ConkyJoe Recipe Reviews (Pg. 10) - Allrecipes.com (12491008)

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San Antonio Taco Salad

Reviewed: Aug. 5, 2012
Baked the tortillas in tortilla shell pans rather than deep fry them. This recipe has been made several times. The first time the recipe was followed closely other than substituting Bill Echols’ “Taco Seasoning I” from this site in lieu of the chili powder. A more spicy variation of this recipe more suited to our tastes is to add (i) 1 tablespoon of minced garlic, (ii) 1/2 green pepper, finely chopped, (iii) 8 oz. can of sliced black olives, drained, and (iv) 1/3 bunch of chopped cilantro when cooking the meat mixture. Sour cream, chopped tomato, and banana pepper & jalapeno pepper rings are served as optional garnishes. Pinto beans work well if you don't have kidney beans. This recipe makes a satisfying and healthy meal.
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4 users found this review helpful

Waikiki Cornbread

Reviewed: May 22, 2012
This cornbread was good but differs from traditional Southern cornbread. Based on reviews, deviated from recipe with aim toward a less sweet, more corn flavored bread. In spite of decreasing the Bisquick mix to 2-1/2 cups, increasing the yellow cornmeal to 3/4 cup, and cutting sugar to 3/4 cups, the cornbread was still sweat and tasted more like cake than bread. While my bread held together okay, it wouldn’t take much for it to be crumbly as many others have mentioned. Once again, I’ll be back searching for a more compatible cornbread more aligned to what we ate when growing up.
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6 users found this review helpful

Sloppy Joes II

Reviewed: May 16, 2012
Delicious, and brings back kid memories as Sloppy Joes were popular at school and home. This is a traditional recipe closely replicating the original one invented by Joe (surely a distant relative) in a Sioux City, Iowa tavern in the 1930’s . With over 3,000 reviews, it’s already been said. Just try it as written, and you should like it.
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5 users found this review helpful

Alabama Pulled Pig

Reviewed: May 7, 2012
Used a slow cooker since we did not have a smoker. Cooked a 3 lb. Boston butt roast on high for 5-1/2 hrs. Went straight from the slow cooker to pulling it apart . . . no additional simmering in an oven. The pork pulled apart so easily, and was moist and flavorful. I rated this a 5* as I have no doubt it would be if cooked according to the directions using a smoker . . . deviating by using a slow cooker doesn’t capture the full potential of this recipe but still produces pork bursting with flavor. Great recipe, Robert.
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4 users found this review helpful

Sausage Breakfast Wraps

Reviewed: May 7, 2012
Outstanding breakfast burritos, and a healthy, low calorie meal! Used Chili Seasoning Mix II from this site, Hatch mild chopped green chiles, and 9” LaTortilla Factory whole wheat tortillas. Omitted the salsa. Half of the wraps were frozen for a future fishing trip. This recipe is a definite make again. Ed, thanks for sharing.
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4 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: May 6, 2012
This is okay but not quite up to what was expected given its overall high rating. Something in the flavor seemed slightly off . . . perhaps the lemon juice was a bit overpowering but just not sure if that was it. Having made “Dave’s Coleslaw” (recipe on this site) the week before, that made for a tough comparison as it was better suited for our tastes.
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3 users found this review helpful

Cabbage Sloppy Joes

Reviewed: May 6, 2012
Yummy & so easy to make. I wasn’t sure about adding cabbage when considering this to more conventional Sloppy Joe recipes. But it combined well and absorbed the wonderful flavors, and glad we gave this one a try. When made again, the only tweak is to possibly decrease the brown sugar to 1-1/2 or 2 tablespoons (versus 3 tablespoons) as it might be a tad sweet for some folks. ConkyJoe looked awfully sloppy after aping down his sloppy second sandwich served on a King’s Hawaiian Sweet Roll.
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5 users found this review helpful

