ConkyJoe Recipe Reviews (Pg. 5) - Allrecipes.com (12491008)

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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

Pina Colada Sorbet

Reviewed: Jun. 30, 2013
The tropical taste of coconut and pineapple is alluring on a hot summer day but sugary sweet not so much. Simply reduced the white sugar to 1 cup when making the syrup as the pineapple is packed with sweetness. Used a fresh, juicy whole pineapple instead of canned. Two-thirds of pineapple processed in a Vitamix blender to get a smooth and frothy mixture, and remaining portion pulsed several times so that there would be some small pieces of pineapple. This turned out great, and was plenty sweet for our tastes. Thank you, CALLALILLIE for sharing this refreshing summer treat.
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5 users found this review helpful

Chef John's Lemon Bars

Reviewed: Jun. 30, 2013
These lemon bars are incredibly delicious and borderline addictive. With these lemon bars being one of Chef John’s all time favorite cookies, he has honed this recipe to perfection. Bravo, Chef John!
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9 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jun. 26, 2013
No disappointment as these enchiladas are awesome. Made as written except for doubling the enchilada sauce and omitting the butter. Coated both sides of the flour tortillas with enchilada sauce before folding in the chicken mixture & cheese. Didn’t have extra time today, but want to smoke the chicken breasts next time rather than boil them. We will definitely make these again.
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2 users found this review helpful

Spicy Albondigas

Reviewed: Jun. 6, 2013
Skipped the meatball making part of this recipe by subbing Aidells Chicken Teriyaki & Pineapple Meatballs from Costco. Otherwise, made as written except for adding the already cooked meatballs after all the other ingredients had been cooked for one hour. Simmered the soup with meatballs for 15 more minutes to blend the flavors. The spicy and smoky flavor of the chicken meatballs made this soup really delicious. Will make again!! Thank you, Punky.
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2 users found this review helpful

Chef John's Cream of Asparagus Soup

Reviewed: Jun. 6, 2013
About 20 minutes after this soup finished cooking, it was served and disappointed. Little taste was detected. The single pinch of nutmeg and cayenne faintly hinted something was going on in the background but extremely lame. I probably added 3 pinches of each after taste testing while cooking. It was rated 3* at that juncture. The next day, however, this soup significantly improved, and I would rate it between 4*-5*. The cream topping is the star performer so don’t leave that out, and don’t be shy with the lemon zest (or add a few drops of lemon juice to make it more lemony). In terms of method and saving time, blended this soup in a Vitamix blender which eliminated the immersion blender and mesh strainer steps. This would be a fine, healthy choice if wanting to eat light on a hot summer day or trying to trim a hefty waistline. As Chef John said, it is a gorgeously colored, green soup.
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Vidalia Casserole

Reviewed: Jun. 5, 2013
A tasty side dish, and simple to prepare. Added some extra crackers and seasoning. We used two very large Vidalias, and came close to filling a 1-1/2 qt. baking dish. The recipe is not particularly sensitive to the number of onions used as Onion Casserole I on this site is the same recipe but uses five onions rather than two.
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2 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 4, 2013
Woo hoo! Right at the top of best sweet and moderately spicy BBQ sauces. Subbed balsamic vinegar for red wine vinegar but otherwise made as written. This sauce was used in the Kansas City Style Pork Back Ribs recipe from this site, and it was a marriage made in heaven.
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Photo by ConkyJoe

Kansas City Style Pork Back Ribs

Reviewed: Jun. 4, 2013
Da bomb!!!! Perfect pork loin ribs. Removed membrane from the bone side. Applied a mustard slather on both sides of rack as a bonding agent for the rub. Smoked for 4-3/4 hrs. on Big Green Egg at 225°-240°, turning once (use the BGE plate setter for indirect heat). Used apple & oak whiskey barrel wood chips. Mopped barbeque glaze (used Big Al's K.C. Bar-B-Q Sauce from this site) on ribs, and cooked another 20 minutes. The low-and-slow cook infused a wonderful smoky flavor, and the combination of an outstanding rub and a great BBQ sauce took these ribs to another level. The ribs were very moist and tender. Paul Kirk, your recipe is the work of a champion pitmaster!
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4 users found this review helpful

Donna's Coleslaw Dressing

Reviewed: Jun. 2, 2013
This is a basic coleslaw dressing subbing heavy cream for milk or buttermilk and rice wine vinegar for cider vinegar. The 1 teaspoon of poppy seeds did little to enhance the flavor of the finished coleslaw although visually appealing. If rated against bottled coleslaw dressings, this would definitely get a 5* but don’t expect it to match or exceed coleslaw you’ve had that stood out as among the best. The write up talks about eliminating the need to run to the store to buy bottled dressing but more cooks will have milk or buttermilk and cider vinegar on hand rather than the ingredients listed here. To season this a bit, mustard powder and Creole seasoning was added. This dressing is very good for what it is, but coleslaw that distinguishes itself from typical deli slaw is our preference.
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6 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: May 26, 2013
Tasty, and doesn’t get much simpler than this. Used sweet soy rather than regular, and topped with shredded cheese.
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2 users found this review helpful

