LilSnoo Recipe Reviews (Pg. 1) - Allrecipes.com (1546014)

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Quick and Easy Baked Carrots

Reviewed: Aug. 19, 2014
I hate to give a low review, but I didn't have much luck with this recipe. First off, the directions aren't very clear. How many carrots should I be using? Bunches of carrots vary greatly in size. I'm assuming we're to leave the carrots whole? I ended up cutting the carrots in thirds cross-wise, then I cut the thicker ends in quarters lengthwise so the carrots were in thinner pieces and would cook evenly. Even still, 20 mins isn't even close to being enough time for these to cook. I ended up cooking them for 40 mins and they were still slightly underdone. I was running out of time for dinner, so I ended up eating them anyway. A full teaspoon of the spices is way too much, especially the nutmeg. I thought this sounded like a lot from the get-go, so I erred on the side of caution and only used 1/2 tsp each of nutmeg, cinnamon and sugar and that was still a lot. I wasn't a fan of the I Can't Believe it's Not Butter spray. I kept having to spray more throughout the cooking process. These would be better made with butter or oil. I made the recipe as written (except for half the spices) and they had a bitter taste. I don't know if this was caused by the butter spray or the nutmeg. The carrots also didn't have much in the way of a "glaze" on them. They were more dry than anything. This also isn't enough for 4 servings.
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Debra's Pickled Eggs in Beer

Reviewed: Aug. 19, 2014
I LOVE pickled eggs, and this recipe is no different. I was a little skeptical of the beer, but the flavor is very mild. It just all works perfectly together. I used Sam Adams Boston Lager. Next time I will experiment with something different and see what happens. These are perfect for a quick snack or on-the-go breakfast. Btw, this recipe should really have a higher rating - one of the reviewers left a favorable review, yet mistakenly only gave it 1 star. Perhaps they put too much beer in their eggs? ;)
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Katie's Yogurt Veggie Salad

Reviewed: Aug. 19, 2014
I'm sorry, I didn't like this as much as I thought I would. I love raita, so this recipe sounded like a nice twist on that. I ate it the first night with some roti and it made for a nice light summer meal. Today I brought some for lunch, planning to eat it "by the spoonful" as suggested by the recipe submitter. I really didn't enjoy it on its own, and only ate a couple spoonfuls. The flavor was very strong and sour because of all the yogurt. I made the recipe exactly as written. In my opinion, there is an excessive amount of yogurt in this recipe. I'd recommend adding more cucumber because I couldn't taste them at all, and using less yogurt. I also recommend eating it as a dip or a topping for kebabs, lamb, chicken or wraps, instead of on its own. Eaten on it's own it's a 1 star recipe - in small quantities as a topping or dip, it's 3 stars. A very healthy recipe though! Thank you for sharing!
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Mini Turkey Loaves with Feta, Basil, and Balsamic Sauce

Reviewed: Aug. 15, 2014
I didn't have the problem of these falling apart, like the other reviewer mentioned. Given the few ingredients and how quick they are to make, these deserve 4 stars. The flavor was slightly bland though, but this was easily fixed by sprinkling some salt on the cooked "muffins". I'd recommend adding in 1/2 tsp of salt to the mix. I also added in about a tsp of garlic to make these more flavorful. Mine took 20 mins to cook and they weren't very brown. Next time I'll cook them at a higher temp so they brown more (375-400 F) for a shorter time. These are definitely a good base for experimenting with different ingredients. They are rather small, though, so plan on at least 2 per person.
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Tomato Bisque with Chicken

Reviewed: Aug. 15, 2014
Excellent soup! I didn't have any Italian diced tomatoes, so I used one small can of stewed tomatoes and one small can of plain diced tomatoes. I followed the rest of the recipe exactly as written. Great depth of flavor! I blended everything using my immersion blender. A great way to use up leftover chicken. I'll be making this one again! As much of a carnivore as I am, I think I might even enjoy this more without the chicken. Delicious either way!
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Lela's Protein Mango Smoothie

Reviewed: Aug. 14, 2014
Delicious! I drink protein smoothies several times per week and am always looking for new ideas. I had all the ingredients on hand, and this one sounded really good - and it was! Of course the calorie count will depend on what whey protein you use (they vary greatly) and also your yogurt and almond milk choices. I used Optimum Nutrition French Vanilla Creme whey, Dannon Light & Fit vanilla greek non-fat yogurt, and Blue Diamond original sweetened almond/coconut blend. The calories came out to only 290 per serving, and the serving size is VERY generous (I got to fill up my glass twice - YAY!). It is plenty filling and perfect as a quick breakfast or after-workout snack. Thank you Lela, I'll be making this again and again!
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Pork Tenderloin Diablo

Reviewed: Aug. 7, 2014
Chef John, do you ever make a recipe that isn't absolutely delicious!?!? I don't know why i'm always so surprised by how good your recipes are, but I am! Another stellar recipe! It's perfect! No changes needed at all. I doubled the recipe and I'm glad I did. We couldn't stop eating it! Because it's summer, I try to grill everything, but I stopped myself and decided to stick with the recipe and make it as stated. What a great cooking method. Very easy, and the meat comes out perfectly cooked. The 2 tenderloins I was roasting were different sizes. The smaller one was perfectly done at 20 mins, and the bigger one was done at 25. While I was making the sauce, I transfered the pork to a large sheet of foil and wrapped it to keep warm. The meat was so tender and juicy. This one is company worthy and is sure to impress everyone (or at least those with good taste!).
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Pesto-Stuffed Grilled Portobellos

Reviewed: Aug. 7, 2014
These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry!
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Grilled Green Beans

