GracieBonica Recipe Reviews (Pg. 3) - Allrecipes.com (1299914)

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Irish Champ

Reviewed: Mar. 26, 2010
I served this last night with Beef and Irish Stout Stew pour over it----just enough of each so that the separate flavors could be enjoyed. My family LOVED the combo!! Yes, you could add sour cream, but this is great just as it is. I didn't add any egg--the idea just didn't appeal to me (Sorry!). For those who said the onion taste was strong---don't you taste as you cook? Add as much or as little as you like. My children grew up with an Executive Chef father. We both made the family meals, and introduced our five to a wide variety of foods. I'm grateful that I never had a problem with "picky eaters" (the random food allergy excepted). I actually had one child that preferred "green" food!
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Grandmother's Buttermilk Cornbread

Reviewed: Mar. 26, 2010
Excellent recipe! Now I don't need to buy boxed mixes any more. So many of us are "stressed" for time that we rely too often on boxed foods, when there are quick, easy and delicious recipes available---and this is one!
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Coffee Bonbons

Reviewed: Mar. 23, 2010
I was glad I had read some of the reviews, because I was concerned about the bits of instant coffee in the dough. I dissolved the coffee with 1/2 tbsp. of milk before adding to the mixture. The resulting cookie is basically a shortbread. I had no problem with the baking; 18 minutes in my oven and they were perfectly done. I thought the icing was a bit bland. I added a little Kahlua as one reviewer suggested, but I think it still needed a richer chocolate taste. I dipped the top side of the cookies while they were still warm into the icing, which adhered with no problem. I think these cookies are nice enough, just not "fabulous".
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Chocolate Zucchini Bread I

Reviewed: Mar. 17, 2010
Very moist and a nice flavor (I used milk choc. chips---don't like semi-sweet), but I had much the same problems ronboyle had. The bread I made came out a little taller, but the batter was on the thin side and the bottom of both loaves stuck to the pan. A lot of the chips were at the bottom, even though I coated them with a small amount of flour before adding them to the batter. I'm wondering what changes I could make in the recipe amounts to get better results.
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Easy Beer Bread Mix

Reviewed: Mar. 12, 2010
Far better than any boxed mix---this is delicious! My family raved about it and wants me to make this more often. Like other reviewers, I didn't have self-rising flour, so I added 1 1/4 tsp. baking powder and 1/8 tsp. salt per cup of regular flour. I used all the other ingredients exactly as recommended. I actually made the bread the night before our meal, wrapped it in foil after it cooled, and simply warmed it in the foil the next evening. No one knew the difference. Thanks, Kori!
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Peruvian Chicken Soup (Aguadito de Pollo)

Reviewed: Mar. 12, 2010
Riquissimo! I served this at a family dinner two days ago---everyone LOVED it! I increased the recipe ingredients by half, as I needed more servings. I was wondering if potatoes and rice might be a bit too much starch, but it was not, and the combination of all the flavors was delicious! Thank you, Jose!
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Fluffy Pancakes

Reviewed: Mar. 7, 2010
My days of using packaged pancake mix are over!! This recipe is so easy, and the pancakes are exactly as described---fluffy, light & tender. The only ingredient I added was 1/2 teaspoon of vanilla. My husband couldn't believe these were "from scratch"! We enjoyed them with the basic butter & syrup. Thanks, Kris!!
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Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Mar. 4, 2010
Excellent sauce! I served it to my family (including DD's BF) and they all raved about it. I added bell pepper and celery to the sauce, and a little wine. Mushrooms would also be nice. I must admit that since my rectangular slow cooker was too small for this recipe, I did simmer the sauce in a soup pot on the stove for about 4 hours. If you do this, be sure to check it regularly. We really liked the combination of ground meat and (turkey) Italian sausage. Thanks, Ashley!
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Amish Meatloaf

Reviewed: Feb. 25, 2010
Everyone in my family LOVED this! Easy to prepare. I may have been a little generous on the ingredients, because this mixture did not fit into my 9x5 inch baking pan. I used a 9x13 pan lined w/ foil, sprayed with cooking spray, and molded the meatloaf into a rectangle in the pan. I placed about 5 strips of bacon on the top, but they didn't get crispy, so I may pre-cook them a bit next time. I also will halve the sauce recipe, as there was an over-abundance of it. I didn't change or add any ingredients, and was very happy with the result. I can tell you right now that I'm making a meatloaf sandwich with the leftovers tonight! Thanks, Duano!
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Apricot Meatballs

Reviewed: Feb. 20, 2010
One "indulgence" I have allowed for in my monthly food budget is prepared meatballs. I used them in this recipe. It was surprising how only two ingredients could make such a flavorful sauce! I doubled the sauce ingredients, as I was using a full bag of meatballs. I heated everything in the microwave, about 4 min. on hig temp. (1100 watts). My husband and I really enjoyed this dish, and my grandson thought it was delicious--he ate ten meatballs! This recipe was super-easy to prepare--I will definitely make it again. This would be a good for buffets and potlucks as well. Thanks, Lorenda!
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Navy Bean Soup I

