LilSnoo Recipe Reviews (Pg. 5) - Allrecipes.com (1546014)

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Pesto-Stuffed Grilled Portobellos

Reviewed: Aug. 7, 2014
These are very easy to assemble with few ingredients, making for an impressive looking side dish. At first I thought there's no way there will be enough "stuffing". And there really wasn't much, but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor. I did have a couple issues with the directions though. First, I don't see the need to lightly oil the grate of your grill, since you'll be using a grill pan anyway. In step 4 it says to brush the olive oil mixture over the top of each mushroom, yet there is no mention of any olive oil mixture in the ingredients. What to do? I ended up lightly brushing the mushrooms with some flavored olive oil I had. Next, the directions say to place the mushrooms TOP side UP in the grill pan and then to fill each one with the stuffing. I'm assuming this should say top side DOWN. Aside from a few unclear steps, these turned out very tasty and I will definitely make them again. The only addition I felt these needed were a sprinkle of salt. I would salt the inside of each cap lightly before stuffing them next time. I served these with pork tenderloin and a fresh garden salad. Thanks for the delicious recipe darklordlarry!
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Grilled Green Beans

Reviewed: Aug. 4, 2014
I love the flavor of these! I like to grill most of my veggies during the summer, but surprisingly, I had never grilled green beans. A very simple recipe, but the flavor is impressive. The only issue i have is that once you put the beans on the grill pan, the garlic tends to brown too quickly and gets a bitter taste. I was able to scoop the beans out of the pan with most of the burnt garlic staying behind in the pan ridges, without worrying about it affecting the flavor too much. I think next time I will lightly crush the garlic cloves, leaving them mostly whole so that they can easily be lifted out prior to grilling. Thanks for the recipe Kassie!
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Classic Pickled Eggs

Reviewed: Aug. 1, 2014
Excellent recipe! I've been eating pickled eggs since I was a kid, and have tried many recipes. I don't normally add sugar to mine, but thought what the heck, why not! I try not to deviate from recipes when I first make them in order to truly evaluate them properly. I took the recipe submitter's suggestion and added in slices of fresh jalapeño (about half a pepper). At first I thought they would turn out too spicy, but when I tried them the next day, there was no heat at all. Next time I'll just use the whole pepper, sliced. I'll definitely make these again!
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Quinoa Summer Salad with Feta

Reviewed: Aug. 1, 2014
As written, this recipe is a solid 4 stars, and with tweaks it's a 5. I found 4oz of feta to be way too much, so I started out with about 1/2 of the package and that was a good amount for our liking. Also, 1 tsp of salt and 1 tsp of pepper is A LOT, especially given all the salt from the feta. I used 1/2 tsp of each and that was plenty. I happened to have fresh dill on hand, so I used that instead of dried. Very tasty! I also think this could benefit from an extra tomato, but still a great recipe overall. This is great to bring to a BBQ or to serve to guests. Thanks for the recipe Elizabeth!
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Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce

Reviewed: Jul. 23, 2014
I was really surprised at how much we liked this. I never buy jarred sauces, since I like to make my own, however the simple addition of rosemary and lemon really transformed this whole dish. It tasted homemade! To make the chicken easier to chop, sauté the chicken thighs whole, then chop when cooked. Also chop up the rosemary. A great recipe to have on hand for busy week nights.
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jul. 23, 2014
Another one of those recipes that is so simple, yet very tasty. I added in some garlic when the onion was almost cooked. I love the freshness of the ingredients. Makes a perfect summer meal. Next time I will add more basil because the flavor was very mild. I do have to say this is much better right after you make it. I found when it was reheated the next day the flavors were quite bland. I ended up having to add more cheese and some seasonings. I used a mix of red and orange cherry tomatoes A fresh, colorful dish.
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Parsley Walnut Pesto Quinoa Salad

Reviewed: Jul. 15, 2014
Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at first. No biggie. When I was done cooking the quinoa I thought, there's no way this is going to be enough! Fret not, bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones!
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Yellow Squash and Corn Saute

Reviewed: Jul. 15, 2014
Terrific! I often find myself with a leftever ear of corn, which I end up tossing a few days later. This is the perfect solution. I thought it sounded a little plain, but wow, what great flavor - and it's so simple! I'll be making this often. No need to change a thing!
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Cherry Farro Salad with Sweet Vinaigrette

Reviewed: Jul. 13, 2014
Delicious! Even though I had never used farro before, I saw this recipe and knew I had to make it! I only used 1 tsp of sugar and that was plenty sweet for me. I might even leave out the sugar next time. I used chopped pecans instead of walnuts bc that's what i had on hand and it turned out really good. I didn't have to use all the dressing either - I probably ended up using 2/3 of it and the salad was plenty moist with that amount. I will use the remainder of the dressing for something else. This one's a keeper!
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Vegan Mushroom Salad

