LilSnoo Recipe Reviews (Pg. 2) - Allrecipes.com (1546014)

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Chicken and White Bean Chili

Reviewed: Feb. 25, 2015
DELISH! This was so good, it was eaten before I could even get a pic! I made a half batch, but wished I had made a full batch. I used a medium roasted tomato & chipotle salsa (World Table brand) and the flavors were perfect! I made it exactly as written and the chicken was super tender. I will definitely be making this again! No need to change a thing!
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Spinach Pasta Salad

Reviewed: Feb. 17, 2015
This was really good! I need a recipe in a hurry to bring to a work potluck lunch the next day. I took someone's suggestion and grated the lemon zest (about half the lemon) and added that in with the lemon juice. Great idea! I only used half the red onion (I'd say maybe 1/3 cup) bc I didn't want onion overpowering the salad. I also used the full 4oz container of feta and found that was the perfect amount. The only real change I made was to add in a half jar of sundried tomatoes, chopped. They added a lovely flavor! I mixed the salad the night before, minus the spinach and about 1/3 of the dressing. An hour before the lunch, I added in the chopped spinach and the remaining dressing. Out of 8 ppl at the lunch, I had 3 asking for the recipe and everyone commented that they liked it. Great recipe!
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Photo by LilSnoo

Easy Warm Chickpea Salad

Reviewed: Feb. 16, 2015
I made this exactly as written and couldn't taste the lemon, parsley or mint, so I ended up using about 1 tbsp of each. I also added more garlic. With these amounts, the chickpeas are very flavorful. For those who don't like spicy, I suggest you cut back on the red pepper flakes. I liked the bite, so I thought 1 tsp was perfect. A nice change of pace and a very healthy side dish.
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Curry and Cheese Cauliflower

Reviewed: Feb. 10, 2015
Very tasty! I had tried another curry cauliflower recipe on AR and this one is much better! I love the cheese on top. The flavor is perfect, but it's a little messy to serve. The cheese forms a "crust" over top, so when you try to cut the florets apart, the crust is hard to cut through and ends up coming off in one big piece. No biggie, maybe I just need to adjust cooking time.
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Peruvian Beef Noodle Soup (Sopa Criolla)

Reviewed: Feb. 9, 2015
Delicious! I made this exactly as written and only had to add additional salt before serving. I found the steps to be a little out of order. I recommend adding in the carrot and zucchini at the tail end of step 3. No need to cook the beef for 90 mins until tender, then have to add in the veggies for additional cooking time. Also, I recommend cooking the pasta when the soup is almost fully cooked. If you cook it too early, it'll sit there and clump up. Another option would be to just toss the uncooked pasta into the soup in the last few mins of cooking. I'm looking forward to having this for lunch again tomorrow! Yum!
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Tuscan Bean Soup (Ribollita)

Reviewed: Feb. 4, 2015
This was really good. I think it could benefit from an extra can of beans, since it's called, afterall, Bean Soup. The end result was missing a little something - it definitely needed some salt, and I also ended up adding red pepper/garlic seasoning blend I had on hand. Yum! I also think 3 cans of veggie stock is plenty (personal preference on soup thickness), so I stopped adding after the 3rd can. And since measurements are given in 'cans', it'd be simpler to just add 1 can of chicken stock instead of 1 cup. The canned tomatoes I used were roasted garlic flavor, but any flavor would definitely be good in this soup. I did saute the spinach, but I just stirred it into the pot instead of placing some in the bottom of the bowls. I think you could also skip this sauteing step and just add the raw spinach during the last few mins. Very tasty recipe that smells amazing while it's cooking! Thanks AJ for sharing your recipe!
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Quick Sweet Potato Bisque

Reviewed: Jan. 27, 2015
First off, I loved the ease of cooking everything together in one pot all at once. Just throw it all in and let simmer. Since milk is being used, it can be difficult finding a perfect temp that is high enough for the milk to simmer and veggies to cook, but not cause the pot to boil over. Milk has a tendency to do that, so I had to keep a constant eye on the pot. The flavor was ok (I made it exactly as written) and it can easily be tweaked. I felt the soup was missing something though. It definitely needed more salt to bring out the flavors, as it was a little bland as written. I think maybe half the amount of apple would have been enough, since this was a little on the sweet side. That is just personal preference though. I love spicy foods, but would have preferred a little less cayenne in this soup. For extra flavor, I'm thinking maybe half milk/half vegetable broth might be tasty, or even using low-fat coconut milk.
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Salsa Verde Pork

Reviewed: Jan. 26, 2015
The flavor was really good, but of course, this will only be as good as the salsa verde you use and the cut of pork. I used Salpica brand Cilantro Green Olive Salsa with Charred Tomatillos which had medium heat. Against my better judgement, I followed the recipe and used pork loin. For roasts that need to be pulled, you should really use a fattier cut such as pork butt, shoulder or ribeye. Pork loin will not pull well because it lacks fat and, more importantly, collagen, so you end up with dry meat. I made the recipe exactly as written and it smelled delicious while cooking. I will definitely make this again, although next time I'll use a different roast. Super easy recipe for a busy week day.
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Eggplant and Red Pepper Bake

