LilSnoo Recipe Reviews (Pg. 5) - Allrecipes.com (1546014)

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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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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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4 users found this review helpful
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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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11 users found this review helpful
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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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49 users found this review helpful
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Spicy Habanero Dipping Sauce

Reviewed: Feb. 12, 2013
WOWZA this is good! I was a little skeptical of putting one whole habanero in, but it's not too spicy at all. We drizzled this over some asparagus and it was delicious! Tonight I put it in our beef stirfry. YUM! This would be fantastic in pork or chicken lettuce wraps. Oh, the possibilities! For the wimps out there, just strain the sauce to remove the pepper (the horror!) before serving and it won't be as spicy. For us though, it's perfect. Definitely need to double this the next time I make it. Oh, and the only change I made was to use one sweetener packet instead of real sugar. Thanks so much for the great recipe Chris!
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Grain-Free Chicken Tenders

Reviewed: Feb. 11, 2013
What immediately caught my eye about this recipe was that it was low-carb diet friendly. I totally LOVE that almond flour is used instead of traditional breading or flour. I used a little less parmesan than called for, only because I ran out, but I thought the flavor was perfect, as were the other seasonings. I did find that they don't brown up much in the oven. They stay pretty pale-looking. I made up a second batch and stuck them under the broiler for about 15 mins, and flipped them halfway through, and those browned up nicely. I think next time I will cut back a bit on the butter, and use half egg/half butter mixture to cut back on calories. I will also set them on a grilling rack so they aren't sitting in the butter while they cook. That will help them crisp up nicely. Overall, a great recipe that I will make again and again!
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6 users found this review helpful
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Sun-Dried Tomato Asparagus

Reviewed: Feb. 10, 2013
Nice, colorful side dish. I sautéed the garlic and tomatoes in a jalapeno flavored olive oil for a bit of extra kick. The flavors were ok, but I felt it was missing something. I think next time I might take another reviewer's suggestion and add a bit of freshly-grated parmesan cheese.
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Cuban-Style Black Beans

Reviewed: Feb. 9, 2013
We thought these were really good. They were a bit bland when done cooking, but once I added some salt, they were perfect. I liked that they were simmered in beer, which gave the beans a nice flavor. I cut back on the beer, as suggested by another reviewer, but I ended up adding in the full amount. I let them simmer over low heat, uncovered, and they thickened up nicely. When ready to serve, I drizzled them with a bit of jalapeno olive oil, for an extra kick. These beans would be really good with cumin, chili powder, or chipotle powder added, or even cooked with some diced jalapeño. I will be making these again, with some variations here and there.
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Garlic Broccoli Salad

Reviewed: Feb. 8, 2013
We thought this was ok. I think I might have preferred keeping the broccoli raw and having the extra crunch. The broccoli on its own was lacking flavor. Salt helped a bit. I also had to add extra vinegar and oil because there didn't seem to be enough to really coat everything. The pine nuts added a nice texture and I liked the sweetness from the raisins. Both these ingredients make the dish, however they tend to sink down to the bottom of the bowl and it's hard to get some in every bite. This recipe is off to a good start, however I'd recommend adding more seasonings.
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Mark's Shrimp

Reviewed: Feb. 8, 2013
Absolutely delicious!!! Hubby was so curious as to how I made them, because they tasted SO good, "like they are from a restaurant", he said. I followed the recipe exactly as written. This is simple to make, and comes together really quickly so you can have dinner or an appetizer in no time. I can see myself making this over and over again. The sauce is perfect. Thanks for the fabulous recipe, Mark!
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11 users found this review helpful
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Spanish Garlic Soup

Reviewed: Feb. 6, 2013
Excellent soup! Easy too! I took another reviewer's suggestions and upped the garlic. I ended up using 2 heads. I thought the flavor was perfect. I have never had Spanish Garlic soup before, so I can't comment on how this compares to traditional soup, but this was delicious! Hubby was raving about it the whole time he was eating it. I was surprised, since he's a total carnivore and there's no meat in this soup! He asked me to make it again, and I will! I sliced the red pepper into thin strips using my mandolin. I garnished our soup with some thinly sliced jalapeño (I know, likely not a traditional ingredient), but it gave it a nice bite. This makes the perfect soup when you're feeling a little under the weather. YUM!
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Slow Cooker Carnitas

Reviewed: Feb. 5, 2013
Excellent! And I agree with the others, the house smells WONDERFUL as this is cooking. For those who commented on the lack of flavor, here is what I did. I rubbed the spice mixture on the night before and let sit in the fridge overnight. This is essential in letting the flavors soak into the meat. My roast was 3.5 pounds and it was perfectly done after 8.5 hours when I checked it. It came out super moist. I pulled the meat, then put it in a foil pan with some of the liquid. I tossed it around a few times then put it under the broiler for 5 minutes. Some nice crispy edges, and moist, savory meat. YUM! The only ingredient change I made was to add the juice of half an orange. Everything was perfect and I wouldn't change a thing. The cinnamon flavor is there, but not overpowering at all. It gives the recipe a unique flavor that make people ask what it is. I did find a light sprinkle of salt over the pulled meat brought out even more flavor. This rivals my favorite carnitas that I usually get in my burrito bowl at that famous fast-food restaurant. I will be making this again and again.
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Lemon-Garlic Rainbow Chard

Reviewed: Jan. 30, 2013
This was my first time making chard, and what a success, thanks to this recipe! Even my hubby, the hater of all things green, went back for seconds and kept saying how good it was. I only had red chard, but I imagine the rainbow char is even prettier and colorful. I put in a few extra pinches of red pepper flakes and it was the perfect amount of spice. We loved the added brightness from the lemon. A keeper!
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