sonnet Recipe Reviews (Pg. 2) - Allrecipes.com (10185273)

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Peppermint Meringues

Reviewed: Dec. 1, 2009
My only complaint would be there is no WAY this makes 48 meringues. I *doubled* the recipe and got about 30 silver dollar sized meringues out of it. However, yield issues aside, I think this is a great recipe! The instructions are clear, the flavor is good, it's simple and easy and makes great meringues. I made it several times and each time, the egg whites fell when I added the sugar, but it didn't seem to affect the finished product. The 'batter' got thick, smooth and glossy like taffy, and it was ready to go. They turned out perfect!
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Chicken, Spinach, and Potato Soup

Reviewed: Oct. 10, 2009
Delicious and very easy! I didn't bother to cool chicken and shred it - I just chopped it before cooking it. I used dried onion and dried cayenne, since they were what I had on hand; and I added a huge overripe tomato. It was just divine on a snowy night with a loaf of bread!
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Chocolate Chip Pancakes

Reviewed: Jul. 31, 2009
Excellent and easy! My kids adored them. We sprinkled the chips on after pouring the batter, otherwise we made them exactly as directed (including the chocolate milk!) Perfect for a special breakfast.
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Chicken Lo Mein

Reviewed: Jul. 6, 2009
We used beef instead of chicken, substituting beef broth. It turned out great! We also just used a 16oz bag of frozen stir fry veggies and an 8oz box of spaghetti. Perfect! I think for our family we would use more spice than listed - more ginger, more soy, some onion and some red pepper. But it is a fantastic base recipe and is our new go-to weeknight dinner. It's fast, cheap and good and VERY filling, tons of leftovers, and even the little kids love it.
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Old-Fashioned Chocolate Fudge

Reviewed: May 1, 2009
Wow! After reading the reviews I was a nervous wreck making this but it turned out just perfect! It only gets 4 stars instead of 5 just because of the aount of effort entailed. They aren't kidding about the flavor though - it is creamy and incredible! I would definitely say do NOT make this recipe for your book club or the cookie exchange without doing several practice runs first, it is a very tricky / skilled recipe. Plus any candy recipe won't set right if the humidity is high. If you just want something sweet to eat, well go for it! I buttered my pot and used about 5Tbsps cocoa and 1 square baking choc. since that's what I had in the house. I admit, I stirred it a couple times too, (clean spoon each time to avoid crystals!) only because it seemed like it was burning to the bottom. It took about 30 minutes at a boil to reach even a semi-softball stage, more like a "goop in the water" stage; but it worked. I let it cool, started up the mixer, and after about 7 minutes it still had a sheen but was thickening. I decided that was good enough for me and put it in the pan, and it set just fine in about 45 minutes in the fridge. I stirred peanut butter in the top too - simply outstanding!
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Mini Cheesecakes

Reviewed: Mar. 20, 2009
Wow - these taste great and took literally 5 minutes to make!! What a fantastic, quick and easy recipe. My only complaint is that the wafers are too small to entirely cover the bottom of the muffin tin; however I am going to try again in the future with different brands of cookie. Round shortbreads maybe? Ginger snaps? I am not sure. So far we have loved them here and I know the girls will gobble them up at girl's night out tonight. Thanks so much!
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Chinese Fried Walnuts

Reviewed: Mar. 8, 2009
Very easy and ohhhh so good! My mom is going to just die when I tell her I can make these myself instead of having to call in for Chinese :) Thanks!
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Irish Soda Farls

Reviewed: Mar. 6, 2009
Gorgeous!! They are somewhat similar to Aussie damper. They are a delightful flavor and texture and so, so easy to make. I don't keep buttermilk on hand so I use regular milk with a Tbsp of vinegar or lemon juice and it works just great. My kids and husband adore this recipe and we could eat it every night!
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Mushroom and Leek Soup

Reviewed: Dec. 28, 2008
The flavor and look of this soup is incredible! I adore leeks and mushrooms and this is one of the best. I did read several other reviews saying the original recipe as written was more of a consomme type soup, and I needed something hearty to hold me through a long workday. So I made it thicker: I used 4 whole leeks including greens, and about 12oz of mushrooms (with an extra couple T olive oil to sautee them with.) I added 2 cloves of garlic, and instead of adding any water at all I simply used about 8 cups of broth (3 beef and 5 chicken.) I used a full cup of orzo, and at the very end on a whim I threw in a can of black eyed peas I had in the cupboard. The result was the same delightful flavor but a VERY hearty, luscious soup that easiy serves as a main dish. I have been taking it to work for lunch and it holds me all day while I'm on my feet running! Absolutely love it.
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Thanksgiving Sweet Potatoes

Reviewed: Nov. 27, 2008
Perfect sweet potatoes! Definitely do not drain the potatoes. I used an 8X8 pan, and I needed 3 15oz cans of sweet potatoes (and half again as much of the other ingredients, too.) Also be prepared when cutting in the butter that there is about as much butter as there is dry ingredients, and it turns into a very soft wet paste instead of a dry coarse texture like with pastry. It turns ot perfect, but it surprised me when I was making it and I was worried I had done something wrong. Nope - it turned out just great! I'll make it every year from now on!
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Shredded Brussels Sprouts

Reviewed: Nov. 27, 2008
This is fantastic! And other than the work of chopping/shredding the sprouts, it is *so* quick and easy. We served it at Thanksgiving and got rave reviews. Thanks so much!
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Spiced Pears and Pomegranate

Reviewed: Nov. 26, 2008
FANTASTIC dish - my only 'complaint' is that it runs a little sweet. Which isn't a bad thing at all for me, as I love sweet fruit dishes, but next time I will tone down the sugar just a bit before taking to friend's dinner. Or, make it a dessert! It looks beautiful and is positively delicious.
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Actually Delicious Turkey Burgers

