KGora Recipe Reviews (Pg. 8) - Allrecipes.com (1682761)

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Butter Brickle Frozen Delight

Reviewed: Jul. 20, 2010
Absolutely scrumptious! This is great to keep on hand in the freezer for unexpected company. I've made this three times now and I have better luck with the flour/oat mixture if I bake it at 350* and keep a close eye on it. Ten minutes seems to work great. It starts to burn @ 400* for 10 minutes in my oven. I have tried it with both pre-chopped pecans and whole pecans broken into smaller pieces and I like the whole broken pecans the best because they toast better and they lend to the crunchiness in the layers. Using whole crushed graham crackers works better than the store-bought graham cracker crumbs also. My 14.4 oz. box came with three cellophane packs of graham crackers and one pack was the perfect amount. Do not press the crumbs firmly in the pan or you will have a hard crust. A light pat is all you need. The bake time of 6 minutes as stated in the recipe is perfect for the crust. I used a whole jar (17 oz.) of Mrs. Richardson's Caramel Topping, which is my favorite, just remember to save some to drizzle over each cut piece. It will take several hours to firm up so I suggest freezing overnight. My husband loves this recipe and gives this a five star! I also took it to work and one of the guys wouldn’t let me leave without sharing the recipe. Well loved by all!
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32 users found this review helpful

Beef or Chicken Marinade

Reviewed: Jul. 11, 2010
7/11/2010: I used this marinade on venison kebobs and my husband said if I was rating this to give it 5 stars. Now if he says it's a five star that means it's real good! He told me twice while eating how much he likes this marinade. I can't wait to try it on steaks and chicken now! Definitely a keeper. 8/24/2010: Update - Since my last review I have tried this on chicken breasts and ribeyes and they were absolutely delicious. This is perfect for any cut of meat. I am thinking of trying it on pork now! This is now my go-to marinade recipe!
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5 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 11, 2010
This barbeque sauce was very tasty. I cut the recipe in half and it made a pint sized jar. I inadvertedly used the regular amount of molasses instead of 1/2 and it was still very good. It was a sweet sauce which put me in the mind of Sweet Baby Rays - my adding to much molasses may have contributed to the sweetness. Delicious on both barbeque ribs and chicken. I will be making this again.
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4 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 7, 2010
Yummo! This recipe is absolutely delicious! I first had broccoli salad at a well known restaurant on their salad bar. That dish was the main reason I liked eating there. Now I can make it at home! I used craisins and almonds I had roasted myself instead of the raisins and sunflower seeds because that's what was in my cupboard. I did let this set in the refrigerator over night and then topped with the bacon and nuts before serving. It is best to let the flavors meld, as the author suggests, at least two hours before serving. I have made it before and ate it right away and didn't care for it. Definitely let it set awhile. I will definitely make this again.
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4 users found this review helpful
Photo by KGora

Yummy Honey Chicken Kabobs

Reviewed: Jun. 13, 2010
These are so simple and really tasty. I did not marinate the vegies and they were fine. I pressed the garlic cloves and added them to the marinde along with the chicken. I made 1-1/2 times the sauce to make sure I had enough for basting during grilling and I had the perfect amount. I grilled for about 20 minutes on the lowest heat my gas grill would do. The meat was very tender and juicy. I would make this again.
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3 users found this review helpful

Dry Buttermilk Ranch Mix

Reviewed: May 6, 2010
This recipe is great. I love the idea of making my own ranch mix without the MSG. I especially like that I can tweak it to our own tastes. I like that I can tone the garlic/onion down if needed. I have made this twice now. I used my coffee grinder in order to grind up the celery flakes a bit and it worked great. The first time I mixed it with Greek yogurt, low-fat milk, and light mayo. The second time I mixed it with full fat sour cream, low-fat milk, and light mayo. I liked the yogurt version the best. I am dipping my celery sticks in it as I type my review! Thanks so much Kelly for sharing this recipe! I will be making this often!
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38 users found this review helpful

Dry Buttermilk Ranch Mix

Reviewed: May 1, 2010
This recipe is great. I love the idea of making my own ranch mix without the MSG. I especially like that I can tweak it to our own tastes. I like that I can tone the garlic/onion down if needed. I have made this twice now. I used my coffee grinder in order to grind up the celery flakes a bit and it worked great. The first time I mixed it with Greek yogurt, low-fat milk, and light mayo. The second time I mixed it with full fat sour cream, low-fat milk, and light mayo. I liked the yogurt version the best. I am dipping my celery sticks in it as I type my review! Thanks so much Kelly for sharing this recipe! I will be making this often!
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5 users found this review helpful

