BONS77 Profile - (18325311)

cook's profile


Home Town: New York, New York, USA
Living In: California, USA
Member Since: Mar. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Recipe Box 3 recipes
  • Title
  • Type
  • Overall Rating
  • Member Rating
Pumpkin Cookies IV
Great-Grandma's Lemon Cake
Black and White Cookies I
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Recipe Reviews 26 reviews
Mushroom Blue Cheese Turkey Burgers
Delicious!! I used 100% turkey breast, which is usually dry and tasteless. Cut the recipe in half - made one on the George Foreman and one in a frying pan with a little oil. Both were excellent. The fry pan version was a little juicier, but the George Foreman version was way quicker to cook. Not a blue cheese fan, so I used Sheep Feta cheese - mixed a little into the burger, and put a little on top. Excellent flavor.

1 user found this review helpful
Reviewed On: Mar. 31, 2009
Chocolate Chip Cookies (Gluten Free)
These are excellent! My gluten-free mix consists of white rice flour, sorghum flour, Tapioca flour, and Potato starch. I also added 1 tsp of Xanthan Gum, which I think is helpful in most gluten-free recipes. I omitted the salt as suggested by others, and used 2 eggs instead of egg-replacer. I also cut the sugar by using 1/2 cup brown, 1/4 cup white, and 1/4 cup Splenda. The chips provide enough sweetness so the cookie didn't need it. As with most wheat-free recipes, the batter is sticky. I used my smallest cookie scoop, and flattened the ball to 1 1/2-2". The 2 test cookies I baked didn't look done at 8 minutes, so I baked them 2 more minutes. They tasted burnt, even though they didn't look it. So I baked the rest for 8 minutes and they were perfect. I got about 50 2" cookies.

11 users found this review helpful
Reviewed On: Feb. 25, 2009
Garbanzo Bean Chocolate Cake (Gluten Free!)
This is the best guilt-free wheat-free chocolate cake there is! Thank you to whoever invented it. The only addition I made was a tsp of vanilla. The first time I made it I used a 15 oz can of garbanzos instead of the 19 oz listed in the recipe. It was way too crumbly, and sunk slightly in the middle. The second time I used the full 19 oz amount and it held together much better. Highly recommend using parchment paper and a springform pan for easy handling. I also wrapped it well and froze part of it, and it was just as wonderful a few weeks later when I thawed it.

1 user found this review helpful
Reviewed On: Feb. 18, 2009

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