ConkyJoe Recipe Reviews (Pg. 8) - Allrecipes.com (12491008)

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Mel's Crab Salad

Reviewed: Feb. 3, 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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4 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jan. 5, 2013
Simple and delicious. Subbed Mr. Yoshida’s Original Marinade & Cooking Sauce for balsamic vinegar. Topped with mozzarella cheese.
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6 users found this review helpful

Cajun Shrimp Soup

Reviewed: Jan. 3, 2013
A creamy and yummy seafood soup. We made several changes: reduced butter to 1/4 cup, subbed golden mushroom soup for cream of mushroom, subbed seafood stock for water, 24 ounces of evaporated milk for half-and-half, and used Old Bay seasoning in lieu of liquid shrimp and crab boil seasoning. We will make this again.
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2 users found this review helpful

Savory Kale, Cannellini Bean, and Potato Soup

Reviewed: Jan. 3, 2013
This is a good hearty soup, and five plus stars for nutritious. A great way to include kale which is one of the healthiest vegetables on the planet. Used 1 lb. of honey gold potatoes. Hard to judge on flavor: four stars shortly after finishing this soup; close to five stars the next day. Given the flavorful array of ingredients, including fresh herbs & wine, this soup was borderline bland tasting but distinctly more flavorful after resting in fridge overnight. Briefly read a few reviews before making this soup, and resisted the temptation to add some spicy sausage as other reviewers did. If we make this again, we will add sausage and/or dried spices to give this a flavor boost unless we plan to serve it at least one day later.
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2 users found this review helpful

Cajun Crab Soup

Reviewed: Dec. 28, 2012
A delectable rich and creamy soup. We cut the butter to 1/4 cup, upped the garlic to 3 cloves, and used a heaping 1/4 teaspoon cayenne pepper. We used the entire 16 ounce package of frozen white corn. This worked out perfectly, and one of the better soups we’ve enjoyed from this site.
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3 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Dec. 26, 2012
This recipe makes a fantastic stroganoff. Made exactly as written, including fresh crème fraiche per Chef John’s recipe on this site. This is easy to make and you’ll impress anyone who enjoys a great beef stroganoff. See CJ’s videos for making this dish, as well as crème fraiche, if you have any questions. You rock, Chef John.
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4 users found this review helpful

Chef John's Creme Fraiche

Reviewed: Dec. 26, 2012
The crème fraiche was made exactly as written, and used in conjunction with Chef John's Classic Beef Stroganoff recipe. We used pasteurized cream, and found it at Whole Foods. One cautionary note . . . pasteurized cream has a fairly short shelf life so the crème fraiche will not last long in the fridge IF any is leftover. This added a special finishing touch to the beef stroganoff and so easy to make. Thank you, Chef John.
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11 users found this review helpful

Roasted Asparagus with Parmesan

Reviewed: Dec. 26, 2012
A wonderful side dish that is simple to make. In a separate nonstick pan, sautéed 1/3 cup pine nuts until golden, about 4 minutes. Used them to garnish the roasted asparagus along with a touch of freshly squeezed lemon juice.
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18 users found this review helpful

Hot Maryland Crab Dip

Reviewed: Dec. 26, 2012
This crab dip is a winner. Used canned lump crab meat from Costco, about 2-1/2 cups. Also added 1 jalapeno pepper, deseeded & diced and 1 teaspoon paprika. Served over warm Italian Salt & Pepper Pita Chips & crackers. You’ll luv this and so will your guests if looking for a special occasion appetizer.
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20 users found this review helpful

Caramel Macchiato Ice Cream

Reviewed: Dec. 24, 2012
An ice cream luver’s delight. Used half & half instead of milk, and reduced sugar to 3/4 cup. We’ve made this ice cream a few times. We have used pasteurized heavy cream as well as the more readily available ultra pasteurized. Since no cooking is involved in this non-custard based ice cream, the pasteurized will be fresher tasting (although having an appreciably shorter shelf life). It’s great either way but if it’s a matter of choosing one from the shelf versus the other, DON’T pick the ultra pasteurized. We found it at Whole Foods. We used Sanders Classic Caramel Dessert Topping but hope to also use Chef John’s Salted Caramel Sauce from this site. We have a Cuisinart 2 qt. ice cream maker, and doubling this recipe filled it close to the top but didn’t run over when freezing. Reviewers overwhelmingly love this ice cream, and you will too!!
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5 users found this review helpful

Hamburger Soup I

Reviewed: Dec. 23, 2012
The broth, with veggie/corn combination, was tasty. Used 5 cups beef broth rather than water & beef bouillon, and we think that is a difference maker. Our disappointment was the ground beef had little chewiness after being browned and simmered for 1-1/2 hours. Doing this again, we would go with a cubed cut of beef sirloin or round to get a more meaty texture or less simmering time for the hamburger. We see more potential for this soup but think it needs work.
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2 users found this review helpful

Butter Almond Ice Cream

Reviewed: Dec. 19, 2012
Delicious and exceptionally creamy due to its cooked custard base. The 3/4 cup sugar was just right. I followed the recipe except for substituting 1/4 cup almond milk for 2% milk because it was on hand (how could almond milk go wrong in an almond ice cream?) and using 1-1/4 teaspoons vanilla paste rather than extract. After cooking, we placed the warm ice cream in the fridge to cool down before pouring into our ice cream maker. The only disappointment was that the finished product disappeared so quickly, and everyone was left with wanting more.
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3 users found this review helpful

