GracieBonica Recipe Reviews (Pg. 4) - Allrecipes.com (1299914)

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Simple Carnitas

Reviewed: Oct. 27, 2009
This is soooo good! I used a stockpot, and seared the roast on all sides first. This may or may not have been necessary, but it is just what I usually do when making a roast. This recipe was very easy to prepare, and the roast was so flavorful! Everyone went back for seconds. I used about half the amount of salt, and I cut back to one teaspoon on the cumin. After shredding the meat, I poured some of the broth over it for moisture and extra flavor. Thanks, Ken from CA, for a great recipe!
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Zucchini Brownies

Reviewed: Oct. 20, 2009
What a great recipe! These are a "cake" brownie, which I prefer. I used zucchini that I had grated two days earlier, so I added two tablespoons of water to the batter, and the brownies were perfect! I used a glass pan, so I reduced the oven temp. by 25 degrees. For those who didn't think the brownies were "chocolatey" enough, I suggest using Hershey's Special Dark Cocoa Powder. This is what I used For both the batter and the frosting. This recipe is vegan-compatible by substituting soy milk for the dairy milk in the frosting. My vegan DD loved the brownies, and took four home with her. Thanks, Marian!
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Kingman's Vegan Zucchini Bread

Reviewed: Oct. 14, 2009
I made this bread for my vegan daughter and she loved it! I made it minus the flax seeds and arrowroot (I didn't have either one), and she said it was great just the way it was. Thanks for a tasty vegan recipe!
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Sep. 20, 2009
Awesome muffins! So much lighter in texture and just enough moisture (I used large bananas)than store-bought muffins. I thought I had frozen strawberries on hand, but I actually had "berry medley"--blueberry, raspberry and blackberry mixture, which worked wonderfully. I used 2 teaspoons of cinnamon instead of a tablespoon, and it was just right. I made no other substitutions. The batter made 8 muffins instead of twelve, but that is fine for the four of us. I had never tried this muffin before at Mimi's---I'm a Buttermilk Spice Muffin fan----but I don't need to, now that I have this great recipe! Thanks for posting, MIMI128!
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Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

Reviewed: Sep. 19, 2009
I made this soup for dinner tonight and everyone enjoyed it. I always taste-test a recipe as I am preparing it, so that it can be added to with other seasonings or ingredients as needed. I added more garlic and some celery salt and sherry, half a cup of heavy cream and a few shots of hot sauce---to enhance the flavor, but not make it "hot". Crusty French bread with whipped butter were good for dipping. I'll definitely make this soup again. Thanks!
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4 users found this review helpful

Chocolate Cupcakes with Caramel Frosting

Reviewed: Sep. 5, 2009
What a fun recipe! My efforts made 17 cupcakes, which were gone within 24 hours. I love caramel frosting, and it went really well with the chocolate cake, which was very moist and flavorful. My husband is still trying to figure out what the grape jelly and the mayo were for--lol.
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1 user found this review helpful

Sara Jane's Oatmeal Cake

Reviewed: Aug. 31, 2009
I usually like to make a recipe as it is, without any changes, the first time. I liked the nutmeg flavor---delicate, mellow. I was not concerned about the "wet oatmeal" ingredient, as I have a chocolate cake recipe made the same way. There was definitely a variance with the cooking time---it took an hour instead of 45 minutes. I just kept checking it every 5 minutes. Next time, I'll use a larger pan than recommended. I remember a delicious broiled-topping cake from my Jr. High school cafeteria. They didn't skimp on the topping, and it always sold out early. I actually plan on increasing the amount of broiled topping on this oatmeal cake recipe the next time I make it.
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2 users found this review helpful

Gourmet Cream of Broccoli Soup

Reviewed: Aug. 31, 2009
A great soup!The only cream of broccoli soup I've ever experienced is the kind you get everywhere----a white sauce with chunks of broccoli. This recipe is the real thing! Very easy to prepare; I added a bit of garlic powder and garnished with shredded cheddar, otherwise kept to the recipe. Crusty French baguettes with sweet butter are an excellent "side". I highly recommend this recipe and will definitely make it again!
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7 users found this review helpful

Alaska Sheet Cake

Reviewed: Aug. 19, 2009
My family really enjoyed this cake! We all love Texas Sheet Cake, so I had to try this recipe to see what the "opposite" cake would be like. The batter is quite thin, but bakes to a moist, soft cake. The frosting went well with the cake---work quickly, because it firms in a short time. I lightly toasted the pecans before adding them to the frosting. The cake itself is a near-match for a tea cake recipe I've been searching for, so I will also use this recipe for it and substitute a glaze for the frosting. I will definitely make Alaska Sheet Cake again---thanks, Kim!
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15 users found this review helpful

