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

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Snickerdoodle Sandwich Cookies

Reviewed: Dec. 2, 2014
HEAVENLY! I made these for a party and all the guests were impressed. These are a little time-consuming, but totally worth it. My cookies ended up rising way more than in the pic, so the final product was more rounded that flat, but still tasty. I do have to point out that the recipe makes WAY too much frosting. You could easily get away with cutting the frosting recipe in half. It also is really thick and hard to beat, so you'll likely need to add in additional milk. The icing is also very sweet, so you don't want to overdo it. Using parchment paper really simplified the baking process. I followed the recipe exactly (well, except I used freshly grated nutmeg in a slightly reduced amount because of its potency) and I made sure I rolled each ball the same size (they were 30g each raw, and yes I'm crazy!). This ended up making 36 cookies, so 18 sandwiches.
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Easy Roasted Broccoli

Reviewed: Dec. 2, 2014
Very tasty basic recipe. Much better than steaming or boiling your broccoli! Easily customizable to your family's preferences by using different seasonings. The only thing I suggest is using more oil since 1 tbsp wasn't nearly enough. The pan dried out quickly. This would be excellent using flavored olive oils.
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Emily's Pickled Eggs

Reviewed: Nov. 30, 2014
I really enjoyed these eggs. I grew up on pickled eggs, and have made at least 7-8 recipes from this site, and dozens from other sites. I do know my pickled eggs! This recipe is very good. The only thing I'd suggest is to use less salt as these are on the salty side. Otherwise, they look great (no weird "spots" like others have mentioned, and yes I left the clove in mine). The pickling spice does give the liquid a very slight yellow-brown tinge, but who cares!?!?! Is there a rule out there that picked eggs have to be pure white? I'll be making these again. Thanks Cheryl!
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Creamy Butternut Squash Soup with Fresh Ginger and Quinoa

Reviewed: Nov. 25, 2014
Excellent recipe! Not too thick at all, as mentioned in other review. I thought the proportions were perfect. What I like even more is that this soup has a thick, creamy consistency, without using fatty creams like most other butternut squash soup recipes. Bonus! The squash can be a bit of a pain to peel and prepare, but the end result is totally worth it. An option would be to half the squash, scoop out the seeds, then cook it for a few minutes in the microwave to soften slightly. This would make peeling much easier. I used my immersion blender to whip everything up right in the pot. A minor detail, but step #2 and #3 should be reversed. You can cook the quinoa (step #3) while the squash is simmering so that everything is done at once. One slightly deviation I made was to only use 1 3/4 cup water to cook the quinoa (after rinsing it well to remove any bitterness!). In my experience, I prefer a slightly firmer texture to the quinoa, and when I use a full 2 cups it is slightly mushy. A tasty and healthy recipe overall, one that I'll be making again!
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Coconut-Black Bean Soup

Reviewed: Nov. 24, 2014
I love all the individual ingredients in this recipe, but unfortunately, I just didn't care for the final product. I followed the recipe exactly, except for the amount of spices. I was concerned with the large amount of ginger, cumin and turmeric in such a small batch of soup, so I erred on the side of caution and ended up using about 2tsp of each spice instead of 1 tbsp. Even though I used less, the spices were very overpowering. I couldn't taste the ginger, however the cumin dominated everything and the turmeric made the soup bitter. I would highly recommend starting out with 1tsp of each spice and adding more later if necessary. Someone else suggested adding lemon juice and I think that would be a great idea. Thank you for sharing your recipe Becky. I think with a few spice tweaks, it would be quite tasty.
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Apple-Pear Sauce

Reviewed: Nov. 23, 2014
I really like the texture that the Asian pears added to the apple sauce. I ended up having to add more apple cider because the mixture thickened rather quickly. I cooked the mixture for the initial 10 minutes, smashed the fruit, then cooked for another 8-9 minutes, adding a couple more tbsp of cider. At this point, everything was done. I don't think another 20-30 mins is necessary. The only change I would make is to use less cinnamon. I think half the amount would be plenty for my tastes. I might also use a bit less sugar, but that's just personal preference and not anything wrong with the recipe. I served this warm with pork roast, and also ate it cold later on as a snack. A very versatile recipe that could be used with both sweet and savory dish.
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Spinach Salad with Pomegranate Cranberry Dressing

Reviewed: Nov. 23, 2014
Really tasty salad. I absolutely love pomegranate anything and this was no different. It's a very versatile recipe that is a perfect dish for Fall. Next time I'll try it using goat cheese instead of feta, and dried cherries instead of cranberries. This would also be good with pomegranate seeds sprinkled over top, or toasted pine nuts.
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Creamy Mashed Sweet Potatoes

