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

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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

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

Pork Chops for the Slow Cooker

Reviewed: Apr. 22, 2010
These were a hit with the family! I thickened the sauce with a bit of flour and water--rich! I also added sliced onions at the start of cooking and browned the chops on both sides after sprinkling grilling spices on them. The chops were done sooner than 6 hrs., but I had them on medium setting. I will definitely make these again, and I may try using honey instead of the brown sugar as several chefs have recommended.
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1 user found this review helpful

Broccoli Cheese Soup

Reviewed: Apr. 2, 2010
I was honestly surprised that this soup turned out so well, because I had concerns about the amounts of the ingredients. I did use less butter, though. Otherwise, I basically stuck with the original recipe. You really do need to use the amount of cornstarch (it seemed a lot at first) indicated in order for the soup to turn out thick. I may add more broccoli next time. I also used less garlic powder than indicated, but this is just personal preference. My husband and son really enjoyed the soup, and each had seconds. I will definitely make this again!
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Beef and Irish Stout Stew

Reviewed: Mar. 26, 2010
What an awesome recipe!! I served this stew over Champ. My family raved about the meal. I added 24 oz. of Guinness instead of the 1 1/2 cups. I wanted to be sure there was enough gravy. I didn't have fresh thyme, so I used 1 1/2 tsp. dried thyme. I also added about 2 tsps. of sugar, and some Mrs. Dash and celery salt to taste. I thought this recipe was easy to prepare, and so delicious! A definite recommend!
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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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3 users found this review helpful

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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2 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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Pumpkin Chocolate Chip Muffins

Reviewed: Jun. 2, 2013
A very nice, basic recipe. Easy to prepare.
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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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Strawberry Coffee Cake

Reviewed: Sep. 19, 2010
Delicious! So simple a recipe, so easy to prepare. I added a little cinnamon to the topping, but made no other changes. The 8-inch square pan size was perfect for the four of us. I used a glass baking dish, so reduced the temperature to 360F and baked it for 35 minutes. Perfect!
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1 user found this review helpful

Coffee Shake

Reviewed: Sep. 26, 2010
So simple to make, and so refreshing! I used a little less vanilla, 1% milk and Sweet N' Low instead of sugar. I don't think you can go wrong, no matter what percent milk you use, or sweetener. It was 100F today, and this shake was sooo tasty---and so much more economical than the coffee house drinks!
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Too Much Chocolate Cake

Reviewed: Dec. 1, 2010
This cake is very easy to prepare, and so rich! I did make some changes to the original recipe; I used 1/2 cup canola oil and 1/2 cup unsweetened applesauce, and added two packages of chocolate instant pudding. The cake will puff up quite a bit while baking, due to the extra pudding, but will return to normal size once it is out of the oven. I baked this for 60 minutes at 350F. I also used a full package (approx. 2 cups) of semi-sweet chocolate chunks instead of the morsels. I have also made this cake in a 13x9-inch baking dish--330F for about 45-50 minutes. The result was the softest, moistest, most flavorful chocolate Bundt cake I have ever made. It does not need icing; a dusting of powdered sugar is enough. Everyone in my family thought this was delicious!
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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

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