ConkyJoe Recipe Reviews (Pg. 4) - Allrecipes.com (12491008)

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Sweet Tamale Pie

Reviewed: Aug. 4, 2013
A far cry from Mexican tamales but a fantastic one-dish family meal. For the meat mixture, closely followed the recipe other than omitting the olive oil and using Taco Seasoning I from this site rather than store bought. Elected to use the HERDEZ® Mexican Cornbread recipe from this site since the Krusteaz® Honey Corn Bread Mix suggested by the recipe submitter was not available at local grocery stores and we prefer cornbread made from scratch. However, if the Krusteaz® brand is locally available, it’s probably a good choice as there are 20 reviews on Amazon.com as of this date, and all are 5* rated. The HERDEZ® cornbread perfectly complimented the meat mixture. When making this again, I would only use 1/2 - 2/3 of the HERDEZ® cornbread mixture for this pie as the full amount makes a top layer of cornbread that is somewhat thick relative to the meat mixture. The remaining cornbread batter would be baked in a separate dish alongside the tamale casserole dish, and then frozen for future use. After 20 years of tinkering with this recipe, bcummings221, it’s time for you take a victory lap as it’s as close to perfect as it can practically get . . . thank you for sharing!
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12 users found this review helpful

Creamy Kale Salad

Reviewed: Aug. 4, 2013
Excellent salad. With kale being at the very top of the most nutrient-dense foods on this planet, we’re always looking for more ways, other than smoothies, to incorporate this superfood into our eating regime. Used an entire 6 ounce container of Greek yogurt (3/5 cup), and added 4 ounces of crumbled feta cheese and 1 tablespoon tahini. While the dressed out salad had a slight hint of bitterness which we found desirable, adding an extra step by massaging the kale will substantially remove the natural bitterness and tenderize it too (type ‘massage kale’ into your search engine to see different techniques). Nice recipe, QD&P.
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8 users found this review helpful

Coconut Date Bars

Reviewed: Aug. 2, 2013
Very tasty. Without a photo by lacy, the recipe submitter, and limited guidance (“pulse until mixture is thick and sticks together”), it’s hard to know how fine or coarse a texture she intended these bars to have. In preparing this review, a photo by lacy was found in her member photo gallery which gives a good representation as to size if recipe is followed. Making the recipe exactly as written and after processing the ingredients, the uncut square was no larger than half the size of the square shown in a 2/21/13 photo by LatinaCook. Given this 4 servings recipe, the unprocessed nuts and coconut equal about 1 cup for 4 servings, and after processing, about 1/8 cup of processed mixture + 2-1/2 dates per serving. For those with a Vitamix blender, the combined ingredients do not form enough mixture to work with as it sticks to the side of the blender, barely above the blade, and the tamper tool can’t reach it. Next time making these, I’ll at least double the recipe as that would probably provide a sufficient amount of mixture to process with a Vitamix or to justify the time involved in cleaning the food processor. I’ll also eliminate the coconut oil as the nuts and oil deliver a lot of fat for a relatively small sized bar.
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5 users found this review helpful

Wet Burrito

Reviewed: Jul. 30, 2013
A popular Mexican restaurant serves a fantastic dish called “Pepe’s Burro”. One main difference is that it has chunks of beef rather than ground beef. The beef gravy flavor from the sauce is much more pronounced in this recipe, and I would tame it down next time these are made. In fact, might eliminate the jar gravy and just go with 2 cans enchilada sauce, beef bouillon flavoring, and a little flour or corn starch if the sauce needs thickening. Otherwise, these burritos are pretty good. A minor detail . . . lightly mist the bottom of baking dish with a cooking spray. Thank you Jordan for sharing this recipe.
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3 users found this review helpful

