ConkyJoe Recipe Reviews (Pg. 7) - Allrecipes.com (12491008)

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Authentic Chicken Tikka Masala

Reviewed: Mar. 27, 2013
Amazing, restaurant quality Tikka Masala. Makes an impressive dish with complex, aromatic flavors that blend together nicely. A bit time consuming to prepare but well worth the effort. For the marinade, used non-fat Greek plain yogurt, and marinated the chicken for four hours instead of two. For the remainder of the recipe, subbed ground cumin since didn’t have cumin seeds, 2 serrano peppers w/ seeds for green chile peppers, 1/4 cup chicken broth for water, and 1/2 cup coconut milk for heavy whipping cream. The main caution for achieving a successful outcome is to consider the heat tolerance for whoever is eating this dish. Green chile (a/k/a Anaheim chile, California Green) peppers range from mild and sweet to moderate hot. On the Scoville Heat Index, a jalapeno pepper can easily exceed 2X the value of a green chile, and a serrano pepper can easily exceed 4X its value; removing the seeds & ribs will also reduce the heat (if not sure, reserve these and add in later if desiring more heat or add some cayenne pepper to taste). For folks who like Indian cuisine, this will be a keeper.
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12 users found this review helpful

Spicy Orange Chicken

Reviewed: Mar. 26, 2013
A lighter, healthier version of American Chinese orange chicken. We made this as written except for omitting the cilantro garnish. For us, it’s hard to beat orange chicken when well prepared by a fine Chinese restaurant as the flavor of the sauce is absorbed and clings to the battered fried chicken. This dish eliminates the batter and oil for cooking the chicken which reduces some fat and calories. We were very pleased with the outcome and thought this dish delivered a savory balance of sweet and spicy flavors. We will make this again.
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8 users found this review helpful

Chicken Thigh and Dumpling Stew

Reviewed: Mar. 20, 2013
This is a super yummy stew, and ranks among our all time favorite recipes from this site. We used bone-in, skin-on chicken thighs to add flavor to the chicken drippings, and sprinkled them with Creole Seasoning Blend by Joslyn (from this site); skin was removed after cooking. Used a 15-1/4 ounce can whole kernel sweet corn instead of 8-3/4 ounce can. Subbed 1 can (12 oz.) evaporated milk for 1/2 cup heavy cream and omitted 1 cup water. A really great recipe, averyfern, and thank you for sharing it.
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2 users found this review helpful

Jersey Fresh Tomato Soup

Reviewed: Mar. 20, 2013
We’ve never been raging fans of tomato soup but read another reviewer saying she had never been a tomato soup fan either until making this. And then there were the rave reviews and overwhelming number of 5 star ‘loved it’ ratings. We generously give this recipe a 2* rating. Of the four people served this soup, only one finished their small bowl. All agreed of having had better homemade tomato soup. No one had any interest in having more the next day.
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5 users found this review helpful

Sausage and Bean Ragout

Reviewed: Mar. 13, 2013
A hearty and flavorful soup. Tweaked the recipe a bit by adding two thinly sliced fresh jalapenos in step 2. We used a 10 oz. tub of fresh spinach instead of 6 oz, 1 cup pasta instead of 1/2 cup, and subbed Parmesan cheese for Romano. If making again, we would leave out the ground beef as others suggested or sub small chunks of beef or chicken instead.
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3 users found this review helpful

Jambalaya

Reviewed: Mar. 13, 2013
This made a very good and satisfying dinner. We prefer Chef John's Sausage & Shrimp Jambalaya to this one, and don’t think the flavor advantage is caused by the chicken in this recipe versus the shrimp in the other one but will have to test that out. Could not find file powder at grocer so it was omitted. We used 1, 12 oz. pack (4 sausages) Aidells Cajun Style Andouille sausage. Added two fresh jalapenos, thinly sliced, and combined w/ onion & celery. For Cajun seasoning, we used 2 tablespoons Creole Seasoning Blend by Joslyn from this site to season the sausage and chicken. We subbed brown rice for white, and increased cooking time in step 3 to about 35 minutes.
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5 users found this review helpful

