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

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How to Make Country Gravy

Reviewed: Oct. 5, 2014
I was on my own for dinner and since my husband won't eat biscuits and gravy I decided that was what was for dinner. I went on a search for a country gravy recipe and am so glad I found this. I didn't have green onion on hand so I just finely diced some regular onions and sautéed them right along with the meat. I had to use extra milk since it was kind of thick for me but that was an easy fix. I like my country gravy to take on a slightly deeper color so I added a few drops of browning sauce. I added the cayenne but next time I'll leave it out - not my thing. Sausage and bacon combined with the onion takes country gravy to a whole new level! Loved it! Thanks Chef John!
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Cheesy Creamed Spinach

Reviewed: Sep. 26, 2014
Loved this! I made as written and agree with other reviewers that there is a tad too much cream. It does thicken up a little upon sitting though. I forgot the salt and pepper but feel it was loaded with flavor with the onion and garlicky cream sauce that it really doesn't need it - the salt in the butter must be all it needs. I'll be making this one again!
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Beer Batter

Reviewed: Sep. 24, 2014
This worked great for fried cod. I added a teaspoon salt to the batter. Perfect with it, I really think it would have been bland without it. All I had in the house was a light beer which really didn't lend any beer taste to the batter, which was ok with me, even though we do enjoy the beer taste in the batter. So use a regular/stout beer if you enjoy the taste or a light beer if you prefer not to taste that. The batter seemed quite thin so I added a couple tablespoons more flour to thicken up just a tad. I suppose cutting back on beer would have worked as well. I followed others advice on dredging the fish in flour prior to dipping in the batter. Not sure if it made a difference or not but the batter stayed put on the fish and finished up with a nice golden coating when fried. This was a light, crispy batter even after sitting, and was not greasy in the least.
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Ranch Dressing II

Reviewed: Sep. 8, 2014
This needs some tweaking to make it a dressing and not a dip. It also seemed to be lacking something. I added some freshly squeezed lemon juice which brightened it up a bit. I also increased the seasonings to give it less than a mayo taste. Even after adding the lemon juice it needed some milk to thin it out (buttermilk would have been good but the addition of the lemon juice helped since I didn't have buttermilk). Even with the additional milk it thickened upon chilling which was still way too thick to be considered a dressing IMO. It also seemed to have a "sticky" texture, coating every piece of salad goodness, and not in a good way. While I love homemade ranch this one didn't do it for me.
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Garlic Aioli

Reviewed: Sep. 1, 2014
Delicious as is. No need to change a thing.
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Herbie's Home Fries

Reviewed: Sep. 1, 2014
I skipped he boil method and just cubed my potatoes and followed the rest of the recipe as is. Delicious.
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G.G.'s Chocolate Sheet Cake

Reviewed: Sep. 1, 2014
Chocolate sheet cake always goes over well at our family functions. While this wasn't the best sheet cake I've had or made it was good. I used a 10x15 sheet pan and it fit perfectly. Once you pour the batter into the pan be sure to pick pan up about and inch from the counter and drop to the counter a few times to pop the air bubbles. I forgot to do that and ended up with a very unevenly baked cake. I always pour the warm frosting over a warm cake. It's just the way I learned to make a cake like this. I left the pecans out of the frosting and toasted them in a dry non-stick skillet before adding them to the top of the cake.
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Caprese on a Stick

Reviewed: Sep. 1, 2014
So simple and delicious. I love being able to grab the fresh basil and tomatoes out of my garden for this recipe. You might have a tendency to grab the block packaged mozzarella cheese but please skip that urge and do yourself a favor and buy the fresh called for. You won't regret it. So yummy!
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Squash Casserole II

Reviewed: Sep. 1, 2014
I love squash casserole and is the one recipe in which I don't mind buying canned soup and packaged stuffing mix for. I never add the full amount of sour cream, just a personal preference - I use about 1/2 of what's called for. This recipe is a delicious way to use up summer squash. It's great with adding a zucchini to the mix also, adds a little color without altering the flavor. No need to peel and seed the squash if they are young enough. Yum!
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Quick Garlic Aioli

Reviewed: Sep. 1, 2014
This is a good aioli. Recipe. Normally we're not much into cayenne but adding just a pinch gave this a nice zip.
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Rusty Chicken Thighs

Reviewed: Aug. 16, 2014
Wow! This was the best grilled chicken I've ever made. It turned out so moist and juicy and the color was awesome. I didn't have the chile pepper sauce so I substituted some smoky chipotle hot sauce and as a compliment I added about a teaspoon of smoked paprika to the marinade. I also didn't have the maple syrup so I used honey. I always seem to dry my chicken out on the grill so I used my bone-in chicken thighs and kept the skin on. I grilled over indirect heat and it took longer than the time specified in the recipe - took 45 minutes but my thighs were large. The final result was worth it! So yummy that this will be a regular in our house.
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Chef John's Mushroom Gravy

