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

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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

Chocolate Crinkles II

Reviewed: Dec. 21, 2012
IF YOU DON'T CHILL THE BATTER, THEY WON'T WORK! :) (if you're matching my photo with the review, I show both, the failed and the good cookies in my photo. One difference on the 'good' cookies was that I used Hershey Special Dark coco on the good ones whick made them extra pretty). Sad but true. I made two batches of these in two days. The first batch I was impatient and didn't chill the batter well. They were awful. They came out flat and had the miserable yellowish looking powdered sugar like others have complained about. I threw them out and immediately made another batch. Put it in the fridge overnight and rolled and cooked them the following day. PERFECT and just beautiful as they should be!! Don't take short cuts here because you will be disappointed! By the way, they are so delicious and taste like little Brownies!
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1 user 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

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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1 user 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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10 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

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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7 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

Famous Pork Chops

Reviewed: Jan. 3, 2008
Very good! I only needed 2 eggs, 3 tablespoons butter, pulled off the foil and broiled the last 10 minutes to slightly crisp. Wonderful! A new family favorite. Thanks for sharing.
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1 user found this review helpful

Cranberry Nut Bread II

Reviewed: Dec. 25, 2007
Very good. Moist and not too sweet. I added a jar of chopped (and rinsed) Green Maraschino Cherries to make it even more festive looking. Beautiful!
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1 user found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Apr. 9, 2013
I followed another's advice and cooked it 50 minutes, adding the croutons and cheese the last 20 minutes. This is so good. Just feels like good, comforting 'home cooking' to me. And Chef John's right - the croutons are what make this dish special! I know my grown daughters will love the ease and flavor of this dish too. Thanks
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1 user 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

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

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

Cowboy Mashed Potatoes

Reviewed: Oct. 1, 2006
Wonderful!- everyone agreed. I used Monterey Jack cheese instead and added a little whole milk to make them a little smoother but these were so good and a nice change of pace. Thanks for this great recipe.
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2 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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50 users found this review helpful

Capers and Halibut

Reviewed: Jun. 20, 2006
Wounderful. Didn't change a thing.
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0 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 16, 2006
Very good. I split the difference with the sugar so I used a total of 1/4 cup + 2 tablespoons. Just right. I also added some crumbled Gorgonzola cheese and it was a good contrast with the sweet dressing but it is great without the cheese too. Thanks for this recipe.
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2 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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150 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Feb. 26, 2006
We've just returned from Kauai and I wanted to try to recreate some of the Luau experience for my family. This recipe is exactly like the pork served at the Luau. My roast was bigger (10 lbs.) so I cooked it on High for 8 hours and it was perfect, moist and falling apart. Thanks for sharing this recipe.
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0 users found this review helpful

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