Mama Krogs Recipe Reviews (Pg. 1) - Allrecipes.com (11551198)

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Mama Krogs

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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 7, 2014
I've been making this recipe for at least 20 years and it's always a favorite. Easy as pie to make, no additions required! Try like it states in recipe!!
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Apple Honey Glazed Chicken

Reviewed: Apr. 15, 2014
My husband loved this and said I wish you had made 4 chicken breasts instead of just two, then we could have had leftovers. I amended the recipe slightly based on some of the other reviews. I had red plum jelly in the fridge, so I used that instead of apple. I melted the jelly in the microwave just a bit, to make it easier to glaze the chicken. Hubby grilled in on the gas grill, we heated up the glaze to make it safe to eat and used it as a sauce. Yum, yum, good!!
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Old Fashioned Macaroni & Cheese

Reviewed: Apr. 7, 2014
Very similar to other recipes, but I never saw it written down until I made my mother tell me how to make it! That's the way it has stayed, too. Hand written on a 3 x 5 card in my recipe file, frayed, spotted, and hard to read now 35 years later!!
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Old Fashioned Tennessee Boiled Custard

Reviewed: Apr. 7, 2014
My Aunt used to make this recipe and I have only seen it one other time in a recipe book or website. It's easier to make than most of the other recipes I've checked and OH so good!! Served over vanilla ice cream is the best way to eat (drink) it and all my family wants it every major holiday!!
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Family Cornbread Dressing

Reviewed: Apr. 7, 2014
Cooked for us the first time by my sweet daughter-in-law and now adopted for our family holiday dinners. The fruit gives the dressing a lot of interest and is more than the traditional cornbread dressing of old.
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Mom's Sweet Potato Casserole

Reviewed: Apr. 7, 2014
Simple to make! Recipe handed down from my mother and I have no idea where she got it, but its very flavorful and always a hit!
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Savory Green Vegetables

Reviewed: Apr. 7, 2014
This has a wonderful flavor and can be eaten warm or cold. It's a favorite every time I serve it!
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Chicken Parmesan

Reviewed: Aug. 25, 2013
Since I had never made a chicken parmesan before, I was a little hesitant but the reviews helped me make the decision to make it. I ran out of Panko bread crumbs, so I improvised with some Melba toast that I ran thru the processor for a few seconds. I added Italian seasoning to the crums as well as to the tomato sauce (basil, Italian Seasoning, and garlic powder) which definitely helped the overall flavor. I liked the use of tomato sauce instead of spaghetti sauce due to the amount sauce that would have been leftover. I made it for two and it was wonderful. I served it with a tomato-pesto farfalle pasta dish and it was great!
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Photo by Mama Krogs

Firecracker Grilled Alaska Salmon

Reviewed: Aug. 25, 2013
Reduced all amounts to have two servings and since I didn't have peanut oil, I used garlic infused grapes seed oil. And it was wonderful!!! Grilled it on a grill pan made by Wiltonware and it was perfect. Excellent recipe !! A hit with the hubby (he did the grilling)!
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Creamy White Chicken and Artichoke Lasagna

Reviewed: Jun. 5, 2013
Our dinner guests loved this and requested the recipe! I had altered a little based on others' comments. Mostly I just added some more flavor with extra basil and dried Italian Seasoning, extra cheeses ( I mixed Mozzarella into the cream cheese sauce), and 1 egg.
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Savory Garlic Marinated Steaks

Reviewed: Jun. 5, 2013
We left out the soy and added a little more Worcestershire Sauce and it was excellent! Highly recommend this marinade especially for lesser cuts of steak but, BOY did it make our Filet Mignon stand out!
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Baked Vidalia Onions

Reviewed: Jun. 5, 2013
Excellent, light, and tasteful side for a beef main dish.
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Baked Brunch Omelet

Reviewed: Sep. 4, 2012
I've been making this same recipe (almost) for >35 years. My family loves it for Christmas breakfast! A couple of differences in mine: (13"x9" dish) I take off the crusts and just use the bread squares (wheat is great!); 2 cups of ham 2 cups of grated cheese over the bread and another layer of breakd. THEN 6 beaten eggs with 3 cups milk, 1/2 tsp salt and 1 tsp. dry mustard. Pour over the layers. The milk will absorb! Refrigerate over night (it works as well to bake immediately, though.) Before baking, add 2 cups crushed corn flakes, crackers or bread crumbs, then pour over 1/2 cup melted margarine. DO use a cookie sheet under the baking dish though, it may boil over in your oven. This recipe halves perfectly to fit in a 9" square baking dish for a smaller size. AND it is great for dinner with biscuits, applesauce or fruit! We call it "Christmas Brunch Souffle"!!
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Chocolate Chess Pie I

Reviewed: Nov. 21, 2010
I have this identical recipe that I got more than 30 years ago from an old friend. It is simple and simply delicious! A favorite anytime of the year.
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