ConkyJoe Recipe Reviews (Pg. 6) - Allrecipes.com (12491008)

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Spinach Quiche

Reviewed: May 18, 2013
Very tasty and disappeared quickly. Made some changes. Based on repeated issues in the reviews about being too oily and wet, cut butter to 1/4 cup (half stick) and milk to 2/3 cup. Egg-washed the pie crust, and baked for 7 minutes before filling to resist a soggy bottom pie crust. Used fresh mushrooms rather than canned, and added sweet peppers and fresh basil when cooking the spinach mixture. Used 4 ounce package of herb & garlic feta as it’s now commonly packaged in a smaller size. Placed thinly sliced green onions on top of pie as last step before baking. With added ingredients, it almost perfectly filled a Mrs. Smith’s 9 inch deep dish pie pan close to the top (about 1/4 cup excess egg mixture) . . . had no oven spillover as others say they encountered although pie tin placed inside an extra deep ceramic pie dish just in case. While it will be made again as made this time, we’ll also try another version with 8 ounces of herb & garlic feta but no cheese on top, even less or no butter, and 1/2 cup milk with a glug of sherry. A definite keeper!!
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3 users found this review helpful

Vidalia Onion Pie

Reviewed: May 13, 2013
Made a variation of this as a light meal, and everyone luved it. Included optional sweet peppers and ground beef. Cooked onions and sweet peppers using half the butter specified in recipe and a couple shots of sweet soy sauce. Mixed with the eggs and sour cream, used 1/2 cup cheddar cheese in lieu of Parmesan, and seasoned lightly with Creole seasoning from this site. Browned 3/4 lb. ground beef . . . in a separate bowl mixed beef with a few squirts of BBQ sauce. Poured onion mixture into pie shells filling both half full, followed by a layer of hamburger, and remaining onion mixture as the last layer. Omitted paprika and hot sauce. After switching to the lower oven temp, spread mozzarella cheese over top of pies, and baked until lightly brown on top. A nice change of pace, and ooh so good!
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4 users found this review helpful

Carrot Soup 'a la Louise'

Reviewed: May 12, 2013
Agree with others that soup lacked flavor due to meager use of spices although others found it just right for their picky eaters, including toddlers. Adding your favorite spices or multi-blend seasoning is a very simple fix to tailor the taste to your preference. Other than seasoning, the only other change was to use a high-speed blender to puree 1/2 of the soup into a creamy texture, and the other 1/2 quickly pulsed a few times to leave it with flecks and small pieces. With the adjustments, this would get a 5* rating; w/o adjustments, a 3* rating. Next time this is made, may adopt a change or two noted by reviewers that might improve the end result (e.g., reduce chicken stock to 4-5 cups & replace heavy cream w/ whole milk or coconut milk).
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2 users found this review helpful

Creamy Roasted Parsnip Soup

Reviewed: May 12, 2013
An exceptional soup with unique flavors, and highly nutritious. Made no alterations whatsoever and the spice combination was perfect. The aroma and flavor brings memories of a Thanksgiving or Christmas meal but this soup is great anytime of the year. Alan, both of your published recipes are awesome.
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2 users found this review helpful

Scrambled Egg Brunch Bread

Reviewed: May 12, 2013
Long ago introduced to this delicious breakfast served at one of our favorite waterway cafes on its Sunday brunch menu. In spite of halving this recipe since making for two, used about 1/3 cup of peppers (blend of red bell, sweet, and jalapeno peppers). Very versatile dish where other popular breakfast meats can be subbed for the ham (we sometimes use a spicy sausage), and other veggies can be added. The reason for cutting the dough into strips is to eliminate overlapping dough since any underlying layer(s) will have a more doughy texture than the golden brown top layer. Knowing that, you can fold or cut the dough in any number of ways and still get excellent results. We serve this with a homemade finishing sauce. Served alongside some fruit, this makes for an elegant brunch. We would give this more than 5*, if possible. Thank you tiberlady for sharing this fantastic recipe.
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Vegan Broccoli Soup

Reviewed: May 3, 2013
Picking really good vegan recipes can be a crapshoot as they sometimes combine one or more ingredients to replace a tried and true one . . . like milk/cream in this case. This one makes ‘cream’ by blending cashews with broth. If not told beforehand, many people eating this soup would not identify cashews being used as the taste is surprisingly subtle. Perhaps it shouldn’t be surprising as almond or soy milk might work fine here if subbed for cashew cream. For us, this soup seriously needed seasoning. Having made that adjustment, it was pretty good but more tinkering is needed to take this up a notch . . . like a glug of dry white wine. Overall a healthy choice but we used a low sodium broth and omitted the salt given the relative high sodium content for just one bowl of soup. Nakkeya, thank you for creating this recipe.
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4 users found this review helpful

