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

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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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3 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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7 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 Spicy Split Pea Soup I

Reviewed: Feb. 5, 2013
Luv this split pea soup.
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0 users found this review helpful

Conky's Meatloaf

Reviewed: Feb. 5, 2013
Very moist, and really great for making sandwiches.
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0 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

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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3 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

Displaying results 161-180 (of 352) reviews
 
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