Fluffy White Frosting

Reviewed: Apr. 29, 2010
My niece and I made this frosting to go on the Rainbow Clown Cake cupcakes we made for her 7th birthday. She liked the frosting saying it tasted like marshmallows. I followed the recipe exactly. My cream of tartar was old so I didn’t know if it was doing what it was supposed to but the end result was a fluffy frosting as the recipe indicates. I ended up having to whip it for longer than the time indicated to get the fluff I was after. Since it was made with egg whites I made sure to refrigerate. The next day the cupcakes looked wet from where the frosting and the cake met. This frosting did not transport well for me. I sent a few cupcakes home with my niece and by the time we got them to her house which was 15 minutes away, the frosting had slid off the cupcakes. However, the end result was a light frosting that wasn’t too sweet, which is what I was looking for.
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5 users found this review helpful
Photo by KGora

Rainbow Clown Cake

Reviewed: Apr. 29, 2010
My niece and I made these for her 7th birthday. We had a lot of fun mixing the bright colors. We layered the colored cake batter into muffin pans to make cupcakes and did not swirl the batter. To make layering easier I put the batter into sandwich baggies and piped it into the pan. I really thought the colors were going to be dull but was pleasantly surprised at how bright they turned out after baking. I frosted my cupcakes with Fluffy White Frosting from this site. Thanks so much, lovetohost, for such a fun colorful idea! I am sure we will be making these again.
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42 users found this review helpful

Baked Whole Cauliflower

Reviewed: Apr. 29, 2010
I swayed just a tad from making this recipe as written. I was after a healthier version of fried cauliflower that I love so much and won't make because of the fat content. I mixed all the dry ingredients in a small bowl. I cut my cauliflower into bite size pieces and cooked for about 4 minutes until tender crisp. I then put the cauliflower in a Ziploc bag and added olive oil and tossed to coat. I added the dry ingredients to the bag and coated all the cauliflower. Baked until crispy, which took about 20-30 minutes. It was a very good alternative to the fried cauliflower. I will adjust the seasonings to my taste the next time. I did add more parmesan cheese to the top of the finished product (Yum). All in all this is a very easy and tasty way to make cauliflower.
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6 users found this review helpful

Turkey & Black Bean Chili

Reviewed: Apr. 25, 2010
Delicious! My husband and I do not care for really spicy chili and this recipe had just the right amount of spice for us. Using what I had in my pantry I had to make a couple changes. I substituted one quart of home canned tomatoes for the tomato juice and used only one 15-oz. can of tomato sauce and one 15-oz. can of black beans (all I had). My husband doesn’t like onions and peppers so I had to leave those out, however I did use onion powder. I am sure they would have been delicious. Even with the substitutions, the chili was wonderful!
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3 users found this review helpful
Photo by KGora

Refried Beans Without the Refry

Reviewed: Apr. 11, 2010
I cut the recipe in half and used only 1 teaspoon of salt, which was plenty. This recipe is delicious. I won't buy canned refried beans any longer (unless time is of the essence, of course). I made these on the stove top instead of the slow cooker. I simmered for 2 hours on my simmer burner and more than one cup of water did evaporate, but the recipe was fine - not dry at all. I tried to mash with my immersion blender, but it met it's demise in the process (no fault of the recipe) so I finished by using a fork. I like knowing what's in my food so thanks for a healthy alternative to canned refried beans!
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10 users found this review helpful

World's Best Oatmeal Cookies

Reviewed: Apr. 9, 2010
These were very good cookies. The only changes I made was to omit the walnuts because I didn't have any and I added 1/2 tsp of cinnamon. Even my husband, who says he only really likes chocolate chip cookies, liked these. I used my #50 cookie scoop and got only one dozen 3" (approx.) cookies. I did bake for 12 minutes and we ate them while still a little warm. They were nice and chewy in the middle and lightly crisp on the edges. I couldn't tell you how they tasted the next day because we ate all 12 in one evening :) I can't imagine getting 48 cookies out of this amount of batter - if you do they would be awfully tiny and the baking time would have to be drastically reduced. This recipe was very similar to the Vanishing Oatmeal Raisin Cookies on my box of oats. There are just very minimal differences, with one of them being the ingredients are doubled what is called for in this recipe and that one says it makes 4 dozen cookies also. I wonder if the yield of 4 dozen stated in the recipe is a misprint? No matter the size they were very good!
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7 users found this review helpful
Photo by KGora

