KGora Recipe Reviews (Pg. 2) - Allrecipes.com (1682761)

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Three Cheese Tortellini with Traditional Sauce and Parmigiano Cheese

Reviewed: Dec. 28, 2014
On the table in 15 minutes or less, what can be better than that for a busy weeknight meal? I made it more hearty by using my own pre-made meat sauce. Love the simplicity.
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Three Cheese Tortellini with Chicken Broth

Reviewed: Dec. 28, 2014
Purely simple. Nothing fancy. I didn't measure, just used the amount of stock for us and added tortellini until it looked like the right amount for soup. Perhaps the addition of some veggies (sauteed onions, celery, carrot, spinach) would add flavor as well as eye appeal. It doesn't take long to saute veggies and it would add so much depth to this recipe. Even though it's lacking in flavor, I prefer this over a canned soup.
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Low-Cal Roasted Sweet Potato Bites

Reviewed: Nov. 20, 2014
I really enjoyed this dish. Unfortunately, there is snow covering my garden herbs this time of year so I resorted to using dried thyme leaves and rosemary (I ground the rosemary more fine in my coffee grinder). I didn't measure the seasonings, just sprinkled to taste. Very good! As others noted, it did take more than 20 minutes to roast - about 40-45 minutes to get a tender bite. The sweetness of the potato combined with the savory herbs was perfect! I love the coconut oil also. Yum! I will make this again.
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Slow Cooker Apples with Cinnamon and Brown Sugar

Reviewed: Oct. 26, 2014
I was pleasantly surprised by this recipe. I didn't have high hopes for this for some reason but they smelled fantastic cooking. These reminded me of apple crisp made easy. The slow cooker liners make for easy clean up. Love them little gems!
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Shells with Italian Sausage and Ricotta Stuffing

Reviewed: Oct. 26, 2014
I really enjoyed these and they were really easy to make. They would be great assembled the night before for a quick easy dinner the next night.
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Slow Cooker Tortellini

Reviewed: Oct. 26, 2014
I subbed spinach for the Swiss chard, it's what I had on hand. I'm not a fan of artichokes. I really didn't care for the beans and tortellini together. I did like the parmesan crisps - very tasty and easy. The slow cooker liners make clean up a breeze.
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Cheeseburger Soup I

Reviewed: Oct. 26, 2014
Being an Allrecipes Brand Ambassador I was asked to pick a recipe and use Johnsonville's Italian Sausage. That being said I subbed the ground beef for Johnsonville's Sweet Italian Sausage links. I cut the casings off and and fried like ground beef. I also chose to precook the potatoes and carrots separately, personal preference (I was afraid they would get overcooked otherwise). In a separate pan I cooked the onions and celery in the butter, added the flour and made a roux. I then added my homemade chicken stock, half and half and seasoning and cooked until thickened. Slowly I added shredded cheese, a little at time, until melted. I then added the cooked sausage, potatoes and carrots and cooked until heated through. I found that the amount of flour called for in the recipe was a little skimpy and made the soup a tad too thin for me so I added another tablespoon, sprinkling in a little at a time and whisking briskly until I got the desired thickness. Can't vouch for how it tastes with burger since I made it with sausage but it was good as I made it. I think adding a spicier sausage could possibly make it tastier.
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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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