ConkyJoe Recipe Reviews (Pg. 9) - Allrecipes.com (12491008)

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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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25 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

Mushroom Soup Without Cream

Reviewed: Nov. 30, 2012
This was good, and certainly a healthy dish as written. It would be a good choice for someone wanting to eat lighter fare, and possibly wanting to reduce calorie intake. Essentially, this is a tasty broth with ample mushrooms. In reading the 84 reviews, it seemed to have a high percentage of reviewers deviating from the written recipe which makes one wonder whether to follow along and whether the rating is sound since they didn’t taste the real deal. Prepared the recipe as written, and in retrospect, wish we had adopted some of the changes others had made. We would probably not make this again unless there were dietary reasons to do so.
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14 users found this review helpful

Pasta e Fagioli a la Chez Ivano

Reviewed: Nov. 23, 2012
Very good. We were looking for Pasta e Fagioli as great as served by a small ‘mom & pop’ Italian restaurant where we once lived but this didn’t quite match that exemplary standard. Will make this again but with some modifications aimed at trying to recreate the one we loved.
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3 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 20, 2012
Edible but not something we would make again. We added some fresh rosemary and cilantro leftover from another recipe but otherwise made as written. Even with fresh herbs added, it didn’t have the depth of flavor we were expecting given the combination of ingredients. Finely had to add some other spices to make it more desirable.
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3 users found this review helpful

Microwave Lemon Curd

Reviewed: Nov. 20, 2012
Perfect as written. Simple, quick, and great taste. It took 8 large lemons (not very juicy) to get a full cup of juice although I saw a range of one to 6 lemons depending on other reviewers. CATSEO, thank you for sharing this fine recipe.
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3 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 14, 2012
Excellent. Made VARIATION of this soup taking account of other reviewer's changes and adding several more.
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2 users found this review helpful

The Best Thai Coconut Soup

Reviewed: Nov. 11, 2012
Fantastic recipe with a broth just bursting with wonderful flavors. We generally stayed with the recipe other than adding about 3/4 pound of sea scallops, quartered and switching 2 out of 3 cans of regular coconut milk to the lite type to moderate the amount of saturated fat. Jessica, the recipe’s author, suggested in her review that some people prefer whole stalks of fresh lemongrass be added to the soup rather than mincing it, and we would do that in the future as the crunch from tiny pieces didn’t do much for us. We would also follow her lead to increase the red curry paste. While all the steps in the directions call for stirring the soup as successive ingredients are added, it doesn’t indicate to do so after adding the shrimp. It was only stirred once, and that was a mistake as some pieces of shrimp were a bit tough probably because of hot spots from using a gas stove . . . next time, the soup will be stirred often and possibly lopping off about 1 minute of cooking time during this next to last step. Jessica, you rock!
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6 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 11, 2012
We liked it. Better than good but didn’t rise to the 5* ‘love it’ category. Made as written other than using more generous portions of hot Italian sausage and bacon, and the hot, rather than mild, sausage likely kept this recipe from falling to a 3*. I now better appreciate other reviewers saying it tasted bland to them . . . not exactly bland to us but didn’t pack an expected big flavor punch for such a highly loved soup. We don’t eat a lot of Italian cuisine but the Zuppa Toscana we’ve had at independent Italian restaurants seemed to have had a bit thicker base than this one. May try tinkering with this recipe to make it more creamy but it won’t be soon as this site has many other excellent soup recipes.
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2 users found this review helpful

Slow Cooker Split Pea Soup with Bacon and Hash Browns

Reviewed: Nov. 11, 2012
Good stuff! A hearty split pea soup. Substituted Roasted Red Pepper & Spinach Sausage for the bacon. Other than that change, made as written. After trying some, we wanted a more creamy texture, and decided to gently blend it in a Vitamix (#1 setting for about a minute). When made again, we will add some seasoning beyond black pepper to satisfy our taste preference. The combination of hash browns and mild heat from the red pepper flakes sets this split pea soup apart from most others. This is a very simple recipe, and aided by the convenience of a slow cooker.
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5 users found this review helpful

Big Ed's Cajun Shrimp Soup

Reviewed: Nov. 3, 2012
Lip smacking good, fast and easy. A versatile recipe easily modified to fit your taste but easily shines as is. Improvised w/ 2, 4 ounce cans of minced clams as store was out of clam juice {added juice per recipe & added clams w/ shrimp}. Used low sodium V8 {wish I had used low sodium Spicy Hot V8}, and omitted salt. Substituted beef broth for the water and used 2 bunches of green onions & 5 bay leaves rather than 1. We added extra ingredients: (i) 4, celery stalks, chopped, (ii) 3, jalapeño peppers {wanted to use habanero peppers but not available at store}, and (iii) 6, large sea scallops, quartered. We left out the rice this go round. Even after ramping up the spices and spiking the heat, we still added hot pepper sauce as suggested by Big Ed but that’s because we like things HOT. Other reviewers mentioned adding spicy chorizo sausage and more vegetables, and that’s another variation we may go with in the future. This soup’s flavor is even better the next day. Thanks MAGICWAD for sharing this tasty recipe.
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5 users found this review helpful

