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    Samibib

    Chef #104491

    Joined: Sep 17, 2003

    13 reviews by Samibib

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Shrimp Etouffee
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      |  By Chef #580861 Nesbitt

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    "I gave the roux about an hour - the last 15 minutes off the stove using risidual heat. I used two jalepenos instead of the bell pepper and one cup chicken stock in place of one cup water. This would probably be too salty for most, but perfect for us."

    Feb 9, 2008 on Food.com

    Recipe #264779

    Reviewed Herbed Rack of Lamb
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      |  By Evie*

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    "Great flavor - I doubled the rosemary and garlic and halved the breadcrumbs. I'd roast it a bit longer next time though. I had four ribs, (1 lb, and baked it at 450 for 25 minutes. The meat thermometer read 130F at that point, and the reco was to cook it until 140F. Since I'd already cooked it five minutes longer than necessary I went ahead a..."

    Dec 30, 2006 on Food.com

    Recipe #12847

    Reviewed Tarragon Garlic Butter (to dip your crab leg meat!!
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      |  (1 person found this helpful) |  By jbe467

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    "This was my first time tasting tarragon. Very unique, and went wonderfully with crab legs. I'll use this for crab legs from now on!"

    Aug 11, 2005 on Food.com

    Recipe #42086

    Reviewed Hot Bacon and Swiss Dip
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      |  By Dreamgoddess

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    "Husband liked it, but I found it to be fairly heavy and bland. "

    Aug 11, 2005 on Food.com

    Recipe #119313

    Reviewed Bleu Gooey Swirls
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      |  By Miss Annie

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    "Husband liked it, I didn't care for it. It may work better layered rather than rolled."

    Aug 11, 2005 on Food.com

    Recipe #39949

    Reviewed Avocado and Goat Cheese Dip
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      |  By Sue Lau

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    "Smooth, creamy, very flavorful. The red chilis provided a nice contrast, but didnt' add a lot of heat. Definite keeper."

    Aug 11, 2005 on Food.com

    Recipe #40546

    Reviewed Veal Osso Buco
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      |  By Rita~

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    "Oh my... I wasn't sure what to expect as my only experience with veal wasn't pleasant. This was incredible! Extremely flavorful and the meat was very tender. I added quite a bit more thyme, (probably doubled, and due to an oven mishap, (don't ask..., I ended up simmering it on the stove for about 3 hours. Exquisite."

    Dec 22, 2004 on Food.com

    Recipe #54107

    Reviewed Mean Chef Chili
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      |  (1 person found this helpful) |  By Jeff Hixson

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    "Absolutely incredible. Complex, well balanced, intense flavor. I used some of the extra red sauce on tortillas with cheese to make quesadillas as a side, and also served this with a sweet cornbread. My compliments Mean Chef!"

    Sep 21, 2003 on Food.com

    Recipe #25014

    Reviewed Beef/Pork Empanadas (Adopted 2006
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      |  (2 people found this helpful) |  By Nana Lee

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    "Great balance of spiciness and sweetness -- I couldn't stop eating the filling! I had good results pre-making these, freezing them, and baking them at 400 for about 20 minutes. I didn't taste any difference between fresh and frozen. I did end up simmering the filling for longer than expected, but it was worth it."

    Sep 17, 2003 on Food.com

    Recipe #36943

    Reviewed Vanilla-Scented Granola
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      |  By Bev

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    "Really great flavor. I added some chopped dates in the last five minutes of baking, but I don't think it was necessary because the oats themselves tasted excellent. The only thing that disappointed me was that my mom's granola always clumped up so you'd get some really delicious oat clusters. In this recipe none of the ingredients clung togethe..."

    Sep 17, 2003 on Food.com

    Recipe #23108

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