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Pork Chops with Raspberry Sauce

Reviewed: Sep. 25, 2012
This recipe is so easy and so adaptable. I have made it with all different kinds of juice, all different kinds of jam, and last night when I discovered I was out of jam I made it with a handful of fresh raspberries and a spoonful of sugar. It still came out fantastic and even a wonderful consistency! It takes only a few minutes to through together and is super easy, but gives spectacular results. I agree with other reviewers on adding a bit of cold butter to the simmering sauce helps give it a satiny finish that just tastes better (although it's certainly not necessary, it IS good.) Otherwise just be careful not to overcook the pork and you can't lose wih this one. Yum!
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Marinated Flank Steak

Reviewed: Jun. 15, 2012
I don't know wat makes this marinade so much tastier than other, similar recipes, but it absolutely IS!! It's the only one I ever use now. Sometimes I will sub red wine AND vinegar for the red wine vinegar, but otherwise no changes. It's perfect. Try it with a cheap skirt steak, marinate overnight, and grill just a few minutes each side before slicing against the grain. Delicious!!
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1 user found this review helpful

Jim's Cheddar Onion Soda Bread

Reviewed: May 1, 2012
INCREDIBLE!! Now, I did make a few very minor changes because of what I had in the house, like using all purpose flour. I used dried white / green onions, I doubled the baking powder, and I used about 3/4 c. milk with vinegar in it to sour it. But all those substitutions are basic and should not change the flavor or texture much. This bread is AWESOME. It came together so easily! Puffed right up, took 5 minutes to throw together, and baked while I made dinner. Everyone loved it. I love that it uses things I normally have in the house and is so quick and easy, not to mention delicious. A winner for sure! I let my dough sit for 5 minutes on the tray before baking to help it rise, I don't know know if that makes a difference but it can't hurt. Definitely try this. Yum!
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6 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jan. 31, 2012
YUM! I made this with thin cut chops and they only took about 7 minutes in the oven. Enough time to whip up some stuffing and steam some veggies and presto! Dinner was ready in 15 minutes flat! Plus it was really SO good. A nice change of pace and very moist and tender. We'll be adding this to the rotation for sure! Edited to add: I've made this several times now and it's still always great. I'd suggest always using thin cut, boneless chops for ease and speed. You can also add a dash of lemon JUICE to the egg if you have no zest, and I have used lime zest instead of lemon when I have none with yummy results too. (Plus, hey, lime for your drinks!) This is a really fab go-to recipe! Edited 5/21/12 to add: try this substituting 1/4c. corn meal for some of the bread crumbs! To DIE for!
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2 users found this review helpful

Extreme Chocolate Cake

Reviewed: Jan. 31, 2012
Wow! I have made chocolate cakes from scratch before, and they always turned out fine but... meh. Nothing that justified the extra work from making a box cake. This.. THIS! OMG. You've got to try it. My only complaint is that I can't stop myself from eating the entire cake (I couldn't even wait for frosting) this morning as soon as it got out of the oven, so just be warned it will come with like 10 extra pounds :) It's that incredible! Definitely my go-to cake recipe for every function now!
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 9, 2011
I think I might have died and gone to food heaven. For 20 years now, I've been making cornbread by the recipe on the back of the cornmeal canster. And it turs out pretty good, I mean hey, homemade cornbread, what's not to love right? But tonight I wanted something different to mix it up a little and thought I'd try this recipe. OH. MY. SWEET. LORD. I practically sat in the kitchen licking the bowl like a toddler. The taste of the batter is somewhere between cornbread and yellow cake and the bread itself warm from the oven is heaven! It's incredible! I made 12 super huge (1/2c. of batter each) muffins from this recipe and they took 22 mins to cook at 375, exactly as stated. I also did away with the skillet and just microwaved my butter until it was hot in a big ceramic bowl and went from there. Otherwise the only substitution I made was souring my own milk with lemon juice rather than going out to buy buttermilk. No other changes, make it exactly as stated. It's to die for! You will NOT be disappointed by this recipe!
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2 users found this review helpful

Charline's Sweet Potato Casserole

Reviewed: Nov. 24, 2011
I'm trying to find words for how incredibly, amazingly scrumptious this is. Maybe this will explain it: It's Thanksgiving evening, and this afternoon my husband literally ate himself sick on food. Now, only a few hours later, he is begging me to make another pan of these sweet potatoes, because he can't get enough! I followed other suggestions to cut down the sugar (I used about 1 cup, also I used canned yams so they were already sweet) and the butter (I used 1 stick in the casserole and 1 in the topping for a total of 1 cup.) I also followed the suggestion to make it the nght before, put it in the fridge overnight, then top it and warm it the next day. The flavor and consistency was *amazing.* Everyone at Thanksgiving dinner raved about them. This is truly a super-star recipe!
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5 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Jul. 21, 2011
Fantastic recipe, we all loved it, even my 5 year old exclaimed, "I pronounce this dinner delicious!" :) What helped me during cooking: *Unlike other commenters, I did not find this took long to cook at all. All up it was 40 minutes start to finish. ** I had trouble thickening the sauce. I had just enough cornstarch, so couldn't add more, so I used a thickening trick from making gravy. When I sauteed veggies (bell pepper, carrot, onion) to add to the sauce I threw a handful, maybe 1/3 cup, of regular flour over them at the last minute. I brought the whole thing to a boil again after adding the veggies. *** I do not have a thermometer for oil, so I had no idea what temp to turn my stove to. On MY stove, the right temp for this turned out to be MEDIUM. I started at med-high and it was too hot. I went just below medium for about half the time and halfway through turned it up to just above medium to keep the temperature constant. Each piece of chicken (about 1"X1"X0.5") took only approx. 2 minues per side. ***That's it! I think beyond that everyone's tastes are slightly different. I added veggies, and a bit of ketchup to the sauce, and spiced the chicken before battering; but none of that is necessary. This is still a great recipe with or without accessories.
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2 users found this review helpful

