ConkyJoe Recipe Reviews (Pg. 1) - Allrecipes.com (12491008)

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Spinach Alfredo Enchiladas

Reviewed: Feb. 24, 2014
Not your traditional enchiladas but delicious nonetheless. Used 5, 10" flour tortillas rather than the smaller ones, and they fit perfectly in the 9" x 13" baking dish. One 10" enchilada is filling so this dish should serve 5 adult appetites. Made “Quick and Easy Alfredo Sauce” from this site in lieu of using the recipe’s jar Alfredo sauce. Next time, I would go with an authentic Alfredo sauce that doesn't use cream cheese even if it takes a little more time (e.g., “Buttery Alfredo Sauce” from this site).
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Quick and Easy Alfredo Sauce

Reviewed: Feb. 24, 2014
Definitely quick and easy, and tastes okay when made as written. See “View Notes”.
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Grama's Peppery Parsnips

Reviewed: Feb. 17, 2014
Easy, tasty, and almost as versatile as french fries. Used fresh, coarsely ground garlic pepper seasoning which gave this dish more in-depth flavor. If having one, use a deep skillet to avoid cleaning a saucepan and skillet. A very good recipe for busting out of a rut if feeling limited by serving the same veggie dishes over and over again.
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Superfast Asparagus

Reviewed: Feb. 17, 2014
Quick and easy, and the Cajun seasoning gives this side dish a special twist. Placed cut asparagus on a baking pan lined w/ parchment paper for a super fast clean-up too. Used Creole Seasoning Blend from this site. After removing from oven, garnished with grated Pecorino Romano cheese.
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Photo by ConkyJoe

Parsnip and Carrot Puree

Reviewed: Feb. 16, 2014
By golly, this really was fabulicious! A great alternative to mashed potatoes, and very easy to make. Stayed w/ the 4:1 ratio of parsnips to carrots as called for by the recipe submitter, and glad we didn’t veer off course as the wonderful flavor of the parsnips shined through. The 8 medium and large sized parsnips weighed in at 2 pounds, and 8 ounces of baby carrots were used. We made the following ‘tweaks’: 2X snipped chives as listed, and added 2 tablespoons honey and a dash of nutmeg. Thank you ‘Always Cooking Up Something’ for a fantastic vegetable dish.
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Easy Roasted Vegetable Lasagna

Reviewed: Feb. 15, 2014
Added fresh chopped jalapeno pepper and about 1 extra cup of marinara sauce. Next time, the amount of green bell pepper will be reduced at least in half so that it acts to enhance the flavor rather than dominate it. We might also add different veggies as other reviewers say they did, and some fresh herb(s) would perk up the taste. Those are easy adjustments to make and reflect individual taste preferences rather than anything wrong with the recipe. This lasagna is very similar to Hearty Vegetable Lasagna from this site, and either one makes a yummy meatless meal. Thank you cookntraveler.
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Chef John's Italian Meatballs

Reviewed: Feb. 3, 2014
The combination of great texture and taste makes this a standout winner. With countless reminders over the years, it’s no secret most Italian Americans believe their grandmother makes the best Italian meatballs. Chef John somehow figured out which one was the real deal, and pried it away from her. Great job, Chef John.
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Feb. 3, 2014
Wanted to offer adventuresome guests an alternative from standard meatballs and sauce, and these lamb meatballs did the trick. The slightly spicy eggplant tomato sauce exceptionally distinguishes this dish from a traditional marinara sauce. A side shaker of grated Pecorino Romano cheese added another level of outstanding flavor to those choosing to use it. The quantity of sauce seemed well proportioned given that we didn’t serve this over pasta or rice. Several people requested the recipe, and Chef John adds another cleverly inventive recipe to his already large collection.
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Best Marinara Sauce Yet

Reviewed: Feb. 3, 2014
Excellent sauce. No changes made and none needed. Would like to make again with all fresh herbs. Used in conjunction w/ “Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce” on this site.
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Fresh Lime Curd

Reviewed: Feb. 3, 2014
Tastes great alone but outrageously good as a dessert filling. Tripled the recipe; made as written. Used real key limes from Key West, FL rather than larger Persian limes more commonly found in grocery stores. Knowing there was an insufficient number of limes to make 2-1/4 cups of juice, subbed Nellie & Joe's Famous Key West Lime Juice 100% Natural Juice to make up the shortfall {1 lb. (18-20) key limes yield about 3/4 cup juice}. Filled individual graham cracker tartlet shells with lime curd, and garnished with a thin slice of kiwi, a few unsweetened coconut flakes, and a small Amaretti cookie. Sarah, two thumbs up!
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Cajun Corn and Bacon Maque Choux