Sue's Taco Salad

Reviewed: Jul. 29, 2013
In making this, cut back on cheddar cheese to 1 cup, used a whole can of kidney beans, and 1 tablespoon Taco Seasoning I by B. Echols from this site rather than store bought. We liked this but prefer San Antonio Taco Salad on this site (AR made this recipe private some time ago but still available if it was in a member’s recipe box). The main difference between these two recipes is that beans and salsa are added into the cooked ground beef in the San Antonio version which gives it a more in-depth flavor and it uses 1 cup shredded Cheddar cheese. Sue’s version is so simple and extremely fast to prepare that we will likely use it again when short on time.
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3 users found this review helpful

Quinoa Black Bean Burgers

Reviewed: Jul. 29, 2013
These beanie burgers are quick and simple to make, provide high quality protein, have a firm texture, and taste mighty good. Rather than water, used chicken stock for cooking the quinoa. Used panko for the bread crumbs. To brown the patties on the outside, lightly misted a pan w/ olive oil to avoid using 3 tablespoons of oil per the recipe. The patties held firmly together while cooking but I dried the beans with a paper towel after rinsing and draining them, and also placed the patties in the freezer for 15 minutes before cooking them. Like some other reviewers commented, the cooked patties tended to crumble easier than real burgers when placed in a bun with fixings but still more cohesive than other eating experiences w/ veggie burgers. Pita or flat bread would make it easier to eat. Many omnivores will enjoy eating these beanie burgers which helps if cooking for those who are vegetarians and those who are not. While doubtful most omnivores will eliminate eating a grilled juicy hamburger because of these faux burgers, it’s nice to have a wide array of recipes to keep things interesting. Thank you Laura and Leslie for sharing.
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6 users found this review helpful

Apple Peanut Spinach Salad

Reviewed: Jul. 26, 2013
A healthy and tasty salad. Subbed walnuts for peanuts, and stevia for sugar. Used hot mango chutney.
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2 users found this review helpful

Seafood Salad Supreme

Reviewed: Jul. 25, 2013
After tasting this salad, I knew this would go over like a lead balloon as it was rather tasteless and dry. No better than a 3*. Mixed up a concoction of sour cream, more lemon juice, Dijon mustard, and fresh dill, and also added Creole Seasoning Blend from this site. These substantial changes made it enjoyable to eat. I would search for an alternative recipe when wanting to make another seafood salad.
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2 users found this review helpful
Photo by ConkyJoe

Simple Crustless Spinach and Mushroom Quiche

Reviewed: Jul. 22, 2013
Incredibly delicious, easy to make, and healthy too! Very little prep time involved as using a blender to make the egg mixture speeds up the process - - pop it in the oven and go about doing other tasks. Made changes based on suggestions by some reviewers as well as an aim to reduce the fat content and pack this already healthy quiche with more vegetables. Instead of 2 cups sour cream, used 1-1/4 cups sour cream and 3/4 cup nonfat Greek yogurt (6 oz. tub) based on several reviewers feeling it was a tad sour tasting. Added 1/4 red bell pepper, 1 large carrot, 1/4 Vidalia onion, 2 cloves garlic, and the entire (10 ounce) package frozen spinach. Left the egg mixture pretty much as is except for adding 1 more egg and subbing almond milk for the heavy whipping cream. Used a 9" deep dish ceramic pie baker, and the dish was filled perfectly. Took 50 minutes to bake given the extra ingredients which were added. The only change next time would be to adjust the seasonings a little for our personal preferences and be a bit more liberal with the hot sauce. Thank you for sharing, hrgdane, and this recipe is destined to be a winner on this site.
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4 users found this review helpful

Ron's Stewed Shrimp

Reviewed: Jul. 21, 2013
With a good number of seasonings in this recipe, we thought the flavor profile was rather subtle. Eating these shrimp as an appetizer with a drink, we found ourselves reaching for other seasonings and/or a dipping sauce to make them tastier. This method may be better if shrimp are being added to something like a salad or main dish. Dennis, thank you for sharing.
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2 users found this review helpful