Super Squash

Reviewed: May 25, 2013
Outstanding, and the rave reviews are a testament to that. A couple minor alterations: 16 reduced fat Ritz crackers replacing 12 saltine crackers and used herb seasoned stuffing. Nicely filled a 9” x 13” (3 qt.) baking dish (lightly sprayed w/ olive oil). Lightly sprayed saucepan w/ olive oil rather than using butter when cooking the squash and onions. In further reducing the overall 10 tablespoons of butter in this casserole, only used 3 tablespoons to make the stuffing crust . . . don’t think a noticeable taste difference resulted. Used a pinch of salt to cut down on high sodium level for a relatively small sized serving (i.e., roughly 3” x 4” size). For special occasions, I would make this recipe the same way again. If part of an everyday meal, the aim would be to make a healthier version . . . experiment w/ using 2/3 cup light ranch dressing & 1/3 cup mayo rather than 1 cup mayo. This is one of the most delicious vegetable casseroles we’ve found on this site. Thanks, NANCD35.
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10 users found this review helpful

Vegetarian Korma

Reviewed: May 24, 2013
Great tasting and colorful presentation. Made as written except for moderating the amount of salt (1/2 teaspoon rather than 2 teaspoons) as each serving has a high level of sodium. Otherwise, the seasoning was perfect. Vast majority of reviewers have commented that cooking time for potatoes is way off, and that is true. This is a definite make again dish. Next time cook the potatoes for about 15 minutes in advance, and the carrots 5-10 minutes, and then follow the recipe’s directions as written. May want to make other versions by subbing coconut milk for heavy cream, and/or adding chicken. A wonderful recipe, YAKUTA.
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Butternut Squash Soup with a Kick

Reviewed: May 21, 2013
Beyond delicious. Halved the squash, and roasted with a dab of butter and salt/pepper at 375 degrees for 1-1/4 hours. Threw in 1/2 red bell pepper and a large carrot since needing to use up. Didn’t de-seed the jalapeno as we wanted the soup to have some kick (davey’s personal recipe only dices the jalapeno so seeding it is likely an AR edit; probably why a number of reviewers think it lacks heat). Omitted the sugar. Added several splashes of sauvignon blanc, 1 teaspoon curry, and 1/2 teaspoon nutmeg. Will double this recipe the next time. Thanks, davey, for sharing a superb recipe.
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5 users found this review helpful

West African Vegetable Stew

Reviewed: May 21, 2013
Stew eaters had mixed views. No one disliked it but no one loved it. It does have a unique flavor but triggered more of a ho-hum reaction rather than wow. Will not make again.
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3 users found this review helpful

Southern Baked Yellow Squash

Reviewed: May 20, 2013
A wonderful side dish but a seasoning boost is needed to get it there rather than relying solely on salt and pepper. Personal taste preferences and spiciness of other dishes influence how to season it. Many reviewers used seasoned bread crumbs which is a good idea. Next time, might try a little nutritional yeast for a subtle nutty cheesy flavor. We cut the butter in half and used panko bread crumbs which produced a topping with a crunchy texture. Really liked the firm texture of this dish as some squash casseroles can be watery but not this one. Found the oven temp and baking time to be spot on. Will make again. Melissa, thanks for sharing!
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3 users found this review helpful

Mushroom Pie

Reviewed: May 19, 2013
A standout dish, and the mushroom filling is superb. Olive oil is not needed as the bacon produces plenty of grease. Like others, first cooked the bacon to assure it being crispy. Used 50% more mushrooms since filling an extra deep ceramic pie dish, and subbed 8 ounces sour cream for heavy cream. Extra ingredients were also added . . . 1 fresh jalapeno pepper (minced), green onions and about 1/ 4 cup dry white wine (sauvignon blanc). When made again, replace the puff pastry with a pie crust, and don’t lattice the top with dough. Bake at 375 degrees.
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Vegetable Whip

Reviewed: May 18, 2013
Everyone liked this but didn’t think it was amazing. Golden color gives good visual presentation. One person thought it tasted more like creamed (yellow) squash than mashed potatoes. Essentially, this is a dressed-up version of Basic Mashed Potatoes from this site with a turnip, onion, and carrots thrown in. On the bland side as written but easily fixed by adding preferred seasonings. The real benefit of this dish over plain mashed potatoes is adding high nutrient root vegetables which, as a group, are an excellent source of complex carbohydrates, fiber, potassium and antioxidants. This is a great way to camouflage some root vegetables that might not be eaten if standing alone, especially among young children. Oh, and we roasted the vegetables rather than boil them both because of a preferred taste and not losing substantial nutrients by draining off the standing water. Used a Vitamix to blend. We will make again with personal adjustments. Thank you SNOG for sharing an old French Canadian recipe.
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