ConkyJoe Recipe Reviews (Pg. 2) - Allrecipes.com (12491008)

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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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Irish Cream Bundt Cake

Reviewed: Dec. 25, 2013
A superb cake . . . very moist and the Irish cream glaze and chopped pecans take it over the top. Mixed Spectrum Organic All Vegetable Non-hydrogenated shortening, oil, and Wondra flour (1 tablespoon each) into a semi-liquid paste, and brushed Bundt pan for easy release of cake. To upsize a 15.25 ounce boxed yellow cake mix to 18.25 ounces, mixed 4 tablespoons all-purpose flour, 2-1/3 tablespoons white sugar, 1/3 teaspoon baking powder, and a pinch baking soda which was combined with cake mix. This achieved a baked cake perfectly filling a Nordic Ware Bundt pan (10-15 cup). Subbed ¼ cup almond milk for same amount of water in making batter and glaze. Used safflower oil and Carolans Irish Cream. Poured the glaze into the Bundt pan as described by others. When a recipe achieves a full five star rating (greater than 4.75 average) by hundreds of reviewers over a 13+ year period, you know you’ve found a winner unless your taste preferences differ from the masses or mistakes were made in preparing this cake. See ‘View Notes’.
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Pesto Spaghetti Squash

Reviewed: Dec. 15, 2013
Cannot remember ever having a dish w/ this combination of vegetables, and they played well together. Just the right amount of seasoning w/ a hint of heat. Rather than buy Parmesan cheese, used up open packages of Sargento 4 Cheese Italian and sharp cheddar. Great creation Shyla Lane, and keep stoking that innovative spirit!!
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Eggplant Lasagna

Reviewed: Nov. 25, 2013
A creative and delicious alternative to traditional noodle lasagna. Added a red onion, portobello mushrooms, and garlic to a spicy marinara sauce w/ ground beef. Just follow the directions, and you’ll have a very enjoyable meal. This one goes in the Make Again_Yummy folder. Excellent recipe GENKIANNA.
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Baked Eggplant Antipasto

Reviewed: Nov. 21, 2013
This just didn’t work out exceptionally well. Made as written except for subbing dry for unavailable fresh oregano. It took about 15 minutes more bake time to soften the eggplant ‘rounds’ toward the center of casserole. I guess the 2 globe eggplants selected were x-large (vs. ‘large’ per recipe) as the casserole dish was filled to the brim with enough leftover to do another layer. With more than a dozen eggplant varieties in substantially different sizes and shapes, expressing in pounds rather than quantity would help yield more consistency in the end result. I’m giving this the best rating of several eaters which ranged from 2* - 4*. Two things to consider . . . eggplant releases water as it cooks, and following instructions to not drain liquid from the canned diced tomatoes and jar of marinated artichokes creates a wet casserole. Spooning in some liquid presumably yields more flavor but no need to have the eggplant swimming in it. Generally, we prefer leaving the skin on eggplant since it’s the most nutritious part of the fruit. In this recipe, I would skin them to get a more uniform texture across the entire casserole as the less cooked ‘rounds’ toward the center were a bit tough while the flesh of the ones around the edges were on the mushy side. Alternatively, breading and baking (or frying) the eggplant (like eggplant Parmesan) would yield uniform consistency and a more tasty casserole but represents a major change from the way this is written.
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Spinach and Mushroom Quiche with Shiitake Mushrooms

Reviewed: Nov. 19, 2013
Terrific!! Didn’t want to buy a package of turkey bacon to use 1 slice called for in this recipe. Instead, added a heaping teaspoon of bacon grease to give this some ‘bacon’ flavor, and eliminated the 1/4 cup butter. Stirring the egg mixture into the vegetable mixture after it was placed into the pie shell seemed like an opportunity to damage the crust. Poured about 1/3 of the egg mixture into the vegetables, and then spooned the combined mixture into the pie shell with the remaining egg mixture poured into the shell. The last ten minute baking time increment, with the quiche foiled, had to be extended an extra 6 minutes to get a clean toothpick. Will make this again soon as the hungry clan devoured this quiche in a flash.
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Spinach and Feta Pita Bake

Reviewed: Nov. 11, 2013
Scaled down the recipe to make 2 spinach and feta miniature ‘pizzas’ which were yummy. Other than using naan (flat bread) in lieu of pita, made exactly as written. Made more miniature ‘pizzas’ with other toppings so very easy to please individual preferences. This is a definite make again especially on game day Saturdays & Sundays.
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Crispy Eggplant with Spicy Tomato Sauce

