Bibi Recipe Reviews (Pg. 12) - Allrecipes.com (11316549)

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Kalamata Olive and Garlic Bread

Reviewed: Dec. 3, 2010

This makes a very satisfying, dense yet tender loaf. I followed the recipe exactly, and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives, but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread.

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5 users found this review helpful

Country Apple Dumplings

Reviewed: Dec. 2, 2010

This is amazing! So easy, so delicious, and what a conversation piece at potlucks! The only change I made was to make this with 4 apples, using a quarter for each piece of dough. Leftovers (if you have any!) reheat well in the microwave. Thanks for the submission--it's one of my favorites!

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4 users found this review helpful

Healthier Morning Glory Muffins

Reviewed: Nov. 4, 2010

I made these this week. I love them! So full of texture and taste, and I didn't feel guilty eating them! I like that they are not too sweet. I kept some for the counter top and double wrapped and froze the rest for on-the-go breakfasts. Thanks, Nana!

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6 users found this review helpful

Cranberry Apple Stuffed Pork Loin

Reviewed: Oct. 19, 2010

I loved this stuffing! I should have taken Baking Nana's advice and prepared the whole bag! This made a beautiful presentation, and I may do it for a dinner party soon. Along with the apple, I used equal amounts of cranberries, pecans, onions, and added 2 stalks of chopped celery. I also brined the pork overnight. Since I had no apple juice on hand, I used water as the liquid in the stuffing. It had plenty of flavor! Thanks for the idea! I served it with fresh steamed broccoli, tossed salad, and potato rolls.

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6 users found this review helpful

Sausage Egg Squares

Reviewed: Oct. 2, 2010

I made the full fat version of this to take to a brunch type function today and it was very well received. As stated, when it sits for a few minutes, it cuts into nice pieces. In San Antonio, we like spicy things, so I made it with the hot turkey Italian sausage, and it was just right for us! I liked this better than the breakfast casseroles that use bread cubes because you're not aware of the bread in the dish. It has a consistency similar to a quiche, but lighter, and with no crust. Thanks! I will make it again.

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8 users found this review helpful

Simmered Sirloin with Noodles

Reviewed: Oct. 1, 2010

I was looking forward to preparing this for dinner tonight because there was no cream soup in the recipe. However, as I was adding ingredients to the skillet, I paused at the 4 1/2 tsp. of Worcestershire sauce. I thought, "I can always add more", so I started with one teaspoonful. I tasted the sauce, and I was glad I didn't use the full amount. One tsp. totally overwhelmed the mushrooms. If I prepare this again, I will "tinker" with the seasonings a little so that all the flavors can be appreciated.

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8 users found this review helpful

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