Wasabi Guacamole

Reviewed: Apr. 29, 2012
World class guacamole. This is probably about the right heat for many people, and if serving at a gathering. After tasting it as written, we wanted a bit more kick, and added another 1 teaspoon wasabi powder & 1/2 teaspoon cayenne powder. Used it as an optional topping on Shredded Chicken Tacos by Goya. Bullcitybob, you hit a grand slam home run with this, and hope you step-up with another great recipe.
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7 users found this review helpful

Dave's Coleslaw

Reviewed: Apr. 29, 2012
This is a crowd pleaser. This coleslaw is elevated because of the yin yang relationship of sweet and tangy. I cheated w/ a 16 oz. bag of coleslaw mix (green & purple cabbage w/ carrots). Not being sure about the equivalency of a head of cabbage to a 16 ounce bag, I stuck with the amount of ingredients per the recipe since it would be easy to drain away any excess ‘liquid’. In subsequently looking up info, it appears an average size head of cabbage produces about 8-10 cups, or roughly 32 ounces. When making again, I’ll halve the mayo & buttermilk unless 2, 16 oz. bags are used. One modification was to garnish this dish w/ blue cheese, reduced fat crumbles. This was served as an optional topping on Shredded Chicken Tacos by Goya. ROXY24, thanks for sharing.
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4 users found this review helpful

Shredded Chicken Tacos

Reviewed: Apr. 29, 2012
Sooo tasty. Nice blend of spice, and mild heat. Opted out of garnish shown in this recipe, and served with either Wasabi Guacamole or Dave’s Coleslaw as optional toppings (both are AR recipes) - - they were delish. Added to the Make Again-Yummy folder.
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5 users found this review helpful

Vidalia Heaven

Reviewed: Apr. 28, 2012
Delightful. Baked in oven at 400° for 1 hr., and upped it to 450° for an extra 15 min. Did two Vidalia onions – 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butter as suggested by at least two reviewers. Follow the recipe for a richer tasting dish, and it receives a 5* rating. The one w/ balsamic vinegar gets 4*. I experimented w/ Tiger Sauce on a portion, and next go round may add that in the cored out center w/ a pat of butter. If you like caramelized onions, give this a try!
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6 users found this review helpful

Saussage Links

Reviewed: Apr. 22, 2012
Followed exactly as written. Bravo!
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4 users found this review helpful

Skillet Chili

Reviewed: Mar. 15, 2012
A thick chili as advertised and an easy dish to make. It has good flavor. Out of the 5 or so chili recipes tried from this site, this one takes a silver medal at this juncture. Still high on its pedestal, Debdoozie's Blue Ribbon Chili remains our favorite. Both of these recipes have similar ingredients but I think Debdoozie's Chili, with the salsa and chili seasoning, adds a more distinctive flavor.
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4 users found this review helpful

Angel Chicken Pasta

Reviewed: Mar. 13, 2012
Super yummy dish. This was perfect as written except for making more of this superb tasting sauce as others have also suggested. Chicken tenderloins were used and they came out extremely moist and tender. I think the condensed golden mushroom soup really complements this dish. I wish we had doubled the recipe as there was little leftover. This will definitely become a repeat dish. Marian, on this one, you rock girl!
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4 users found this review helpful

Layered Pasta, Veggie and Cheese Skillet

Reviewed: Mar. 11, 2012
You may have difficulty finding the Chunky & Savory version of the ‘Veggie Smart Italian Sauce’ and ‘trumpet-shaped pasta’. Go with your favorite pasta sauce and smaller shaped pasta, and you’ll be fine. Read this recipe carefully as directions could be written more clearly. I messed up by combining all the ingredients together under Step 1 when intended to be two separate mixtures. That gets clarified when 3 things are layered together in Step 2. Frankly, I’m not sure if this didn’t simplify the recipe without losing any taste or texture. This was pretty good but dull and boring when it came to flavor. Adding a few spices not included in the ingredient list quickly and easily fixed that concern. Some was leftover, and it had more flavor the second day. I will use this as a base recipe next time, and deviate by introducing more seasonings. I believe this recipe is extremely flexible, and an Alfredo sauce w/ Cajun shrimp could be added to make a skillet pasta dish. I also suspect kale could be subbed for spinach/arugula, and other veggies could be added. The main prep time issue is boiling water & cooking pasta. If that is done beforehand (or you have leftover pasta on hand), this dish could be ready to serve in less than 30 minutes. A 10 oz. tub of baby spinach and a 15 oz. ricotta cheese will leave about 25% of each unused {next time, the entire amount of each container is going in}.
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8 users found this review helpful