Reviewed: Nov. 5, 2013
Selected this recipe for a healthier way of oven baking the eggplant rather than frying it. Scaled up ingredients using 3 lbs. eggplant (3 medium) and doubling everything else related to preparing the eggplant. Added 2 tablespoons Italian seasoning to the 2 cups of Parmesan cheese/wheat germ breading. Lightly misted each breaded side with olive oil. Baked 13 minutes on one side, and flipped over for another 10 minutes. They were crispy, nicely browned on each side, and the cheese/wheat germ breading was tasty. Will use this oven method in future but may try other breading mixes simply for variety. Rather than top each eggplant slice with sauce and cheese, made a 9" x 13" casserole similar to “Eggplant Parmesan with Fresh Basil and Smoked Mozzarella” on this site. This produced the best of both recipes with crispy, tasty, and not greasy eggplant slices in a very yummy tomato basil sauce topped with smoky cheese.
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Eggplant Parmesan with Fresh Basil and Smoked Mozzarella

Reviewed: Oct. 26, 2013
Loosely followed this recipe. Up sized to make a 9" x 13" dish (1 large & 1 medium eggplant, and 2 (24 ounce) jars marinara sauce). Tried the recipe’s method of not flouring the eggplant before dipping in egg mixture/bread crumbs, and the adhesion was not good . . . Nonie’s method (Mom of five’s review) of first dipping in flour is much better. Sautéed onions and fresh garlic, and then simmered with the marinara sauce to give it more flavor. Like others, used regular mozzarella after being unable to find smoked mozzarella cheese given limited time. I’m pretty sure this cheese is available at a local deli and will pickup some to make this again. I found this more involved and time consuming to make than anticipated . . . take note of the 20 minutes to 2 hours suggested for drying out the eggplant. I did 30 minutes after checking a few other recipes, and that seemed fine. With more than an hour into cutting, drying, and frying the 2 eggplants, the fried slices were placed in fridge for later use that afternoon. That is the major time factor, and the dish comes together quickly after those steps are completed. This eggplant dish is very, very good. In trying to make a healthier version while hopefully not sacrificing taste, next time plan to follow the method of baking the eggplant detailed in Crunchy Eggplant Parmesan on this site, and then finishing it off by using steps 3, 5, and 6 of this recipe. Thanks lindseytr0n.
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Chili Rellenos Casserole

Reviewed: Oct. 21, 2013
Rather than use canned chile peppers, subbed 6 fresh Poblano peppers that were oven roasted (broiled skin side 5 minutes & flesh side 4 minutes, and then set aside to steam in a brown paper bag). Added an extra egg. Used 1 (12 ounce) can evaporated milk instead of a 5 ounce can plus 1/2 cup milk which is seemingly an error in this recipe. The amount of milk is not overly critical if staying in a range of 7-12 ounces. The idea of using tomato sauce was unappealing so subbed 1 jar Herdez Traditional Chipotle Cooking Sauce and about a half jar of leftover hot picante sauce. After adding the tomato based sauces, topped with sliced black olives and fresh jalapeno peppers, and baked for the last 15 minutes. Topped off with cheese which was lightly misted with olive oil and returned to a turned off oven for 5 minutes. This was a big hit, and we will make again.
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Mama's Summer Squash Casserole

Reviewed: Oct. 14, 2013
A yummy way to use summer squash. Seasonings were added as this would be bland for our tastes without any. Omitted the cheddar cheese on top thinking it might be too dry since only having 2% milk sharp cheddar cheese. Instead of that, after baking, garnished the top with grated Pecorino Romano cheese and thinly sliced green onions. The tangy Pecorino cheese really gave this a nice finishing touch. Anyone liking this recipe should try “Unbelievable Squash Casserole” on this site which is similar and also very good. Thanks Northerngirl.
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Green Chile Spinach Quiche

Reviewed: Oct. 8, 2013
A really good recipe . . . very tasty, simple ingredients, easy to make, and easily altered to individual preferences. Omitted the pie crusts and 1/2 cup butter. Used 1/2 cup flour equally divided between whole wheat and all-purpose flours. Rather than 2 cups small curd cottage cheese, subbed 1 cup part skim ricotta cheese & 1 cup 1% milk fat small curd cottage cheese. Used 10 ounces fresh baby spinach rather than frozen, and an extra 4 ounce can green chilies. Added 12 ounces sliced fresh mushrooms and 1 sweet onion since more veggies were desired. Sautéed onions and mushrooms in 1 tablespoon bacon grease, and then added baby spinach to barely wilt it. The quiche mixture nearly filled a 9" x 13" baking dish which was used rather than 2 pie dishes. The baking time increased about 15 minutes. With a dozen eggs in this recipe, this dish came closer to a breakfast casserole than a quiche but it’s still delicious by any name. Thanks nica36 for sharing your recipe.
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Black Bean and Sweet Potato Quesadillas