Reviewed: Jul. 13, 2014
Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few people. Note: make more than you think you'll need. Not only is it delicious, but the mushrooms shrink down some and you end up with very tiny portions. For example, I scaled it down for 6 servings, and it was really more like 3-4 small servings. Also, when you toss everything together, it doesn't look like there's enough liquid, but as the mushrooms sit, they really release their juices and you'll end up with plenty. I will be making this often, especially when I have extra parlsey on hand that I don't know what to do with. Thanks for the great recipe!
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Thick Spaghetti with Marinara Sauce, Arugula and Parmigiano Cheese

Reviewed: Jun. 23, 2014
What can I say. I was skeptical of the store-bought marinara sauce since it never comes close to tasting like the fresh stuff. I made this partly out of curiosity, and partly bc I needed to use up some arugula and was craving pasta. This recipe couldn't be easier and it comes out tasting fantastic! I followed it exactly as written. The arugula adds a nice peppery kick to the sauce. Give this one a try! It's great for days when you don't want a lot of fuss at dinner time.
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Fragola Pazzo (Crazy Strawberry)

Reviewed: Jun. 17, 2014
Excellent! A nice change of pace and I loved the addition of black pepper. Don't omit it! I have a pantry full of flavored balsamics, so I ended up using chocolate balsamic and it was perfect. Next time I will try it with espresso balsamic. A very simple dessert, but I can see how it would wow guests! Thanks for the great recipe Sunny!
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Sassy Sangria

Reviewed: Jun. 16, 2014
As much as I love sangria, I didn't think it'd be a good idea to use a full gallon of wine for just the two of us. I ended up scaling this down for 1 bottle (1/5th of recipe)of wine. I love the use of pineapple juice and pineapple chunks. I ended up adding in the full 8oz can of pineapple chunks, otherwise, 1/5th of the can only had me adding 3 chunks to the whole sangria! I also found it to be a bit too tart, so the full can of pineapple took care of the needed extra sweetness. A simple and tasty sangria. I'd recommend adding in more pineapple and letting it sit for an hour or two for the flavors to blend. I didn't like it as much when I first mixed it, but after it sat for a while, it really developed a nice tropical undertone.
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Pineapple Rocket Salad

Reviewed: Jun. 15, 2014
Wow, this one's a winner! I made it for company and they were all super impressed with it. I had several requests for the recipe! What an amazing blend of flavors. I was unsure about the cilantro but don't leave it out! It really adds a nice touch to the overall flavor. This was eaten so fast I couldn't even take a picture. Next time, because there will be a next time! Super simple and very impressive!
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Cherry Coconut Smoothie

Reviewed: Jun. 14, 2014
I didn't like this as much as I thought I would, but it was refreshing. I don't like overly sweet drinks, so the sweetness level was fine for me, however I think most would prefer it a bit sweeter. I like that it's low cal too. You don't really taste any coconut, so if I make this again I'll use coconut milk instead. I wouldn't call this a smoothie, really. It's more slushy and icy.
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Simple Avocado Milkshake

Reviewed: Jun. 14, 2014
The flavor is PERFECT. No need to make any changes. Note the servings are kind of small. For me, this was more like 2 servings. Super simple to make with ingredients I always have on hand. Be sure to use really ripe bananas for added flavor. Next time I will freeze a cut up banana first to make the shake colder because after blending it was room temp. Very smooth! This would also be tasty with almond or coconut milk. Thanks for the great recipe!
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Chipotle and Adobo Pickled Eggs

Reviewed: Jun. 14, 2014
I loved the change of pace from the usual pickled egg. That said, these aren't spicy at all, for those who are scared to try them. On the heat scale, they were about a 1. I ended up adding 2 whole peppers into the jar and that took them to about a 3-4 on the spicy scale. Be sure to strain the brine or else you will get a lot of sediment in your jar.
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Jun. 9, 2014
This is a winner all around. If you've never sectioned a grapefruit before (with a knife), google for directions. So much better than peeling the grapefruit and pulling apart the sections that covered in the membrane that can be tough to chew. This was not spicy at all. Next time I will add more cayenne to get a bit of heat This would also be very good grilled. Instead of baking at 375 for 15-20 mins, I much prefer the flavor of broiling it for 10-12 mins. This gives it a nicer crust with moist center. Do not overcook salmon!
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Best Black Beans

Reviewed: May 17, 2014
Great flavor for such a simple recipe. I took others' recommendations and rinsed the beans and used about 1/3-1/2 cup of chicken brother. IMO, 5 mins is not nearly long enough to cook the onions. I ended up simmering the beans for about 15 mins with a lid on the pot, then I took the lid off and simmered an additional 5 mins to thicken everything up. I added the cayenne with the garlic and onions, and stirred in the cilantro right before serving. A keeper!
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Tomato Pepper Sauce

Reviewed: May 10, 2014
I found myself looking for a way to use up a bunch of tomatoes I had on my counter and stumbled across this recipe. It has a nice, fresh flavor. I added in 1/2tsp of sugar as suggested by another reviewer, and I found it to be necessary. I also added in fresh basil, which definitely kicked this sauce up to the next level. I served it over whole wheat spaghetti. For my tastes, I had to cook the sauce about 35 minutes, the last 15 mins with a lid, because the onions weren't quite done. Next time I will try this served over bread as suggested. Very simple!
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