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

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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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Summer Squash Soup

Reviewed: Apr. 12, 2015
Delicious soup, and very easy! This will be perfect this summer when everyone's garden is overflowing with zucchini! The only change I made (not by choice) was to use vegetable broth instead of chicken because I didn't realize I was out! Keep in mind this is why it may be a little bit darker in my picture. Still delicious though! I used an immersion blender and blended everything right in the pot instead of using my blender. I'll be making this one again!
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Amazing Cucumber Basil Salad

Reviewed: Apr. 9, 2015
I'm constantly looking for new healthy sides to try and was excited to find this recipe. I don't have a food processor, so mincing and chopping was a little time consuming, but well worth i! I made this exactly as written, and let it sit in the refrigerator overnight. I found myself eating 2-3 portions, since the servings were on the smaller side. Very low calorie and full of fresh flavors. This would also make a great topping for chicken or fish. Thanks for the great recipe Jewel!
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Jorge's Indian-Spiced Tomato Lentil Soup

Reviewed: Apr. 6, 2015
Mmmmm! I wish I would have made a grilled cheese to go with this! A nice change from the usual tomato soup. The spices are perfect. I made the recipe exactly as written, except I was unsure whether to use dry or cooked lentils. I decided to go with cooked, and used a pack of Melissa's steamed lentils (about 1.5 cups - I used the whole package). It's not til after I made the soup that I decided to check ChefJorge's personal version of the recipe and I saw that he calls for DRIED/UNCOOKED lentils. This was omitted in the editing process. I imagine cooking the dry lentils in the broth would thicken the soup a bit. Mine was a little thin, but definitely not a bad thing. The flavor was amazing and I'll definitely be making this one again. I loved the added tang of the lemon, and saltiness of the feta. YUM! Thank you ChefJorge for the delicious recipe!
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Yellow Squash and Tofu Stir Fry

Reviewed: Mar. 29, 2015
Delicious! And that's coming from a hardcore carnivore! I've been looking for new ways to prepare tofu, since it's not something I make very often. I made sure to get all the ingredients today so I could make this for dinner. The only tofu packages I could find were 14oz. A perfect balance of flavors and the right amount of heat. I will definitely make this again. No changes needed! It comes together quickly and is perfect for a weeknight meal.
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Slow Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2015
This wasn't too bad. I really like the corned beef, but the vegetables, especially the carrots and potatoes, had a really overpowering and bitter beer taste. I made the recipe exactly as written, except for cutting back on the garlic and onion powders per the other reviewer's recommendation (I used 1.5 tbsp of each). I'd say that 2 tbsp of each is probably sufficient. This recipe could also benefit from using more vegetables, as 1/2 lb of baby carrots and potatoes isn't very much. I'd recommend using only half the beer and sprinkling some of the spice packet into the liquid, not just on top of the beef. The meat was really tender though, and Im looking forward to eating it in a sandwich for lunch tomorrow.
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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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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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