KGora Recipe Reviews (Pg. 6) - Allrecipes.com (1682761)

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Carrot Oatmeal Muffins

Reviewed: Apr. 15, 2013
After reading quite a few reviews and not wanting super sweet muffins, I decided to scale the sugars to 1/2 cup each. And I've substituted applesauce in many recipes for part of the oil with great success so I knew that would work fine for this recipe also; I used 1/2 cup applesauce in place of 1/2 the oil. And due to laziness and wanting to get out of the kitchen after baking 4 muffin recipes in a row really late in the evening, I skipped the cream cheese step and didn't add raisins because I didn't have any. These didn't rise alot so next time I would consider filling to the top of the muffin tin. The result was a nice moist tender flavorful muffin! Yum!
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Grandma Carol's Pumpkin Roll

Reviewed: Apr. 12, 2013
This reminded me of a recipe I've been using for years. I used a slightly smaller pan, 10 x 15, and sprayed the parchment with non-stick spray instead of using butter and then lightly dusted with flour. Followed the rest as directed except I let the cake cool completely before adding the filling. This doesn't take long to bake, each oven may be different - mine seems to run a little on the warm side so I baked until the cake sprung back when I touched it, which was close to the 10 minutes suggested. Yummy!
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Garlic Mashed Cauliflower

Reviewed: Apr. 7, 2013
I. Loved. These. What more can I say. I had tried mashed cauliflower in a restaurant once and really did not care for it. This, however, was delicious. I will make this alot now. I substituted full fat sour cream for the cream cheese because that's what I had on hand and it worked great. I also used butter to saute the garlic. Yum!
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Italian Sausage Frittata

Reviewed: Mar. 26, 2013
I made this frittata for a healthy breakfast one morning using Johnsonville's Pork & Chicken Italian Sausage links. I used steamed fresh cauliflower and broccoli because to me fresh is best! It was delicious!
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8 users found this review helpful
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Johnsonville Italian Sausage Sliders

Reviewed: Mar. 26, 2013
We really enjoyed Johnsonville's Italian Sausage Sliders. Quick, easy and tasty. Doesn't get much better than that on a busy weeknight! I used Sweet Italian Sausage links because that's all I could find in my area. Yum!
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Johnsonville® Italian Meatballs

Reviewed: Mar. 26, 2013
I made these out Johnsonville's Pork & Chicken Mild Italian Sausage and was very impressed. I'm not an Italian sausage fan so I was pleasantly surprised at how good they were. I made a simple marinara and turned them into meatball subs - Yum! Thanks for the great recipe! It's a keeper!
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Easy Sausage Pizza by Johnsonville®

Reviewed: Mar. 26, 2013
Using a pre-made crust made this recipe extra quick and easy! I did decide to pre-cook my sausage but I don't think it would have needed it if the pieces were small enough. I also added other toppings to my preference - onions, peppers, fresh mushrooms. Yum!
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Stuffed Cabbage Rolls

Reviewed: Mar. 26, 2013
I've been making stuffed cabbage rolls for years using ground beef and love them. I thought I would try this with Johnsonville's Italian Sausage. I used their links, removing the casing, in place of the ground beef in this recipe and my husband liked them better than using beef. Me, on the other hand, prefers to use a good ground chuck. Instead of boiling my cabbage leaves to soften them, I just stuck the whole head of cabbage into my steamer pot and steamed until I could loosen them from the head. I had to do it in batches but it worked perfectly. I also used onion powder in place of the onion since my husband won't eat anything with onions. Normally I simmer these in a pot on the stove but I didn't feel like babysitting the pot so I put them in a baking pan and basted them with the soup a couple times throughout the cooking process. I baked at 350 degrees for around an hour or so. Good simple recipe.
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Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Reviewed: Feb. 28, 2013
With a freezer full of venison and tired of cooking it the same old way all the time I was very excited to see this recipe. This turned out very tender, juicy and flavorful. Next time I make it I will skip the cream altogether, too runny and I think it would be great with just the mushrooms and garlic sauteed in the butter. I didn't have thick sliced bacon so I used regular. It is a must to keep an eye on this and use a thermometer. Venison does not require long cooking times and mine was completed prior to the hour this recipe recommends. I inserted a digital meat thermometer with probe into the meat before putting it into the oven. My tenderloin took approximately 45 minutes to get to 145 degrees, however the two tenderloins I used weighed only one pound together. Once to temp, I removed from oven and let it set for about 10-15 minutes before eating. The meat temperature ended up raising to around 157 degrees upon resting. Perfectly pink when carved. The bacon did not end up getting crispy even after precooking for 8 minutes and baking, which surprised me.
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Grandma's Fudge Sauce

