LilSnoo Recipe Reviews (Pg. 2) - Allrecipes.com (1546014)

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Kris' Barbeque Pit Sauce

Reviewed: Jun. 7, 2015
For the ease of preparation and relatively few number of ingredients (compared to other BBQ sauces I've made), this is quite tasty. It's definitely got some kick to it, so if you don't like things too spicy, I'd recommend halving the black and red pepper, and/or leaving out the hot sauce. I did find the vinegar a bit overpowering, so I suggest using a milder vinegar, such as apple cider, or using less white vinegar. Using less vinegar would also solve another issue I had with the sauce being too thin. Next time I would definitely let the sauce simmer quite a bit longer so it could reduce and thicken. But again, given the ease and how quickly it came together, this is a good sauce. I did add 2 tsp of liquid smoke to give it more of a BBQ sauce flavor. I served this on some smoked ribs. Yum.
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Honey Cornbread

Reviewed: Jun. 7, 2015
This was really good! I didn't have yellow cornmeal, but used white with great results. I do agree about adding 1/2 tsp of salt. It was nice and moist and a little bit crumbly. I baked it in a metal 8x8 pan. I took it out at exactly 20 mins and I think it could have been out sooner, maybe 16-17mins. I served this with honey butter. Wow, delish! This made a nice side to my rib dinner.
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Fruit Punch Salad

Reviewed: Jun. 7, 2015
Excellent! It really does taste like fruit punch! I couldn't stop eating it - I ate a double serving today and am saving the rest to accompany tomorrow's breakfast. A great way to use up leftover fruit! Thanks for sharing your recipe, Synexx!
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Do-It-Yourself Homemade Mustard

Reviewed: Jun. 7, 2015
Who knew making mustard was so easy!?!? This mustard definitely has some ZING to it, which I loved...almost a horseradish hint to it. I scaled the recipe down to make 8 servings. I let the mixture rest for 4 hours and everything turned out great. I served this with smoked sausages. It definitely pairs well with meats that have stronger flavors. No need to ever buy fancy mustard again! I will definitely be playing around with this recipe to add different flavors to it.
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Chicken-Stuffed Peppers

Reviewed: Jun. 4, 2015
I love stuffed peppers, but most recipes have the usual rice/meat/tomato combo. This is a nice change! I love that it's lower carb too! One pepper is very filling, and healthy! I would suggest doubling the frozen onion/pepper mix and goat cheese. It will appear that you have way too much kale filling, but really pack it into the peppers as it will shrink while cooking. I cooked mine for exactly 30 mins and the peppers came out perfectly for me - cooked, but still slightly firm so they kept their shape. I think it's important to cover the peppers with foil while they're baking. I had mine uncovered for the first 10 minutes and the top layer of kale filling was drying out and turning into a dry kale chip texture. I finished them off with foil. I used a full slice of Havarti on each pepper. Once back in the oven, the cheese will take less than a minute to melt. I'll be making these again with the slight tweaks I noted. These would look lovely using red peppers. A great way to use up leftover chicken! Delicious!
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Summer in a Bowl

Reviewed: Jun. 4, 2015
SOOOOO good! This has the perfect name bc it has all the freshest flavors of summer! I never would have thought to simmer cobs to make a broth, but it works well! I added about 1.5tsp of salt to really bring out the flavors. The only change I made was that I started out with 5 cups of water instead of 4. I figured with it simmering for so long, a lot of liquid would evaporate, and for 5 servings, I thought it could use the extra liquid. The 5 cups I started with reduced down to 4 cups of finished broth, which was perfect. I'll be making this one again. It's the perfect summer soup, at a time of year when you don't normally crave soup!
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Spicy Hummus

Reviewed: May 31, 2015
A quick and tasty hummus! Not made like a traditional hummus (which usually has ingredients such as olive oil, lemon, tahini), but that makes this hummus low fat and low calorie! Bonus! I loved the addition of sun-dried tomatoes. I started out with 1 serrano pepper, and while I definitely could handle 2 (I love spicy foods), I think 1 is just perfect for me. For my tastes, I think 1/4 cup of garlic is way too much. Thankfully, I started with a little less than 1/8 cup and that was about at my garlic tolerance. Next time I might just use 2-3 cloves. I did add a bit of salt to really bring out the flavors. Thanks Brannon for sharing your recipe!
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Hamusta Soup

Reviewed: May 26, 2015
This is a very tasty soup and my first time trying an Iraqi Kurdish soup. I loved the lemon garlic flavor combined with the Swiss chard. It's easy to make, and super healthy! You don't have to feel guilty about eating 2 servings. :) I made it exactly as written (with the exception of only using 1tsp of sugar instead of 1tbsp) and ended up cooking mine for about 20-25 mins, but this will depend on how big or small you cut your veggies. For the 9 tbsp of lemon juice, I ended up using 3.5 lemons. NOTE: I noticed when the first review (2 star) was left, the recipe also had an error in it, asking for only 1 1/4 cups of water. Yes, this would cause the soup to be way too lemony. (I emailed allrecipes about the error). I made it the correct way using 6 1/3 cups of water (per submitter's personal recipe) and the flavors are very well-balanced, with a nice lemony tang. Perfect! Thank you Linda for sharing your recipe!
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Healthy Blueberry Breakfast Smoothie

