LilSnoo Recipe Reviews (Pg. 3) - Allrecipes.com (1546014)

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Herbed Yogurt Dip

Reviewed: Apr. 17, 2014
This is far from bland. As with any homemade dip, make this ahead of time to let the flavors develop. If you make it 5 mins before you need it, of course it's not going to have much flavor. I tasted this about 4 hours after I made it and it was very flavorful. The next day it was delicious! I like the combo of the herbs used and the versatility to substitute or add others. I made it exactly as written and I made a half recipe. I love that unlike envelope dip mixes, this isn't loaded with sodium and other preservatives. Plus it's healthy! I used non-fat Greek yogurt and it was nice and thick. The only suggestion I would make it to cut back a bit on the fresh garlic because once the dip sits for a while, it gets very garlicky!
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Lucky's Quickie Chickie

Reviewed: Apr. 16, 2014
I'm amazed that such a quick dish could be SO delicious! I couldn't stop eating this, and ended up stuffed! I do have to say that this recipe would make 2 very skimpy servings. (6 ounces of tenderloins as called for in the recipe ended up being 2 tenderloins which in my opinion is enough for one person, not two, so make more!) The package of chicken I bought was enough to triple this recipe so I made the whole package, and I'd say that made a good amount for 3 people. I will make this often! YUM!
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12 users found this review helpful
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Lime-Curry Tofu Stir-Fry

Reviewed: Apr. 15, 2014
Five stars for the sauce alone! It tastes like it's from a Thai restaurant! I couldn't stop eating it! I followed the recipe exactly as written and feel that it came out too soupy. I ended up eating this with a spoon because of the extra liquid. I think next time I will use 1/2-3/4 of the can of coconut milk instead of a full can. Or, I will throw in more vegetables and maybe thicken the sauce with a bit of cornstarch. I will also take other reviewers' suggestion to substitute part of the soy sauce with fish sauce. I might also try adding garlic. Either way, this is SO good and I can see myself making this often! Make sure to press and dry off your tofu before frying, otherwise it'll splatter. And substituting curry powder for the red curry paste is not even close to the same thing. Definitely use the paste!
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Miso Soup

Reviewed: Apr. 13, 2014
Just like you'd get in a Japanese restaurant! I had to go to the Asian market to get the dashi granules (important, don't omit!) and miso paste. I used Marikome brand All Natural Miso. This miso is known as Awase which is between a white and a red paste on the miso scale. The only change I made was to use a firm tofu, as recommended by other reviewers. I think using firm is necessary. I thinly slice a sheet of seaweed and added that into the pot just before serving. I also added a couple thinly sliced mushrooms as a garnish. Thanks for the great recipe! So simple! Who knew!?
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Bacon-Wrapped Salmon

Reviewed: Apr. 11, 2014
I normally grill my fish on the BBQ, but today I wanted to try something different and stumbled across this recipe. It's delicious! But that's a given, considering it's topped with bacon! I personally think 20-25 mins is a little long. Instead, I increased the temp to 425 for the first 5 mins, then 400 for another 10 mins and the salmon was perfectly cooked and moist, plus the bacon was just how I like it. No need to broil at the end. I wasn't that hungry, but I ended up eating both pieces I made because it was so good! I didn't even have a chance to take a pic. Next time!
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Easy Vegetable Beef Soup

Reviewed: Apr. 10, 2014
Given the ease of this recipe, this is delicious! I never expected so much flavor from so few ingredients. First, I substituted Johnsonville Italian Sausage for the ground beef. I took the casings off the sausage, crumbled and browned it, adding in the onion in the last few minutes. I then drained the fat. I don't normally eat canned veggies, but I decided to give this recipe a shot anyway. I used Veg-All canned veggies. For the canned diced tomatoes I used half plain tomatoes and half onion-garlic seasoned tomatoes. It didn't seem like there would be enough liquid at first, but the more the soup cooked down and simmered, the more liquid there was. I held off seasoning the soup til the very end because I thought the sausage and canned veggies would provide some saltiness. I only had to add a bit more salt and pepper at the end. I simmered the soup for just over 3 hours. I thought about having a bowl after only an hour, but the flavors really developed with an additional 2 hours. This makes a lot of soup. I cut the recipe in half and still had plenty.
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Almond Strawberry Chia Seed Pudding