Cajun Corn and Crab Bisque

Reviewed: Mar. 9, 2013
Fantastic crab soup w/ bold Cajun flavor. If you like dishes where flavor is as hard to find as Waldo, move on because this isn’t for you. Added two fresh jalapenos, thinly sliced, and combined w/ onion & celery. For Cajun seasoning, we added 1 tablespoon Creole Seasoning Blend by Joslyn from this site and 1 tablespoon Badia Blackened Redfish Seasoning. For corn, used 1 can cream style sweet corn & about 1/2 cup frozen corn kernels. Subbed 32 ounces evaporated milk for milk & heavy cream. Subbed Old Bay Seasoning for the liquid shrimp and crab boil. This is the second recipe we’ve tried by YOYO78, and both were spot on perfect.
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2 users found this review helpful

Chef John's Sausage & Shrimp Jambalaya

Reviewed: Mar. 6, 2013
Amazingly addictive! Chef John and this recipe rocks. Doubled the recipe but closely followed as written. Used RoTel Diced Tomatoes w/ Habaneros and Aidells Cajun Style Andouille sausage, both of which added welcomed spiciness & heat. One issue in the written recipe is confusing . . . last ingredient listed is green onions. But in step 3, it instructs to stir in tomatoes, ONIONS, and other ingredients. In step 5, last direction is to garnish with green onions and seems to correspond with it being last in the ingredients list. We took a guess and added green onions in step 3. After making it, decided to watch the accompanying video. By luck, this was the intent as the video shows him reserving some of the thinly sliced green onion tops for garnish. This is among our favorite soups - - probably in top 5, and will be in our rotation file.
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4 users found this review helpful

Turkish Red Lentil 'Bride' Soup

Reviewed: Feb. 25, 2013
Okay. See Notes for customizing recipe.
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5 users found this review helpful

Corn, Sausage and Pepper Chowder

Reviewed: Feb. 25, 2013
This review reflects substantial changes so bypass it if wanting to follow the recipe as written. Looked through 59 reviews at time of this one, and identified changes others had made and then threw in one or two new ones. Used a 15-1/4 ounce can whole kernel sweet corn and a 14-3/4 ounce can cream style sweet corn, and placed those directly in soup without pureeing the corn. Subbed 6 oz. evaporated milk for 1/3 cup milk and 1/3 cup heavy cream. Used 14 ounce hardwood smoked turkey kielbasa (4 ounces shown in recipe is likely an error). Added 2 fresh jalapeno peppers, thinly sliced, 5 stalks chopped celery, and 3 chopped carrots to cook with the onion mixture. In the 2nd step, added 1/2 teaspoon Old Bay Seasoning, and 1/2 cup fresh, finely chopped parsley after stirring in the corn, kielbasa, and milk. The jalapenos gave this soup some heat, but was perfect for us. We super enjoyed this soup, and will be among our favorites. Thank you MOLSON7 for sharing, and we couldn’t have done it without you.
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3 users found this review helpful

Turkey Sloppy Joes

Reviewed: Feb. 20, 2013
Makes a very good sloppy joe, and this ground turkey version will hold its own against ones made with beef. The 5 minutes for cooking the turkey and veggies per the recipe was more like 10 minutes for us. Otherwise, the recipe is easy to follow and quick to make. We would make this again.
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6 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Feb. 19, 2013
While liking the ingredients for this soup, we wanted to cut some calories from the high amount of fat associated with making the roux. We also noted some reviewers felt the soup was too oily for their tastes. We decided to go w/ 1/3 cup safflower oil & 1/3 cup ap flour, saving about 1,575 calories from the dish or 158 calories per serving. The good instructions made the roux easy to make. Aidell’s Spicy Mango with Jalapeno Sausage was used. Otherwise, we followed the recipe. While our soup wasn’t as thick given less roux, it was packed with superb flavor and made a super delicious soup. We’ll be making this again!! Jodi, thanks a bunch for a fantastic recipe.
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2 users found this review helpful

