KGora Recipe Reviews (Pg. 3) - Allrecipes.com (1682761)

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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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BFF Smoothie

Reviewed: Jul. 1, 2014
In my experience frozen strawberries aren't very sweet (unless you freeze them yourself at the peak of ripeness) so I didn't have high hopes for a sweet smoothie since this called for no sweetener AND plain Greek yogurt but the vanilla whey protein powder had just enough in it to make it the perfect sweetness. I chose to replace the milk with water since it called for both yogurt and protein powder. I also cut the yogurt to 1/2 cup (I tend to think greek yogurt is quite tart). Milk, protein powder and yogurt seemed like protein overkill for me. I didn't have mint in my garden so I skipped that also. The smoothie is VERY thick from the frozen fruit. Even my Vitamix needed a little attention to get ingredients to blend but adding more liquid would help solve this problem. I chose to give it a little time and use the tamper to push the ingredients into the blades. This may be a problem with a regular blender so letting the fruit thaw a bit before blending would be helpful. This smoothie turned out very tasty. I enjoyed it!
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Kelly's Speedy Iced Tea

Reviewed: May 10, 2014
I have made this recipe lots of times and it is my go-to recipe! My husband prefers his tea unsweetened so I just use 2 tablespoons of the sugar to counteract any bitterness the tea might have. My son likes the sweetened tea. Perfect either way!
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Ashley and Whitney's Popcorn and Pretzel Sweet Snack Mix

Reviewed: Apr. 18, 2014
I used 4 cups freshly popped popcorn and added dried blueberries that was a delicious addition to this recipe. I also used up some sliced almonds I had on hand, toasting them in a dry frying pan before adding. I had trouble with melting a couple bags of white morsels before turning to a premium brand made with real cocoa butter that melted like a dream. This was delicious and I'm not even a white morsel fan. Yum!
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Bacon and Parmesan Penne Pasta

Reviewed: Apr. 18, 2014
A quick and easy dinner idea. I took on Johnsonville's challenge of substituting a protein in a 6-ingredient or less recipe with one of their sausages. I chose to substitute the bacon with their Sweet Italian Sausage. I loved the ease of this recipe. It was on the table in a flash.
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Cucumber and Ham Antipasto

Reviewed: Apr. 18, 2014
I took on Johnsonville's challenge of substituting a protein in a 6-ingredient or less recipe with one of their sausages. I chose to substitute the ham in this recipe for their Sweet Italian Sausage. It worked well. What I liked about this recipe is that it was quick and simple.
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Amazing Muffin Cups

Reviewed: Apr. 18, 2014
This is so yummy. It is great for breakfast, lunch or dinner. I made it for dinner and served it with a side salad. The leftovers were great warmed up for breakfast the next morning. I shredded 2 cups of fresh potatoes, rinsed and spun dry in a salad spinner and it worked perfectly instead of buying frozen hash browns. My package of sausage links had 14 so I cut the other two up and put on top of the muffins prior to baking. Definitely will be making again!
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Lemon Pie Bars w/ 1-1/2x filling

Reviewed: Mar. 29, 2014
I had never made lemon bars of any kind and had been craving lemon dessert and decided on this recipe. I followed the advice of other reviewers and made 1-1/2 times the amount of filling. I'm glad I did because it was the perfect amount. I followed the rest of the recipe as written and jiggled the pan and touched the center of the filling to make sure it was set. It seemed to be after the 20 minutes the recipe states. Not thinking about me increasing the amount of filling I didn't think to bake for additional time. They could have used a few more minutes to firm up just a tad more but they were great. We couldn't eat just one. Thanks so much for the great recipe. It's one I'll keep and make again!
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Mar. 19, 2014
Another 5-star review! This recipe deserves it. So melt in your mouth delicious. I followed the recipe exactly except used my #24 cookie scoop (2 tbs size) and put 9 cookies per parchment lined rimmed cookie sheet. Flattened to about 1/4" per directions. My oven took about 16-17 minutes to bake at the recommended 300 degrees. I was tempted to bake at 350 but I resisted and am glad I did. They don't get the golden brown look but they are deliciously tender and chewy in the middle with a slight crunch to the edges! Oh my!
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 13, 2014
We really enjoyed these. The meat was so tender and had just the right amount of heat for us. I didn't have chipotle chile powder and had a can of chipotle peppers in adobe sauce so I subbed that. Worked great. I served with shredded cheese and sour cream. Yum!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 12, 2014
I really enjoyed this recipe. It's delicious, nutritious, light and filling. I subbed oranges for grapefruit and parsley for cilantro (not a fan). In the rub I used just a dash of cayenne because I'm a heat wimp. The rub was perfect. The fruit in the salsa balanced well with the heat from the cayenne and jalapenos. I will try this on the grill in the summer. It's a keeper!
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