Reviewed: Jan. 25, 2015
Delicious! Make sure you use a small eggplant otherwise you will end up with extra. Very easy to assemble and packed with flavor! This makes 4 generous sides. I realized when I was on my third layer that I had forgotten to brush the eggplant with olive oil, so I only got the third layer. Not sure that really made much of a difference. The only thing I'd suggest it adding more cheese. 1/4 cup if very skimpy to cover the top, but that's personal preference. I used 1/2-3/4 cup total. Next time I might even add a bit of cheese between the layers. Thanks Anthony for the tasty recipe!
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Best Mug Cake (Paleo)

Reviewed: Jan. 22, 2015
Looking for a sweet treat, I decided to try this mug cake to change things up from the other recipe I normally use. This was very good and quick! The only changes I made were to use coconut oil instead of olive oil (I find the olive oil flavor too strong for cakes) and I used vanilla extract instead of coffee extract. This rose beautifully and I enjoyed the light texture. Also, unlike the other mug cake I make, this one pulled away from the sides nicely and could have easily been turned onto a plate. No sticking! And no time for a pic either! Thanks for sharing your recipe DenaMarie!
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Kale Salad with Sugar-Coated Cashews

Reviewed: Jan. 22, 2015
This was ok. I was hoping I'd like it a lot more bc I eat tons of kale and could always use a new way to prepare it, but with a couple tweaks it could definitely be 5 stars. The sugar step took much longer to melt than the time it takes to toast the cashews. I suggest starting on the sugar first, then putting the nuts in the oven. The cashews were a little hard to separate on the baking sheet. They stuck together quickly and the sugar hardened into a hard crunchy candy shell. I think next time I'll just melt butter and brown sugar together and toss the nuts in. Much quicker and easier, and the cashews don't turn into a hard candy. I also found this salad to be quite salty, and I even used low-sodium soy sauce. Kale salad needs very little liquid once you start massaging the leaves, so I think even just 1-2 tsp of soy sauce would be plenty. I used mixed jumbo raisins which added a nice contrast of textures between the hard,sweet cashews and the soft, salty kale leaves. With the decreased amount of soy sauce and simpler sugar-coating method, I would really like this recipe. i will play around with it to see what works best. Thanks for sharing tabarita!
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Roasted Carrot and Fennel Pork

Reviewed: Jan. 21, 2015
This is delicious, and the perfect meal to impress company! I've never seen pork loins come in 1lb roasts, so I'm assuming this recipe is for tenderloins - they usually are between 1-1.25 lbs each. Also, 1 lb of meat does not serve 6 people, so I highly suggest making at least 2. I didn't have honey dijon, so I used regular dijon with great results. I also added some olive oil to roast the vegetable mixture. I didn't use the full amount of thyme because it sounded like a lot, but that is personal preference. After reading through the directions, 45 mins + 25 mins of roasting at 450* seemed excessive for vegetables, so this is what I did: I roasted them for 20 mins, added the pork, then roasted an additional 30 minutes until the pork was at 145*. Everything was done to perfection! Thank you starsmed for the wonderful recipe! I can't wait to make it again!
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Easy Beef Stew for the Slow Cooker

Reviewed: Jan. 20, 2015
What's better than having dinner ready when you get home from work AND have it taste good!??! I normally don't use gravy or seasoning packets (personal preference) but decided to try this because of the ease and convenience. I made it exactly as written (well, I added in an extra celery stalk and used 1/2 onion instead of 1/4 -whatever) and this came out perfectly tender at 6 hrs. I imagine if you're working a longer day you could put in on low for 8-10hrs and it would be equally tasty. I was so mad today when I left for work and forgot my leftovers at home! Thanks for sharing your recipe Megan!
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Yellow Rice for Rice Cookers

Reviewed: Jan. 19, 2015
Because I have a small rice cooker, I halved the recipe. The salt amount seemed like WAY too much, and after reading the other review stating it was salty, I chose to only use one third the amount of salt (so for a half batch, I used 1 tsp instead of 1 tbsp). Am I ever glad I cut back! The seasonings were perfect, so I can't even imagine how salty it would be with the full amount. With the reduced salt, I really liked the overall flavor. It was a nice change of pace. The rice did come out a little mushy (even though I rinsed it first), so it would be a good idea to use a bit less liquid than called for.
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Christoph's Mediterranean Spinach and Sun Dried Tomato Dish

Reviewed: Jan. 19, 2015
Bam! Winner, winner! Christoph, you are a genius! This is easy, quick AND delicious. It's the perfect side. The only slight deviation I made was to sauté the tomatoes first, then add the spinach, since spinach only takes under a minute to wilt down and cook. I added the seasonings in with the spinach, instead of after the spinach was cooked. Since spinach wilts down so much, I consider this more 1 serving instead of 2. Tip of the night: Make lots!!! You'll regret it if you don't! This one's a keeper. Thanks Amy for sharing your hubby's recipe!
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