BONNIE Q. Recipe Reviews (Pg. 1) - Allrecipes.com (1806272)

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Brown Sugar Smokies

Reviewed: Apr. 14, 2003
Awesome! A big mess to make and worth every single bit of it. Definitely use a broiling pan with slits so the fat and suagr can drip through and away from the sausages, otherwise you'll have a greasy, soppy mess. I used center cut bacon as someone suggested..I used 3 lbs. of the bacon for 2 pkgs. of the Lit'l Smokies, cutting each piece of bacon in half (crosswise). I dredged the bacon in brown sugar before rolling it around the sausage, then put the rolls in a ziploc bag with more brown sugar coating all of them (as suggested.) They sat in the fridge all day and were soaked in syrup when I went to broil them . I broiled on the center rack of my electric oven for 10 to 12 minutes on each side (til browned and crispy), sprinkling with more brown sugar after turning. I've never seen anything I've made disappear so fast. Served with the dipping sauce someone else suggested-1/4 cup mayo, 1/4 cup red chili sauce, and a 1/2 cup of brown sugar...it's perfect with them. The sauce needs to be mixed well ahead of time for sugar to melt and flavors to meld. Absolutely delicious appetizer! Try it for your next gathering!! (P.S., I thought these were more of a 'manly' appetizer, but they were equally popular withe the women.)
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1268 users found this review helpful

Red Enchilada Sauce

Reviewed: Apr. 9, 2003
Outrageously simple and delicious. Better than any canned sauce out there. It makes any dish you use it on extra-special. Thanks Sara!!
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3 users found this review helpful

Banana Cake VI

Reviewed: Apr. 9, 2003
This cakes gets better every day it sits in the fridge! I used a whipped cream/cream cheese frosting instead (from this site, submitted by Tom Parker)because I knew it would be a dense cake and that a fluffier frosting would make it less heavy overall. I was afraid the cake would be a lot like banana bread, but other than a banana flavor, there was no comparison! Great way to use overripe bananas. I used 6 of them. Thanks Cindy!!
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2 users found this review helpful

Whipped Cream Frosting

Reviewed: Apr. 9, 2003
Probably the best frosting I've ever made. It definitely takes cream cheese frosting up a notch. I wasn't very successful folding in the whipped cream to the cream cheese mixture; so instead, I used my mixer on low and it worked great.
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5 users found this review helpful

Chicken Breasts Pierre

Reviewed: Mar. 25, 2003
Great flavor. Super easy. Wouldn't change a thing except maybe to pound the chicken breasts a little first to make them thinner. Thanks for a regular addition to our dinner menus!
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3 users found this review helpful

D's Famous Salsa

Reviewed: Aug. 30, 2002
This was the 1st time I made salsa from scratch so I had an issue with using the canned stewed tomatoes..it seemed like cheating. Well, tough!! It turned out great! I also used a can of plain stewed and a can of Mexican style tomatoes, and 1/2 a can of diced jalapenos and extra cilantro. ALso a few peeled, diced/seeded roma tomatoes to make me feel better. It's a wonderful recipe; thanks for sharing it!
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2 users found this review helpful

Chocolate Revel Bars

Reviewed: Apr. 19, 2002
Super! The whole family enjoyed these. Two comments: I didn't have quick cooking oats, just regular, and they worked fine. Also, the better quality chocolate chips you use, the better these bars. Ghiardelli chips worked great.
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3 users found this review helpful

Garlic Butter

Reviewed: Apr. 19, 2002
This made the best garlic bread I've ever had. It's a perfect combination of spices, and was so simple to make. I can't wait to put the leftover butter on pasta!!
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2 users found this review helpful

Garlic Lovers Beef

Reviewed: Feb. 19, 2002
Could someone please tell me what cut of meat to use for this recipe??? I used top round (a lean cut, as called for) and it was tough, not tender like everyone has been saying. 2 heads of garlic was enough garlic flavor the next day, but not the day of. It neede to sit 24 hours for the flavor to really set in.
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8 users found this review helpful

