GracieBonica Recipe Reviews (Pg. 1) - Allrecipes.com (1299914)

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Rosy Grape Jelly

Reviewed: Aug. 24, 2013
What a great recipe! Unlike many jelly and jam recipes, this one is flexible. The quantities of each juice can be changed, as long as the total amount of juices used adds up to 2 3/4 cups. I've made this recipe three times so far, and each batch was a success.
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Pumpkin Chocolate Chip Muffins

Reviewed: Jun. 2, 2013
A very nice, basic recipe. Easy to prepare.
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Simple Scones

Reviewed: Apr. 16, 2013
Lovely! I substituted dried strawberries (NOT freeze-dried), which I covered in hot water for ten minutes, then drained and chopped the berries. I made the dough itself exactly as directed. After baking the scones for fifteen minutes, I cooled them for five minutes, then covered them with a strawberry glaze, made by whisking together one cup of powdered sugar, one tablespoon of strawberry preserves, and enough milk to make a spreadable glaze. I almost forgot--I added 1/2 teaspoon of orange extract to the egg/cream mixture. Delicious!
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Chicken a la King III

Reviewed: Apr. 15, 2013
I chose this recipe because I didn't have heavy cream on hand, but did have sour cream. I was very pleased with the results; I did make some changes, though. I added garlic powder and paprika, and a small amount of seasoning for chicken. I also added about 1 and 1/2 cups of cooked, drained peas and carrots. I served the entree in puff pastry cups. I also increased the amount of wine, as I only had white wine. This will be my basic, go-to recipe for Chicken a la King. This recipe was very easy to prepare.
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Classic Goulash

Reviewed: Aug. 31, 2012
I remember this dish well, a weekly standard from the school cafeteria. Should I prepare this again, I will make changes to the original. First, I would half the recipe, add about half of the salt, and remember to add only 1/2 tsp. Italian seasoning---2 tbsp. dried seasoning is much too much. Even at 15 minutes on simmer, the macaroni was over-cooked. I may also prepare the sauce and the pasta separately, then combine them.
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4 users found this review helpful

Juicy Peach Crisp

Reviewed: Aug. 30, 2012
So happy to see a fruit crisp recipe that does NOT have oatmeal in the topping. I prefer the streusel topping that this recipe uses. I served the crisp with fresh-whipped cream----lovely!
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2 users found this review helpful

No Bake Cookies III

Reviewed: Jul. 30, 2012
The cookies turned out perfectly. I had no problem whatsoever with the firming up of these cookies. I did use chunky peanut butter and butter instead of margarine. Be sure to bring the mixture to a rolling boil (a boil that cannot be stirred down), then time it for one minute. I keep these in the fridge.
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Orange Streusel Muffins

Reviewed: May 11, 2012
My husband and I both thought these muffins were very good. The only change I made was to add 1/2 cup of sugar instead of the 1/4 cup. Several posters commented that the muffin itself wasn't sweet---well then, add a bit more sugar! I also read comments about the marmalade seeping out of the batter during baking; I had no problem with this, as I used a high-quality, "tight" gel marmalade--more fruit in it. there should be a thin ring of batter around the placed marmalade before the top layer of batter is added. The streusel was very tasty, and the eight muffins were round-topped and very pretty. The crumb was light, much as a coffee cake.
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Cream Scones

Reviewed: May 6, 2012
These were nice; they tasted more like a biscuit than a traditional scone, though. I added 1/2 cup chopped fresh strawberries, and made a glaze using powdered sugar, strawberry jam and milk. Next time I will add more sugar to the dough.
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Hungarian Mushroom Soup

Reviewed: Mar. 16, 2012
Delicious!! The only addition I made was to add some wine, as I do with many of the soups I prepare. I did not think that there was too much parsley, as a poster stated; this is a personal preference issue. We (family) have soups often, as a main entree. Because of this, we had just enough for three servings. If you are planning the same, double the recipe. This is the best mushroom soup recipe I have ever tried!
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Irresistible Irish Soda Bread

