SonjaL Recipe Reviews (Pg. 1) - Allrecipes.com (18791236)

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SonjaL

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German Cut-Out Cookies

Reviewed: Apr. 14, 2004
I needed a cut-out cookie recipe and this one caught my eye since I am learning a little German too. Most cut-out cookie dough requires refrigeration but this one doesn't. The brown sugar gives them good flavor and texture. For Easter we made doves, angels and crosses. Excellent.
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Mini Parmesan Scones

Reviewed: Jun. 1, 2004
Use the same recipe but a little less liquid and make drop scones (like the previous reviewer also) – it’s less work. Self-rising flour was not on my shelf so I looked in a cookbook for another scone recipe – it required 2t. baking powder so that is what I used before looking at the previous reviews on this recipe. When I bake these again I’ll use 3t. baking powder and more parmesan. Sprinkling a bit of the cheese on top sounds like a good idea too. We thought the salt was just right but I used kosher salt and quality parmesan - don't know if that made the difference.
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10 users found this review helpful

German Potato Salad

Reviewed: Jun. 1, 2004
Authentic German flavor. I substituted red onion which I briefly cooked before adding. Agree that potato salad with mayo is not as good as this recipe. Deutsch Kartoffel Salat - sehr gut.
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1 user found this review helpful

Hummus III

Reviewed: Jul. 3, 2004
Lots to read on this one! Here's a review of the reviews. Use fresh lemon juice. Save bean liquid if thinning necessary. Some like less Tahini - 2T works. Cumin, tobasco or red pepper adds flavor. Roasting the garlic mellows it. Some add more cloves. Make it the night before serving so all the flavors meld. Indian or pita bread brushed w/olive oil, topped w/parmesan cheese, toasted in the oven and cut in wedges works well for dipping as does bagel and other chips, or crackers. Tahini can be hard to find - some grocers carry it on the peanut butter aisle. I go to a fun health food store called Manna Mills that carries it. Hummus is heart healthy and earth friendly. I disliked chickpeas as a child & recently learned to enjoy them (read the classic 'The Yearling').
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1302 users found this review helpful

Drunk German

Reviewed: Jul. 4, 2004
Jagermeister, meaning hunt master is a German bitter liqueur. Dating from the seventh century it is made of a complex blend of 56 herbs, fruits and spices. In my study of German, this was enjoyable research. I had never heard of this liqueur but it was easy to find. Very relaxing beverage. I plan on sharing this with others.
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3 users found this review helpful

Croutons

Reviewed: Jul. 25, 2004
Instead of tossing some stale hamburger buns, I decided to turn them into croutons. I knew they would be easy to make but rarely have taken the time. It is so easy to just log on to All Recipes and get a quick recipe and all the advice that goes with other reviews. Thank you for providing this service. Good croutons by the way and no more wasted bread. :-)
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5 users found this review helpful

Leftover Ham and Vegetable Medley

Reviewed: Mar. 26, 2005
I was pleasantly surprised by this recipe. It ended up disappearing so it must have been good. A great way to use up the leftover ham and get the family to eat more veggies. I plan on making it again.
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6 users found this review helpful

Babi's Bean Salad

Reviewed: Jul. 9, 2006
As usual I did my share of substitutions for what I had on hand. Lime for lemon, dried parsley for fresh, cumin for coriander, and Equal for brown sugar. I was happy to put to use the mint growing in the yard. Bean salad of any variety is great in the summer!
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7 users found this review helpful

Green Beans With Walnuts

Reviewed: Sep. 23, 2006
Any recipe that helps us eat more tasty veggies is good. I did splurge for the small bottle of walnut oil for this and found myself throwing it away 1 year later since I left it in the cupboard with this recipe attached to the bottle. Much better to keep in the fridge so it doesn't go rancid.
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2 users found this review helpful

Mini Eggplant Pizzettes

Reviewed: Mar. 2, 2007
To save time if you're making this just for yourself, skip the peeling of the eggplant. You can peel it as you eat it or just eat the peel too! You can't get poisoned from eating eggplant peel can you? (I know rhubarb leaves are a no-no.) What memories! I made a recipe similar to this in the 70's when I was a weight conscious teen. Store bought pasta sauce wasn't around back then so I used a simple tomato paste or even ketchup w/oregano. Okay, we were poor! :-) Experiment with toppings - this time I used pepperjack cheese and tempeh. I am a low-carb lifer after a 20 lb loss on South Beach over 2 years ago that I've maintained. Yeah!
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8 users found this review helpful