Reviewed: Jan. 26, 2014
A delightfully different way to serve corn. Used fresh bi-color corn. Cut about 1/2 to 2/3’s from the kernels in first pass. Scraped the cobs using sharp edge of knife to get the remaining ‘milk’ and pulp out. Chopped the onions for easier eating. Cooked peppers & onions in 1 tablespoon bacon grease versus the suggested vegetable oil. Subbed a red bell pepper for green, and added 2 chopped fresh jalapeno peppers (one deseeded & membrane removed to temper heat). Subbed Creole Seasoning from this site for the cayenne pepper. The bacon is what really puts this recipe over the top and distinguishes it from other corn dishes. It’s worth buying a better cut, and we preferred thick-sliced bacon. Excellent recipe YOYO78.
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Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed: Jan. 26, 2014
Sooooo good! Next time, I would skip soaking the sprouts for 1 hour as we found no noticeable change in taste. If wanting softer sprouts versus crunchier ones, soaking for 10-15 minutes is sufficient. The extra moisture creates steam while oven roasting. Roasting is what gives sprouts a sweeter flavor than when they’re sauteed, steamed, or boiled. Overcooking sprouts will release a sulfur compound (glucosinolates), producing an unpleasant smell and flavor that contributes to why people dislike this veggie. Having no cream sherry, paired equal parts oloroso sherry & semi secco marsala thereby tempering the sweetness of the sauce a bit. The sherry bacon cream sauce is so darn good that it’s hard to resist eating it straight from the pan. A great dish for any occasion!
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Butternut Squash and Pecan Casserole

Reviewed: Jan. 22, 2014
Very good dish, and not overly sweet; made as written. Other recipes like this call for 1/2 cup sugar or more versus 1/4 cup for this one. For the ‘1/2 cup cracker crumbs’, used 12 Ritz crackers. The nut topping, with sunflower seeds included, gives this a nice twist from the norm. While using the specified amount of butter, next time might reduce it slightly to say 3 tablespoons. A good choice for a Thanksgiving or Christmas dinner, especially if lots of sweet stuff is already in the planned food choices. Thank you emoon.
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Cabbage-Carrot Casserole

Reviewed: Jan. 22, 2014
Clever way to make a meatless cabbage dish that is tasty, nutritious, and low calorie. Tasted the cabbage and carrots after coating with cheese sauce, and a bit more zing was needed to suit our tastes. Added sazon seasoning and a dash cayenne powder. Topped the casserole with herb seasoned bread crumbs and shredded cheddar cheese. This is a versatile dish, and easily customized to individual tastes and/or adding favorite ingredients. Used about a 60% red (1 medium)/40% green (1 small) fresh cabbage mixture mainly for the much greater antioxidant power of the red variety.
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Red Beans and Rice Burrito

Reviewed: Jan. 12, 2014
Simple to prepare and tasty. Recipe served as a good conceptual guide but not strictly followed. Rather than a boxed rice/bean mix, cooked brown rice and used canned black beans. Also added fresh kernels white corn, green onions {white bottoms}, and jalapeno peppers. Used reduced fat sour cream and subbed jalapeno jack cheese for Cheddar. Before wrapping burritos, finished-off w/ Creole seasoning from this site, a few shakes of Tiger Sauce, and green tops of scallions. 5* w/ changes. Thanks Marie B for sharing. See ‘View Notes’.
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California Vegetable Bake

Reviewed: Jan. 12, 2014
Without any seasoning, this veggie dish is bland as written. Just adding salt and pepper would be a step in the right direction but bolder use of your preferred seasoning(s) will make a remarkable difference in flavor. We used fresh broccoli, cauliflower, and carrots, not frozen. The appearance and taste of this dish would be improved if the vegetables were first combined with the cream sauce before placing in a baking dish (used a 9" x 13" since no size is suggested). Pouring the sauce over the top of the veggies as instructed results in veggies being unevenly coated with those at top heavily sauced and those at bottom with little or no sauce. The directions are unclear as to whether the cracker crumbs are spread over the cream sauce or the vegetables . . . doesn’t make much difference if made as written as the veggies and sauce need to be stirred-up anyway.
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Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Jan. 5, 2014
Excellent flavor from the combination of asparagus, mushroom, bacon, and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine for a change of pace but prefer a slightly denser version. Thankfully, followed several reviewer’s suggestions to use only 1 cup heavy whipping cream (vs. 1-1/2 cups), and subbing milk for the difference. Because the flavor is so good, I’ll make this again but experiment with 1-1/2 cups half & half to better suit our tastes while eliminating about 90g fat/750 kcal from the entire quiche. A very good dish overall that can easily be customized to suit individual preferences.
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Baked Buffalo Chicken Dip

Reviewed: Dec. 25, 2013
Chef John does it again by gently pushing the envelope while delivering food having wide appeal. This was a very popular appetizer and two batches went pretty quickly. Made minor changes: subbed (i) reduced fat cream cheese for regular, (ii) Creole Seasoning from this site for Old Bay, and (iii) jalapeño jack cheese (at Publix deli) for pepper jack. Added 2, fresh jalapeño peppers with most of the membrane and seeds removed to temper the heat. Served with crackers, flat bread, and celery sticks.
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Maple Pecan Shortbread Squares

Reviewed: Dec. 25, 2013
Better texture and taste the next day. Not completely satisfied with the shortbread crust but 5-year old helper shoulders the blame for not pricking the crust so says his on-the-phone stupidvisor. The recipe is well worth trying again as the bars were yummy, just not pretty. Next time will use easy release foil which would make it easier to cut the gooey bars outside the pan. See ‘View Notes’.
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West Coast Trail Cookies

Reviewed: Dec. 25, 2013
This is a really great cookie. While I wouldn’t rank it as my favorite, it’s in the top 10. Perfect as written but easily adaptable for other dried fruit, seed, or nut preferences. This surprisingly turned out to be a big crowd pleaser at a party where a whole lot of other great homemade food was served. Maybe word just traveled faster among this group, but young women who are very health oriented, fitness minded seemed to crave this cookie. One said it was the best cookie she had ever tasted in her life . . . ummm, now that's serious kooky talk!!
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