Reviewed: Sep. 29, 2013
Pretty good but not wowed by it. The high sodium content is a distraction to an otherwise healthy appetizer (nearly half the sodium is attributable to the flour tortillas). Take note of the 1/2 teaspoon salt in the ingredients as there are two references in the instructions about adding salt . . . one when boiling the potatoes and another as a seasoning after mashing the potatoes. It’s unclear if the specified amount is intended to be divided or not. So you may want to do a taste test before adding 1/2 teaspoon salt as a seasoning. Had to add other seasonings to make this more palatable (i.e., onion powder, garlic powder, and a dash of cayenne pepper). We had 10" flour tortillas, and the recipe made three rather than four 8". Used a cast iron pizza pan to cook the quesadillas and a cake lifter which made it very easy to flip them over. At medium heat, the cast iron pan caused them to brown quicker than the time stated in the instructions (i.e., about 2 to 3 minutes per side).
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Chili Relleno Casserole

Reviewed: Sep. 25, 2013
In relation to the amount of chiles and enchilada sauce, 2 pounds of cheese is unnecessary and nutritionally undesirable given our personal preferences. I elected to cut the cheese in half while other reviewers compensated by upping the chiles used in the dish . . . either way works. Another issue surfacing in the reviews is too much enchilada sauce. I stayed with the recipe but added 2, 10" flour tortillas over top of casserole at step 3, and then added the second layer of cheese and enchilada sauce. This absorbed the ‘liquid’ some had concerns about and gave the casserole a little more substance. Also added personal seasonings since no seasonings were in the ingredients list. Removing from the oven and allowing the casserole to rest for about 10 minutes, the enchilada sauce was a bit runny but firmed up significantly after waiting another 15 minutes. With these modifications, it was close to 5* but the next day leftovers were even better with the ingredients further binding together along with more in-depth flavor. A big bonus is the ease of making this casserole with minimal prep time involved so that other things can be done while the dish bakes in the oven. A definite make again. Thanks, BonBon.
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Spinach Lasagna with Walnut Pesto

Reviewed: Sep. 10, 2013
Pretty good but could be bettered with a few changes. For us, the basil overpowered the mild and subtle flavors of fresh baby spinach and walnuts, and for that reason, we would cut back on the 3 cups packed fresh basil (i.e., 6 ounces) to around 2 cups (i.e., 4 ounces) or a bit less. If you prefer a pesto with a strong basil flavor over a less intense one, then make the walnut pesto as written. Unlike most vegetable lasagnas, this recipe tends to be dry, especially the lasagna noodles around the edges of the pan. To counteract that tendency, increase the amount of tomato sauce and squeeze out less water than usual from the spinach as the pesto itself was dry. Basically, half the sauce (12 ounces) is spread at bottom of pan, with two subsequent layers of sauce (6 ounces each) which is really thin when covering a 9" x 13" pan. In spite of placing foil over the pan per the instructions, don’t waste putting oven-ready noodles on top as they harden and curl up at the ends, and not appealing to look at or eat.
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Peppered Shrimp Alfredo

Reviewed: Sep. 8, 2013
A spectacular shrimp pasta dish, and one worthy of serving to your special guests. Used the entire 16 oz. box penne pasta and 1-1/2 lbs. large shrimp rather than have small leftover amounts. Otherwise, essentially made as written. Used Classico Light Asiago Romano Alfredo Sauce which was very tasty, and grated Italian Pecorino Romano cheese (sharper taste than Romano made by large American producers). I wondered about draining off a little liquid after cooking the veggies but conflicted by not wanting to loose flavor. Decided not to, and with the sauce thickening a bit and the pasta absorbing some too, the Alfredo sauce turned out perfectly. Fantastic recipe JZELLER, and thank you for sharing.
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Cream Cheese Frosting II

Reviewed: Sep. 7, 2013
Used this frosting on Sam's Famous Carrot Cake. We think the recipe is fine if wanting a powerful cream cheesy flavor but a bit over the top for us by drowning out the flavor of the carrot cake. Used Publix brand regular cream cheese and experienced no problems as some indicated would happen if not using a name brand like ‘Philadelphia’. The frosting had a nice consistency, and easy to spread. I would not hesitate to use this recipe again but would only use 1 (8 ounce) package cream cheese just as a good number of reviewers said they do.
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Sam's Famous Carrot Cake

Reviewed: Sep. 7, 2013
This carrot cake is every bit as good as the 5* rating suggests. Scaled the recipe at 2/3’s, baked a 8½" x 4½" deep loaf for about 50 minutes and extra batter used to make a few 2½" x 4" mini-loaves (30 minute bake time). Grated the carrots as shown in the video rather than shredding them as indicated in the recipe. Since we have no dislike of specific ingredients, there was no need to change the recipe - - a nice blend of ingredients to produce a nicely textured, moist and tasty carrot cake. Frosted a couple mini-loaves w/ Cream Cheese Frosting II but decided not to frost the larger loaf since the cake was so delish by just going solo. Thanks BIGBRI for sharing your grandpa’s legendary cake.
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