Reviewed: Jan. 22, 2010
Just the recipe I've been looking for! Extremely easy to prepare, and the results are delicious! We had this for dinner tonight, and it was a definite comfort food after having a week of El Nino storms. The only ingredient I added was a half-teaspoon of brown sugar. This helps cut the acidity some canned tomatoes have. I used navy beans that had been in the pantry for a while, so it took about 5 hours total to prepare the soup. I didn't have a ham bone or hocks on hand, so I used a ham steak. I really liked the fact that pre-soaking was not required. This recipe is a definite recommend!--Thanks!
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Quick Tuna Casserole

Reviewed: Jan. 16, 2010
What a nice surprise! I've been making my old tuna casserole recipe for forty years, and it didn't occur to me that there was a better--and quicker alternative. This is one of those "comfort foods". It is not meant to be a flavor-intensive, multi-ingredient meal. It is flavorful and soothing. My family declared it a "winner", and everyone had seconds. For preparation, I used "Healthy Request" cream of mushroom soup, and two 5-oz. cans of water-packed tuna, drained, with the other ingredients. I also added about half a cup of canned fried onions to the mixture, poured it into an 8x12-inch glass baking dish with a light coating of cooking spray, and baked it at 350F for about 15 minutes. I then sprinkled more fried onions on top of the casserole and baked it for another 4 minutes. This casserole is also quite economical. Thanks, Tresa!
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Apple Butter Spice Cake

Reviewed: Jan. 15, 2010
As with some of the other reviewers, I made this recipe to use up some apple butter a friend had made. He said he had put too much clove in the butter, so I thought it would be better to use as an ingredient. This cake is delicious! I used the bran cereal that is shredded. I love any recipe with brown sugar, and pecans are the family's favorite nut. While this cake was baking, my grandson asked if I was making coffee cake, and I think this is actually more of a breakfast or brunch cake, but I'm certainly not going to "split hairs" on the issue. This recipe is a definite recommend! Thanks, Shirley!
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Aunt Joyce's Chocolate Cake

Reviewed: Jan. 13, 2010
Delicious!!! Perfectly moist. I've tried a few chocolate cake recipes using mayonnaise, and this one is a keeper. I found that I had to add half the flour mixture, then half the water, then repeat the process, as the batter is otherwise quite stiff if you wait to add the water last. I used a glass baking pan, so I lowered the temperature to 325F, and it took about 40 minutes to bake, and came out perfect! Everyone in the family loved it! A definite recommend!!
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Eggnog Quick Bread

Reviewed: Jan. 4, 2010
I've been making this recipe for several years with no problems. It's almost more of a pound cake than a quick bread. My family loves it toasted with a little butter. I made two loaves last night, and one was completely gone by morning! I made two more loaves today with the last of the eggnog, and I'll be freezing them for later use.
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5 users found this review helpful

Zucchini Coconut Loaf

Reviewed: Dec. 5, 2009
I hadn't made this in quite a while, so it was a nice reminder when I made it yesterday. The coconut gives it an interesting texture, and there was just enough spice. I did substitute half the oil with applesauce, and it was still moist. I used the recommended currants, as they are not as strong in flavor as raisins can be, as my family doesn't care for raisins. I'll be making this again soon, for the holidays. Thanks!
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 5, 2009
Exactly the recipe I've been looking for! Flavorful and moist. Beautiful texture! I substituted half the oil with applesauce and it was perfect. The other change I made was in pan size. 7x3 inch pans are impossible to find here, so I used 2 9x5 pans and still had enough batter left for one mini loaf. The second time I made it, I used four 6x3 inch pans and got beautiful, round-topped mini loaves. This is a keeper!
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Strawberry Nut Muffins

Reviewed: Nov. 22, 2009
I had exactly a cup of berries left over from a dessert, so I thought I'd try this recipe. I halved the amount of oil and replaced it with mango-applesauce. I was wary of the baking time indicated, it seemed too short. It took 20 minutes for the muffins to be ready. The recipe made 16 muffins. I thought they were "okay", however, my son loved them and ate three in a row. I might make them again, but I would add more of the cinnamon and nutmeg, and add a cinnamon-sugar topping.
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Special Pumpkin Bread

Reviewed: Nov. 16, 2009
The flavor was excellent, but the texture was a bit too moist and soft for me. I should have taken a clue from the photo, as there was no crown on the bread. I did have to bake it about 15 minutes longer than specified. I know it's not my oven, as my oven is new and has been calibrated. I will make this bread again, but I will make some adjustments to the oil and flour for personal preference. I liked the addition of coconut pudding mix---something I would not have thought of, but it really added a great flavor.
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Bacon for the Family or a Crowd

Reviewed: Nov. 9, 2009
I've been cooking bacon this way for 30+ years--I married a chef, and learned many "tricks-of-the-trade". If you order bacon at a restaurant, this is basically how it was cooked. Home ovens can vary in temperature, especially if you have had yours for a while. Raise the temperature a bit on this recipe if the bacon isn't cooking as fast as you'd like. Turn on the exhaust fan while the bacon cooks. I drain the fat off the bacon half-way through the cooking time. I don't remove the bacon when I do this, I just carefully tip the baking pan at one end and drain the fat into a container. I turn the bacon once during baking, but this is just a personal preference. I also line the pans with foil. I have a large extended family, so that when we all gather for our traditional Christmas morning abelskiver breakfast, I bake six packages of bacon the afternoon before, refrigerate it until morning, then re-heat it briefly before serving. My family never knew that I did it this way, and they couldn't tell that it had been cooked earlier. You can cook the bacon without the foil liner, but it saves washing a greasy pan.
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