Reviewed: Apr. 6, 2014
I really enjoyed this and the versatility to experiment with different fruit and extract combos. I pureed the milk and strawberries first, then added in the rest of the ingredients and gave the blender a quick pulse. After refrigerating for about an hour, I gave the pudding a quick stir to prevent clumping. It set up nicely. I made it in the evening for the following day's breakfast. The only slight deviation from the recipe was to use coconut/almond milk blend. Very tasty and healthy.
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Cumin Rubbed Chicken with Avocado Salsa

Reviewed: Apr. 6, 2014
FABULOUS! I have to admit I was a little skeptical of this recipe because there are so few ingredients that go into seasoning the chicken. I expected it to be bland. Was I surprised! I wouldn't change a thing, and I'll definitely be making this again. The salsa is also very flavorful and refreshing. NOTE: There is lime juice listed in the ingredients, but not mentioned in the directions. The juice likely goes in the salsa, but I had omitted it at first since I was following the directions. It wasn't until halfway through my meal that I realized I hadn't used lime juice, then added it to the salsa. I have to say the salsa is good either way. I served the chicken over lime-cilantro rice. Yummy!
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Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

Reviewed: Mar. 30, 2014
I was looking for another recipe when I stumbled across this one. Seeing that I had all the ingredients, I decided to try a batch. Wow, are these good!!! I can't believe how simple they are. To prevent the honey from sinking to the bottom of the chocolate, here is what you do. Mix the oil and cocoa powder. Stick this mixture in the fridge until it starts to thicken. Now you can stir in the honey and it won't 'sink' because the coconut oil is no longer liquified. I added a little less than 1/4 tsp of cayenne pepper, and a couple pinches of chipotle powder. I didn't have candy molds or a pliable tray, so I lined a small plastic container with foil. Once hardened, I was able to lift everything out of the container and cut into 8 pieces. Heavenly!!!
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Popa's Pickled Eggs

Reviewed: Mar. 30, 2014
I've been meaning to review this recipe for a while. I love pickled eggs and grew up eating them, but I was used to more of a basic flavor with not much in the way of seasonings. When I saw this recipe I knew I had to try it. The first time I made this recipe I used whole mild pepperoncini peppers. They added a nice flavor to the eggs and I found the turmeric to be the predominant flavor. The second time I made the eggs, I used whole hot yellow chili peppers. These added a nice kick to the eggs and the turmeric wasn't as pronounced this time. Definitely some heat there, but not overpowering, but I like spicy. The turmeric adds a nice color throughout the eggs, while the white wine vinegar tones down the heat and brine flavor with it's sweetness. I tend to like my pickled eggs with more of a vinegar 'bite' (so I will probably use part white vinegar instead of all white wine vinegar), but that is just personal preference. These are delicious! Your end result will depend on which peppers you end up using, since they vary so much in flavor, and how long you let these sit before eating. A keeper!
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Super-Delicious Zuppa Toscana

Reviewed: Mar. 30, 2014
Make this soup now!!! Soooo delicious! I followed the recipe except for using kale instead of spinach (that's what the famous restaurant uses!) and added the kale about 6-7 minutes from the potatoes being done, before adding the sausage and cream into the pot. I used 6 small/medium sized red potatoes and took another reviewer's suggestion to cut a couple of them thinner than the others. This allows the thin ones to break apart and help thicken the soup, while the thicker ones hold their shape. Very quick and easy to do with a mandolin slicer. I thought the seasonings were perfect. No need to make changes! If you don't want your soup to turn orange, give the cooked sausage a quick rinse under very hot water to remove the excess fat. A keeper!
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Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Mar. 25, 2014
I've been trying to use my slow cooker more in order to eat at a reasonable time when I get home from work. I was eager to try this sauce, as I usually make my mom's sauce on the stove and let that simmer for about 3 hours. 1. I didn't see a reason for the olive oil since the onion can sauté in the grease from the sausage. 2. I also didn't see a reason to brown the sausage and ground beef separately. Go ahead and cook that all at once. 3. Italian seasoning is basically basil, marjoram, oregano, rosemary, and thyme, but then the recipe calls for more of those individually later on. I'd skip the Italian seasoning altogether, and just use whichever individual herbs you prefer. 4. Just add all the garlic powder at once. No need to add 1 tsp in the first step, then 2 more tsp in the second step. Or even better, use fresh minced garlic if you're not pressed for time. Having said all that, I ended up taking the recommendations from others and adding in 1 shredded zucchini, along with a couple shredded carrots and half a minced green pepper for added depth of flavor. I also added in an extra can of tomato sauce because I used more italian sausage than called for. I only cooked it for 6 hours and it was very tasty. You will likely need to add some salt to this in order for the flavors to really pop. A great base recipe. Not watery at all, just place a dishtowel under the lid to absorb the excess moisture. I served this sauce over spaghetti squash for a lower calorie/carb meal.
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 25, 2014
SCRUMPTIOUS!!! I have to admit I was a little skeptical of this recipe, because this isn't really a traditional "carnitas" recipe where the meat is roasted/braised and then shredded. Nobody messes with my carnitas! But I thought i'd give this a chance and am I ever glad I did! This is a lot quicker than making traditional carnitas and the meat is packed with flavor. Whatever you do, PLEASE make sure you buy pork shoulder (or Country Style Ribs cut from pork shoulder). This is a well-marbled cut of meat and the fat renders down and gives the meat such a tender, buttery flavor that can't be matched by leaner cuts. Very few ingredients are needed in this recipe. I made it exactly as is and can see myself making it over and over. I almost ate the whole thing to myself! You don't need anything else but the meat and the tomatillo salsa (it's not really a sauce!).
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Kale and Feta Salad