Traditional Style Vegan Shepherd's Pie

Reviewed: Jul. 21, 2013
This is the best vegan recipe we’ve found on this site thus far. Technically, we made this vegetarian since subbing dairy cream cheese and cheddar cheese for soy products. For the mashed potatoes, subbed almond milk for soy milk, added 1/8 cup light ranch dressing, reduced the olive oil to 1/8 cup, added finely chopped parsley, and omitted the salt. Doubled the bottom layer, and subbed Sazón Tropical for the Italian seasoning. Used 2 (10 ounce) packages Marjon Tofu Crumbles, Politely Hot which enhanced the flavor. Used a 3 quart baking dish; baked for 25 minutes and then broiled on high for about two minutes to slightly brown the cheese. Great recipe, VeggieChefLaura, and hope you share some other ones.
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3 users found this review helpful

Caesar Salad Supreme

Reviewed: Jul. 19, 2013
Made as written except for using store-bought croutons. The Caesar dressing is very good. Will be adding chicken or shrimp at some future time.
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2 users found this review helpful

Creamy Squash Casserole

Reviewed: Jul. 16, 2013
Made as written other than using a 8" x 8" extra deep baking dish. In step 2, at least double the time for simmering the squash to get it slightly softened as 3 minutes isn’t sufficient. If not sufficiently softened, the bake time is extended with the risk of the casserole not being as moist as it could be. Using the deeper baking dish caused the cooking time to be extended to about 50 minutes (increased temp to 375 degrees during last 25 minutes). A definite make again as everyone luved this very tasty side dish. Thank you apz2002.
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2 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Jul. 16, 2013
Yummy.
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2 users found this review helpful

Meat Pie, Southern Version

Reviewed: Jul. 14, 2013
Super recipe, and exceeded our expectations! Rather than using puff pastry, used Pillsbury Refrigerated Pie Crust for the bottom crust and Pillsbury Crescent Dinner Rolls for the top crust. A great comfort food that would be widely enjoyed by many people. A definite make again. Thank you Angela156!! [See Notes].
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3 users found this review helpful

Limeabalemon Glaciate

Reviewed: Jul. 13, 2013
A very basic, refreshing smoothie with a convoluted name. Made this with optional coconut. Without either of the optional ingredients, this smoothie would be rather ho-hum. I think the three reviews preceding mine over a 3 year period is a function of the odd name given to this recipe since it does not pull up in a ingredient search of ‘smoothies’ or under AR’s ‘Banana Smoothies’ collection. That’s a shame because you can make a tasty smoothie, clean-up the blender, and be out the door with it in less than 5 minutes.
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2 users found this review helpful

Mexican Rice III

Reviewed: Jul. 11, 2013
Great recipe. Subbed 1 can Ro-Tel Diced Tomatoes w/ Habaneros for the tomato.
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8 users found this review helpful

Luscious Turkey Bacon Refried Beans

Reviewed: Jul. 11, 2013
Excellent. Next time making this, cut back a little on the chicken stock if wanting firm refried beans for burritos as more can be added if needed.
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3 users found this review helpful

Traditional Beef Burritos

Reviewed: Jul. 2, 2013
Made this the first time as written, and we weren’t thrilled with the seasoning or oven baking the burritos - - gave it a 4*. We now make this by subbing 1 tablespoon Taco Seasoning I by Echols & Sazon Tropical to taste, and omitting the chili powder & ground cumin. Also add 1/2 chopped green bell pepper. Time permitting, make Luscious Turkey Bacon Refried Beans and Mexican Rice III, both of which are from this site and used to stuff the burritos. Rather than oven bake, simply wrap each burrito in a moist paper towel and microwave for about 3 minutes @ 70% to get a soft and moist tortilla.
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3 users found this review helpful

Best Spanish Rice

Reviewed: Jul. 2, 2013
As a side dish, we liked it but didn’t think it is 5* quality. About half was used as a burrito filler when making Traditional Beef Burritos from this site.
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4 users found this review helpful

Displaying results 61-80 (of 222) reviews
 
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