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

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Caribbean Zucchini Bread

Reviewed: Sep. 7, 2013
This is one of the best quick breads I have ever made. I followed the recipe as directed and I added a streusel topping of 2 T flour, 1/3 C brown sugar, 1 T butter, 2 T nuts, 1/8 t cinnamon and 2 T coconut to the top about 1/2 way through the baking time. Perfection!
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Gazpacho

Reviewed: Aug. 31, 2013
Loved that I was able to use my Vitamix for this. Nice cool refreshing lunch for a hot summer day. It was a bit strong of onion and garlic so I would cut those back next time. I left mine a little bit chunky and may go a little smoother next time. I would consider scalding the tomatoes and removing the skins if leaving chunky but if I go for a smoother textured gazpacho the skins would blend right in. V-8 worked great in this.
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Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad

Reviewed: Aug. 31, 2013
The steak was super simple and the salad was great with fresh sweet grape tomatoes and cucumbers fresh out of the garden. I used Greek Seasoning Blend from this site changing it to 2 servings and it made the perfect amount for this recipe. My steaks were thin and did get a tad overcooked so be sure to watch that.
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Confetti Beef Taco Salad

Reviewed: Aug. 31, 2013
I've been making taco salad like this for years and it is very simple and quite delicious recipe. Instead of plain tortilla chips I like to use taco flavored Doritos, they just seem to add a bit more flavor. Ranch dressing adds a good zing and is a nice change from the French or Catalina dressings I'm used to on taco salad. Tip: use a paper towel blot out the grease from the cooked beef.
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HERDEZ® Sweet Chipotle Chili Lime Chicken Wings

Reviewed: Jul. 30, 2013
So far I’ve made these twice. The first time I put the frozen chicken wings on a well oiled broiler pan. When I’ve baked frozen wings before they tend to swim in liquid so using a broiler pan lets that liquid drip away allowing the wings to crisp up quicker. I baked, turning once or twice and I really don’t remember if I baked for the recommended time, but it was close – I just baked until they looked crispy. I then followed the rest of the directions as indicated adding some minced garlic to the sauce mixture. These turned out fantastic. We’re from the north and didn’t grow up on hot/spicy foods so that is something we’re not used to. Neither my husband nor I like a sauce that leaves you running for something to drink. These wings did not do that. The ratio of sweet to heat was perfect for us and it didn’t leave a lasting effect in our mouths. The second time I made these I was doing the baking part by memory. They didn’t seem to crisp up and caramelize like they did the first time for me. Well that’s because there is a reason recipes have directions! I forgot the broiler step. By not using the broiler to help caramelize and do a final “crisp” it sure changed this recipe for us – both taste and mouth feel. We liked the second batch but NOT near as well as the first batch. That’s one reason why you shouldn’t multi-task while cooking. So the broiler step is a must to a perfect chicken wing! Thank you Shelby, for this keeper.
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HERDEZ® Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Reviewed: Jul. 30, 2013
Loved this. I made a venison roast using Brian's (the submitter) famous Slow-Roasted Beef for Sandwiches recipe for this. (BTW - best venison roast I have ever made!) I followed some of the tips Baking Nana gave in her review and I toasted my buns by spreading each bun half with thin layer of butter and sprinkled with garlic powder and stuck them under the broiler until golden in hopes that the bun would not get soggy from the sauce. Since my husband is an onion hater I caramelized them separately so I could still add them to the top of MY sandwich. After the buns were toasted I spread one side with homemade mayo, added the "drowned" beef (aka venison in my case) and topped with a thin slice of provolone cheese (I am sure this makes it less of a Mexican thing but it was good!) and back under the broiler it went until the cheese was melted. I topped mine with the onions and skipped cilantro (not a fan). And these were one of the best sandwiches we've had in a long time. Good job Brian!!
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HERDEZ® Creamy Pasilla Enchiladas

Reviewed: Jul. 30, 2013
I halved this recipe for just my husband and I and it made the perfect amount and we even had one left for another meal. I loved the ease of this recipe. I had one very large raw chicken breast I put in a stainless steel sauce pan with a few tablespoons of water and coated it in homemade taco seasoning, covered the pan and let it cook for about 15-20 minutes until it reached 165 degrees (turned out perfectly juicy) before chopping. I then added a little (about 2T) cream cheese to my filling mixture and sprinkled with a little taco seasoning and added some of the shredded cheese because when I tasted it I felt it needed something. When done baking I garnished with thinly chopped lettuce, tomato, black olives and sour cream. These were good but, as another reviewer mentioned, I think it was missing something but couldn't tell what. I think these would also be good with Herdez' Traditional Chipotle instead of the Pasilla. Thanks for the recipe.
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JELL-O Patriotic Mini Fruit Tarts

Reviewed: Jul. 30, 2013
Using premade mini phyllo shells made this recipe a whip to put together. Instead of the cool-whip I used some whipped cream I had on hand. These are cute little desserts sure to please all ages. Great with many toppings - I topped some with blueberries, some with strawberries, and some with curled chocolate and orange peel. Many possibilities. Tip: Be sure to serve the same day you make your pudding or they may get weepy. Would also be great with homemade pudding if you don't happen to have packaged on hand.
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Mushroom Smothered Steak