Reviewed: Nov. 23, 2014
I love finding new ways to prepare sweet potatoes that don't involve the usual sickly sweet versions that are covered in brown sugar or other sweetness. These are really creamy and very tasty. The only issue I had was that I had to add in some liquid, otherwise they were too thick and more of a gluey consistency because of the cheese. Apparently the AR Editors think this makes 12 servings. It does not. I'd say 6-8 servings tops, unless you're planning on only giving your guests a couple bites each. The recipe submitter does state 8 servings in her personal version of this recipe though, which is more realistic. I will definitely make this again. It's the type of side dish that will leave your guests wondering what that secret ingredient is in your potatoes! Thank you harmonyb for sharing your recipe!
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Pork Roast with Herb Rub

Reviewed: Nov. 23, 2014
This was a nice change of pace from the 2-3 pork roast recipes I usually make. The herb mixture is quite tasty. I almost left the ginger out, because I'm not a big fan of ground ginger, but I'm glad I left it in. Very simple to prepare, but full of flavor. My roast was about 2.5lbs, and even though it was smaller than stated in the ingredients, I still cooked it the full 4 hours. It was perfectly juicy and tender. Next time I will leave out the honey since I prefer my meat not to have any sweetness to it. I served this with "creamy mashed sweet potatoes" and "apple-pear sauce" which can be found on this site. Thank you wally_C for sharing your recipe! I look forward to having leftovers for lunch this week.
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Dad's Mushroom and Barley Soup

Reviewed: Nov. 19, 2014
Finally getting around to reviewing this recipe. It's delicious! I haven't cooked with barley in ages and was looking for a new recipe to use it. I made the recipe exactly as written. I used dried oyster mushrooms and loved the flavor! I almost used fresh mushroom since they're cheaper than dried, but do not, I repeat, DO NOT skimp out on this! The dried mushrooms add such a lovely flavor that is more concentrated than fresh, and a nice texture. It was almost a pity tossing out the soaking liquid from the mushrooms. I'm thinking I may use that liquid as part of the water requirements next time. The only thing I might suggest is adding the potatoes halfway through cooking. I found they were falling apart by the time the soup was done. Thank you Kathie for sharing your dad's soup!
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Tomato Chicken Rice Soup

Reviewed: Nov. 17, 2014
As soon as I saw the French Canadian reference, I knew I had to try this. This is a different twist on some of the concoctions I was raised on. It's very easy to make and made with common pantry items. I did cook the rice for a shorter time, because I had a feeling it would get mushy. I'd even consider cooking it less time, so that it's undercooked slightly. Aside from the cooking time, I made the soup exactly as written. I ended up using about 3/4 tsp of garlic powder, and didn't add additional water at the end. The soup is nice and thick, and very filling. It makes about 6 good size servings. I did need to add salt and pepper since I felt it needed more flavor. Thank you for sharing your "penicillin" recipe! :)
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Paleo Coconut Muffins

Reviewed: Nov. 17, 2014
These are so good! And I love that it makes a small batch. I recently bought coconut flour and was looking for a way to use it. I followed the recipe exactly...except for a minor change. I didn't have coconut milk, but I did have almond/coconut blend. I wasn't sure what to expect because the mixture seemed very thin at first. I whisked it for a couple minutes til fully blended and it did thicken up. Coconut flour does absorb liquids quite well. The muffins are smallish (hmmm, maybe that's why I ended up eating 4 the day I made them! Oops!) but a nice size for a quick snack. These actually taste more like cupcakes to me. They have a slight eggy texture, but nothing that's unpleasant. The honey and vanilla flavors really come through. Next time I might even use slightly less honey - not because of the flavor, but just to lower the sweetness a bit. The only thing I might suggest is to maybe use less butter because the bottoms were greasy. I might even try this with coconut oil! Thanks Chris for sharing your recipe!
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Kickin' Rice

Reviewed: Nov. 17, 2014
This had pretty good flavor. I erred on the side of caution and only used 1/2 tsp of pepper, which for me was perfect. The chilies are a nice touch. The rice did turn out kinda sticky and mushy, and I even rinsed my rice before I started (something I always do to get rid of starch). I think the added moisture from the chilies contributed to the wetness of the rice, and I had even removed excess liquid from chilies. If I make this again, I'll definitely cut back on the chicken broth (probably use 1 1/2 - 1 3/4 cups instead of 2) and cook for less time (15 mins or so). An easy way to kick up plain rice!
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Tropical Turkey Salad

Reviewed: Nov. 16, 2014
Why have boring old turkey salad when you can have this?!?! What a great twist on the usual turkey salad. Your family will thank you and your guests will be impressed! I made the recipe exactly as written. The only change I might suggest is to use more chutney in the dressing for added flavor. Next time instead of oranges, I might try diced mango. TIP: If you're not going to be eating this soon after making, do NOT use fresh pineapple. Use canned instead. The bromelain enzyme in fresh pineapple (destroyed in canning process) will give the chicken an unpleasant texture. The meat breaks down and gets a mushy/gritty texture. Just a heads up for people who aren't aware of this! I served this on it's own over lettuce leaves, and also inside a low-carb wrap. Fabulous both ways!
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World's Easiest Refreshing Smoothie

