Sonni Recipe Reviews (Pg. 1) - (18950566)

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Slow Cooker Stuffing

Reviewed: Dec. 22, 2006
Could this BE any easier? YES! Prepare it the day before the feast AND line your pot with a cooking bag! To do this, add all ingredients (in a bowl - not the pot) as directed EXCEPT for the eggs! Cover and chill the mixture until completely cold in the fridge and THEN add the eggs and mix. Spoon the mixture into the lined crock pot. Cover and refrigerate until morning. The next morning put the crock pot on Low heat and let cook all day. The only problem was that personally we found the stuffing too wet. Next time I will reduce the amount of broth to 3 cups. Before serving, I will add more if I feel it's too dry.
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314 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Apr. 12, 2006
EEEEE-YUM!! I didn't put in the full amount of pepper and I DID double the sauce. Such a wonderful, yummy recipe! This goes into my "favorites" book! Thanks skini.
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154 users found this review helpful

Wiener Schnitzel

Reviewed: Sep. 20, 2006
Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.
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51 users found this review helpful

Summer Tomato Salad

Reviewed: Jun. 6, 2007
I never would have thought that it would be possible for a salad to have this much flavor without a heavy dressing! Ok, so I have not been able to find the yellow tomatoes but that's no problem. Just add extra red. I find that I'm still slightly nervous about the garlic getting distributed evenly so I still juice a few of the tomatoes into a little bowl and stir the garlic into that. Then pour over all. What a pleasure to find a wonderful, wonderful salad that the whole family loves and have it be fat free too! I've had this recipe for about 2 weeks and we've already had it 4 times. Thank you so much for sharing this!
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34 users found this review helpful
Photo by Sonni

Cranberry Nut Bread I

Reviewed: Jan. 8, 2008
Very good recipe. Not too sweet and has a pound cake kind of texture. I added a jar of chopped (and rinsed) Green Maraschino Cherries to make it even more festive looking. Beautiful!
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20 users found this review helpful

Quick and Easy Grilled Potatoes

Reviewed: Oct. 16, 2011
These are so good as is!! The second time I tweaked it to our tastes by microwaving potatoes till done. Then splitting and brushing with oil and sprinkling with: 2 teaspoons salt 2 teaspoons pepper 2 teaspoons garlic powder 2 teaspoons dried rosemary Repeated on the second side and grilled them alongside the steak on pretty high heat for 10 minutes per side. Oh my goodness, they came out charred, smokey, seasoned and the best part being the crispy edges! Thank you so much for this great idea and recipe!
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12 users found this review helpful

Easy Oatmeal Muffins

Reviewed: Nov. 17, 2006
Let's face it, today's so-called "Muffins" are merely cupcakes without frosting! I have to agree with "Steen71688", below. These are what are truly considered to be "Muffins"! I agree that the recipe is a bit bland but sometimes that's exactly what I'm looking for rather than a dessert. I tried adding 1/2 t. maple flavored extract but I can't really taste it. Next time I may try adding cinnamon.
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11 users found this review helpful

Baked Ziti I

Reviewed: May 10, 2006
Oh gosh, I really wanted to give this easy to prepare dish 5 stars but I just can't. A baked pasta dish (IMO) MUST NOT have too much sauce in order for it to come out really good. Too much sauce = liquid and too much liquid makes the pasta soggy and drowns it with the sauce flavor. I like my baked pasta to have that kind of chewy texture that comes from being slightly dried, otherwise you may as well make the good ol' wet spaghetti we all love. This dish came out something more like you'd expect from Hamburger Helper or canned Beefaroni not that there's anything wrong with that, (as Seinfeld would say ;)) but that's not what I want when I'm looking for "baked" pasta. If I were to try this again, at the very least I would reduce the sauce to 1 jar and bake it in a bigger pan so it could dry better but I'll probably keep exploring some of the other recipes instead.
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9 users found this review helpful

Water Chestnut Wraparounds

Reviewed: Jan. 25, 2010
I make this recipe with only one difference. I use bottled Teriyaki sauce in place of shoyu and sugar. Otherwise, just the same.
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8 users found this review helpful
Photo by Sonni