Reviewed: Jul. 30, 2013
Used to using fresh vegetables in my cooking and having noticed some reviews where people were unhappy with the texture of the mushrooms I was a little nervous going into this recipe. I used up some venison steaks I had in the freezer and followed the rest as directed. I was pleasantly surprised. My mushrooms were satisfactory to us, as frozen goes, and did not have a weird texture to them - and I'm a picky person when it comes to that. That leaves me to question the freshness of the product others received. If I make this again I think I would leave out the vinegar, just a personal preference. Overall, it was quick, easy and somewhat healthy meal. I served it with a garden salad and cheesy cauliflower.
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Vanilla Ice Cream V

Reviewed: Jul. 29, 2013
I'm giving this a 4 for flavor. This one is hard to rate for me. I had trouble from the beginning getting this frozen in my ice cream maker. I had put the bowl in the freezer the night before so I determined it needed to be frozen 24 hours so back into the freezer it went and the mixture went into the refrigerator. I tried freezing the ice cream again the next morning, no go. I had scaled this recipe in half to fit my ice cream freezer. I increased the heavy cream to 2 cups for 1/2 recipe and took the half and half down to 2-1/4 cups hoping to make a creamier texture. I added 2 vanilla beans in place of the vanilla. Since I gave up on my ice cream freezer I tossed it in a freezer container and in the freezer it went. For some reason this turned out very icy for me. I'm not sure if it was because of the way I ended up freezing it or if it was the ratio of more heavy cream to half and half I used. I can't imagine it being from more heavy cream since that is richer than half and half. The flavor was awesome but I'm not sure I would make it again. It turned out more like ice milk for me.
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Beer Brats

Reviewed: Jun. 30, 2013
You must need a pretty stout beer in order to even taste it in this recipe. I followed this recipe as directed and could not taste beer at all but could definitely taste the spiciness, which I didn't care for. If I made again, which is a big IF, I would be sure to get a stronger beer and I would take the advice of another Allrecipeep and soak the brats in the beer for awhile, possibly overnight, before grilling. The recipe as is was not impressive to us - felt I wasted my husband's favorite beer.
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Grilled Beets in Rosemary Vinegar

Reviewed: Jun. 30, 2013
These were very easy and tasty. Very little cleanup involved when cooking on the grill so that's a plus for me. The balsamic vinegar in these reminded me of pickles beets which I love.
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Steve's Bodacious Barbecue Ribs

Reviewed: Jun. 2, 2013
Very good recipe. We don't have a smoker so I improvised. Cut one slab into 3 pieces, coated w/ dry rub and wrapped in foil. Tossed in a dry slow cooker on high for about 6 hours (should have been less - they were falling off the bone before adding to grill). Coated w/ barbecue sauce, tossed some apple wood chips onto the hot coals for a little smoke and finished on charcoal grill. This method works great if you don't have a smoker. Yum! I can only imagine how yummy they would be done slow in the smoker! This one is a keeper!
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Deviled Eggs

Reviewed: May 30, 2013
I've been using these ingredients for years in my deviled eggs. I usually never measure my salad dressing but use just enough to make them creamy but not too much that the yolk mixture is too soft. I think I added a little more than one tablespoon. Using a hand blender helps to make the filling nice and smooth. To make filling the eggs easy put the filling into a plastic zip-lock sandwich or quart bag, zip shut and clip a lower corner. Squeeze and swirl filling into the egg halves. My go-to recipe. Yum!
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Taco Salad III

Reviewed: May 30, 2013
Love taco salad in the summer. This one did not disappoint. Catalina is a must in taco salad in this house. I couldn't use onions because hubby won't eat them and I was bummed I forgot the avocado. Tasty!
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Grilled Delmonico Steaks

Reviewed: May 30, 2013
This marinade was pretty good. But I think if you used the full 2 tablespoons of salt called for it could end up being a disaster. I eliminated the salt all together since worcestershire and soy sauce is plenty salty on their own. I did, however, use low sodium for those also. I would have used fresh rosemary if my herbs had come in yet because I think fresh is always best but I did use crushed and I didn't have the full amount of steak seasoning, maybe 1 teaspoon is what I had and used. Marinated for a good four hours and grilled over a charcoal grill for better flavor. This was good but not the best marinade I've had.
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Sweet Restaurant Slaw

Reviewed: May 30, 2013
Not that this needs another 5 star review but it really does deserve it. It's my go-to slaw recipe. Wouldn't change a thing. Yum!
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Byrdhouse Marinated Tomatoes and Mushrooms

Reviewed: May 30, 2013
Fantastic! I scaled this recipe to 2 servings to give it a try due to having limited basil on hand and having tried balsamic vinegar in a chicken recipe and not being a big fan. This was fantastic. I think it could use less vinegar and still be great. I think it may even be great with raw apple cider vinegar. I love that this is part of the Myplate recipe collection. I'll be making this one again.
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Mediterranean Kale

Reviewed: May 30, 2013
I'm always looking for tasty ways to add greens to my diet. Between that and seeing this was categorized as a Myplate recipe I thought I would give this a whirl. I was pleasantly surprised at how good this was. I scaled it to one serving for just me and didn't want to "crack open" a fresh lemon for just 1 teaspoon so I subbed raw apple cider vinegar. Followed the rest of the recipe as directed. This was the best kale recipe I've tried to date, besides adding it to my fruit smoothies :)
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Margarita Grilled Shrimp

Reviewed: May 30, 2013
So simple and delicious. This makes a great last minute meal even if you have frozen shrimp on hand, which I did. I was able to thaw my peeled deveined frozen shrimp in cool water at room temp in around 1/2 hour. Next time I make this I will save a little marinade aside to baste while grilling for a little extra moistness. But these were delicious.
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