Latin-Inspired Spicy Cream Chicken Stew

Reviewed: Nov. 1, 2012
Fantastic!! Elected to use 3-3/4 lbs. of skinless, boneless chicken thighs rather than chicken breasts. For the diced tomatoes, used 4, 10 oz. cans of Rotel Hot Diced Tomatoes w/ Habaneros. For Taco Seasoning, used 6 tsp. of Taco Seasoning I by B. Echols from this site. We choose to make this as a soup, leaving the extra flavorful liquid (if making as a stew, reserve the liquid for use in other dishes). The addition of cream cheese is a nice twist, but this soup can easily stand on its own. The habanero peppers definitely ramped up the heat, but perfect for us. We used a 6 qt. slow cooker, and it was full to within an inch of overfilling {and we probably used at least a pound less of chicken}. Our cooking time was 4 hrs. on low, and followed by 2 hrs. on high. MSHELLZ2U, your roommate did you right, and thankfully you cleaned out your cookbook.
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9 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Nov. 1, 2012
Flavor of this soup was well beyond expectations. Made it as written except for using beef broth but nothing needs to be changed to make this a winning soup. The nutty flavor of drizzled sesame oil gave this an interesting twist, and we also experimented with drizzling peanut sauce on hand which could create a nice variation. Other reviewers said they pureed their soup, and I imagine that being very good. This would pair nicely with a fish/seafood main dish. A definite make again.
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4 users found this review helpful

Southwestern Chicken and White Bean Soup

Reviewed: Oct. 27, 2012
For us, Campbell’s Kitchen recipes tend to be a bit bland probably because they sell more products if targeting a broad population. Knowing that, we upped the spice and gave it some heat. While browning the chicken, added a seasoning mix, and dumped everything into the slow cooker. Added 2, thinly sliced habanero chili peppers, seeded which definitely gave this a suitable kick for us (one may be enough if only wanting mild heat). 2 cups of sliced carrots were added simply because they were leftover, and didn’t want them to waste. Used 2 cups of low sodium chicken broth instead of 1 3/4 cups, and glad we did. We were pleased with this dish, and it will be made again.
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6 users found this review helpful

Spicy Chicken Thai Soup

Reviewed: Oct. 25, 2012
Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste rather than 2 tsp. Chef John’s video for making this soup is worth watching, and apparently reflects the original way he made it versus this version seemingly altered by AR slightly. Great recipe, great soup . . . grand slam homer, Chef John.
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22 users found this review helpful

Spicy African Yam Soup

Reviewed: Oct. 24, 2012
Had mixed feelings with a concern of it being bland for our taste given only thyme and cumin for spice. Made this recipe as written with exceptions of substituting 4 tablespoons of Bangkok Padang Peanut Sauce for the peanut butter, and pureed about 1/3 of the soup for a thicker consistency. It was okay when made, but letting it rest overnight significantly elevated the subtle flavors of this soup. Will definitely make again as is and probably experiment with some variation(s) from this theme . . . future variations might add one or more of the following: grilled shrimp or chicken, carrots, jalapeno, fresh cilantro, ginger, red pepper flakes, or cayenne pepper.
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4 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Oct. 23, 2012
Call it soup, call it chili but this chili soup is really good, and that is what matters. I changed this recipe as follows: turkey for beef, black beans for chili beans, omitted corn, 16 oz. tomato sauce vs. 8 oz., 2 tablespoons Taco Seasoning I by B. Echols (on this site) for package taco seasoning mix; added: 1 (15 ounce) can refried black beans (for thicker consistency) & 1 teaspoon wasabi sauce. Can goods were all low sodium. Due to plans getting sidetracked, did not have 8 hours for slow cooker so used stockpot on stove to cook (brought to boil, and then simmered for about 1-1/4 hrs.). We will be making this again soon.
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3 users found this review helpful

Best Ever Split Pea

Reviewed: Oct. 22, 2012
A basic split pea soup that is long on flavor. Simple to make. Added 1 tsp. of fresh rosemary and 5-7 bay leaves for a slight flavor boost. Recipe can be easily modified for individual taste preferences, including adding ham if so inclined. Followed directions other than simmer time reduced to about 1-3/4 hrs. If you like a chunky split pea soup, reserve some carrots, celery, and possibly split peas instead of running everything through a blender or food processor. Give this a try!!
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6 users found this review helpful

Swiss Sherry Chicken

Reviewed: Oct. 8, 2012
This is easy to make and delivers a good, tasty meal. We modified this recipe by sautéing 1 lb. of sliced portobella mushrooms & 1 large red onion, diced, and added them to the soup, sherry, and sour cream mixture. We added an extra can of soup. The 6 skinless, boneless chicken breasts we used weighed 4-1/4 lbs. Not precisely sure of the cause, but the cooking time seemed off which has been noted by a few other reviewers. I suspect the large breasts were a factor, among others. Next time, I’ll cook at 375 for 45 minutes. The outside breasts fully cooked quite a bit faster than those in the middle so you may want to rotate about half-way through the cooking time. When making this again, plan to substitute Pepperidge Farm Herb Stuffing mix (dry) for the croutons, and cut back to 1/2 stick of butter. Overall, this is a very solid recipe with added potential to customize to your specific preferences.
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3 users found this review helpful

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