ConkyJoe Recipe Reviews (Pg. 1) - Allrecipes.com (12491008)

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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

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

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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13 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

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

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

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

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

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

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

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

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

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

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

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

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

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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16 users found this review helpful

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

Unbelievable Squash Casserole

Reviewed: Mar. 27, 2013
In spite of achieving a full five star rating at this time, had moderate expectations about this dish thinking it might be bland given no added spices and few ingredients. We were very pleasantly surprised as it made a tasty, versatile side dish, and simple to pull together. We added the optional cheddar cheese but otherwise made as written. We will definitely make this again. Thank you MCOATES.
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5 users found this review helpful

Roasted Carrot and Cauliflower Curried Soup

Reviewed: Apr. 1, 2013
Amazingly delicious soup. Readily available ingredients, simple to make, vegan friendly, healthy, and very affordable add bonus points to this recipe! We made this as written. Blended the soup in a Vitamix blender making it very smooth. After blending, sampled the soup and it tasted fantastic before adding the coconut milk & lime for anyone not having or wanting those ingredients. We garnished the soup w/ toasted herb bread crumbs which created a great combination. Great recipe jes5ika, and thank you for sharing!
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3 users found this review helpful

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