Corny Corn Bread

Reviewed: Apr. 8, 2007
I made these before I read the reviews and thought it wise to cut the oil by half. I substituted some buttermilk for the other half cup oil. Good decision as that was plenty of oil. This recipe made 12 corn muffins and an 8x8 pan.
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38 users found this review helpful

Broccoli Cheese Soup VII

Reviewed: Apr. 12, 2007
This is a good recipe to encourage a reluctant broccoli eater especially if they like cheese. I have been trying to copy Quizno’s (a fast food place) broccoli cheese soup and this comes close. While the cheese was melting in a smaller pot, the frozen broccoli was simmering in a soup pot with the instant chix stock (I used 3t of chicken base like a previous reviewer)and the water used to reconstitute it, about 4 oz. Extra cheddar cheese and milk took the place of the cream since I rarely have it. Turned out great.
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66 users found this review helpful

Easy Spinach Souffle

Reviewed: Jun. 3, 2007
Microwave cooking saves energy and doesn't heat up the kitchen so try that method of cooking. I doubled the sauce ingredients and used a one-pound package of spinach. Next time I'll triple or more for a better soufflé consistency.
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10 users found this review helpful

Scrambled Tofu

Reviewed: Sep. 20, 2008
Easy, delicious and good for the planet. I have used tofu since my college days when I read about Island Springs Tofu, a manufacturer located on Vashon Island. Back then, I often made tofu lasagna for special dinners. Always keep tofu in the fridge for a quick high protein meal. A recipe like this is very versatile. One could even add eggs to disguise the tofu for those who have repulsion to it. .
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1 user found this review helpful

Apple Strudel Muffins

Reviewed: Feb. 13, 2009
This is a good recipe to use up a lot of apples. The apples I used had been in cold storage for months and were cooking quality only. I cored, sliced and chopped them up with minimal effort in a blender (one apple at a time, since I don't have a food processor). 4 cups of chopped gala apple is what I used as well as half sugar & half Splenda and extra spice as many other reviewers suggest. Valentine cupcake liners made them festive for the occasion.
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1 user found this review helpful

Scones

Reviewed: Mar. 8, 2009
I have made these twice now - both times with expellor pressed canola oil substituted for the butter (a heart healthier fat) something I do not see in previous reviews. Really need to watch the liquid ingredients but they turned out great. The scones I have purchased in the grocery store are way too sugary. The cafeteria where I work charges almost $2 for a big scone so I'll be saving $$ by making them myself. One previous reviewer thought that since milk was used and not buttermilk, that was a health advantage. Not so - buttermilk has the same calories as skim milk, it just tastes richer due to the thickness and name. Time to make a second batch while I have the oven warm and all the ingredients out. This time with half of the flour whole wheat pastry flour.
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2 users found this review helpful

Ramen Coleslaw

Reviewed: Sep. 7, 2009
Shred the cabbage in a food processor. I did this about the same time I was making breakfast so shredded potatoes for hash browns = two jobs/one food processor cleaning. Rice wine vinegar, sesame oil, 1/2 the packet ramen seasoning, some diced yellow pepper for more color. Toasted the almonds & crushed ramen in a pan - be careful not to brown. Economical, nutritious & tasty.
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3 users found this review helpful

Salmon Patties I

Reviewed: Sep. 13, 2009
Doubled the chopped onions, added 1/2c chopped yellow pepper, 1/2t McCormick Grillmates Salmon seasoning and an additional egg. No prepared bread crumbs on hand so used crushed crackers. Served on a bun with mayo and pesto. The basil pesto video on this site is worth watching.
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2 users found this review helpful

Pesto with Arugula

Reviewed: Oct. 10, 2009
I am a huge arugula fan (it's always in my fridge - sometimes I forget to use it and it goes bad) and I enjoy basil pesto. It took owning a food processor to get me to try this recipe. I usually do my own thing depending on what I have on hand - didn't have fresh basil since the local farmers market just ended. 4 cloves of chopped garlic that I threw in with 1/4c pine nuts that I toasted in a pan on the stove. I added parm cheese and omitted the olives. I think I used about 1/4-1/3c olive oil which was plenty for me. It made a great spread on my tomato sandwich and I'm looking forward to trying it with other things.
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6 users found this review helpful

Pesto Sauce

Reviewed: Jul. 8, 2010
I added a squeeze of fresh lemon juice to maintain the bright green color. It really didn't effect the taste much so I hope it is a good idea. After filling the container I floated a thin layer of EVOO on top. I used much less olive oil in the recipe itself.
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2 users found this review helpful

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