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

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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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3 users found this review helpful

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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6 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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3 users found this review helpful

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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3 users found this review helpful

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

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