Reviewed: Aug. 4, 2014
I love the flavor of these! I like to grill most of my veggies during the summer, but surprisingly, I had never grilled green beans. A very simple recipe, but the flavor is impressive. The only issue i have is that once you put the beans on the grill pan, the garlic tends to brown too quickly and gets a bitter taste. I was able to scoop the beans out of the pan with most of the burnt garlic staying behind in the pan ridges, without worrying about it affecting the flavor too much. I think next time I will lightly crush the garlic cloves, leaving them mostly whole so that they can easily be lifted out prior to grilling. Thanks for the recipe Kassie!
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Classic Pickled Eggs

Reviewed: Aug. 1, 2014
Excellent recipe! I've been eating pickled eggs since I was a kid, and have tried many recipes. I don't normally add sugar to mine, but thought what the heck, why not! I try not to deviate from recipes when I first make them in order to truly evaluate them properly. I took the recipe submitter's suggestion and added in slices of fresh jalapeño (about half a pepper). At first I thought they would turn out too spicy, but when I tried them the next day, there was no heat at all. Next time I'll just use the whole pepper, sliced. I'll definitely make these again!
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Quinoa Summer Salad with Feta

Reviewed: Aug. 1, 2014
As written, this recipe is a solid 4 stars, and with tweaks it's a 5. I found 4oz of feta to be way too much, so I started out with about 1/2 of the package and that was a good amount for our liking. Also, 1 tsp of salt and 1 tsp of pepper is A LOT, especially given all the salt from the feta. I used 1/2 tsp of each and that was plenty. I happened to have fresh dill on hand, so I used that instead of dried. Very tasty! I also think this could benefit from an extra tomato, but still a great recipe overall. This is great to bring to a BBQ or to serve to guests. Thanks for the recipe Elizabeth!
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Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce

Reviewed: Jul. 23, 2014
I was really surprised at how much we liked this. I never buy jarred sauces, since I like to make my own, however the simple addition of rosemary and lemon really transformed this whole dish. It tasted homemade! To make the chicken easier to chop, sauté the chicken thighs whole, then chop when cooked. Also chop up the rosemary. A great recipe to have on hand for busy week nights.
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jul. 23, 2014
Another one of those recipes that is so simple, yet very tasty. I added in some garlic when the onion was almost cooked. I love the freshness of the ingredients. Makes a perfect summer meal. Next time I will add more basil because the flavor was very mild. I do have to say this is much better right after you make it. I found when it was reheated the next day the flavors were quite bland. I ended up having to add more cheese and some seasonings. I used a mix of red and orange cherry tomatoes A fresh, colorful dish.
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Parsley Walnut Pesto Quinoa Salad

Reviewed: Jul. 15, 2014
Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at first. No biggie. When I was done cooking the quinoa I thought, there's no way this is going to be enough! Fret not, bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones!
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Yellow Squash and Corn Saute

Reviewed: Jul. 15, 2014
Terrific! I often find myself with a leftever ear of corn, which I end up tossing a few days later. This is the perfect solution. I thought it sounded a little plain, but wow, what great flavor - and it's so simple! I'll be making this often. No need to change a thing!
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Cherry Farro Salad with Sweet Vinaigrette

Reviewed: Jul. 13, 2014
Delicious! Even though I had never used farro before, I saw this recipe and knew I had to make it! I only used 1 tsp of sugar and that was plenty sweet for me. I might even leave out the sugar next time. I used chopped pecans instead of walnuts bc that's what i had on hand and it turned out really good. I didn't have to use all the dressing either - I probably ended up using 2/3 of it and the salad was plenty moist with that amount. I will use the remainder of the dressing for something else. This one's a keeper!
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Vegan Mushroom Salad

Reviewed: Jul. 13, 2014
Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few people. Note: make more than you think you'll need. Not only is it delicious, but the mushrooms shrink down some and you end up with very tiny portions. For example, I scaled it down for 6 servings, and it was really more like 3-4 small servings. Also, when you toss everything together, it doesn't look like there's enough liquid, but as the mushrooms sit, they really release their juices and you'll end up with plenty. I will be making this often, especially when I have extra parlsey on hand that I don't know what to do with. Thanks for the great recipe!
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Thick Spaghetti with Marinara Sauce, Arugula and Parmigiano Cheese

Reviewed: Jun. 23, 2014
What can I say. I was skeptical of the store-bought marinara sauce since it never comes close to tasting like the fresh stuff. I made this partly out of curiosity, and partly bc I needed to use up some arugula and was craving pasta. This recipe couldn't be easier and it comes out tasting fantastic! I followed it exactly as written. The arugula adds a nice peppery kick to the sauce. Give this one a try! It's great for days when you don't want a lot of fuss at dinner time.
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Fragola Pazzo (Crazy Strawberry)

Reviewed: Jun. 17, 2014
Excellent! A nice change of pace and I loved the addition of black pepper. Don't omit it! I have a pantry full of flavored balsamics, so I ended up using chocolate balsamic and it was perfect. Next time I will try it with espresso balsamic. A very simple dessert, but I can see how it would wow guests! Thanks for the great recipe Sunny!
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Sassy Sangria

Reviewed: Jun. 16, 2014
As much as I love sangria, I didn't think it'd be a good idea to use a full gallon of wine for just the two of us. I ended up scaling this down for 1 bottle (1/5th of recipe)of wine. I love the use of pineapple juice and pineapple chunks. I ended up adding in the full 8oz can of pineapple chunks, otherwise, 1/5th of the can only had me adding 3 chunks to the whole sangria! I also found it to be a bit too tart, so the full can of pineapple took care of the needed extra sweetness. A simple and tasty sangria. I'd recommend adding in more pineapple and letting it sit for an hour or two for the flavors to blend. I didn't like it as much when I first mixed it, but after it sat for a while, it really developed a nice tropical undertone.
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