant coffee, and to add about a tablespoon of espresso powder to the filling mix. I took this to a potluck and everyone loved it. Thanks for the idea!
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Photo by Bibi

Sweet Apple Chicken Sausage, Endive, & Blueberry Salad with Toasted Pecans

Reviewed: Apr. 20, 2012
Excellent, tasty, light and different! This recipe is very forgiving and easily adjusted to personal tastes. If you like blueberries, add more! If you like walnuts, use them instead of pecans. I used Romaine hearts instead of the endive, because that is what I had. Not using oil in the dressing is a plus, for us. I have to say, I liked it best when I had a bite that combined all the flavors!
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Photo by Bibi

Garlic Chicken Sausage and Summer Vegetable Saute

Reviewed: Apr. 21, 2012
What I like most about the Al Fresco recipes is how flexible they are! I had most of the items in the recipe, but I had the spinach and feta sausage, and it still works! Great combination of flavors, things I would not normally combine. I am reminded of Chef Pepin's advice to "use the grocery story as your sous chef", and that is exactly what Al Fresco recipes do. You can have excellent quality food on the table in minutes.
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Photo by Bibi

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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Photo by Bibi

Best Black Beans

Reviewed: May 16, 2012
This recipe is a fast and easy remedy for plain black beans from a can. It had a nice heat, and the fresh onions and cilantro brightened the taste. I followed the recipe exactly. I still like the long way better, but I don't always have the time! Thanks for the idea!
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Photo by Bibi

Whole Wheat Blueberry Muffins

Reviewed: May 26, 2012
These are delicious! I followed the recipe exactly, and the cooking time was right on the money. I'm trying to do more and more with whole wheat, so I'm glad to have another good muffin recipe!
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Photo by Bibi

Healthier Slow-Cooker Chicken Tortilla Soup

Reviewed: May 25, 2013
This has a decent calorie count, for those who are watching, and excellent flavor. It has just the right amount of heat to add interest, but not pain! I let it go on high in the slow cooker for 3 hours, and the chicken was done, and the veggies were still crunchy, just the way I like them! It has a light, fresh taste, and it is a recipe worth repeating.
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Roasted Lemon Chicken

Reviewed: Feb. 21, 2012
This was very good. I used seasonings I had on hand, and the aroma that filled the house while it was roasting was lovely. A 3.89 lb. bird was not done after 2 hours, though, so allow cooking time for the size of chicken.
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