KGora Recipe Reviews (Pg. 1) - Allrecipes.com (1682761)

Jimmy's Mexican Pizza

Reviewed: May 7, 2012

Yum! I used taco sauce instead of the salsa and used Refried Beans Without The Refry from this site. We enjoyed this and will be making again.

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First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering :) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!

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Italian Chicken Sausage Risotto

Reviewed: Apr. 22, 2012

Due to the availability of the fresh sausage in my area I substituted fully cooked Sweet Italian Chicken Sausage. I browned them in the pan before thinly slicing and quartering the sausage. I continued on with the rest of the recipe as is using orzo in place of Aborio rice and adding the sausage back in when the orzo was done. I do have to say, though, that 15 minutes cooking time is a tad too long for orzo. I am glad I read the directions before starting or I may have missed the parmesan and parsley. I used freshly grated parmesan cheese as well as fresh parsley. This was good but not sure if I would make it again using the saugage - maybe without. Love the ease of the recipe.

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Shrimp and Sweet Corn Maque Choux

Reviewed: Apr. 22, 2012

This was delicious. I did make a couple small changes. I mix my own Creole seasoning so I can adjust the heat to our taste and I didn't have zucchini on hand like I thought I did so I just chopped some fresh pea pods and added them for color. Loved the simplicity and it was bursting with flavor!

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Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Apr. 21, 2012

The fresh Chicken Sweet Italian Sausage was not available in my area so I used the precooked sausage and browned them in a little oil until heated through. I used whole wheat fresh tortellini and vegetable broth since I had some to use up. I love the simplicity of this recipe. So quick and easy and pretty tasty.

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Roasted Garlic Chicken Sausage Caesar Salad

Reviewed: Apr. 21, 2012

I loved the simplicity of this recipe. I wasn't able to find the Roasted Garlic Chicken Sausage due to availibility in my area I used Sundried Tomato Chicken Sausage w/ Basil. I didn't have the Caesar dressing so I just mixed together a vinegar and oil dressing with a few herbs. Quick, easy and tasty.

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Home Fried Cheese Sticks

Reviewed: Mar. 5, 2012

Awesome! I made these for Super Bowl Sunday this year and they turned out great! I coated twice per the instructions but I still had a slight problem with the cheese oozing out. Make sure you coat the cheese well with the breadcrumbs. Just as good as store bought but I had the satisfaction of making them myself! Thanks Melissa for the inspiration!

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Emily's Famous Hash Browns

Reviewed: Mar. 5, 2012

These hashbrowns turned out nice and crispy on the outside and tender on the inside. I left out the onion because hubby wouldn't eat them if I had added them but I think they would have been much better with the onion. I recommend making these thinner than the 1/2 inch called for because they are mush inside when they're too thick. I think I will try to cut back just a tad bit on the flour next time I make them in case that is why the thicker ones seemed mushy inside. But if you keep them on the thinner side they are perfect. I also added a touch of garlic powder, onion powder since I added no onions, and used seasoning salt and fresh ground pepper.

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Bacon 'n' Egg Bundles

Reviewed: Mar. 5, 2012

These were super easy and fun! I like my eggs with runny yolks and I overbaked these because the whites around the yolk stayed shiny and appeared to be raw when they weren't. I also buttered the muffin tins like called for but they stuck to the pan. Next time I may try the non-stick spray someone had suggested. Yummy!

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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 27, 2012

I made 1/2 a batch of these because I was afraid to waste my ingredients on something that would taste bad. I did not have reduced fat peanut butter so I used the natural peanut butter that I had on hand. They were taking forever to get firmed up so I put them in the refrigerator. Much to my surprise they were tasty. I never would have guessed that a bran cereal would make a tasty treat. Easy to boot! I had to make another 1/2 batch because they tasted that good! I recommend keeping them in the refrigerator until ready to eat due to the chocolate being so soft. They start to get "melty" soon after taking out of refrigerator. I would make these again!

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 29, 2012

There were mixed reviews in our house on this one. I thought this recipe was good and my husband said it was just ok. He also thought the chicken turned out was dry, but I think it was fine with extra sauce added. I scaled the recipe to use two chicken breasts for the two of us and I used homemade Italian dressing and didn't add the sugar since my barbecue sauce seems to be plenty sweet. I liked the simplicity of using frozen chicken in the slow cooker as well as the idea of chicken instead of pork.

