KGora Recipe Reviews (Pg. 4) - Allrecipes.com (1682761)

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Mom's Chicken Pot Pie

Reviewed: Feb. 9, 2014
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.
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RITZ Spicy Asian Chicken Wings

Reviewed: Feb. 4, 2014
These wings were simple and tasty. Love the sauce. Since we are heat wimps I cut the amount of peppers in half but they could have used more. I didn't have high hopes of the cracker crumbs staying put during the deep fry process. Quite surprisingly they did! I was a little overzealous with the addition of the sauce - I added a little too much making it pool around the wings which in turn made them less than crispy. Next time I will add the sauce at the tail end of the baking time. Hubby liked them so in my book that's a win!
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Coco's Meatloaf

Reviewed: Feb. 2, 2014
With all the glowing reviews and knowing my husband wouldn't touch it with a 10' pole had he spotted an onion, I couldn't wait to try this method of pureeing the veggies. I didn't have green peppers on hand but I did use the onion. We were quite disappointed in this meatloaf. I felt this meatloaf was quite bland and was missing something. I am sure it would have been better with the green peppers. I don't think I will be using this one again, but I will use the puree method on my next meatloaf. He never knew the onions were in there.
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RITZ Cuban Minis

Reviewed: Jan. 30, 2014
Super simple. Super Fast. Super Flavorful. Would make a good Super Bowl appetizer. I made these with leftover bbq chicken breast from dinner. Tasty! Two crackers made for quite a mouthful so I think they're best without the top cracker.
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Navy Bean Soup with Ham

Reviewed: Dec. 8, 2013
This is a great penny pinching meal that's simple and delicious. I added a chopped up stalk of celery along with the onion. This is a great recipe to make ahead and reheat for those busy nights. This would be great without the ham for a meatless meal or you could even substitute a smoked turkey leg for non-pork eaters.
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11 users found this review helpful
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Pizza Pasta by Johnsonville®

Reviewed: Oct. 30, 2013
This was a tasty quick meal. I chose to make my own pizza sauce using a recipe on this site. What I love about this is that you can change it up by adding whatever you would love on your pizza. I happened to follow the recipe as is this time but oh the possibilities!
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Sausage, Peppers and Spaghetti Squash

Reviewed: Oct. 30, 2013
I'm always looking for ways to use spaghetti squash and this did not dissapoint. Packed with flavor and I loved it. Didn't change a thing.
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Smoked Sausage Frittata

Reviewed: Sep. 30, 2013
I chopped up the sausage and it seemed like a ton of sausage for this so I only used half and it was the perfect amount for me. I also couldn't find the sun dried tomatoes in my grocery store so I just seeded and chopped up some fresh and squeezed them dry between paper towels. I've been told that the sun dried tomatoes really make this dish. Now here comes the tricky party. I mixed everything together and tossed it in the oven. Then I realized I was supposed to cook a little before doing that. *Sigh* Oh well. Turned out good if you don't mind waiting 1/2 hour - 45 minutes to eat breakfast. Even though this tasted good I really wasn't a fan of the texture and sodium content (as well as a few other ingredients) of the sausage. If I make this again I would leave out the sausage.
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Hawaiian Burgers

Reviewed: Sep. 30, 2013
I had really high hopes for the Butterball Turkey Burgers and this recipe. I was a little disappointed in the nutrition content of the burgers, one being the sodium content. I would have preferred using freshly ground turkey. I also didn't care too much for the pineapple on the burger itself but it was great on the side. I'm not much for savory and sweet together.
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Festive Holiday Cranberry Relish

Reviewed: Sep. 30, 2013
This was a very good and simple recipe. I didn't have a lime on hand so I just skipped it. The title indicates this as a relish but I would consider it a sauce since it is cooked on the stove. But yummy nonetheless.
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Cranberry Thanksgiving Turkey Sandwich

Reviewed: Sep. 30, 2013
I couldn't find the Butterball brand so subbed store brand. While I'm not a huge turkey fan, especially that of the processed lunchmeat variety, I but was pleasantly surprised by the maple honey flavor. But this sandwich wasn't a favorite of mine. I guess I'm not much for savory turkey and sweet cranberry sauce together. For the cranberry sauce I whipped up Festive Holiday Cranberry Relish from this site (it is actually a sauce, not a relish). The sandwich looks beautiful when put together but just didn't suit my palate.
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Mediterranean Turkey Pasta Salad

Reviewed: Sep. 30, 2013
I've never tried a salad like this with pasta before and was pleasantly surprised. Although I didn't make the dressing because I was making only one serving and didn't want it to go to waste, I loved my bottled Olive Garden dressing on this. Yummy.
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Beer-Braised Bison Brisket with Root Vegetables

Reviewed: Sep. 30, 2013
This recipe was my 1st attempt at cooking bison and my 2nd attempt at a brisket. I was leery of using a slow cooker because, to me, a slow cooker meal is usually overcooked and is smelly. But I trudged on and made the recipe as directed so I could give it a fair review. I followed the recipe as written with the exception of adding parsnips, my store was out. I put this on to cook at midnight so it would be ready by lunchtime. When I woke up the house smelled amazing. This recipe took all of the 12 hours stated and tasted pretty darn good. I'm not sure brisket is something I want to work with often but I was glad to have the opportunity to work with bison and this cut of meat. This definitely had good flavor and my son thought it was awesome.
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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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