LilSnoo Recipe Reviews (Pg. 3) - Allrecipes.com (1546014)

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Lemon Herb Quinoa

Reviewed: May 14, 2015
I'm a huge quinoa lover and this was a nice change of pace from the usual. I had all the ingredients on hand, so decided to give it a try. I made it exactly as written. I only cooked my quinoa for about 12 mins because that's how I like it. I also rinsed the quinoa beforehand to remove any bitterness . The red pepper and garlic seasoning I used was salt-free, so I did have to add some salt at the end. I think next time I will toss in the fresh herbs after the quinoa is cooked, to maximize flavor.
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Garlic Spinach Soup

Reviewed: Apr. 27, 2015
Excellent! I admit I was a little scared of 3 tbsp of ginger, but it really does mellow out so go for the full amount. This fits perfectly into my diet - low calorie and low carb with a good amount of protein. I ended up adding an extra 2 cups of broth because the soup was really thick. Even then, this definitely is not 8 servings (unless you're planning on tiny bowls). I'd say this is 4 servings if you want a decent-sized portion - so 210cals. Still very healthy! The flavor was good as written, but i then added some sliced green onion for garnish and a couple dashes of fish sauce. This would also be excellent with a squirt of lime juice, or some thinly sliced jalapeno. Yum!
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Quinoa Chicken

Reviewed: Apr. 22, 2015
I loved this, so much so that I ended up having 2 servings. I scaled down the recipe to 4 servings (since I only had 1lb of ground chicken and 1 can of Rotel), but followed the recipe exactly. Super easy to make, very healthy, high protein and definitely hits the spot. I'm always looking for new ways to prepare ground chicken. I'll be making this one often. I suggest adding salt and pepper while browning the meat to really bring out the flavors. For those saying it's bland...try salt! It does wonders. I can't wait to have this for lunch tomorrow! Yum! EDITED TO ADD: Yup, just as delish the next day! I'm thinking this would be excelled stuffed into a pita, or as a filling for stuffed peppers.
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Simple Kale Salad

Reviewed: Apr. 21, 2015
The flavor is definitely tasty, and yes it does have a kick! The execution, however, is lacking. The dressing isn't really dressing...it's a thick guacamole-like consistency. I highly recommend NOT using coconut oil. The reason: you have to melt the oil to get it into a liquid consistency. As soon as you add in your lime juice (if it was kept in the fridge), the whole thing firms/seizes right up because the lime juice is cold. I had to thin the dressing with about 2tbsp of warm water to get it to a manageable consistency again. And then, even if I had started with room temp lime juice, once I mixed the dressing into the salad and it came into contact with the cold kale and cucumber, it clumped right back up. The result was a curdled-looking "dressing". Not pretty. While the coconut oil adds a nice flavor, it just isn't practical in this recipe and I would recommend using olive oil or another neutral oil instead. Also, I prefer to "massage" the kale for a few minutes by rubbing it between my fingers to soften it up a bit - unless you like tough kale. I might play with this recipe a bit to get it to my liking. Thank you for sharing your recipe bmwmom.
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Low-Calorie Spicy Peanut Noodles

Reviewed: Apr. 13, 2015
These noodles were tasty. I'm always looking for new ways to use shirataki noodles and PB2, and since I had all the ingredients, this was destined to become part of my dinner. :) I definitely recommend cutting the noodles into smaller pieces, as suggested. I did not do this and found the noodles clumped up and it was difficult to mix in the cucumber. I also squeezed out some water from the noodles and actually would have preferred the finished dish a little more wet. Next time I'll just quickly drain the noodles, then immediately toss them with the sauce, or thin the sauce a bit with water. This has quite a bite to it, so if you aren't a fan of overly-spicy foods, I recommend only using 1 tsp of Sriracha. I love spicy, so I drizzled more Sriracha over top before serving. Next time I might also add more than a pinch of sweetener to balance out the flavors more. This would be great topped with chicken or shrimp!
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Summer Squash Soup

Reviewed: Apr. 12, 2015
Delicious soup, and very easy! This will be perfect this summer when everyone's garden is overflowing with zucchini! The only change I made (not by choice) was to use vegetable broth instead of chicken because I didn't realize I was out! Keep in mind this is why it may be a little bit darker in my picture. Still delicious though! I used an immersion blender and blended everything right in the pot instead of using my blender. I'll be making this one again!
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Amazing Cucumber Basil Salad