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Slow Cooker Oats

Reviewed: Jan. 29, 2012

I love steel cut oats and was looking forward to having breakfast ready when I woke up. I didn't add the butter since I never add butter when making oats on the stove top. I also only used 1/2 T of cinnamon which ended up being the perfect amount. I also subbed brown sugar for stevia and used craisins for the raisins. I used my 5 qt. Hamilton Beech slow cooker (doesn't cook as hot as others) and cooked for 7 hours. It was mush - didn't have the firm bite I like in steel cut oats. If I make this again I would consider a shorter cooking time. The craisins would have been much better sprinkled on the cooked oats as opposed to adding to the crock.

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Sweet Pepper Skillet

Reviewed: Jan. 23, 2012

This is perfect for a simple fajitas skillet. I like to add cooked diced chicken, sprinkle with taco seasoning and top with shredded cheddar, sour cream and salsa! Yummo!

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Super Sausage Gravy

Reviewed: Jan. 23, 2012

Love this! My sausage gravy used to turn out like paste - I am so glad I found this recipe. Sausage was overly abundant so you could easily double the rest of the ingredients or use 1/2 the amount of sausage - or keep as is if you are a meat lover! My go-to recipe from now on.

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Caramel Pecan Treasures

Reviewed: Jan. 22, 2012

I followed the directions exactly as written. I softened the caramels in the microwave for about 15 seconds on a low power, formed into a ball and then flattened before adding to the top of the cookie. I put melted chocolate into a sandwich bag, snipped the corner and piped onto cookie before sprinkling on the pecans, which I toasted because I love the flavor of toasted pecans. Being a shortbread cookie they do crumble when bitten into and the caramel comes off on the first bite. If I make again I will consider making a well into the cookie and spooning in melted caramel before drizzling on the chocolate and pecans, like a thumbprint cookie. Disappointed with the crumbliness but these cookies have great flavor.

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Wonderful Banana Cake

Reviewed: Jan. 17, 2012

This is a very simple tasty recipe. I followed it to a T with the exception of the baking pan. I put mine in a bundt pan (dark coated) and baked until toothpick came out clean (about 40 minutes). After flipping the cooled cake onto a plate I couldn't wait to dig in. Unfortunately, even though it poked done there was a thin layer on the bottom that seemed like it needed additional baking time - a tad gooey even though the cake was dark like it looked overcooked. That was because of the dark pan. I will try this again some day using the pan it calls for!

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Slow Cooker Beef Stroganoff I

Reviewed: Jan. 17, 2012

I was excited to try this especially with such high ratings. I guess we are out of the norm here. My DH and I both agree that this just wasn't that good. Maybe it's because I don't usually cook with canned cream soups. This is basically meat and soup. I will stick with my old standby recipe starting with a roux. Sorry.

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Turkey Potpie

Reviewed: Jan. 13, 2012

I had some leftover turkey to use up and this recipe caught my eye. I cooked some fresh carrots along with the celery and tossed in some peas to boost the nutritional value some. I only had 1/2% milk in the house and thought that would make the sauce a little runny so I substituted 1/2 cup of the milk for some heavy cream I needed to use up. Two tablespoons of water wasn't quite enough for the crust to make it rollable without cracking - I used an additional tablespoon and it was perfect. I think the amount of sage in the sauce was just right but the amount in the crust was a little too much for my taste, but my husband liked it. I think I would cut that back to 1/2 teaspoon in the future. The crust didn't brown up like I thought it would have after the 20 minutes so I baked an additional 10 minutes, but it didn't make a difference. My husband, who tends to be a little on the picky side, enjoyed this potpie. Overall, this was a very tasty recipe.

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Best Spinach Dip Ever

Reviewed: Aug. 8, 2011

8/8/2011 - I was debating between making this and my old standy from the vegetable soup package. I am so glad I tried this one. This is my new favorite! I love the mild flavor of the the leek soup in this! I used light mayo, an 8 oz. can of water chestnuts and the whole 10 oz. pkg. of spinach. It was awesome!! I think I may try using light sour cream next time - I am sure it would be just as awesome and I won't feel as guilty eating it. Thanks so much for a delicious dip recipe I will be sure to use again and again (as long as the soup mix is available in my area)!

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Grandma's Orange Milk Sherbet

Reviewed: Jul. 21, 2011

This was nice and refreshing on a hot summer day. However, it was more of a frozen treat than sherbet to me. I had about a cup of heavy cream to use up so I used that and 2% milk I had on hand for the milk in the recipe. I used my ice cream maker to freeze then put in a container in the freezer. It was rock hard and not smooth and creamy at all out of the freezer - it crumbled. It was best eaten right out of the ice cream maker - kind of like a thick shake. It had good flavor - almost like an orange push-up. I added a bit of grated orange zest for a more orangey flavor and orange food coloring to liven up the color. I like that I had all the ingredients on hand to make this treat on a hot day.

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8 users found this review helpful