BONS77 Recipe Reviews (Pg. 1) - Allrecipes.com (18325311)

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Peach Chicken Salad

Reviewed: Jun. 27, 2009
This is a refreshing and delicious summer salad. I served it over a bed of chopped lettuce. Any leftover mint you might have can be chopped up and added to the chopped lettuce.
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2 users found this review helpful

Mushroom Blue Cheese Turkey Burgers

Reviewed: Mar. 31, 2009
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.
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1 user found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Feb. 25, 2009
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.
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11 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Feb. 18, 2009
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.
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Apricot Coconut Cookies

Reviewed: Dec. 18, 2008
I was looking for a low sugar macaroon and this did the trick. Very good. I used an Apricot Fruit spread to keep the white sugar down. I also added chopped pecans to some of them. Instead of the glaze, I sprinkled additional coconut on the top before baking to give them a more festive look. A very nice, light but satisfying macaroon. Thanks!
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8 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 1, 2008
Great recipe. Not too sweet (I even added an extra 1/2 cup of sugar), easy to work with (I refrigerated the dough overnight), and so many things you can do with the cookies. I worked with about 1/4 of the dough at a time, keeping the rest in the refrigerator. Best to bake until the edges are *just barely* turning golden so they will be soft. I frosted some with a white icing, and decorated with orange and black sprinkles for Halloween. The rest I frosted with a shiny chocolate icing (with cocoa powder, confectioners sugar, a little butter, hot water, a little corn syrup, and vanilla). All were YUMMY! Plus this recipe make a lot of cookies - which is always nice.
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Photo by BONS77

Great-Grandma's Lemon Cake

Reviewed: Oct. 23, 2008
Very nice recipe. I might use a little more lemon zest next time - because I like a strong lemon flavor. The only change I made was to use a lemon glaze instead of powdered sugar. Will definitely make again!
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5 users found this review helpful

Jumbo Fluffy Walnut Apple Muffins

Reviewed: Oct. 9, 2008
Delish! I chopped the apples instead of slicing, and used Almonds instead of Walnuts because that's what I had. Baked them in regular size muffin tins (got 16 muffins) and they came out light and tastey. Excellent recipe.
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Caramel Bars

Reviewed: May 17, 2008
This was wonderful - but I can't imagine how it would work in a 9X13 pan?? I made it in a 9X9 square pan. I lined the bottom with parchment paper, and I used almonds because that's what I had on hand, and they came out great! Will definitely make again. Thanks :-)
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Photo by BONS77

Rugelach

Reviewed: May 13, 2008
The best rugelach recipe I've found to date. Easy and fun to make. I spread a thin layer of apricot jam on the dough, and added the sugar, cinnamon, nuts, and of course, mini chocolate chips! I did have to bake them a few minutes longer to be golden, but that's probably my oven. Excellent recipe!
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2 users found this review helpful

Healthy Banana Cookies

Reviewed: Apr. 23, 2008
I can't believe it - I actually like these! I am so addicted to sugar and flour, and having been trying to cut back, so finding tasty snacks is a challenge. I added about 1/2 tsp of cinnamon, and a little ginger. I used dried apricots because that's what I had handy, and added chocolate chips. Turned out great! Next time I will try them with dried cherries. Thanks :-)
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Chocolate Macaroons I

Reviewed: Dec. 12, 2007
Very chocolatey and delicious. I did make some changes though. I used Splenda instead of sugar, Dark chocolate instead of semi-sweet, and added an extra tsp of vanilla. And as always, I bake on parchment paper which prevents sticking. Thanks!
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Coconut Macaroons

Reviewed: Dec. 11, 2007
I followed the recipe exactly, plus added 1/2 tsp almond extract. They were excellent (and I don't normally care for coconut :-). I used parchment paper so I didn't need to grease the cookie sheet. I have a lot of friends who can't eat wheat or sugar, so the next time I made them I decided to experiment by replacing the sugar with Splenda, and the flour with Rice flour. The flavor was good, however, they were too dry, and crumbled a bit when cooled. However, I'll bet with a little more experimenting (maybe adding another egg white!) these will work as sugar and gluten-free.
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16 users found this review helpful

Jewish Apple Cake II

Reviewed: Dec. 6, 2007
Very easy to make and very tasty. I used 4 Granny Smith apples which looked like a lot at the time, but once it was baked I realized I could have easily used 1 or 2 more. I also replaced half the oil with apple sauce. Next time I will try brown sugar on the apples instead of white. It baked about 75 minutes and was delicious.
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2 users found this review helpful

Roasted Green Beans

Reviewed: Nov. 22, 2007
Very easy and very tasty. I also used Balsamic vinegar. Will definitely make a gain. Thanks!
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6 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 22, 2007
Delicious! - nice change from just pumpkin pie or just cheesecake. I made my own Graham Cracker crust - otherwise followed the recipe as it was. Thanks for sharing!
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Caramel Filled Chocolate Cookies

Reviewed: Nov. 11, 2007
I loved these! Easy to make once you get the hang of how much cookie dough you need to completely cover the candy, yet not be too big. I used the exact ingredients in the recipe, except for the nuts. I chilled the dough for several hours. Then, rather than divide it up - I just took a large scoop out of the bowl to work with at a time and left the rest in the refrigerator. As I needed more I just took another scoop. You do have to work quickly because once the dough begins to get to room temp it does get sticky. Baked them for 8 minutes and they were wonderful, ESPECIAlly when they are still warm! I also froze some, and they were just as good after they were thawed.
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Beef Barley Stew

Reviewed: Oct. 28, 2007
This was delicious. I followed the recipe exactly. The only change I would make next time is to put less carrots. There were way too many. I think 1 to 1 1/2 cups would be sufficient (for me). Will make this again and again. Thanks!
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3 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 6, 2007
Very nice - moist and light. I did as others mentioned - cut the oil to 3/4 cup and added 1/2 cup applesauce. Also added a little extra cinammon, and a bit of nutmeg and cloves. Frosted with cream cheese icing and it was delicious. Oh - since I didn't need a particularly large cake - I baked it in 3 round cake pans for about 25-30 minutes. I froze two of them for use later :-)
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6 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Sep. 16, 2007
These are excellent - and do taste like "regular" pancakes. The only changes I made was to add about a cup of frozen blueberries, and about 2-3 Tbs of ground flax seed, for a little extra nutrition and fiber. Highly recommended for a gluten free alternative.
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6 users found this review helpful

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