Butternut Squash Soup with Spinach Ravioli

Reviewed: Feb. 18, 2013
In finding this recipe, we expected a really good soup but not one of 5 star fame. In that regard, we came away very satisfied. We used spinach & cheese ravioli from Costco. We purchased two large sized butternut squash which unexpectedly produced 7 heaping cups. Given that circumstance, we added an extra onion (2 onions) and 2 leaks. Having not read the reviews beforehand, we adjusted the liquid to 1 cup white wine and 6 cups chicken broth. By dumb luck, the liquid seemed just right given the extra squash & veggies being used. We doubled the spices, used about 1/2 tablespoon fresh ginger to prevent it from wasting, and added a dash of cayenne powder. After mixing in the squash, wine, broth, and seasoning, we adjusted the cooking instructions by bringing this mixture to a boil, and then simmering for 15 minutes. A 16 ounce tub of sour cream was subbed for the light cream. We would make this again.
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2 users found this review helpful

Karyn's Cream of Crab Soup

Reviewed: Feb. 14, 2013
Pretty good but over the top rich. The 3 tablespoons Old Bay Seasoning made this excessively salty for our tastes, and half that amount or a bit less would have been more suitable . . . Karyn made me chuckle when cheering us on in the description to use more Old Bay. This just didn’t wow us for something so rich and high in calories. If we were to make this again, sautéed onion and celery or frozen white corn would be added even though this is not traditional by Maryland standards. Karyn821, thank you for sharing.
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3 users found this review helpful

Spicy Coconut Shrimp Bisque

Reviewed: Feb. 12, 2013
A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, and omitted the rice crackers and sliced basil. We did not remove the seeds from the jalapeno pepper which gave it a welcome hint of heat that was well within our tolerance zone. At this juncture, there are 4 other reviews. All but one mention adding ingredients to give more ‘heat’ to the soup (e.g., doubling the jalapenos or adding cayenne pepper). We would be comfortable with it but I can see where that may disappoint some folks, especially with children . . . taste as you go and only add more if sure you want it hotter. Another very good recipe, Chef John.
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5 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Feb. 11, 2013
Made this as written, and it’s a very flavorful and healthy soup. Yes, you could alter a few ingredients to make it a bit healthier but you may give up on flavor. I agree with other reviewers that this is an excellent base, and can be easily customized for individual taste preferences. We will make this again.
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2 users found this review helpful

Creamy Carrot Soup

Reviewed: Feb. 10, 2013
This is an easy to make, healthy, and yummy soup. I will be making this again!
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2 users found this review helpful

Barbie's Tuna Salad

Reviewed: Feb. 5, 2013
A wonderful blend of ingredients to produce an excellent tuna salad. Tweaked one thing by reducing 6 tablespoons mayo to 2 tablespoons and subbing 2 tablespoons Hidden Valley Lite Ranch dressing and adding some sweet pickle juice. We made flour tortilla wraps with romaine lettuce leaves and tuna salad. Makes for a quick and yummy lunch!!
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 5, 2013
We liked this soup and would make it again. Subbed Ro-Tel Hot Diced Tomatoes with Habaneros for the diced tomatoes w/ green chilies. Used 1 tablespoon Bill Echols Taco Seasoning from this site.
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2 users found this review helpful

Black Bean Hummus

Reviewed: Feb. 4, 2013
Yummy, and a great snack spread on veggies, crackers, etc. Did not have Greek olives so subbed Spanish manzanilla olives needing to be used, and that worked fine. Used a Vitamix blender to process the ingredients. Otherwise, made exactly as written. This was surprisingly a bit hotter than expected although fine for us . . . for those more sensitive to ‘heat’, you may want to first try 1/8 teaspoon cayenne pepper as more can be added if necessary. We will make this again!
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2 users found this review helpful

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