Reviewed: Oct. 17, 2008
They are, in fact, actualyy delicious! These burgers are a summer weeknight staple around our house now. Thank you!
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Baked Oatmeal II

Reviewed: Oct. 17, 2008
This was good, but not quite what I was looking for. I wonder if maybe I am just not familiar with the term "baked oatmeal?" I found it came out more like a pan of chewy granola bars; very dense, very dry compared to what I think of oatmeal as. And I added an extra cup of liquid on seeing the mixture before baking. The flavor was very very nice, but I couldn't figure out how to eat it! On a plate with a knfe and fork?
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Baked Teriyaki Chicken

Reviewed: Oct. 17, 2008
My family LOVES this recipe, it is one of the best just as is and SUPER quick and easy! My suggestions (I will probably be repeating several, sorry!) Use boneless skinless chicken breasts rather than bone-in thighs to save on time. True, they have a lighter flavor. But they're a bit healthier and so much faster to cook. As written, this sauce is delicious, but really salty. I like salt, but this is too salty for me. Now just cutting back on the soy sauce would kill the flavor, so it's best if you can find reduced sodium soy, really. That will save you the flavor and kill the over-salted effect. I don't keep cider vinegar in the house, so I usually mix regular white vinegar with a splash of wine - works great! And a huge ditto to the many others who have said you MUST double, triple or quadruple the sauce depending on how much chicken you are making and how much sauce you like (ie, do you want extra to eat on rice.) As written, this recipe makes about a cup of sauce. That's enough to marinate a couple of chicken breasts well, but not enough for 12 thighs, or for people who like extra over rice. Just a FYI! Do try it, it's really tasty and good, plus the sauce takes about 3 minutes to boil together. Et voila, you look like a fancy schmancy cook for putting it over chicken and rice! Yay!
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Fisherman's Quick Fish

Reviewed: Oct. 12, 2008
What a GREAT quick and easy dinner! We have made this a couple times now and it's always good. We use about 2lbs of cod and it takes about 12 minutes to cook through. Even so that means maximum it's like a 20 minute dinner from start to being at the table, hot and ready to please. Thank you so much for a new weeknght staple!
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Chicken Piccata II

Reviewed: Aug. 18, 2008
Excellent recipe and so easy that, once I assembled the ingredients, my 2-year old cooked it! I didn't have lemon juice in the house so I substituted orange juice with about 2T sweet chili oil. It wasn't as spicy or acid as lemon juice would have been, but it made a lovely, savory chicken and sauce. My husband and the 2 kids just about licked their plates clean! Thank you!
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Photo by sonnet

Hong Kong Sweet and Sour Pork

Reviewed: Jul. 12, 2008
We moved to the midwest from CA some years ago and get serious unfulfilled cravings for decent Chinese food - finally I decided I would just have to learn to cook it myself. This recipe was my first attempt and it was actually very good! It was all the wonderful flavors I remember from Chinese restaurants on the coast and WAY better than any of the slop they sell out here. I made some minor changes depending on what I had to work with. I couldn't find potato starch to save my life, so I used tempura flour / rice flour. It seemed to fall off a bit during frying so I'd try the potato starch if you can get it, but the pork still turned out great and what remained of the batter was delicious. I added in baby carrots with the other veggies as I love carrots in my sweet and sour pork - they were great! I thought the sauce needed a little extra citrus kick, a little perking up and brightening, so I added about 1/4 cup of grapefruit juice that I had in the fridge and it was just awesome and perfect. Finally I couldn't find any hot peppers at any grocers here (you see what I mean about where I live) so I went with dried ground cayenne. It was a bit too spicy, not quite the right flavor... but still good. If you have to use the dried spice stuff instead of fresh, it will work and be tasty, just make sure you don't overdo it. As far as the recipe goes, it was delightful! It was a lot of work to do but none of it was difficult to manage. The pork turned out WONDERFUL, crunchy on the o
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Beef Barley Soup

Reviewed: Jan. 22, 2008
My family and I were actually moderately disappointed in this recipe, given the outstanding reviews. We thought it turned out lumpy, grey, bland, and a bit greasy. The flavor was good, however - it just needed a bit more kick! I had made a big double batch so after having some for dinner I doctored the rest. I took veggies (2 leeks, 4 carrots, 3 zucchini, 1/2 green bell pepper, and a 6oz package sliced baby portabello mushrooms) and sauteed them in a bit of butter until tender crisp. Then I added enough water and simmered them 20 minutes. I added this to the soup along with a dash or two of cayenne, 2 tsp dried parsley, and a couple cloves of garlic. It turned out quite good! I would make this again, but I would make it the 'doctored' way. I would also definitely use cubed meat or stew meat instead of ground, to avoid the lumpy grey look. It is great as something quick and easy on a hectic winter evening; but if I'm bothering to make soup I would rather take the time and make it really great instead of tasting no better than prepackaged. Thank you for sharing it!
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Chocolate Toffee Crunchies

Reviewed: Dec. 2, 2007
Oh, WOW! This is sinfully rich but absolutely delicious. And, so quick and easy! I will be making it every year from now on and my husband has requested that I make these all year long, not just at the holidays. I used 1.5 times the amounts called for in the recipe, as I felt the amounts given would not fill a 13 X 9 pan. My adjustment worked fine and the slices / bars turned out just wonderfully. This is very candy-like, in a category with fudge rather than cookies I would say, but still incredibly delicious and has a nice buttery crunch. It was a huge hit with everyone who tasted them. Thanks!
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