Mini Pumpkin Butterscotch Muffins

Reviewed: Aug. 8, 2009
Yummy! Soft and moist, great flavor. I followed the recipe exactly. I wouldn't have thought of butterscotch chips, myself, but they were great in this recipe! I'm not concerned with the appearance, as some have noted---we had no problem making them disappear!
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1 user found this review helpful

Cheese and Sausage Stuffed Zucchini

Reviewed: Aug. 8, 2009
My family liked this recipe. Like many others who tried it, I thought there was an overabundance of filling. Also I think there may be a typo with the amount of Italian seasoning. I used 2 teaspoons, not 2 tablespoons, and it was still a lot, to me. Next time I make it, I'm going to use Italian sausage instead of regular sausage. I used half zucchini and half yellow crookneck summer squash--worked fine.
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Sour Cream Cupcakes

Reviewed: Aug. 1, 2009
I pre-measured all the ingredients, yet this batter was definitely not pourable as indicated. It was quite thick, more like muffin batter. I'm not a fan of vegetable shortening and normally do not use it, but I did for this recipe. I really would prefer a lighter cake with more flavor.
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5 users found this review helpful

Blue Corn Cornbread

Reviewed: Aug. 1, 2009
Fantastic recipe!! My family loved this cornbread. Perfect texture---not too dense, not too soft. Our local organic market carries Arrowhead Mills blue cornmeal, so I didn't have to order it by mail. My son, who didn't think that there was actually any "naturally-blue food" in existence, was delighted! I didn't have a 9-inch baking pan, so I used an 8-inch pan and made a jumbo muffin with the extra batter. I'm tossing all my other cornbread recipes---this is now #1!
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 1, 2009
This is one I'll make again and again! Moist and light-textured, just the right amount of seasoning. I actually cut the recipe in half, as I didn't want to end up with an extra loaf if I didn't like it, but I needn't have worried. An excellent recipe!
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2 users found this review helpful

Blueberry Cream Muffins

Reviewed: May 28, 2009
This is the recipe for me! I've made more blueberry muffin recipes than I can count, and this one is my personal favorite. When trying a new recipe of any kind, I always make it with the original ingredients, no additions or substitutions. This recipe does NOT need any topping, in my humble opinion. I will admit to halving the recipe, tho, because the four of us couldn't eat two dozen. I used large, fresh blueberries. I read several of the reviews, and so many wanted to tweak the recipe in some way. I like it the way it is. Update: I made this recipe again with the intention of halving it, but goofed and put the full amount of salt and baking soda in. I didn't want to scrap it, so I just added the rest of the flour in the dry ingredients and added the other two eggs and 1/2 cup of unsweetened applesauce instead of more oil. I only had enough blueberries for half the recipe, so I divided the batter and made half with the blueberries, and in the other half of the batter I added a cup of fresh, chopped strawberries, 1/2 cup of chopped pecans, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. All the muffins turned out beautifully, with nicely rounded crowns. I agree that this is a very forgiving recipe! For those who said that the muffins were flat and dense, something has to have been done incorrectly, or the oven is not baking at the correct temperature. I think it is very important to check the temperature output on one's oven, especially if it is more than a few years old.
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Lauri's Yummy Nut Bread

Reviewed: Feb. 8, 2009
I had no problems with prep or the quality of the bread, it was just very bland. I guess I'm used to quick breads with more ingredients (fruit, chocolate, etc.) in them.
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2 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Feb. 8, 2009
I was looking for a c.c. recipe with pineapple and without coconut and raisins. This is a keeper! Yes, there is a high sugar and oil content, but this can be adjusted if necessary with applesauce for some of the oil. This cake is very moist, which is great! The only change I made was to omit the nuts in the frosting--there were enough in the cake itself. Great recipe!
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Capidotada (Mexican Bread Pudding)

Reviewed: Jan. 26, 2009
There are indeed many regional variations of this recipe. It is a Lenten dessert, and we fried the bread in a frying pan. No cheese, no onions, and we sprinkled "colaciones" on the top.
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6 users found this review helpful

Strawberry Cake and Frosting I

Reviewed: Feb. 29, 2008
I have to be honest---I haven't made the cake yet, but I was looking for a good strawberry frosting, and I've found it! I guess you could say I'm an "old pro" at making frosting--I NEVER use canned---yucky! This frosting is very tasty, and just what I wanted for my cake. Might I suggest to others that, if the frosting is too soft, then add more powdered sugar until you get a tighter consistency---it does not compromise the flavor.
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12 users found this review helpful

Apple Cinnamon Oatmeal Bread

Reviewed: Feb. 29, 2008
Love it! I made the recipe without any alterations, and it was moist and flavorful. Everyone at home and at work loved it! The only thing I might do differently next time is to use 1 1/2 packets in the bread, and half a pkg. on the top, and I would press the dried apple bits down into the top, as the ones that were exposed were a bit burnt. This recipe is very easy to make-- a definite keeper!
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1 user found this review helpful

Displaying results 61-80 (of 91) reviews
 
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