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

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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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94 users found this review helpful

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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36 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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25 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

Apricot Coffee Cake

Reviewed: Jul. 9, 2010
I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.
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14 users found this review helpful

Peppermint Patty Brownies

Reviewed: Mar. 16, 2011
I'm glad I gave this recipe another try. I made it when it first appeared in magazine ads, with less-than-desirable results. The edges were burned, and the patties oozed and stuck to the sides of the pan. Having said that, this time I lined the long side of the pan with parchment paper, sprayed the paper with cooking spray, and greased the short sides of the pan. Melted butter worked better for me (for the batter), and I used Hershey's Special Dark cocoa powder, as this was all I had. It takes a little care to spread the bottom layer of batter on the paper in the pan but is doable, and I made sure that the patties were positioned 1/2-inch in from all the sides. I placed a sheet pan on the rack below the brownie pan in the oven; this helps with heat distribution and has prevented burning. The brownies took the full 55 minutes in my oven, and they were perfect---no burned edges, and the middle was cooked but not dry. The Special Dark cocoa makes these extra-rich. Now that I know that, with a few extra steps, these are a success for me, I'll definitely make them more often---especially for gifts or pot lucks.
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13 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

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

Peanut Butter Cup Cookies

Reviewed: Dec. 27, 2010
Delicious, easy to prepare-- this will be a regular recipe for my holiday baking. I don't understand the aversion people have to using paper liners in the muffin pans, whether regular -sized or mini. I use them regularly, and did so for this recipe. No problem with removing the cookie (or cupcake, muffin) from the pan, no cooked-on batter to scrub off. Everyone I served the cookies to thought the paper liners were a good idea. I agree that freezing and unwrapping the p.b. cups ahead of baking is best---much easier to handle them this way. I also wore a pair of disposable plastic gloves to make the cookie dough balls. I'll definitely make a double batch next year!
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9 users found this review helpful

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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9 users found this review helpful

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

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

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

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

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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5 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

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

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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4 users found this review helpful

Sunshine Coast-Style Nanaimo Bars

Reviewed: Jun. 16, 2010
This was my first experience with Nanaimo Bars, and I'm not sure whether these are classified as a bar cookie or a candy. They seem like candy to me---judging by the amount of sugar. My finished product came out looking very attractive. I cut the bars into small squares, and tried one. The first bite made every tooth in my head ache. Also, I'm not sure that 1/4 cup of blackberries is enough, as I really couldn't taste them in the filling. I also found that 5 squares of chocolate was sufficient to make the glaze. I do think it is great that folks in the Nanaimo area have a "treat" that they are known for and that they enjoy. I would encourage them to try this recipe and post their comments. Just because it was too sweet for my taste doesn't mean that others wouldn't enjoy this.
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4 users found this review helpful

Texas Brownies I

Reviewed: May 6, 2010
I gave this 3 stars, not because it wasn't good, but because the title is somewhat misleading, as many others have said. The definition of "brownie" in my cooking dictionary states: "Brownie: A cake-like cookie, usually containing chocolate, and often covered with nuts." This recipe isn't "cake-like", it IS cake. I guess I'm just used to Texas Sheet Cake in its usual, thinner form. A 9 x 13 pan makes a tall mouthful. I also prefer the TSC chocolate frosting that is prepared in a saucepan.
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4 users found this review helpful

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