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

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Banana Banana Bread

Reviewed: Sep. 25, 2002
This bread is so rich and moist! I enjoy it sliced & lightly toasted, with a little butter. It tastes like banana bread pudding!
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8 users found this review helpful

Caramel Apple Bars III

Reviewed: Feb. 15, 2003
This bar was very tasty---no spices needed, good flavor. I don't consider it a "no fuss" recipe, tho. I scorched two batches of caramel, trying to melt them as directed. On the third try, I resorted to the microwave on low power, stirring & checking frequently.A double boiler is an option as well.
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2 users found this review helpful

Rhubarb Stir Cake

Reviewed: Jul. 2, 2003
I've shared this recipe with fellow "rhubarb fans"-the cake is great with a little whipped cream on top of each serving. I had only half of the required nutmeg, so I added a little allspice. I was concerned about the thickness of the batter, but the cake came out tender and delicious.
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2 users found this review helpful

Chocolate Chip Peppermint Cookies

Reviewed: Jul. 2, 2003
A tasty chocolate-chocolate cookie. They do become quite crisp when they have cooled, so if you like a softer cookie, eat them right away.
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11 users found this review helpful

Chocolate Zucchini Cookies

Reviewed: Aug. 25, 2003
These cookies are so good! Soft, cake-like, delicate flavor. I used butter instead of shortening, and grated a yellow summer squash that had grown too big. It was a gamble, but it worked out well. If you use a soft summer squash other than zucchini, be sure to grate only the solid part of the squash, not the skin or seed pulp area. I will definitely make this recipe again, and add it to my collection of "What to Make With Zucchini" recipes!
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24 users found this review helpful

Ratatouille

Reviewed: Aug. 25, 2003
I used the ingredients listed, with the exception of the cheese, and prepared it in a large saucepan instead of baking it. I added a little red wine, one cup of tomato sauce, a little thyme and rosemary. I cooked the mixture on medium heat until the extra liquid was absorbed. Prepared this way, it was delicious by itself or over pasta.
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90 users found this review helpful

Strawberry Pretzel Salad

Reviewed: Aug. 25, 2003
I first tasted this classic recipe in the 60's. I was sold! The buttery, mildly salty pretzel crust is a delicious contrast to the sweet strawberry and the cream layers. I most recently brought this to our family reunion, and everyone went back for seconds! Easy to prepare; I used Neufchatel (lower in fat) cheese, and this did not alter the taste or consistency.
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2 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Aug. 25, 2003
I used the basic ingredients of the recipe, but did not add the tortillas as directed----mush happens. I added celery, thinly sliced zucchini, and a little shredded carrot for extra flavor. Corn could be added if desired. I think it is much better to add tortilla chips as a garnish when serving; if you want to go super-rich, additionally garnish with shredded jack cheese and avocado.
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1 user found this review helpful

Faye's Pulled Barbecue Pork

Reviewed: May 4, 2004
I had no problem with this recipe; I'm not sure why it didn't work for some of the reviewers. Just don't overdo on the water, and add any extra seasonings that you enjoy. I made a 4 lb. roast in a dutch oven; it took about 3 1/2 hours to cook, and the whole house smelled wonderful! The meat, minus the BBQ sauce is basically "carnitas" in this family. This may not last until I get the chance to add the BBQ sauce---it will probably be gobbled up as taco filling!
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3 users found this review helpful

Peanut Butter Sheet Cake

Reviewed: May 18, 2004
I made this cake for family, then took the rest to work. Everyone raved about it. I used crunchy, honey-roasted peanut butter in the cake batter, and regular peanut butter for the icing. Yes, the flavor is delicate, not like a stick-to-the-roof-of-your-mouth peanut butter sandwich. It is very moist. I will definitely make this cake again!
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1 user found this review helpful

Apricot Orange Bread

Reviewed: Feb. 3, 2008
It looks like I'm the only one who had problems with this recipe. I could not get this bread to cook in the middle; I even cooked it extra time, and it was getting too dark on the top.It is a very crumbly bread--by the time I cut away the under-cooked middle, I was left with two ends of the bread, and they didn't look very appetizing. I wasn't impressed with the taste--a bit bland.
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4 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

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

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

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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0 users found this review helpful

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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1 user 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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0 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

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

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

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