Sy's Challah

Reviewed: Apr. 6, 2010
I have a hard time with yeast breads but this turned out rather well for me. My husband said it is the best bread I've made so far. I was worried about adding the salt in with the sugar/water/oil/yeast so I proofed my yeast without the salt. When it foamed, I continued with the recipe as stated. However, I did forget to add the salt so I sprinkled some Kosher on top of the raised loaf after my eggwash and prior to baking. Next time I will remember to add it to the ingredients because it definitely needed it. When the bread was freshly made it was nice and soft, however it did lose that umpf the following day. I recommend eating this bread the day it is baked. This recipe made a beautiful braided bread! I was so impressed - looked like a pro made it!
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6 users found this review helpful

Barbecued Beef

Reviewed: Apr. 3, 2010
I give this a 2 star as written. I scaled this to 7 servings for the 2-1/4 pound roast I had. The vinegar in the sauce was on the strong side for my taste. I would either leaving that out or just use red wine in its place. Maybe I'm just not a huge "vinegar with my meat" fan. I added LOTS more brown sugar to combat the vinegar flavor and even had to add a tad bit of my favorite BBQ sauce to help out. I defatted the roast as much as possible and cut it into large chunks prior to adding to the crockpot. I put 2/3 of the sauce in with the meat and saved the rest to add after it cooked and I am glad I did. It ended up very watery in the crockpot but I took the meat out and put it in a fry pan and shredded it. I added the remaining sauce to the pan and added some of the juices from the crockpot also and warmed through. It wasn't fatty at all so I had no need to refrigerate to defat like other reviewers mentioned. I served this on Kaiser rolls and it was very tasty. After the tweaks to suit our tastes I could upgrade my rating to 4-5 stars. My 2-1/4 lb. roast made about 4 good sized sanwiches on the Kaiser rolls and would probably made about 6 with regular hamburger buns.
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3 users found this review helpful

Peanut Butter Treats™

Reviewed: Apr. 2, 2010
These are delicious. I've been making these for years and the peanut butter makes them all that much better. Great simple yummy treat. Kids love them. Make sure to use FRESH marshmallows or they don't turn out as well. You can even use a small jar of marshmallow fluff instead of the marshmallows. Try dipping 1/2 in chocolate for an even yummier treat!
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11 users found this review helpful

Chicken Nuggets

Reviewed: Mar. 28, 2010
This was a quick easy and tasty meal. I like the idea of making my own nuggets, that way I know what I'm getting :) I followed the recipe to a T. These had real good flavor and were moist and tender. Thanks for a good basic easy recipe.
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26 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Mar. 21, 2010
I was looking for a slow cooked whole chicken recipe I could just throw in the crock pot on a work day and dinner would be almost complete when I got home. I slipped cold butter slices between the chicken and the skin and then I seasoned this chicken using the spice mixture w/ less salt from the Roast Sticky Chicken-Rotisserie Style under the skin as well as on top. I prepared this the night before so my DH could put in the crockpot in the a.m. I had him skip cooking on high for one hour and opted for an all day low temp. Six hours later he said it was at done so he switched the pot over to warm. When I got home 2 hours later the chicken fell right off the bone. Not the effect I was after. I was hoping to pull a whole chicken out of the crock pot. This is a great fix it and forget it recipe for stewed chicken but if you are looking for a "baked" chicken effect it may not be what you are after. It was juicy, tender and good and I will probably make again if I am wanting to make a stewed chicken or to make a casserole or soup from the chicken. But if I want a "baked" style I will use my oven next time.
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9 users found this review helpful

Indonesian Pork Tenderloin

Reviewed: Mar. 21, 2010
This recipe was so easy to prepare and had a real good flavor. I used hoisin sauce instead of stir-fry sauce because that is what I had on hand. I also used lemon juice and chopped ginger instead of ground. I ended up marinading this for three days due to unexpected issues on the household front. I used hot heat (my gas grill said about 400 degrees) per the directions and it the outside turned quite dark - as in crispy black :) - but it was tender and juicy on the inside. I think I may cook at a lower heat next time. I would make this again. Thank you Pat Patty and Taste of Home!
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3 users found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Mar. 4, 2010
This was a very good and simple soup. I used navy beans instead of the cannellini beans because that is what I had in my pantry. Other than that I followed the recipe exactly. I am not sure why some reviewers thought it was bland - I thought is was delicious! I guess everyone's tastes are different. I will be sure to make this soup again!
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2 users found this review helpful

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