Zonny Recipe Reviews (Pg. 1) - Allrecipes.com (10737658)

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Lemon Basmati Rice

Reviewed: Apr. 29, 2014
I've tried a lot of recipes from Allrecipes.com. Most turn out great, some need a few tweaks, some aren't great no matter what I try, but never inedible...until now. I don't know if my lemon was too big (produced a half cup of juice), or our tastes are just way different than any of the other reviewers. But this was awful, and it smelled worse than it tasted.
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4 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Dec. 8, 2013
Excellent! I used several small pork tenderloins and modified the spiciness due to my seven year old and DH who aren't big fans of hot stuff. I used a scant teaspoon of ground cayenne and no crushed. Also used onion flakes instead of onion salt because that's what I had on hand, and it could have used a smidgen of salt as a result to go with the sweetness. I was a bit concerned it would be too sweet, but it was great! I would have enjoyed the heat of the original, but I'm outnumbered. :) I got cooking late so didn't have time to make a gravy with the drippings, but am going to do that tonight to have with tomorrow's leftovers.
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Pork Chops for the Slow Cooker

Reviewed: Jun. 2, 2013
I've made this several times now and it's terrific. As many others have, I reduced the soy sauce (I'm not a fan of really salty food), and it works great. My DS is seven and loves it. I've been using jarred garlic as I had a giant jar in the fridge, that works just fine. More recently, I've used this recipe for a marinade for kabobs. I had purchased a large pork loin from Costco, cut some into cubes and marinated in the liquid, then put it on wooden skewers and BBQ'd. Delicious! Tonight we tried it with boneless skinless chicken thighs - the pork was better, but the chicken was still very good. A very versatile recipe!
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2 users found this review helpful

Oven Roasted Teriyaki Chicken

Reviewed: Dec. 29, 2012
This is awesome. My husband and six year old son loved it. I didn't have cider vinegar, used white instead, and I don't use artificial sweeteners, used brown sugar in place of Splenda. The first time I used skinless thighs, and it was very good. The second time I used chicken drumsticks (with skin), reduced the soy sauce because even with the low sodium variety I found it salty, and added a bit of maple syrup. The second time was MUCH better! I wonder if I could freeze some chicken with this mixture on it, all ready to cook when I defrost it? Well I'm going to find out!
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19 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Sep. 7, 2009
I made this using some of the suggestions in the reviews. A bit more flour, a bit more worchestshire sauce. I browned the onions first, then removed those and browned the floury beef, deglazed the pan with the broth. Overall, VERY yummy! I tasted it early on and was concerned about how salty it was, but that faded after cooking for six hours. Still somewhat salty for us though, we don't use much salt usually so maybe we're more sensitive to it. I'll reduce the salt next time. Also, I made dumplings and cooked them on the stove using some of the liquid from the pot. So there wasn't enough liquid left in the end, next time I might add a bit more water if dumplings are in the plan. Overall though, VERY yummy! Very flavourful and tasty. Looking forward to leftovers tomorrow! Z
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Clone of a Cinnabon

Reviewed: Aug. 17, 2006
Awesome buns, but only for a treat. Definitely not weight watchers friendly, but what yummy thing is? One bun burns up nearly half my daily points! Still, yum. :)
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1 user found this review helpful

High Flavor Bran Bread

Reviewed: Aug. 17, 2006
Great texture, good taste. It rose up nicely, wasn't too heavy. Lacking a few ingredients, I made some substitutions. I used non-hygrogenated margarine instead of oil, skim milk instead of water and milk powder, and used All Bran for the cereal. Next time I'll maybe add a bit more molasses for a sweeter taste, and perhaps some ground flaxseed for extra fibre. Closer to 3 weight watcher points than 2, and that's not a very big piece, but still pretty good for bread. I'll definitely be making this one regularly. Tip for bread machine users - mix your flours and other dry ingredients ahead of time and store in airtight containers. When you want to make bread, just put in your liquid, dump in the container of dry ingredients and add the yeast. I generally have half a dozen batches made up in advance, saves time.
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14 users found this review helpful

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