Zucchini Soup II

Reviewed: May 2, 2013
This recipe gets you headed in the right direction. For anyone cooking for someone with hyperreactive innards or not liking seasoned food, this recipe is fine as written. For those who prefer seasoned food, you’ll need to add the ones you prefer or you’ll likely end up finding this soup lacking flavor as some other reviewers noted . . . make that one simple fix, and turn this into a great soup. To save prep time, just rough chop the vegetables rather than dicing them if you’re going to puree the soup per the directions. The approx. 20 minute cook time at medium low is spot on. Pulsed the soup in a Vitamix blender leaving flecks of zucchini and carrot for visual appearance. We subbed condensed golden mushroom soup for cream of mushroom, 1-1/4 cups chicken stock (omitted water & chicken bouillon), and used light sour cream. We went with the optional white wine using a sauvignon blanc. Seasoned with sazon, white pepper, and dash of cayenne pepper. This made a distinctly flavored, creamy soup, and they already want more made soon. Thank you, Karen.
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Roasted Chicken Salad Bites

Reviewed: Apr. 22, 2013
A clever twist to chicken salad, and the dill, mandarin oranges and grapes are the main actors in making this remarkable. Did this the fast and easy way by using a prepared rotisserie chicken. Instead of croissants, some wrapped the chicken salad in flour tortillas while others preferred romaine lettuce leaves. A fantastic way to serve up a fast and very tasty lunch. Nice job, Tracey.
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2 users found this review helpful

Oven Baked Jambalaya

Reviewed: Apr. 22, 2013
Made as written except for using RoTel Diced Tomatoes & Green Chiles and brown rice. The recipe was halved, and a 4 qt. baking dish worked perfectly. The bake time was 1-3/4 hrs. We mainly made this recipe to see how we liked this oven version since large gatherings sometimes creates a shortage of stovetop space. We wouldn’t hesitate to make this for a large group but prefer another stove top jambalaya when making a family sized meal. We use a slightly modified version of Creole Seasoning Blend by Joslyn in many dishes, and it is exceptional. Joslyn, thank you for two fine recipes.
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Chef John's Chicken Riggies

Reviewed: Apr. 22, 2013
Very good overall with excellent flavor. We followed the recipe as written since we’ve not eaten chicken riggies before and wanted to taste something resembling the local version (an image search using a search engine shows numerous versions based on ‘tweaks’ by different cooks). Used red, yellow and orange sweet peppers, along with 2 jalapenos. The creamy tomato sauce was spicy with moderate heat for our tastes. The sauce seemed to be about the right consistency in step 2 when it called for adding water if needed. The water was not added to avoid a runny sauce (btw, the video version is correct but the AR edited written version is in error by saying to add water to thicken the sauce as it will thin it). After adding the pasta in the final step, what liquid existed in the sauce was quickly absorbed. Next time, I would add 1-1/2 cups chicken broth and not be concerned about the sauce looking runny in step 2. This is another excellent recipe by Chef John.
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Mel's Crab Salad

Reviewed: Apr. 21, 2013
This salad is delicious. We made two versions. We tweaked the ‘made recipe as written’ by subbing 1 tbsp Stevia in the Raw for the sugar and used fresh Italian parsley (probably closer to a tablespoon than a teaspoon). The 2nd version took the ‘made recipe as written’ and added about 1/8 teaspoon curry powder and 1/8 heaping teaspoon cayenne pepper powder. We felt the version with curry and cayenne took an already outstanding crab salad to an even higher level. While this was not tried, you might be able to cut the Hellmann’s mayo to 1/4 cup without sacrificing any taste while eliminating some fat. Rather than use crackers, we had this for lunch. We laid 3-4 romaine lettuce leaves on a 10 inch flour tortilla, spooned on the crab salad, and then wrapped them. Makes for a quick and easy lunch!! A really great recipe, Mel . . . and yes, we didn’t make enough.
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20 users found this review helpful

Cajun Shrimp

Reviewed: Apr. 17, 2013
Rather than go with a new Cajun seasoning, we use Creole Seasoning Blend by Joslyn from this site since it is kept on hand. We also add some Badia Blackened Redfish Seasoning (about 4 parts Creole to 1 part blackened seasoning). You can adjust the ingredients to get the level of spiciness/heat suitable to your taste preference. These spicy shrimp can be served as a snack with a beer or cocktail or made into a meal. Sometimes we simply combine them with rice and have a side dish such as broccoli and other times we’ve created a sweet & spicy dish by adding a sweet sauce such as Roasted Pineapple & Habanero Sauce or Pineapple Coconut Mango Tequila Sauce (both of which are made by Robert Rothchild Farms). So quick and easy to make, and these are always a hit so long as the person likes shrimp . . . this recipe works equally well with sea scallops.
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Strawberry Spinach Salad I

Reviewed: Apr. 13, 2013
Made this as written, and we liked it a lot. The dressing was okay but would aim next time to make a healthier version by reducing the sugar and oil, or possibly using honey rather than sugar to sweeten. Some reviewers suggested subbing mandarin oranges for strawberries especially if fresh berries are not in season and toasting the almonds & sesame seeds, and both of those seem like good ideas. Glad that we made this.
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Chef John's Ham and Potato Soup

