Sonia Recipe Reviews (Pg. 2) - Allrecipes.com (10160234)

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 3, 2008
Wow this is truly restaurant style. There is no reason to change a single thing on this recipe. I will be making 100 of these today for superbowl sunday. I did a test run on these the other night and it was a huge hit.
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Mashed Potato 'n' Parsnip

Reviewed: Jan. 28, 2008
So, So It was just OK, a little too sweet but my kids thought it was candy meanwhile they had 3 vegetables.
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Parmesan Spinach Balls

Reviewed: Jan. 28, 2008
These were excellent. I wanted to try this before superbowl sunday. I took the advice from other reviews, and sauteed the scallions along with minced garlic in the butter. The garlic was a BIG plus to this recipe. Next time I will add less bread crumbs. Also, do NOT make the mistake of overcooking these. I took the out after 15 minutes, they were perfect, I then kept them on warm in the oven and they became too hard and not as good.
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Sauerbraten IV

Reviewed: Jan. 11, 2008
This was a very good recipe. I did read the reviews prior to making this recipe, one person said it had a heavy vinegar taste and it did after cooking it for the suggested amount of time therefore I added salt and another 30 minutes to the cook time and it was great.
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French Onion Soup I

Reviewed: Jan. 5, 2008
Great recipe, I followed most of the recipe as well as advise from prior reviews. I did add a small amount of Wostershire , and I did change the cheese to Guyere cheese. The only thing I might do differntly next time is add a LITTLE less red wine, somewhere in between 1/2 and 3/4 cup.
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Roasted Garlic Cauliflower

Reviewed: Nov. 23, 2007
I found this recipe to be missing something. I followed other suggestions and melted butter with Italian seasoned breadcrumbs and put it over the dish at the end , without the butter it would have been a very dry dish
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Favorite Barbecue Chicken

Reviewed: Aug. 12, 2007
Wow, great flavor . I did not change the sauce recipe, however I did add seasoning to the chicken ( Adobo) and thet the chicken marinate in the adobo for 6 hours before giliing the chicken and adding the sauce. I will definately make this again
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Marinated Flank Steak

Reviewed: Aug. 12, 2007
This was a great marinade, I have made it twice and I think marinating it overnight is the better way to go.
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 12, 2007
I thought this is a great recipe, although Slightly on the bitter side, however I will definately make it again and perhaps kick up the seasoning.
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Displaying results 21-29 (of 29) reviews
 
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