Reviewed: Feb. 27, 2006

This was excellent! I didn't read the reviews before I made this and I agree that it was a bit too salty. I will be making this on a regular basis.

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MILES2

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Reviewed: Jan. 18, 2006

VERY GOOD, BUT VERY VERY SALTY. I WILL MAKE THIS AGAIN BUT WILL NOT ADD SALT

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KALI

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2006

Wasn't sure about the mayonnaise and sage but this turned out rather nicely. Looked pretty as well. Used shredded parmesan instead of grated, next time I will use a combination of both.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 11, 2006

I did not have any baguette bread, so we used our favorite (hot dog buns, split and placed open faced on a cookie sheet). I cut the salt in 1/2, as others recommended, but added extra chopped garlic, garlic powder, extra parmesan, and a sprinkle of Alpine Touch seasoning. Delicious!!

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Jan. 8, 2006

I LOVED it! And the flavor was excellent (I love lots of flavor in my foods, so this was excellent!). The only suggestion I have is to cut back on the salt to about 1/4 to 1/2 teaspoon. Otherwise, this was A+++++++++++++!!!!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Dec. 30, 2005

I was so excited about this recipe, I thought the mayo was a great idea to add, but I wouldn't make this again, it was just so-so.

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TINNC

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Reviewed: Dec. 26, 2005

we all loves this sooooo good!!!

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RGAZMB

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Reviewed: Dec. 4, 2005

I AM THE AUTHOR OF THIS RECEIPE. I SUGGEST, ADJUST THE SALT TO TASTE or TO AT LEAST HALF OF THE ORGINAL RECIPE.

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SharonWhan

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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Reviewed: Nov. 11, 2005

A little too much oregano for me, but pretty good.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 26, 2005

I made your garlie bread last night and it tasted great! Thank you.

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Cindy

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Reviewed: Sep. 14, 2005

I had forgotten what a previous reviewer had said about it being salty and put the full amount in. I thought it was still really good, but way too salty. I recommend cutting the salt at least in half or adding to taste. I will definitely make this again, but without all the salt. If it merits 5 stars, will edit the rating. ***edited to say that it was so much better eliminating the salt. I love this bread!

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BonBon

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Reviewed: Sep. 5, 2005

WOW!!! Adding the mayonnaise with butter gives this a more full-bodied and complex flavor than your standard garlic bread recipe. I made a loaf the other night for my house and it was absolutely devoured. Kudos, Sharon

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HENROCK

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Reviewed: May 2, 2005

This was SOOO salty it wasn't even funny - a bit of a waste of time and effort. I cut the recipe in half, so I only added a 1/2 tsp of salt...I'm a salt lover and this was just too much. I gave it two stars because I think with the amount of salt reduced, this might be good. I will make again, but not add any salt. I think it's also worthwhile to mention that I added about 1 tsp of (bottled) lemon juice as well - to cut through the intensity of the garlic.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 30, 2005

Not the best recipe i've had for garlic bread, but tasty. This recipe might need a bit more salt, and I thought that the spread would come out to be a bit more rich, since it has mayonnaise in it.

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kukadog

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2004

This was so good! A tad too greasy but could put up with that for the excellent flavor! Did'nt have any sage but will use it next time. Thank you for sharing!

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ZANNYGIRL

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Reviewed: Jun. 11, 2004

This really is FANTASTIC! I was skeptical with the mayo, but it's one of the best garlic breads I've ever made. I omitted the sage and parmesan (didn't have any) and used jarred minced garlic. A definite keeper!

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IMP70

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Reviewed: May 11, 2004

Very, very tasty. I got a long French baguette, and there was plenty butter left over to use again. I also used Miracle Whip and jarred minced garlic. It was great!

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MAMADRUM2002

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Reviewed: Apr. 19, 2004

Very good. I used a little less pepper, but everything else is wonderful. My husband LOVES this bread and always keeps some in the refrigerator.

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2TAMARA2

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Reviewed: Feb. 8, 2004

Very good. I tried to spread this over 2 baguettes, and while I got good coverage, the final product would have been much more moist had I stuck to one roll. We also thought that mozzerella or a pizza cheese mixture would have been nice rather than the parmesan.

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JESHER

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Reviewed: Dec. 9, 2003

Delicious - and as another reviewer stated - the butter keeps well in the refrigerator - we've been enjoying garlic bread every night. Thanks submitter!

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