LilSnoo Recipe Reviews (Pg. 4) - Allrecipes.com (1546014)

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Chai Tea Latte

Reviewed: Nov. 3, 2013
This was a tasty and quick way to make Chai. I read the others' comments about the milk cooling down the tea, so this is how I made mine. I put the milk in a mug and warmed it in the microwave. I then placed the tea bag into the milk and poured the boiling water into the mug and let the tea steep. I added the sugar and honey at the end. It was slightly too sweet for my tastes, so I cut back a bit on the sugar and honey the next time I made it. I also made it again using Splenda and coconut/almond milk with great results.
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Chiliville Chili

Reviewed: Nov. 1, 2013
This was really good! A lot less labor-intensive than the chili I usually make, and packed with flavor. I really like the added punch from the sausage and the slight hint of sweetness from the brown sugar. I made this exactly as written and would definitely make it again. I used the 50% lower fat Chicken & Pork sausage. I like to let it simmer longer than 20 mins for the flavors to really blend. Yum!
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Johnsonville® One-Pan Italian

Reviewed: Nov. 1, 2013
I have to admit I was really skeptical of this recipe, but after reading all the amazing reviews, I had to try it for myself! I used the Chicken & Pork lower fat sausage and a good quality jarred sauce which brought the calories down to 440 and the fat down to 21g. This recipe will only be as good as the sauce you use, so make sure not to skimp! I thought 3 cups of water would be way too much. It's wasn't til the end of the cooking time that it really thickened up nicely. I had to cook everything for an extra 4 mins because I was using whole wheat spaghetti, and by that time enough of the extra liquid had evaporated to the perfect consistency. Such a quick meal, and yummy too! I can't wait to have the leftovers for lunch today!
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Reduced Fat Potato Soup

Reviewed: Oct. 27, 2013
I couldn't find fat free gravy like other reviewers, so I ended up using McCormick's Original Country Gravy. WIth that change, it made the calories per serving around 160. However, I really don't think this recipe makes 6 servings, unless you're serving a few tablespoons of soup to each person. This makes more like 4 small servings. I also couldn't find a 16oz bag of hash browns, so I used a little more than a half bag of Ore-Ida O'Brien potatoes which comes in a 28oz bag. Given all that, this is a great recipe for how easy and quick it is to make! Very thick and creamy, perfect for a cool fall day. I didn't have to add any additional spices, but this of course, will depend on the brand of gravy you use.
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Miniature Apple Muffins

Reviewed: Oct. 16, 2013
These smelled AMAZING while they were baking! I was a little concered because the wet ingredients had a rather lumpy texture, but once the dry ingredients were added in, the batter became nice and smooth. I ended up making 12 regular sized muffins instead of 36 mini muffins. I increased the baking time to 20 minutes and lowered the temp to 350. They were a bit more crumbly than I would have liked, but still very good. If I make them again I will add some allspice as someone else suggested and more apple. I brought them to work and they were well received.
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Turkey Bacon Breakfast Burrito

Reviewed: Sep. 22, 2013
I really enjoyed this burrito...it was a nice change of pace and one I'll make again. I was able to cut the calories down to 465 per burrito by omitting the oil (I cooked the bacon first, then cooked the eggs in the same pan using the drippings), using low carb whole wheat tortillas, low fat cheese and low fat sour cream. I made the rest exactly as written and didn't add any extras. I thought the flavor was really good. Next time I will add some jalapeños for a little spice. I really liked having the beans in there for texture. A great high-protein breakfast!
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Honey-Orange Bison Back Ribs

Reviewed: Sep. 9, 2013
I'm one of those people who likes my ribs made a certain way (in the smoker) with certain seasonings, so I was a little skeptical that these would be good. I've had bison before (roasts and burgers), but never had bison ribs, so I was excited to try them. The sauce was flavorful and very different than what I'm used to having with ribs. It was a nice change of pace! The ribs were somewhat tender, yet slightly hard to get off the bone. I marinated the ribs for about 6 hours. I will definitely make this recipe again, however next time I will cook the ribs in the smoker and serve them with the sauce. The sauce was very citrusy (I used freshly squeezed OJ) and reminded me of something you'd eat in the fall. This would be a perfect meal for a warm fall day. Make sure you grill over indirect heat or else the sauce will burn and the bones will turn black. I didn't need to brush the ribs with extra sauce while they were grilling.
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Virgin Cucumber Mojito

Reviewed: Sep. 9, 2013
I love the Crystal Light Mocktail flavors, but had yet to try the Mojito. I stumbled across this recipe and it sounded so good that I ran out right away and bought the drink mix. This is THE PERFECT summer drink. Very refreshing, very easy, what more could you want on a hot day? This is now a staple in my house! Thanks for the recipe Tammy Jean!
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Oven Baked Rice

Reviewed: Sep. 2, 2013
Thanks for the awesome technique for making rice! I love rice, especially Jasmine and Basmati, but can never get it just right on the stove, and don't always feel like getting the rice cooker out. This is perfect! Just dump everything in, and that's it! Instead of doing the water mixture on the stove, I just put it all in my baking dish (minus the rice) and stuck it in the microwave til everything was melted and mixed together. I then dumped the rice in and stuck it in the oven. That saved having to wash a pot. After 25 minutes of baking, I gave it all a stir and noticed that the rice on the bottom was a bit soggy, so I mixed it up so that rice was on the top and stuck it back in the oven to dry out a bit. I ended up cooking it for about 27-28 minutes and it was perfect and fluffy. The only thing I might change next time is to use less butter, maybe half the amount, but otherwise this is a keeper!
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Ropa Vieja (Cuban Meat Stew)