Russell's Fish Stew

Reviewed: Dec. 18, 2012
This is a fantastic soup, and deceptively simple to make. We altered some ingredients as follows: 1 can RoTel Diced Tomatoes w/ Habaneros for 1 can stewed tomatoes, 2 cans Bar Harbor Fish Stock for water, 2 tablespoons Better Than Bouillon No Chicken Base for chicken bouillon cubes. Used sea scallops rather than fish but only because they were already in the fridge. We also had some left over fresh Italian parsley which we chopped and added with the cilantro. If you like a soup with some kick, the Habaneros give it to you and the fish stock gives an added depth of flavor. This is a top shelf soup recipe for us, and plan to enjoy it often! Thank you Dlish.
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3 users found this review helpful

Spicy Shrimp and Red Bean Soup

Reviewed: Dec. 16, 2012
We wanted a hot & spicy soup, and adapted this recipe accordingly. Turned out even better than expected. Made the following changes; 1/2 large sweet onion, chopped for green onions, 1 can RoTel Diced Tomatoes w/ Habaneros for diced tomatoes w/ green chilies, beef broth for water, condensed golden mushroom soup for cream of mushroom soup, 1/2 lb. shrimp/1/2 lb. sea scallops/Aidell’s Chicken & Apple sausage, 3 links for 12 ounces shrimp. The scallops, shrimp, and sausage were first rubbed w/ Badia Blackened Redfish seasoning (‘Blackened Seasoning Mix’ from this site or some other seafood rub you prefer also works), and then seafood and sausage were sautéed separately from the broth given different cooking times for each. The seafood/sausage was added to the soup after it finished cooking, and allowed to rest for 10 or so minutes. This soup is hot and spicy so it would not be suitable for some, especially young children. This goes toward the top of our list of most favorite soups.
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3 users found this review helpful

Cuban Beef Stew

Reviewed: Dec. 11, 2012
Pretty good but did not have the depth of flavor as some of the Cuban stews we’ve had before. Made this as written except we substituted beef broth for water. After tasting it, we added Tiger Sauce to bring more flavor. There is no reason that raisins need to be cooked for 1 ½ hours in step 2 unless you like mushy ones . . . 15 or so minutes of cooking time is adequate. Some other reviewers skipped the potatoes, and I would do the same next time or possibly substitute 1 cup malanga, cubed. Increase the cumin to 2 tablespoons (from 1/2 teaspoon) and add 2-3 tablespoons of Spanish paprika.
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2 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Dec. 9, 2012
Pretty good. Received a 4 overall rating as voting was split with a 3*, 4* & 5*. There were a few tweaks but these have been covered repeatedly in the nearly 1,000 reviews. We will probably make this again but in no rush to do so.
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3 users found this review helpful

Curry Chicken Salad

Reviewed: Dec. 9, 2012
A delightful twist for making chicken salad. We added a half apple, seeded, peeled & chopped and opted for the raisins but otherwise followed the recipe as written. We served it as a snack with various finger sized breads and crackers. We would make this again.
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2 users found this review helpful

Coconut Curry Chili

Reviewed: Dec. 8, 2012
WOW!! An awesome chili. While it’s unconventional, this chili is among the best ever tasted. A few personal tweaks: (i) 1 lb. ground turkey rather than 1/2 lb.; (ii) 1 1/4 cups low sodium beef broth rather than like amount of water; (iii) 18.7 oz. Campbell’s Harvest Tomato w/ Basil rather than 2 cans (21.5 oz.) of regular tomato soup; (iv) Hot Mango Chutney rather than regular mango chutney (only if some heat is preferred); (v) lite coconut milk rather than regular. Submitter and reviewers say this chili gets better the next day but the first batch we made was devoured, and never made it that long. Anyone who really likes this dish, try Sweet and Spicy Curry with Chickpeas on this site . . . some differences but many similarities to this fantastic recipe. usmcwifey . . . this was so, so good that we’re going to try your Curry Chicken Salad, personal recipe. This is a keeper that gets mounted on the wall.
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21 users found this review helpful

Creamy Crawfish Bisque

Reviewed: Dec. 6, 2012
Very rich but outstanding in every way imaginable. I largely followed the recipe other than substituting 2 lbs. wild caught langostino lobster tails for the 1 lb. crawfish tails, and adding 2 tbsp fresh oregano since it was either use or lose. Next time around, I would make a few minor adjustments: (i) in step 6, it calls for blending 3/4 of crawfish tails before adding to stock pot . . . would change to no more than 2/3 and probably 1/2 to give more texture & bite; add the remainder of these tails into soup during last simmer step rather than using them as a garnish, and (ii) just do a chop of leek, carrot, and celery rather than mincing them since these are going to be pureed in a blender anyhow. Skeeter, thank you for sharing this exceptional recipe.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Dec. 6, 2012
This was alright. We like Indian cuisine but hadn’t eaten this particular soup. It was not quite what we were expecting but in fairness to this recipe, we changed some things based on reviewer suggestions. If made again, we would stick closer to the version as written to better know if Mulligatawny Soup could be made more to our liking.
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2 users found this review helpful

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