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

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Spicy Hummus

Reviewed: May 31, 2015
A quick and tasty hummus! Not made like a traditional hummus (which usually has ingredients such as olive oil, lemon, tahini), but that makes this hummus low fat and low calorie! Bonus! I loved the addition of sun-dried tomatoes. I started out with 1 serrano pepper, and while I definitely could handle 2 (I love spicy foods), I think 1 is just perfect for me. For my tastes, I think 1/4 cup of garlic is way too much. Thankfully, I started with a little less than 1/8 cup and that was about at my garlic tolerance. Next time I might just use 2-3 cloves. I did add a bit of salt to really bring out the flavors. Thanks Brannon for sharing your recipe!
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Hamusta Soup

Reviewed: May 26, 2015
This is a very tasty soup and my first time trying an Iraqi Kurdish soup. I loved the lemon garlic flavor combined with the Swiss chard. It's easy to make, and super healthy! You don't have to feel guilty about eating 2 servings. :) I made it exactly as written (with the exception of only using 1tsp of sugar instead of 1tbsp) and ended up cooking mine for about 20-25 mins, but this will depend on how big or small you cut your veggies. For the 9 tbsp of lemon juice, I ended up using 3.5 lemons. NOTE: I noticed when the first review (2 star) was left, the recipe also had an error in it, asking for only 1 1/4 cups of water. Yes, this would cause the soup to be way too lemony. (I emailed allrecipes about the error). I made it the correct way using 6 1/3 cups of water (per submitter's personal recipe) and the flavors are very well-balanced, with a nice lemony tang. Perfect! Thank you Linda for sharing your recipe!
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Healthy Blueberry Breakfast Smoothie

Reviewed: May 26, 2015
I really enjoyed this smoothie, and made it 3 mornings in a row to use up my blueberries. I think you could easily use frozen blueberries and skip the ice. I used Oikos nonfat Greek yogurt. For the OJ, I used Tropicana Trop 50 (low cal/low sugar) and I only used 1tsp of sugar instead of 1tbsp (I don't like my smoothies too sweet). This ended up being 188 cals instead of 295 cals, with these ingredients and the reduced sugar. The vanilla was a nice touch, and I might even increase it to 1/2 tsp. Very versatile and healthy! Thanks Lisa Marie for sharing!
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Smokey Salmon

Reviewed: May 25, 2015
I really enjoyed this recipe. Maple and salmon, it's like a match made in heaven. I made it exactly as written. I did, however, cut and individually wrap the salmon pieces. I grilled them over medium heat for 5 mins per side, then I moved them over to indirect heat for the remaining 5 mins - total of 15 mins. Next time I will only grill for 10-12 mins. While there is nothing "smokey" about this recipe, it is very tasty and I will definitely make it again. One pound of salmon for 2 people makes VERY generous servings. I prefer to cut a pound into 3-4 pieces. Also, no need to oil grate (!?) since the salmon is not directly on grate. Thank you, wendi!
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Quebec Pickled Eggs

Reviewed: May 22, 2015
I've tried dozens of pickled eggs recipes (including most of the ones on allrecipes) and this one is perfect. If you haven't made or tried pickled eggs before, this is a great place to start. It's a very standard recipe and very flavorful. It's what I think of when I think of pickled eggs (could be bc my family is from Quebec!). I love the use of fresh ginger. The brine has a sort of pickling spice flavor, but better. This is not too vinegary at all. I ate an egg the next morning and it was already delicious. If you want even more flavor, leave the ginger and other spices in the jar instead of using the cheesecloth.
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Baked Tofu Slices

Reviewed: May 21, 2015
I'm such a HUGE meat lover, but lately I've been trying out a bunch of different tofu recipes. This is one of my favorites to date! Nice and spicy, just how I like it, and very easy. It took longer than 10 minutes for mine to start browning, so I think about 14-15mins cook time before spooning the sauce over top. The only tofu available in my area comes in 14oz packages. I almost ate the whole thing by myself! I served this over white rice. Yum!
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Overnight Coconut Pecan Steel Cut Oats

Reviewed: May 20, 2015
I think I finally found my go-to overnight oats recipe! I've always made overnight oats with regular old-fashioned/rolled oats and wasn't that big of a fan. I love steel cut oats but it never occurred to me to try it in overnight oats. I absolutely LOVE the chewiness of the oats. This doesn't seem like it makes a lot, but it's actually quite filling. The only changes I made were to use unsweetened cashew milk (bc that's what I tend to have on hand nowadays), I used half the pecans and I used flaked coconut (larger pieces) instead of shredded. With these changes, the calorie count was 271. I was so happy to have made this last night bc this morning I woke up late for work and otherwise wouldn't have eaten breakfast. A perfect on-to-go breakfast! I like putting my overnight oats in small canning jars. For those who can't find unsweetened coconut, Bob's Red Mill makes some, so check that section of the store. These oats won't get soft, so if that's what you're looking for, you're better off sticking with a cooked oatmeal recipe.
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Lemon Blueberry Salad Dressing

Reviewed: May 19, 2015
This is a good starting point for a fantastic vinaigrette. As written, I found it needed a few tweaks. It had too much vinegar and not enough sweetness. I ended up adding another 1/4 cup of blueberries which helped a lot. I'd recommend doubling the berries, and only using 1/4-1/3 cup of vinegar. I also found this needed some salt and a touch of fresh black pepper. With the changes, it was delicious! I served this over a simple spinach salad topped with blueberries, sliced strawberries and sliced almonds. Thank you EvilJekyll!
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Healthier Oven Roasted Potatoes

Reviewed: May 18, 2015
These were a huge hit with company when I grilled steaks this past weekend. They made the kitchen smell amazing even before they went in the oven! Loved the combo of fresh herbs with a touch of heat from the red pepper. This one will definitely be made again and again this summer! After these were done, I drizzled a bit of truffle oil right before serving. YUM!
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Mango Mint Salsa

Reviewed: May 18, 2015
This was a nice change of pace from the usual salsa. I made it exactly as written and served it over grilled pork. This would also be excellent over grilled shrimp or chicken. Normally I prefer my salsas after they've sat a while and the flavors have blended. This one, however, I found to be better when freshly made. When I tried it the next day the combination of mint, ginger and mango gave it a kind of 'perfumey' flavor which I wasn't as fond of. Personal preference though. I think I would have preferred a little less onion, so will cut back the next time I make it. A nice refreshing salsa, perfect for a summer cookout.
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Spinach Salad With Berries and Curry Dressing

Reviewed: May 18, 2015
Excellent! I loved that there was no oil in the dressing, therefore lower cals. I loved the hint of curry. I even added a bit more and it wasn't very noticeable...just enough to give the dressing a nice twist. I gobbled it up too fast I didn't even have time to take a pic! Next time!
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Homemade Tomato Juice Cocktail

Reviewed: May 18, 2015
Quick and easy, and a great way to make tomato juice when you don't have any of the "real" thing on hand! I don't tend to keep tomato juice in the pantry, but always have tomato paste. This was very flavorful, and I'm looking forward to experimenting with different brands of tomato paste, including those with different herbs and seasonings added.
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Israeli Tomato and Cucumber Salad

Reviewed: May 14, 2015
I really enjoyed this salad! It was my first time making an Israeli salad, and since I had some mint to use up, this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made, it's def a 5 star recipe.
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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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