Reviewed: Apr. 9, 2015
I'm constantly looking for new healthy sides to try and was excited to find this recipe. I don't have a food processor, so mincing and chopping was a little time consuming, but well worth i! I made this exactly as written, and let it sit in the refrigerator overnight. I found myself eating 2-3 portions, since the servings were on the smaller side. Very low calorie and full of fresh flavors. This would also make a great topping for chicken or fish. I think next time I will make some sort of dressing for added flavor, made with olive oil and either lemon juice or red wine vinegar. Thanks for sharing Jewel!
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Jorge's Indian-Spiced Tomato Lentil Soup

Reviewed: Apr. 6, 2015
Mmmmm! I wish I would have made a grilled cheese to go with this! A nice change from the usual tomato soup. The spices are perfect. I made the recipe exactly as written, except I was unsure whether to use dry or cooked lentils. I decided to go with cooked, and used a pack of Melissa's steamed lentils (about 1.5 cups - I used the whole package). It's not til after I made the soup that I decided to check ChefJorge's personal version of the recipe and I saw that he calls for DRIED/UNCOOKED lentils. This was omitted in the editing process. I imagine cooking the dry lentils in the broth would thicken the soup a bit. Mine was a little thin, but definitely not a bad thing. The flavor was amazing and I'll definitely be making this one again. I loved the added tang of the lemon, and saltiness of the feta. YUM! Thank you ChefJorge for the delicious recipe!
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Yellow Squash and Tofu Stir Fry

Reviewed: Mar. 29, 2015
Delicious! And that's coming from a hardcore carnivore! I've been looking for new ways to prepare tofu, since it's not something I make very often. I made sure to get all the ingredients today so I could make this for dinner. The only tofu packages I could find were 14oz. A perfect balance of flavors and the right amount of heat. I will definitely make this again. No changes needed! It comes together quickly and is perfect for a weeknight meal.
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Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2015
This wasn't too bad. I really like the corned beef, but the vegetables, especially the carrots and potatoes, had a really overpowering and bitter beer taste. I made the recipe exactly as written, except for cutting back on the garlic and onion powders per the other reviewer's recommendation (I used 1.5 tbsp of each). I'd say that 2 tbsp of each is probably sufficient. This recipe could also benefit from using more vegetables, as 1/2 lb of baby carrots and potatoes isn't very much. I'd recommend using only half the beer and sprinkling some of the spice packet into the liquid, not just on top of the beef. The meat was really tender though, and Im looking forward to eating it in a sandwich for lunch tomorrow.
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Chicken and White Bean Chili

Reviewed: Feb. 25, 2015
DELISH! This was so good, it was eaten before I could even get a pic! I made a half batch, but wished I had made a full batch. I used a medium roasted tomato & chipotle salsa (World Table brand) and the flavors were perfect! I made it exactly as written and the chicken was super tender. I will definitely be making this again! No need to change a thing!
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Spinach Pasta Salad

Reviewed: Feb. 17, 2015
This was really good! I need a recipe in a hurry to bring to a work potluck lunch the next day. I took someone's suggestion and grated the lemon zest (about half the lemon) and added that in with the lemon juice. Great idea! I only used half the red onion (I'd say maybe 1/3 cup) bc I didn't want onion overpowering the salad. I also used the full 4oz container of feta and found that was the perfect amount. The only real change I made was to add in a half jar of sundried tomatoes, chopped. They added a lovely flavor! I mixed the salad the night before, minus the spinach and about 1/3 of the dressing. An hour before the lunch, I added in the chopped spinach and the remaining dressing. Out of 8 ppl at the lunch, I had 3 asking for the recipe and everyone commented that they liked it. Great recipe!
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Easy Warm Chickpea Salad

Reviewed: Feb. 16, 2015
I made this exactly as written and couldn't taste the lemon, parsley or mint, so I ended up using about 1 tbsp of each. I also added more garlic. With these amounts, the chickpeas are very flavorful. For those who don't like spicy, I suggest you cut back on the red pepper flakes. I liked the bite, so I thought 1 tsp was perfect. A nice change of pace and a very healthy side dish.
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Curry and Cheese Cauliflower

Reviewed: Feb. 10, 2015
Very tasty! I had tried another curry cauliflower recipe on AR and this one is much better! I love the cheese on top. The flavor is perfect, but it's a little messy to serve. The cheese forms a "crust" over top, so when you try to cut the florets apart, the crust is hard to cut through and ends up coming off in one big piece. No biggie, maybe I just need to adjust cooking time.
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Peruvian Beef Noodle Soup (Sopa Criolla)

Reviewed: Feb. 9, 2015
Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender, then have to add in the veggies for additional cooking time. Also, I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early, it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum!
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