Reviewed: Nov. 10, 2014
This really is the easiest smoothie ever. Two ingredients...not much that can go wrong here! The consistency was perfect for my tastes and I liked that it wasn't too sweet like a lot of smoothies can be. None of my stores sell 16oz cans of pineapple. It's either 8 or 20oz, and obviously the 8oz size is what is required for 1 serving. (Just an FYI for those looking for 16oz cans.) This is easily customizable with other fruits, or by adding a scoop of whey protein. Thank you j9tomas, i'll be making this one often!
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Chia Greek Yogurt Pudding

Reviewed: Nov. 9, 2014
Very good flavor! I love the addition of the cinnamon. Definitely don't leave it out! I used unsweetened almond/coconut milk blend because I didn't have soy milk. I split the mixture between 4 bowls. This gets REALLY thick. I ended up having to add an extra 2-3tbsp milk to each bowl. Next time I will use about half the amount of chia seed. You really don't need that much for it to thicken pudding. I also ended up adding a bit more honey than stated (personal preference). I topped it with a few raspberries. I was able to eat this after 20mins or so. It didn't need an hour to set. Makes a great breakfast or nighttime snack. Thank you completenovice!
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Chipotle Pepper and Chicken Soup

Reviewed: Nov. 9, 2014
This one's a winner! Very fresh and bright flavor. The chipotles are a perfect addition! My chicken breasts were rather large, so I used 3 instead of 4. Instead of 2 cans of chicken broth (29oz) I just used 1 carton (32oz) which worked out great because this soup is pretty hearty. I ended up using 3 chipotle peppers, minced with 2 tbsp adobo sauce (about half the can). This made the soup about a medium spicyness. Trying to use only the leaves of the cilantro is kind of a hassle, but I ended up using the leaves as best I could, with some stems too. One bunch seems like a lot, but the bunch I had was small-medium size, so it worked out well. I recommended starting out with half a bunch if yours is large, then adding more in if necessary. Also, it's not really necessary to dirty a bowl just to mix the cilantro and tomato. Just throw it into the pot at the same time. The only addition I needed to make was a bit of salt to really bring out the flavors. Such a simple recipe, but SO good! I can't wait to have this for lunch tomorrow! EDIT TO ADD: This makes 4 HUGE servings! You could easily get 6 smaller servings.
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Carrot and Parsnip Puree

Reviewed: Nov. 7, 2014
This was a nice change from the usual. I don't buy parsnips very often, for lack of recipe ideas, so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the cooking liquid, so I assumed it was to be left in the pot. It seemed like a lot of liquid to me, so I drained about half of what was left. Even with the liquid I removed, the mixture was plenty moist to puree. I think next time I might blend in the green onion after cooking for more flavor. Much easier to remove liquid first and add in later, then to puree and realize the mixture is too runny! I served this with some roasted turkey breast for a nice healthy meal. Thanks thischris!
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Homemade Turkey Breakfast Sausage

Reviewed: Nov. 6, 2014
I've been searching for the perfect turkey breakfast sausage and this is it! Finally! Not only is it much healthier than store-bought greasy pork sausage, it's delicious too! The seasonings are spot-on. I did use 93/7 lean turkey and the packages I bought (Jennie-O) were 1.25lbs each, so it made a little more than the recipe stated. I think if I used 1lb packages of turkey, I might lower the salt a tiny bit since the 2tsp stated was perfect for the 2.5lbs turkey I used. Also, DO NOT overcook these or they will be dry. Personally, I think 5mins per side is too much. Thank you cathy35 for the great recipe!
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Quick Quinoa Chili

Reviewed: Nov. 4, 2014
I'm shocked this recipe hasn't been tried and reviewed yet! This is a winner! I'm a chili lover, but I usually make mine with meat, and lots of it. This was my first time making quinoa chili or chili with no meat! This recipe sounded super intriguing, so I just had to whip some up. The recipe couldn't be easier, and it's ready fairly quickly. I couldn't find a tri-bean blend, so I used Bush's Mixed Beans (mix of Pinto and Great Northern beans). For the chili seasoning, I used McCormick's Tex-Mex flavor. The only thing I might change is to add a bit more broth (at least another 1/2 cup) bc I found the final product to be very thick. Also, next time I will omit the first step of pre-mixing the broth and seasoning mix. These ingredients can easily all be tossed in together in step 2. Thank you ciao bella for the great recipe and providing me with some delicious and nutritious lunches all week!
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