Reviewed: Sep. 1, 2013
Goya, you never cease to amaze me! I had no idea what to expect from this recipe since I had never had Ropa Vieja before, but I can see making this over and over again! It is so full of flavor. I wouldn't change a thing. I made the recipe exactly as written and I'd recommend not omitting the olives or capers, unless you're totally opposed to them or deathly afraid. They really make the dish! I didn't have to add any seasonings at the end, the flavor was just perfect. If you're thinking the consistency looks too thin, waiting until you shred the meat...that really thickens it up. The house smelled amazing while this was cooking. A keeper!
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Refrigerator Dill Pickles

Reviewed: Sep. 1, 2013
Excellent and simple recipe! I used 5 small picking cucumbers and they turned out perfect, even after only 1 day in the fridge. This is my new go-to pickle recipe! I didn't have a lot of dill left, so I used about half the amount and they were still tasty. I might even omit the sugar next time. Thanks for the great recipe!
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Cumin-Rubbed Steaks with Avocado Salsa Verde

Reviewed: Aug. 26, 2013
I, too, was skeptical of this recipe because I love my steak seasoned a certain way and while I like cumin, I'm not a HUGE fan. Wow, this was delicious!!! I used top sirloin steaks and grilled them on the BBQ instead of cooking them in a skillet. Otherwise, I made the recipe exactly as written and used Herdez salsa verde. It really is a nice change from the usual and the topping adds a nice level of tang to the meat. This would definitely impress company and is a keeper!
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Mediterranean Chickpea Salad

Reviewed: Aug. 22, 2013
Absolutely delicious! I recently started LOVING chickpeas so I've been trying a bunch of different salad recipes. This is by far the best! I had never used Goya Adobo seasoning before this and I'm sold! This salad is so easy, yet full of flavor. I love the addition of mozzarella cheese. I did find it slightly salty, but I did not use low sodium chickpeas, so that was likely part of the problem. This is a keeper!
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HERDEZ® Roasted Pasilla Pepper Chili

Reviewed: Jul. 21, 2013
What a time saver! I love the Herdez sauces because they take the guesswork out of cooking. This recipe is so easy, yet so full of flavor. I made it exactly as written and was very impressed with the results. The only thing I added was salt and pepper when browning the meat. The consistency was perfect (I didn't drain the tomatoes). The house smelled so good all day! I will definitely make this again!
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Oven-Grilled Chicken and Vegetables

Reviewed: Jul. 13, 2013
This was ok; not horrible, but not great either. I really liked that it was quick and everything cooked in one pan. Thankfully the veggies add quite a bit of flavor to the dish, because the chicken is bland bland bland. I even added two crushed gloves of garlic to the mix. To get more flavor, it'd be beneficial to marinate the chicken in the oil and vinegar mix for a few hours, but I guess that defeats the purpose of a quick, last minute meal. I cooked everything for 12 minutes. The recipe ready veggies are very handy, however I miss the crunch of fresh veggies.
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SpiceBurgs

Reviewed: Jun. 26, 2013
What I liked about this recipe is that the burgers stayed nice and moist, even when using lean 96/4 ground beef. We usually cook our burgers to about a medium doneness, but I knew with the addition of the onions, they would need more time to cook. Even well done they were very juicy. I did find that the meat needed some salt, so I will add that next time to enhance the flavors. These would probably be really good if you mixed the meat early in the day in order for the flavors to blend.
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Garlicky Quinoa and Garbanzo Bean Salad

Reviewed: May 29, 2013
I have to admit I was a little scared of how much mustard was going into this, but it turned out perfectly! Make sure you use coarse-ground mustard! I chopped the broccoli into tiny pieces (about dime-sized) and I threw it into the cooking quinoa for the last 3 minutes so it would soften slightly and get a nice bright green color. I also used about 1.5-2 cups of broccoli because 3/4 cup just wasn't enough. While the quinoa was cooking, I whisked the rest of the ingredients (minus the beans) together in a bowl. Once the quinoa and broccoli was cooked, I tossed in the beans and "dressing", and voila! Perfection! I will definitely make this one again!
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Sauza®-Rita

Reviewed: May 6, 2013
These are my favorite way to make margaritas, with one minor tweak, using lemon-lime soda instead of water. So easy to make and they go down really smooth! Be careful!
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1 user found this review helpful
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Easy Spaghetti with Tomato Sauce

Reviewed: Mar. 27, 2013
I love the ease of this recipe...you pretty much dump everything into the pot and let it cook! I used Johnsonville Hot Italian Sausage in place of the ground beef and it gave the sauce such a nice flavor. I also took some reviewers' suggestions and used a large 28oz can of diced tomatoes in place of the fresh tomatoes. I found the sauce to quite thick, so I then added a 14oz can of tomato sauce. Such a versatile recipe and super tasty!
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Boiled Water

Reviewed: Mar. 20, 2013
I can't believe anyone would even consider making this recipe considering how fatty and unhealthy it is! Educate yourselves people on what constitutes a nutritious meal and stay far far away from this recipe!
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Displaying results 61-80 (of 195) reviews
 
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