Bibi Recipe Reviews (Pg. 10) - Allrecipes.com (11316549)

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Northern Italian Beef Stew

Reviewed: Jan. 21, 2013
I used a little over 2 pounds of stew meat, and I cut back the mushrooms to 1/2 pound. Other than these changes, I used the ingredients suggested by the recipe author. My stew meat was tender after 3 hours on the stove top. I can't imagine that a better cut of meat would hold together for 6 hours in the pot, and the vegetables would be nearly dissolved if cooked that long. This makes a generous amount of stew, and I had to use a 6 quart dutch oven, since I do not have a skillet large enough to accommodate this. The stew as written nearly filled my pot. The stew liquid is well-flavored, though thin (I prefer a thicker, sauce consistency for stew), and not too strongly flavored with tomato. I only have one other tiny criticism. Herb leaves turn dark and unattractive in tomato based sauces. I think it would be more appetizing to tie them up in cheesecloth and remove before serving. I can well imagine this as a soup, if everything is cut into bite-sized pieces. If you wish to make soup, I would recommend adding the carrots, mushrooms and potatoes later in the process, so the smaller pieces will not cook too long. Overall, I give the recipe four stars, both for the flavor and for the directions.
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Powerhouse Banana Bread

Reviewed: Jan. 8, 2013
This recipe may have a misprint in the size of the bread pans. I used four 3 1/4" X 6 1/4" pans, and I had enough left over for an additional loaf in a 5" x 9" pan! It also took about 1 hour and 20 minutes to cook, and the prep took longer than 20 minutes, also. I did not toast the coconut, and I used light brown sugar instead of dark brown, but other than those two minor changes, I followed the recipe exactly. This is indeed a very dense bread, and I'm sure that was the reason for the extra needed cooking time. As far as the flavor is concerned, the banana flavor was hidden by the primary flavor of cinnamon, with coconut being the next flavor I detected, and I don't think anything would be gained from actually toasting the coconut. If I make this again, I think I will do muffins, so the dough will be done without over-browning.
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Better Morning Glory Muffins

Reviewed: Jan. 8, 2013
This is a great muffin for breakfast, filled with lots of fruit and fiber. I followed the recipe exactly, and for me, 3/4 pound of shredded carrots yielded 2 1/2 cups. I loved the tangy brightness of the dried cranberries. There are lots of variations of this recipe, so it's easy to use what you have!
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Dark Chocolate Cherry Fudge

Reviewed: Dec. 24, 2012
Ooooh, yummy! This fudge reminds me of cherry cordial candy, but without the mess and without the cordial. I followed the recipe exactly, going with a 4 minute boiling time. The fudge wanted to set up rather quickly, so I used a sheet of waxed paper to smooth out the top, once it was poured up. Dark chocolate chips is the right choice for this, because semi-sweet or milk chips would make it too sweet, IMO. In fact, if I were sure it wouldn't affect the candy, I would even cut the sugar back a bit. Great chocolate fix!
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Crunchy Romaine Salad

Reviewed: Dec. 20, 2012
This salad is a nice combination of flavors and textures. However, I believe the salad dressing would benefit from the addition of some sesame oil, and maybe a dash of chili garlic sauce.
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12 users found this review helpful
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Morel Quiche

Reviewed: Dec. 20, 2012
This quiche is delicious! I had one piece, and DH and DS devoured the rest. I wish I had been able to find morels, but since I couldn't, I used regular button mushrooms. My only other deviation from the recipe was to use 6 green onions, with tops, for the chopped onion. Excellent! Sorry, my picture doesn't do it justice.
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7 users found this review helpful
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 20, 2012
This is a cookie that thinks it's a brownie...no, wait! This is a brownie that thinks it's a cookie! Either way, I think it's delicious! This is for the true chocolate lover--rich, dark, not too sweet! My only criticism is that the recipe only makes 12! They are jumbos though, so one at a time will really do.
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1 user found this review helpful
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White Chip Orange Cookies

Reviewed: Dec. 20, 2012
Not your usual cookie! The hint of orange in these made them very special. They have a great texture, and were very well received! For me, though, they are a little too sweet. I followed the recipe exactly, except for zesting a whole orange, which yielded a tablespoon of zest. Cooking time is accurate, and I made 31 three-inch cookies.
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Healthier Sugar Cookie Icing

Reviewed: Dec. 16, 2012
This icing works very well. It stays nice and fluid while working, and dries firmly with a nice sheen. Love the almond flavor!
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8 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2012
These are excellent cookies. They have a wonderful, not-to-sweet, rich taste without icing. This also makes them excellent with icing, because it doesn't send them over the top in sweetness. I can take or leave most sugar cookies, but these are good. The dough is very forgiving and easy to handle, and the cookies have just the right amount of firmness when done. You can handle them without breaking as you decorate, but they are still bite just right!
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Butterscotch Haystacks

Reviewed: Dec. 13, 2012
This recipe is really easy to put together, and it would be a great project for mom and a school-age child. Be warned though, it is very sweet and kind of messy!
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 29, 2012
DH and DS loved this sauce, but I thought it was a little too sweet. I made the recipe as stated, but when I tasted the sauce, I decided to add a little lemon pepper and some garlic to try to balance the sweetness. I think I would like it better made with a dry white wine.
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Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Nov. 25, 2012
This is the third time I have made this, and I'm always surprised at how good it is. It's rich and full of flavor, NOT my mother's cornbread, that's for sure! This recipe makes 2 8" x 8" pans, one for this meal, and one leftover. Thanks!
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Praline-Pumpkin Mousse Cornucopias

Reviewed: Nov. 15, 2012
Clear instructions, delicate flavor, perfectly scaled serving for a great finish to a meal. Though clear, there are quite a lot of steps, so this is definitely for those with the patience and the time to devote to a confection. Do not skimp on the caramel topping, because it absolutely makes this dessert. Sorry to come to an empty plate!
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Moist and Savory Stuffing

Reviewed: Nov. 14, 2012
I followed the recipe exactly, except for using 50% less sodium broth, and I'm really glad I did. This was very salty, even with low sodium broth. I felt the liquid ratio was a little off, too. I baked some BLSL chicken, with no added salt, and added the liquid from the chicken pan to the stuffing, probably about another 3/4 c. I felt it needed additional liquid just to moisten all the crumbs. This might be a jumping off place if you have never made stuffing before, but it definitely needs some tweaking for us to enjoy it.
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Garlicky Tortellini Soup With Sausage, Tomatoes and Spinach

Reviewed: Nov. 8, 2012
Beautiful soup, Oh, Christina! You can't hear me singing your praises, but I am. Soul-satisfying soup, and it doesn't take all day! I followed the recipe pretty closely, and I used 1/2 pound hot and 1/2 pound mild sausage. Next time, I will use the low sodium chicken broth, because we are accustomed to a little less salt. Congratulations, and thanks for posting!
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Mexican Shrimp Cocktail

Reviewed: Nov. 4, 2012
This recipe is fabulous. I didn't change a thing, and after tasting it, I don't want to change a thing! Perfect as an item on an appetizer buffet, or frankly, I could just call it dinner!
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Chicken Chilaquiles Recipe | MyRecipes.com

Reviewed: Nov. 3, 2012
Excellent recipe from Cooking Light. Tangy and full of flavor, we like it both for the taste and for the calorie count!
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