Reviewed: Feb. 27, 2013
Perfection! I was on a quest to find the perfect hot fudge sauce to make for prize gifts for my daughter-in-law-to-be's bridal shower. My search is over. I followed this recipe to a T and it was exactly what I was looking for. Other recipes I came across just didn't have the deep fudge flavor this one has. I think using the unsweetened chocolate is the ticket. I always use Domino sugar in my baking and cooking. I think it seems to dissolve more smoothly. Absolutely scrumptious and will be my go-to recipe for fudge sauce!
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Best Fried Walleye

Reviewed: Feb. 27, 2013
This is a nice simple recipe and great way to get a nice crispy cracker coating on fish. The coating lacks a lot of flavor but I am sure that is so the flavor of fish will shine through, that is if you are able to find fish that has flavor. I purchased wild caught walleye on sale from the grocery store fish counter and was a bit disappointed in the lack of flavor the fish had. All we could really taste was the coating.
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Low Carb Zucchini Fries

Reviewed: Feb. 21, 2013
Love the fact that these are made with almond flour instead of white flour. I cut the recipe in half for a trial run and only used 1 teaspoon of salt and rinsed well before coating and they seemed very salty. I used the canned Parmesan because I didn't have fresh on hand and I think freshly grated would have been so much better. I think I would cut back on the Parmesan next time also, maybe use 1/2 of what is called for. I baked as directed and they were slightly crisp right out of the oven. Eat right away or they will go limp on you. With a little adjusting of the salt and Parmesan these could be pretty tasty.
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Grain-Free Chicken Tenders

Reviewed: Feb. 18, 2013
I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again.
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Healthier Chicken Marsala

Reviewed: Feb. 16, 2013
This was very good but I'm not exactly sure what makes it healthier than any other Chicken Marsala. I didn't use the oregano because I forgot to add it (oops) and I did use 1/2 grapeseed oil and 1/2 butter only because my butter seems to burn too quickly if I don't add a little oil with it. I also used all Marsala wine because I didn't have red on hand. I used about 1/2 - 3/4 cup Marsala because it needed a bit more flavor than the 1/4 cup (combined wines) gave it. Could be because I didn't use the red? Sherry is mentioned in the directions but not in the ingredient list so I didn't use it. Very tasty dish that I will be sure to make again.
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Sue's Hot Fudge Sauce

Reviewed: Jan. 27, 2013
Looking for a hot fudge sauce I could give as gifts, I turned to this recipe since it had such great reviews. I always use Domino sugar in my baking because it is not a grainy sugar. It dissolved and cooked down so well that I considered skipping the blender step but I didn't. I used my hand held blender right in the pan. The sauce turned out super creamy and smooth which made for a wonderful mouth feel. However, the cocoa powder did not give it the deeper fudge taste I was looking for. I agree with other reviewers in that it was "caramel-like" and I did use evaporated milk and not sweetened condensed. To me there is a difference between chocolate and fudge favors and this reminds me more of a hot chocolate sauce instead of a hot fudge. It's good - just not what I was hoping for.
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Stove Pot Roast With Mashed Potatoes

Reviewed: Jan. 3, 2013
I've been making my roast like this for quite some time. I like to coat the roast with flour along with the salt and pepper before searing. I then remove the roast and cook the onion and carrots for a minute or two to get them slightly browned. I didn't use the garlic. Tossed in some fresh thyme along with the rosemary - the fresh herbs make all the difference. I like to thicken the pan juices into a gravy to serve over the potatoes.
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No-Cook Eggnog Ice Cream

Reviewed: Dec. 31, 2012
When I saw this recipe I couldn't wait to try it because you can't get much simpler than a 4-ingredient no cook ice cream, right? I don't care much for sweetened condensed milk because I think it leaves a major aftertaste so I was a little worried that this ice cream would have that issue. It was absolutely scrumptious and oh so easy. If you are looking for a consistency of a shake then it's good to go right out of the ice cream freezer but if you are looking for an ice cream to scoop into dishes I recommend following the tip to freeze in an airtight container for a few hours or overnight.
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White Chip Orange Cookies

Reviewed: Dec. 31, 2012
There's just one word for these cookies - Excellent! This is my new favorite. My husband has always been a fan of regular chocolate chip cookies and nothing else will usually do but he really liked these also. They would be great with macadamia nuts added. I can't wait to try them with lemon zest also. Yummo!
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 31, 2012
I really liked these. Warm out of the oven these reminded me of a brownie. They do make rather large cookies. If I make these again I will make them into regular sized cookies so I won't feel quite so guilty eating one. ;)
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Dark Chocolate Cherry Fudge

Reviewed: Dec. 31, 2012
This recipe has a really good chocolate flavor. I had Craisins on hand so I used those instead of the cherries. If I make this again I would use the cherries. The texture wasn't as creamy as I like my fudge to be, but we tend to like a fudge made without marshmallow products. As far as fudge goes, it didn't wow me but it's worth making again.
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