Reviewed: May 26, 2015
I really enjoyed this smoothie, and made it 3 mornings in a row to use up my blueberries. I think you could easily use frozen blueberries and skip the ice. I used Oikos nonfat Greek yogurt. For the OJ, I used Tropicana Trop 50 (low cal/low sugar) and I only used 1tsp of sugar instead of 1tbsp (I don't like my smoothies too sweet). This ended up being 188 cals instead of 295 cals, with these ingredients and the reduced sugar. The vanilla was a nice touch, and I might even increase it to 1/2 tsp. Very versatile and healthy! Thanks Lisa Marie for sharing!
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Smokey Salmon

Reviewed: May 25, 2015
I really enjoyed this recipe. Maple and salmon, it's like a match made in heaven. I made it exactly as written. I did, however, cut and individually wrap the salmon pieces. I grilled them over medium heat for 5 mins per side, then I moved them over to indirect heat for the remaining 5 mins - total of 15 mins. Next time I will only grill for 10-12 mins. While there is nothing "smokey" about this recipe, it is very tasty and I will definitely make it again. One pound of salmon for 2 people makes VERY generous servings. I prefer to cut a pound into 3-4 pieces. Also, no need to oil grate (!?) since the salmon is not directly on grate. Thank you, wendi!
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Quebec Pickled Eggs

Reviewed: May 22, 2015
I've tried dozens of pickled eggs recipes (including most of the ones on allrecipes) and this one is perfect. If you haven't made or tried pickled eggs before, this is a great place to start. It's a very standard recipe and very flavorful. It's what I think of when I think of pickled eggs (could be bc my family is from Quebec!). I love the use of fresh ginger. The brine has a sort of pickling spice flavor, but better. This is not too vinegary at all. I ate an egg the next morning and it was already delicious. If you want even more flavor, leave the ginger and other spices in the jar instead of using the cheesecloth.
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Baked Tofu Slices

Reviewed: May 21, 2015
I'm such a HUGE meat lover, but lately I've been trying out a bunch of different tofu recipes. This is one of my favorites to date! Nice and spicy, just how I like it, and very easy. It took longer than 10 minutes for mine to start browning, so I think about 14-15mins cook time before spooning the sauce over top. The only tofu available in my area comes in 14oz packages. I almost ate the whole thing by myself! I served this over white rice. Yum!
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Overnight Coconut Pecan Steel Cut Oats

Reviewed: May 20, 2015
I think I finally found my go-to overnight oats recipe! I've always made overnight oats with regular old-fashioned/rolled oats and wasn't that big of a fan. I love steel cut oats but it never occurred to me to try it in overnight oats. I absolutely LOVE the chewiness of the oats. This doesn't seem like it makes a lot, but it's actually quite filling. The only changes I made were to use unsweetened cashew milk (bc that's what I tend to have on hand nowadays), I used half the pecans and I used flaked coconut (larger pieces) instead of shredded. With these changes, the calorie count was 271. I was so happy to have made this last night bc this morning I woke up late for work and otherwise wouldn't have eaten breakfast. A perfect on-to-go breakfast! I like putting my overnight oats in small canning jars. For those who can't find unsweetened coconut, Bob's Red Mill makes some, so check that section of the store. These oats won't get soft, so if that's what you're looking for, you're better off sticking with a cooked oatmeal recipe.
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Lemon Blueberry Salad Dressing

Reviewed: May 19, 2015
This is a good starting point for a fantastic vinaigrette. As written, I found it needed a few tweaks. It had too much vinegar and not enough sweetness. I ended up adding another 1/4 cup of blueberries which helped a lot. I'd recommend doubling the berries, and only using 1/4-1/3 cup of vinegar. I also found this needed some salt and a touch of fresh black pepper. With the changes, it was delicious! I served this over a simple spinach salad topped with blueberries, sliced strawberries and sliced almonds. Thank you EvilJekyll!
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Healthier Oven Roasted Potatoes

Reviewed: May 18, 2015
These were a huge hit with company when I grilled steaks this past weekend. They made the kitchen smell amazing even before they went in the oven! Loved the combo of fresh herbs with a touch of heat from the red pepper. This one will definitely be made again and again this summer! After these were done, I drizzled a bit of truffle oil right before serving. YUM!
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Mango Mint Salsa

Reviewed: May 18, 2015
This was a nice change of pace from the usual salsa. I made it exactly as written and served it over grilled pork. This would also be excellent over grilled shrimp or chicken. Normally I prefer my salsas after they've sat a while and the flavors have blended. This one, however, I found to be better when freshly made. When I tried it the next day the combination of mint, ginger and mango gave it a kind of 'perfumey' flavor which I wasn't as fond of. Personal preference though. I think I would have preferred a little less onion, so will cut back the next time I make it. A nice refreshing salsa, perfect for a summer cookout.
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Spinach Salad With Berries and Curry Dressing

Reviewed: May 18, 2015
Excellent! I loved that there was no oil in the dressing, therefore lower cals. I loved the hint of curry. I even added a bit more and it wasn't very noticeable...just enough to give the dressing a nice twist. I gobbled it up too fast I didn't even have time to take a pic! Next time!
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Homemade Tomato Juice Cocktail

Reviewed: May 18, 2015
Quick and easy, and a great way to make tomato juice when you don't have any of the "real" thing on hand! I don't tend to keep tomato juice in the pantry, but always have tomato paste. This was very flavorful, and I'm looking forward to experimenting with different brands of tomato paste, including those with different herbs and seasonings added.
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Israeli Tomato and Cucumber Salad

Reviewed: May 14, 2015
I really enjoyed this salad! It was my first time making an Israeli salad, and since I had some mint to use up, this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made, it's def a 5 star recipe.
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