Reviewed: Aug. 5, 2014
I've made several batches of this gravy and have tried low sodium stock, broth, store brand stock as well as a quality stock. I've salted the mushrooms, I've left the salt out of the mushrooms, used salted butter, unsalted butter - you name it I've tried it. Mostly due to making it from memory or using what I happened to have on hand at the time. The best batch I made was my first batch. The stock you use makes a big difference. I chose a high quality low sodium stock, did not salt the mushrooms and used salted butter which resulted in a very flavorful perfectly seasoned gravy. I have tried both sliced as well as roughly chopped mushrooms and prefer the chopped version. The reducing definitely increases the salt content so watch the simmering process carefully. It is easy to get busy in the kitchen and forget about your simmering gravy which can make or break this recipe. The fresh thyme was a nice touch. Yum!
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Tuscan Flank Steak

Reviewed: Jul. 29, 2014
Try this! You won't regret it! I found a flank steak in my freezer and knew I was going to try this recipe. I love every ingredient in this marinade recipe and know that combined it would taste great. I, however, was a bit skeptical at the amount of rosemary in this recipe. 1/2 cup of rosemary is a LOT of rosemary. But I followed this recipe to the letter and haven't looked back. My steak happened to be a tenderized flank steak from an Amish meat market in Ohio. It turned out absolutely delicious and very tender and cooked to the perfect pinkness in the middle by following Chef John's 6-8 minute recommendation. I really think you're missing out on some great flavor if you don't grill this on charcoal. The marinade was just perfect and the charcoal added a great depth of flavor you just can't get on a gas grill! But don't let that stop you from trying this. Thanks Chef John. Pure deliciousness!
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Mushroom Spinach Omelet

Reviewed: Jul. 23, 2014
I love spinach, mushrooms and onions in an omelet so I couldn't wait to try this. I, too, substituted farm fresh eggs for the egg substitute and used coconut oil in place of olive oil. I like my omelets to have filling so I added some of the veggie mixture and cheese to the eggs but left most of it out to put in the middle. I thought it could have used more cheese but I'm a cheese lover. The red pepper flakes didn't give it as much heat as I thought they would, which I'm glad of. Good, simple healthy omelet that was my dinner tonight :)
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Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Cashews and Cranberries

Reviewed: Jul. 23, 2014
I made 1/2 batch of this and wish I would have seen Marianne's review prior because using a stick blender would have made this easier. My regular blender didn't work well for 1/2 recipe. I also screwed up by adding the full amount of pasta water instead of cutting it in 1/2. Still, I think it would be wise to double the pesto for the amount of pasta this calls for. The pesto was good but once combined with the pasta it seemed lost. I liked the cashews and cranberry combination, a little sweet and salty - a favorite of mine. I may try again with these changes and try with zoodles (zucchini noodles) for fun and lower carbs, although Barilla is my favorite go-to pasta.
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Slow-Roasted Beef for Sandwiches

Reviewed: Jul. 21, 2014
This method makes for an absolutely delicious roast. I used a venison roast for this and it was the best venison roast I had ever made. I patted dry the roast and rubbed with a light coating of oil before rubbing with a mixture of salt, fresh ground pepper, garlic powder and fresh rosemary. Followed the cooking method as directed. Perfection. I used the meat in the submitter's other recipe, HERDEZ® Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada) and it was delicious also! Thanks Brian for two keepers!
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Chef John's Flour Tortillas

Reviewed: Jul. 20, 2014
Couldn't wait to try my hand at homemade tortillas when I saw Chef John's recipe. I followed the directions as stated and rolling these out to the size of a small tortilla was a challenge, the dough kept wanting to shrink on me. They ended up very thin and after being cooked in my cast iron skillet (I only cooked about 30 seconds on each side) they seemed kind of on the dry side and cracked when rolling into taco shape (used for fish tacos). I may try this again and make into 6 tortillas instead.
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Fish Tacos

Reviewed: Jul. 20, 2014
Neither one cared for this as a whole. The fish alone was good - batter was light and crispy (until the fish cooled) but needed more sesoning. In our opinion the sauce ruined the dish. Sadly, we won't be making it again.
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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jul. 20, 2014
I'm always looking for tasty quick dinners and this fit the bill perfectly. As a matter of fact this would make a terrific side dish to any meal. This is yummy as is but toss in some grilled chicken and it would be an out of this world delish main dish. I followed the recipe as stated but did add lots more Parmesan (love it!) to suit my tastes. I couldn't believe it - dinner was actually done in 20 minutes. From start to finish. And simple. It couldn't get more simple. Yummy.
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Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach

Reviewed: Jul. 20, 2014
Taking note of other reviews I made a few changes. For just myself and my husband I made 1/2 the recipe but used a full jar of Barilla's mushroom sauce with an added 1/2 lb. cooked ground beef. I'm glad I used the full jar for 1/2 recipe, otherwise I would have run short, which I was close to as it was. I chose the mushroom sauce since my DH likes mushrooms in his sauce (and I rarely add them to my homemade sauce) combined with other reviews stating the meat sauce was lacking in meat. I also used fresh spinach since I always have that on hand. Followed the rest of the recipe as stated and baked in a 11x7 pan. While I enjoy Barilla's pasta there was something about this recipe that neither my DH nor I cared for. I found the sauce a little sweet for my liking and the ricotta I chose wasn't smooth/creamy (could only find a store brand). Unfortunately, after our first helpings, the remaining lasagna got tossed, which is highly unusual in our house. I'll stick with my homemade sauce but will always rely on Barilla's lasagna noodles. They're always a winner.
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