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

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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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4 users found this review helpful
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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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7 users found this review helpful
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Easy Authentic Spanish Rice

Reviewed: Mar. 14, 2013
I wasn't able to find any 14oz diced tomatoes labeled as Mexican flavor, so I used one can of Mild Rotel and one can of Mexican Lime & Cilantro Rotel, which were 10oz each. I ended up having to add about 1.5 cups of water total throughout the cooking process since it was taking longer than expected for the rice to cook, and to make up for the reduced liquid from the smaller cans of tomatoes. The rice had a good amount of heat to it. If you don't like things spicy, definitely omit the jalapeños. It was perfect for me and hubby though. I highly recommend the Mexican Lime & Cilantro flavored tomatoes. They lend a great flavor to the overall dish. Make sure you eat it with sour cream and cheese. SO SO good! Also keep an eye on this once the water gets low because it burns easily! This one's a keeper!
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Tre Formaggi Fritatta

Reviewed: Mar. 14, 2013
This was pretty good. I halved the recipe, but otherwise followed the recipe except for using lower fat Johnsonville Pork & Chicken Italian sausage. I did find the frittata to be sightly tough/rubbery, so next time I think I'll add in some cream or half and half with the egg mixture to make it creamier. It definitely took longer than 6-10 mins in the oven to finish cooking. I ended up finishing it under the broiler to get the middle to set, since the edges were getting too dark. I also diced the asiago into smaller pieces than stated, since asiago lends a stronger flavor.
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Fettuccine with Roasted Tomatoes, Vegetables and Sausage

Reviewed: Mar. 11, 2013
What a delicious recipe! I stuck to the recipe, except for two minor changes - I used Johnsonville chicken/pork blend mild Italian Sausage and whole wheat fettucine to make it healthier. The veggies smelled amazing while they were roasting. I cooked the sausages in a pan, until just slightly pink, sliced them and tossed them in with the veggies to finish cooking. I think next time I will cook the sausage on the outdoor grill for added flavor. This one's a keeper!
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Lentil Salad with a Persian Twist

Reviewed: Feb. 27, 2013
A very tasty salad. I LOVE persian food and I love lentils, so I was excited to try this combo. I went with NOOSH's suggestion to add fresh mint. I wasn't sure how much to add so at first I minced about 7-8 mint leaves. It gave just a slight hint of flavor (barely noticeable), so I added another 7-8 leaves and it was perfect! I highly recommend this addition. It gives the salad such a fresh flavor. I have a hard time getting hubby to eat any sort of salad, and with his first bite he said WOW, this is really good! The only change I made was to use way less red onion than called for. I ended up using about 1/4 onion, since most red onions are huge. Thanks for the recipe NOOSH!
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Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Feb. 26, 2013
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner, so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs have such an amazing creamy taste; I could just eat them plain! All the other ingredients go so well together. I wouldn't change a thing! I can see myself making this for company as it's very impressive. I like that this has no crust, so I can fit it into my low-carb diet. Thanks for the great recipe, Nikki!
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31 users found this review helpful
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Asian Burger Soup

Reviewed: Feb. 26, 2013
This is a really good soup! It reminds so much of a meal my mom used to make. It was basically the same ingredients, except she'd thicken the sauce and serve it over rice. I made this recipe exactly as written. I think it's important to use beef consommé and not beef broth. They have completely different flavors. I couldn't taste the sesame seeds. Next time I will either double the amount or leave them out altogether. It doesn't really scream "Asian" to me, but it's good nonetheless. I thought it needed a bit of salt, so I added some soy sauce and it was perfect. This would be really good with ground pork or chicken.
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Peach Salsa with Cilantro and Lime

Reviewed: Feb. 23, 2013
We thought this was really good. I added a sprinkle of salt to really bring out the flavors. I think next time I will add some minced jalapeño to give it a bit of a kick, since we like things spicy. I also used only half the stated amount of sugar. I served this with some chicken. Thankfully I had made this salsa because the recipe I picked for the chicken was SUPER bland, so this salsa really saved the day! This would also be excellent on a white fish such as cod or sea bass and would make a great accompaniment to seared tuna.
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Oregano-Lemon Chicken