Reviewed: Apr. 13, 2013
Add this one to your soup repertoire because it’s super delicious, easy to make, and so comforting on a cool evening. Oh, and only one stockpot to clean. Made exactly as written other than adding a ham hock (discarded after cooking) and replacing salt & pepper with 1/4 teaspoon Sazón seasoning. Added the optional cayenne pepper but omitted the optional chives for garnish. The flavors are so good that this could be converted to a great ham & bean soup by subbing white beans for the potatoes. Superb recipe, Chef John.
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English Muffin Breakfast Strata

Reviewed: Apr. 10, 2013
We liked it. The casserole’s firm texture was a plus. Halved the recipe, used an 8" square Pyrex dish, and let chill for 3 hours before baking rather than chilling overnight. Otherwise, followed the recipe as written. The 35 minute bake time was still perfect for a smaller version of this recipe. If doing this again, we would alter the egg/sour cream/green chili mixture by adding chopped mushrooms and onions, reduce or omit the butter, and sub Canadian bacon for the sausage. We will make the modified version again. Thank you for sharing, amycheryl.
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Chicken Stew with Dumplings

Reviewed: Apr. 7, 2013
At this writing, 25% of the reviews are for the dumplings only, not the stew. This review is for the stew only, not the dumplings as we made a different version. The stew was pretty good but not remarkable. Some fresh red bell pepper, parsley, and more seasonings helped boost a weakly flavored stew making it more tasty than it otherwise would’ve been. Replace the frozen mixed vegetables with fresh ones and use some fresh herbs to kick this up a notch. One of the highest rated helpful reviews mentions adding about 1 more cup of butter but doesn’t mention the extra 1,600 fat calories that would be added to this dish. We made the roux as written, and it was fine for us. Probably will not make this recipe again as we tried another chicken and dumpling stew from this site which was great, and want to try a few others that look inviting. Thanks 2ND COURSE.
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Cajun Style Red Bean and Rice Soup

Reviewed: Apr. 6, 2013
A solid overall soup bursting with flavor. Very easy to make and the spices leave a nice fragrance. After reading the reviews, decided to make a few changes mainly oriented around reducing fat and sodium while spicing it up a bit. Made as written except for the following changes. Omitted the olive oil as it’s not needed when cooking bacon. Drained off all bacon grease other than saving about 1 tablespoon to sauté the veggies. Used 1 lb. Aidells smoked chicken sausage. Omitted the salt and used low sodium chicken broth (the bacon, sausage, and ham hock contribute ample sodium). To make more spicy, added 2 fresh sliced jalapenos and 1 tablespoon Creole Seasoning Blend by Joslyn from this site. With the modifications, this soup is a winner!
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Crixxie's Ranch Chicken Nuggets

Reviewed: Apr. 5, 2013
Tender and moist with a nice crunchy exterior. Used panko mixed with 1-1/2 tablespoons Italian seasoning; omitted the salt; doubled the pepper & garlic powder. For the egg mixture, used light ranch dressing and added 1 teaspoon Frank’s Hot Sauce. Cut the chicken breasts into roughly 2" chunks instead of 1" cubes. It took about 25-30 minutes to cook. We made in two batches, and noticed the second batch was a bit more crunchy after turning off the oven but leaving them in w/ the door cracked open while eating the first batch. Both were really good but preferred the crunchier ones from the second batch. Used honey mustard and BBQ sauce for dipping rather than ranch dressing. We will make these again.
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 3, 2013
With over 5,600 reviews and 6,632 5 star ratings, can’t imagine any tweaks not already reviewed. This recipe, and reviewer comments, exemplifies why chicken pot pie is a beloved classic American comfort food. With multiple recipes for making pot pie and countless more ‘tweaked’ versions by reviewers, this recipe is extremely versatile and forgiving so you can choose those vegetables and spices suited to your tastes. If you’ve got one, don’t forget to use your pie bird (a/k/a pie whistle). Robbie Rice, you really out did yourself on this one.
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Cajun Crab Cakes (No Breadcrumbs)

Reviewed: Apr. 2, 2013
Similar experience as boomzila’s 12/26/12 review w/ our first four crab cakes not holding together. Wonder if using fresh vs. canned lump crabmeat could be the cause (ingredients list does not specify although Tracy mentions using fresh in her lead in; if using canned crab, suggest not only draining {which was done} but also squeezing out any excess moisture {which was not done}). Cracker crumbs were added and the remaining mixture was left in the fridge for awhile which then made the cakes bind together noticeably better. The crab cakes were pretty tasty although a bit salty. If made again, the following changes would be made: (i) use the Creole Seasoning Blend by Joslyn from this site and omit the Tony Chachere's® Creole seasoning (homemade allows you to control the sodium content); (ii) to better bind the mixture if using canned crab, add three large eggs instead of two, use 14 Keebler Club® crackers, and refrigerate the crab mixture for at least one hour; and (iii) eliminate pan frying in oil by baking/broiling them as other reviewers did. We wasted ingredients by making the spicy Cajun dipping sauce as Tony Chachere's® seasoning made a salty sauce for our tastes thereby elevating the overall saltiness of the crab cakes . . . no one used the sauce after an initial taste test. We’re only rating the crab cakes as the sauce need not be an integral part of this recipe.
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