Reviewed: Feb. 4, 2014
I can see buying a lot more kale in my future! This was delicious! This was my first time preparing a raw kale dish. I use kale quite often in my raw juices, and I've had kale salad in restaurants, but I've always been a little hesitant to make it at home. Like everyone else has mentioned, the massaging makes a world of difference. DO NOT skip this step. This salad had a perfect balance of flavors….salty, nutty, sweet, and it's incredibly healthy. This would definitely impress dinner guests. A keeper for sure. It was eaten so fast I couldn't even get a picture. Thanks for the great recipe, Leslie!
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Roasted Jerusalem Artichokes (or Sunchokes)

Reviewed: Feb. 2, 2014
This was my first time making sunchokes. They came in my weekly produce delivery and I was looking for a simple way to make them. Well this recipe is simple and delicious! You do not need 3/4c of oil. I probably used the equivalent of 2 -3 tbsp and I can't imagine using any more. Great flavor and perfectly cooked after 35 mins. I'll be making it a point to buy these more often!
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Quinoa with Mushrooms

Reviewed: Jan. 8, 2014
Great tasting recipe, however, it definitely needs some salt, otherwise it is quite bland. I'm a huge fan of quinoa and try to eat it at least once a week so I was excited to try this! I made this recipe exactly as written, and agree with the others about 10 minutes being too short of a cooking time. I kept cooking it until all the liquid was absorbed, and at that point (about 20 mins), the quinoa was too mushy. My recommendation is to only use 2.5 cups of liquid and to cook it for 15 mins. I will definitely make this again with the above changes, and with adding in about 1/4 - 1/2 tsp of salt. A great side to serve with chicken or fish.
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Thanksgiving Leftovers Casserole

Reviewed: Dec. 27, 2013
This was pretty good! It's a convenient way to use up your leftovers in one dish. I used light mayo and low fat cheese and the dish turned out very flavorful. This was gobbled up very quickly too, so no leftover leftovers. ;)
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Chai Tea Latte

Reviewed: Nov. 3, 2013
This was a tasty and quick way to make Chai. I read the others' comments about the milk cooling down the tea, so this is how I made mine. I put the milk in a mug and warmed it in the microwave. I then placed the tea bag into the milk and poured the boiling water into the mug and let the tea steep. I added the sugar and honey at the end. It was slightly too sweet for my tastes, so I cut back a bit on the sugar and honey the next time I made it. I also made it again using Splenda and coconut/almond milk with great results.
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Chiliville Chili

Reviewed: Nov. 1, 2013
This was really good! A lot less labor-intensive than the chili I usually make, and packed with flavor. I really like the added punch from the sausage and the slight hint of sweetness from the brown sugar. I made this exactly as written and would definitely make it again. I used the 50% lower fat Chicken & Pork sausage. I like to let it simmer longer than 20 mins for the flavors to really blend. Yum!
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Johnsonville® One-Pan Italian

Reviewed: Nov. 1, 2013
I have to admit I was really skeptical of this recipe, but after reading all the amazing reviews, I had to try it for myself! I used the Chicken & Pork lower fat sausage and a good quality jarred sauce which brought the calories down to 440 and the fat down to 21g. This recipe will only be as good as the sauce you use, so make sure not to skimp! I thought 3 cups of water would be way too much. It's wasn't til the end of the cooking time that it really thickened up nicely. I had to cook everything for an extra 4 mins because I was using whole wheat spaghetti, and by that time enough of the extra liquid had evaporated to the perfect consistency. Such a quick meal, and yummy too! I can't wait to have the leftovers for lunch today!
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