Reviewed: Mar. 15, 2012
Traditional or not, this bread received rave reviews at our St. Patrick's Day meal. It is similar in texture to a muffin---soft, yet substantial. I did not add raisins, but that is up to the individual. Very easy to prepare! I recommend trying this recipe.
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Chocolate-Cherry Brownie Cups

Reviewed: Feb. 2, 2012
Very nice---I like the cherry flavor with the chocolate--a good combination of flavors. I made these exactly as written, no subs or mods, and used regular-sized muffin papers. Very tasty served with a scoop of ice cream!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 2, 2012
Oh my goodness--these are heavenly!! I made them exactly as directed, no subs or mods, and they were perfectly done at 35 minutes. The butter is very important for the flavor and texture, so be sure to use it if you don't have any dietary restrictions. I can't believe how simple these are to prepare! My daughter said she went into "another dimension" when she tasted one--lol. These will definitely be part of my holiday baking, not to mention regular baking.
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Peach Muffins

Reviewed: Oct. 30, 2011
I made these muffins this morning for the first time, and my husband pronounced them "Delicious!" The only change I made was to add 1 and 1/2 cups of peaches, as they are my favorite fruit. I had to use frozen peaches, as the crop this year was not good. I look forward to using fresh peaches when they come back in season. I was a little concerned when I prepared the batter, as it seemed a bit stiff, but they were delicious, with a delicate texture. Do try this recipe!
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Parmesan Knots

Reviewed: Oct. 13, 2011
Very easy to prepare, and everyone loved them! The few changes I made were using 2 cans of Grands Home style biscuits (We didn't need three), and I used olive oil instead of vegetable oil. I also thought that 450F was too high a temperature, so I baked the biscuits at 375F for about 9 minutes. I can't wait to make these for family gatherings!
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Inside Out Ravioli II

Reviewed: Oct. 6, 2011
I guess I'm just getting old, because I didn't think this recipe was "easy", time-wise. It took me about an hour to get all the different ingredients together into one mixture. Cook the beef, cook the pasta, cook the spinach, drain each of the aforementioned, mix everything together. I added onion and garlic to the beef, and a little red wine and brown sugar to the bottled sauce. This recipe is tasty, and it does make two pans worth of casserole.
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Rhubarb Bread I

Reviewed: Jul. 8, 2011
My husband enjoyed this bread. I will have to wait to taste it myself, as I have a head cold and can't taste anything---:-( I think that next time I will adjust the recipe with half oil and half applesauce, as other posters recommended, and definitely add more rhubarb. I could see that the texture was soft---not heavy, which is good. Fortunately, I put one of the loaves in the freezer, so there will still be some for me later. I would also recommend chopping the rhubarb coarsely, for more flavor.
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Peanut Butter Sheet Cake

Reviewed: May 25, 2011
A peanut butter version of Texas Sheet Cake---fun for something different. Was I the only one who had to bake this at least ten minutes longer than directed? My stove is new and calibrated, so I'm not sure if it was the pan I used (light aluminum w/non-stick coating) or what caused this. I will make this again (this is my second time), but I will replace the oil with peanut butter and see if the p.b. taste is stronger. Still, a nice, moist cake, and ample for a family gathering or pot luck.
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Strawberry Muffins

Reviewed: May 22, 2011
I've already eaten three of these today----I added 1/2 tsp. cinnamon, 1/2 tsp. vanilla, 1/2 tsp. nutmeg and 1/4 c. brown sugar to the recipe, as several had suggested. I sprinkled cinnamon sugar on the muffin tops before baking. The muffins were perfectly done at 22 minutes. Very tasty, easy to prepare, and something new to make with fresh strawberries. Definitely a keeper recipe!
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Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
I just made this again ( have done so many times) for last night's "breakfast-for-dinner". I love the maple sausage (and YES, I put maple syrup on my regular-flavored sausage). This is a tasty sausage gravy, and I have never had any problem (as someone did) with it tasting "floury". It won't taste that way if the flour is cooked sufficiently. It's called a "roux". Thanks, Bill, wherever you are!
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