Beef Stew VI

Reviewed: Apr. 21, 2011
I made this tonight following "Chuck's" alterations and flouring/seasoning the meat first, plus adding extra veggies with the exception of onion, which my husband dislikes. It gets 5 stars for a truly tasty, and truly EASY beef stew! Fantastic! The one thing I would note for the future is that the recipe as written comes out too dry - I needed to more than double the amount of beef stock. But that wasn't a problem, and the recipe is absolutely a keeper. Thank you!
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7 users found this review helpful

Arroz Tapado (Rice-On-Top)

Reviewed: Mar. 19, 2011
I loved this recipe, hubby and kids only liked it, so 4/5 from me. It sure is easy, and I think the flavor is excellent! Plus it is a fun presentation and something really different for a weeknight. I often have hardboiled eggs ready to go in the fridge and that cuts prep time down to 'long enough to cook rice and smash it in a bowl,' about 30 minutes. Hubby found this dish to be on the plain side for his taste and ended up adding fish oil and chili oil and stirring it in (ew, but whatever, he had to eat it) and said that made it fantastic. I appreciate the opportunity to try this out and I will love eating the leftovers!
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5 users found this review helpful

Buttermilk Syrup

Reviewed: Jan. 24, 2011
Delicious!! I added a touch of cinnamon too and I could have slurped it right out of a mug until I went into a diabetic coma. It's that good!
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2 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Oct. 25, 2010
This was really good! It was very easy in the crock pot, too. However, I turned it up to high (because I am impatient!) and it came out 3 hours later grainy / clumpy instead of smooth, and TOO HOT to cool down to eat for a couple of hours. My mistake, now I know. *Learn from my fail* and keep it on low! I definitely overcooked it. Even overcooked, the flavor was delicious, and I am a sucker for pumpkin and pudding. Now I have my two favorites, together at last! Next time I think, for my own tastes, I will add a bit more sugar and double the spice, but it was also lovely as is. Thank you for sharing this recipe!
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1 user found this review helpful

Chicken Satay with Homemade Peanut Sauce

Reviewed: Oct. 1, 2010
YUM! Made this exactly as directed - including the fish sauce! - and it was heavenly. Very authentic, very mouthwatering satay. All of us here, we couldn't get enough! I halved the amount of sauce, which in a normal recipe would have been perfect, but we were fighting over the last drops for rice. Add in some big juicy chunks of pineapple and oh! What a dinner!
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4 users found this review helpful

Grilled Swordfish with Rosemary

Reviewed: Sep. 27, 2010
Fantastic, just as described!
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2 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Jun. 8, 2010
Made this tonight adding a sprig of fresh rosemary that I needed to use up and it was divine comfort food. I have a cold, and it's been raining for days, and this stew was just the thing to make it all better. Everyone in the family loved it, and although it was a bit time consuming it was super easy. One thing - you really do need to at LEAST double if not triple the amount of liquid. I added the same amount of chicken broth again as water and ended up adding a couple extra cups of water with the veggies to get everything covered. Otherwise it's fantastic just as written!
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 8, 2010
Really good marinade, this works great on the grill with veggies too!
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1 user found this review helpful

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Reviewed: May 26, 2010
Awesome! Looks kind of goofy in the pan but tastest heavenly. It is perfect as is - however if you are pressed for time / ingredients, consider making the broth with packets of veggies and soy out of packaged udon soup. It has a pretty good flavor too, and you can eat the oyakodon over the udon!
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5 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 18, 2010
Delicious, as everyone else has said! Two comments: I used lemon juice to sour the milk, as I prefer it in baked goods to make "butter milk." I thought the batter came out a touch dry (it thickened the milk significantly) so if using lemon, add an extra few tablespoons of milk. And as far as yield goes, I doubled the recipe and got 16 6-7" pancakes. So for me, the recipe was exact as stated!
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Blue Ribbon White Bread

Reviewed: Dec. 16, 2009
I MADE BREAD! I have been trying to make successful yeast bread for 17 years with no luck at all. With this recipe, it worked. Two big poofy loaves, like magic! And the taste, oh my, HEAVENLY. It was so decadent with dinner. Wonderful!
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5 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Dec. 13, 2009
We loved these! My kids and I devoured them and I brought a second tray-ful to a work party where everyone enjoyed them. I do find them just slightly "buttery" on the bottoms, but not too bad. The oats cooked fine and soft for me, and the flavor and texture of the 'fudge' in the middle is terrific!
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2 users found this review helpful

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