Szechwan Shrimp

Reviewed: Mar. 6, 2012
For us, the recipe worked well as written although we used raw wild shrimp. We thought it was mildly spicy but not a ‘hot’ dish (might add a little cayenne pepper next time as one reviewer suggested). It does not taste Szechwan like one typically encounters in a Chinese restaurant but the flavor was still quite good. I agree with many other reviewers about increasing the quantity of sauce. I went with those suggesting tripling the sauce thinking that a bit of extra unused sauce is no big deal. This amount turned out about right for us. The shrimp were served over a bed of white Basmati rice. Thank you FOODGU1 for sharing this recipe.
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3 users found this review helpful

Bean Soup With Kale

Reviewed: Mar. 5, 2012
Decided to rate this 5*. For us, it came up a bit short on flavor, as written, but can be easily adjusted to satisfy personal taste preferences. Added some orange-ginger seasoned salt & shredded Parmesan cheese, and what a difference this made. This is an extremely high nutritional dish with kale being among the top ANDI scorers. I was unsure as to how much chopped kale would equal 4 cups which turned out to be about one bunch if lightly pressed when measuring.
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6 users found this review helpful

Fruit Sherbet

Reviewed: Feb. 11, 2012
This satisfied a craving for something cold & tart. Extremely easy to make. This reminded me of the 1950's in Florida when a pop-up frozen desert - Lily Dily- was sold at grade school for a nickel. From a timing perspective, a little tricky getting the frozen consistency just right {2 hrs. in freezer, a liquid mush; 3-1/4 hrs. about right around the edges; next morning, rock hard}. Next time, I might add 2-3 tablespoons of alcohol like vodka (neutral w/o modifying flavor) or cointreau (orange liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain) since alcohol doesn't freeze. Thank you Mary Ann for sharing this oldie, but goodie!
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11 users found this review helpful

Sausage Egg Casserole

Reviewed: Feb. 11, 2012
Very good but not over the top to deserve a 5*. I made this exactly as written but would not do so again. At least read the first 10 most helpful reviews as they capture three issues repeatedly stated by many reviewers: (i) bland, (ii) very cheesy, and (iii) cooking time. I’m in the camp of this being slightly bland and would adjust ingredients next go round. However, I believe this is a matter of personal preference as some people prefer less spicy food. Like others, ½ lb. cheese vs. 1 lb. is adequate unless you’re a cheeseaholic. Especially take note of needing it to cook longer as it was mushy & runny at 50 minutes other than about 2-3” from around the edges of the 9 x 13 inch baking dish. I believe the cooking time in such dish is 60-70 minutes rather than 40-50. A big plus is the ability to make this the night before! We craved something like pancakes or biscuits when eating this dish but maybe it was caused by the “flour mixture” being incorporated into the recipe, but nothing sweet to go with it. We drizzled some pure maple syrup on top, and that satisfied our craving. Plan to omit the flour mixture next try, and aim to make a healthier version. Thanks KNITWIT!
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2 users found this review helpful

Mexican Rice

Reviewed: Feb. 6, 2012
Oh so yummy! Very tasty and filling. Switched up on some of the spices as follows: (i) added fresh cilantro (about 1/4 bunch) instead of minced cilantro {cooked w/ onion & green pepper}, (ii) reduced beef broth to 6 oz., and added 8 oz. pack of Classic Fajita Skillet Sauce w/ Chipotle + Lime {by Chef R. Bayless; available @ Whole Foods}, and (iii) substituted 2 tablespoons “Taco Seasoning” from this site and eliminated chili powder, paprika, garlic powder, & salt from ingredients list (already incorporated in “Taco Seasoning”). Thanks boris for a great concoction.
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3 users found this review helpful

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