Reviewed: Feb. 22, 2013
Sorry, but we didn't care for this. It was easy, and I liked all the ingredients that went into it, but once cooked, it didn't have much flavor. Also, 45 mins is way too long for chicken breasts. Thirty minutes is usually perfect. The chicken would be much better if it was marinated in the sauce for several hours and then grilled instead of baked in the oven. The baked chicken didn't have much color to it and therefore didn't look that appetizing. Another change I would highly recommend is doubling the liquid. It could also benefit from salt and pepper.
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Paleo Chipotle Dipping Sauce

Reviewed: Feb. 20, 2013
Really good recipe! We don't eat Paleo, so I just used regular mayo. I ended up using an extra chipotle pepper and it wasn't that spicy. Don't be afraid of the peppers! Easy to make and the flavors just come alive the longer you let it sit. I served this with the Grain Free Chicken Tenders from this site. Yum!
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12 users found this review helpful
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Easy Spinach and Arugula Chicken

Reviewed: Feb. 20, 2013
I really enjoyed this chicken! Hubby is traveling, so I was looking for smaller portion recipes. I made two chicken thighs and wow, very impressive! You can really stuff a lot under the skin, so don't be afraid of the amounts! I think next time I might rub some seasoned salt under the skin and all over the chicken. 1/4 tsp was a bit much for my taste for just sprinkling on the top. This would make a nice meal for company, since it looks impressive but takes very little effort. Thanks for the great recipe!
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Celery and Carrot Soup

Reviewed: Feb. 19, 2013
This was a pretty good soup, considering how simple it was. I made it exactly as written and the wine definitely makes this soup! After 15 mins of simmering, the carrots and celery were still crunchy. I ended up simmering the soup for about 30 mins, covered. By that time, a lot of the liquid had reduced down, so I added about 1/2 cup more broth and just under 1/4 cup of wine and simmered an additional 5 minutes. I have to admit, when I tasted it the first time, before it was fully cooked, I didn't care for it much. Once it simmered for 30 mins, the flavors really developed and concentrated and turned into a simple soup that's packed wth flavor. The tarragon is a nice touch, so don't leave it out!
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Hazelnut Blue Pecan Salad

Reviewed: Feb. 17, 2013
Overall a tasty salad. With my first bite, I kind of missed the acidity and thought I'd like it more with the addition of vinegar or lemon juice. The more I ate it, the more I liked it as is. I took the recipe submitter's advice and made it with arugula, since it is readily available in my local grocery store. The salty gorgonzola compliments the sweet pecans and peppery arugula perfectly. I liked how the pecans were toasted with the egg white mixture. They turn out really crunchy. Next time I will add a bit more cayenne since I couldn't really taste any spicyness. For optimum flavor, make sure you get a piece of pecan and some gorgonzola in each bite!
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Creamy Arugula Sauce

Reviewed: Feb. 17, 2013
I had some leftover arugula from a salad I made and wanted a new way to use it. I found this recipe and ended up eating it as a pasta sauce, over whole wheat penne and sprinkled with crushed red pepper flakes. I love that the sauce is super healthy, loaded with greens and best of all, no olive oil or unnecessary fat! It tastes very fresh and is full of flavor. The lime really adds a nice touch and the avocado makes it creamy, without using heavy cream. I ended up having to use about 1/4 cup of water to get everything to blend. Next time I will try this with flank steak, as suggested by the recipe submitter. Lots of possibilities with this!
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Carrot and Orange Juice

Reviewed: Feb. 17, 2013
I've been drinking this for years and it's SO refreshing and the perfect vitamin boost when you're feeling a little under the weather. It has the perfect amount of sweetness, so no need to add anything else. I often cut down the recipe (1/2 pound of carrots + 2 oranges)and its just enough for one serving. Delicious!
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