Pork Chops and Scalloped Potatoes

Reviewed: Feb. 19, 2002
My center-cut pork chops turned out bone-dry, even after basting during cooking. I also cut the potatoes too thick--1/8th inch--and they were undercooked. But the flavors were great--I added garlic powder and cream of chicken soup to extend the gravy, a sliced onion between the potatoes and chops, and shredded cheddar the last 10 minutes. Great flavors! I'll try this recipe again and use thin-cut chops, wafer-thin potatoes, prebake the potatoes/sauce for 30 minutes before adding the pan-fried chops. Thanks everybody for all your remarks and suggestions.
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3 users found this review helpful

North Carolina-Style Pulled Pork

Reviewed: Jan. 28, 2002
This is a wonderful recipe! We really enjoyed it, although we all felt there was too much of a vinegar taste. Next time I'll cut back on it, and there WILL be a next time!! We added plain BBQ sauce to the sandwiches just before we ate and it really let the flavor of the meat shine through. Incredibly tender, too. The smoking hickory chips really added a nice taste, not to mention the smell, which filled my whole block with an aroma that had my neighbors walking around sniffing at the air. Thanks for another "keeper"!!
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4 users found this review helpful

Chocolate Eclair Cake

Reviewed: Jan. 14, 2002
This really tasted like an eclair!! Amazing! I made it with my 7-yr. old and she actually did most of the work. It was incredibly easy. I used regular graham crackers for one of the layers and it added a nice taste. We'll be using this recipe a lot!
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2 users found this review helpful

Chili I

Reviewed: Jan. 14, 2002
This was my first attempt at chili and it was a home run!!! I used half as much brown sugar as suggested and it was perfect. That's why I love this website: being able to read everyone's reviews and suggestions so that you know the recipe will be perfect the first time you make it.
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0 users found this review helpful

Double Chocolate Chip Macadamia Cookies

Reviewed: Jan. 5, 2002
I read the reviewer's comment about the cookies spreading out too much...I have two comments: first, my original recipe I submitted never said to grease the cookie sheets, so DON'T!! And second, when you use butter instead of shortening in a cookie dough the cookies will spread more if the butter is softened TOO much. If that happens, just refrigerate the cookie dough for an hour and the cookies should bake up higher instead of flatter. If trying the recipe for the first time, don't leave the butter out too long before making the dough. 15 minutes at room temperature should be enough.
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65 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 4, 2002
These were so simple to make, although I had a lot of them crumble when I cut them with a serrated knife. Our grocery store had shelled pistachios in 2-lb. bags so that really made the recipe easy! We really enjoyed these.
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10 users found this review helpful

Chocolate Chip Pumpkin Cookies

Reviewed: Dec. 6, 2001
Chocolate chip & pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts, and they're much better with them. They're a great, unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them.
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154 users found this review helpful

Ginger Crinkles

Reviewed: Aug. 14, 2001
This cookie has excellent flavor and was very easy to make. I rolled the balls of dough in raw sugar instead of white sugar and they looked really pretty.
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17 users found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Aug. 3, 2001
Really great chocolate flavor. I'd been having trouble getting the right consistency in the finished cookie, though...I would end up having to throw out half the batch (never seem to set up). But the flavor is so awesome that I kept trying til I got it right. Definitely, the trick to these cookies is to let the dough sit at LEAST 45 minutes before scooping/baking. Now they're coming out perfect every time. Totally decadent cookie.
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60 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Jul. 26, 2001
I couldn't believe how much this dish smelled and looked like pepper steak from a Chinese restaurant, with one exception..it was BETTER! It was sooo tender. We added mushrooms and left the onions in big chunks. Next time I may add the green peppers halfway into the cooking time; they were a little too tender. Overall, awesome recipe!!!
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2 users found this review helpful

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