Seafood Cioppino

Reviewed: Jan. 6, 2012
Sooo good! Made a couple of small changes but nothing major. Served it San Francisco style with hot sour dough bread and nothing more. Love it and thanks for the recipe!
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6 users found this review helpful

Healing Cabbage Soup

Reviewed: Nov. 15, 2007
From 2 Stars to 4. I thought this soup was a little bland but with a couple of minor changes, it jumped to a 4 star recipe. I used canned chicken broth in place of water (omitting the called-for chicken bouillon). I also wanted a more savory flavor so I added 1 1/2 teaspoons Italian Seasoning. I'll be making this again.
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5 users found this review helpful

Brazilian Fish Stew

Reviewed: Nov. 9, 2010
Wonderful, wonderful and no fishy taste! The first time I made this as is and it was very good. The second time I adjusted it a little to our tastes which was to use cod rather than tilapia, only one large red bell pepper and one large onion. It came out absolutely delicious! It's a keeper. Thanks Bell.
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4 users found this review helpful

Spicy Fish Soup

Reviewed: Jul. 15, 2011
Really good recipe, thanks. All I added was salt and crushed red pepper flakes. I’ll be keeping this for sure. Now, if you liked this then I'd like to recommend that you try the recipe for Brazilian Fish Stew from this site. I did cut the bell peppers from 4 to 2, but that’s all I changed. Different recipe but it will make your knees buckle. So good!
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3 users found this review helpful

Bran Flax Muffins

Reviewed: Aug. 30, 2007
I came looking for a healthy flax muffin that would hopefully taste good too. This one is it. It makes a big batch and that's what I wanted so that I can freeze them to have on hand. I used my sweetened soy milk in place of milk and it worked great. I may cut back slightly on the salt next time. I baked 12 of them in my jumbo size silicone baking cups (sprayed with cooking spray) and put a 1/3 cup (measure rounded with batter) into each cup and baked them for 30 minutes. They are a perfect size, not too big or small.
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3 users found this review helpful

Awesome Chicken Noodle Soup

Reviewed: Feb. 21, 2006
I thought that this was a good but not great recipe. It's good in an ordinary way. No big surprises. The one thing we didn't care for was the subtile sweet taste it took on due to so many carrots. I might make this again but would cut the carrots and celery amounts by half and would use all chicken broth rather than water.
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3 users found this review helpful

Simple Garlic Shrimp

Reviewed: Jun. 28, 2013
Really delicious! I LOVE the caper brine in this but then I could make myself sick on capers - love them! The only thing I changed was the parsley. I just don’t like fresh parsley but I had some fresh basil and used it instead and it was wonderful. Thanks for another great recipe, Chef John!
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2 users found this review helpful

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Reviewed: Jul. 9, 2011
This is one of our favorite 'supper on the patio' meals. I add crusty garlic bread and sliced tomatoes on the side and it's just perfect on a hot Summer's day. The first time, I made it as is and it's really good. The next time I changed just a few items to suit our own tastes. I added only one can of shrimp and about 1 1/2 cups of larger, cooked, fresh shrimp (coarsely chopped). I used dried herbs rather than fresh and extra lemon juice. Also I add ½ to 1 teaspoon cayenne pepper. So good!
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2 users found this review helpful

Easy Paella

Reviewed: Sep. 1, 2008
I used wing drummettes rather than chicken breast. I browned them before the other ingredients, removed them and added them back when the stock and rice were added so they could finish cooking. Also added frozen peas. When ready to serve I squeezed lemon juice over all. Very good!
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2 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Sep. 7, 2007
No need for me to order this in the restaurant anymore! Wonderful! I found that a little goes a long way so I'm careful not to drench the vegetables. I add to it chopped cucumber, raw zucchini, tomato, onion, Kalamata olives and Feta. Heaven in a bowl!
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2 users found this review helpful

Shrimp Etoufee III

Reviewed: Jun. 27, 2007
As far as Etouffee goes, this is probably a good recipe but we thought the flavor of this dish was just ok. I will most likely go ahead and make a Jambalya next time so that the Cajun seasonings can perk it up a bit.
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2 users found this review helpful

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