KGora Recipe Reviews (Pg. 1) - Allrecipes.com (1682761)

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Squash Casserole I

Reviewed: Aug. 22, 2004
This recipe is excellent. I did make a couple of changes, I sauteed the onion and squash using butter instead of water. I also used herbed stuffing mix instead of the bread crumbs as suggested in the recipe. Will definitely make again and again.
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72 users found this review helpful

Kettle Corn

Reviewed: Aug. 31, 2005
This tastes just like you get at the fair. Much less expensive. I will never buy Kettle Corn again. This is so easy to make. I tried the three kernel test like someone mentioned and then added my popcorn and sugar. I also shook the pan for 3 seconds and let it pop for 3 seconds, alternating, like another mentioned. I also added a little salt when it was done popping. Turned out perfectly delicious. Thanks for the wonderful recipe.
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8 users found this review helpful
Photo by KGora

Perfect Pressure Cooker Pot Roast

Reviewed: Nov. 16, 2005
The first time I tried this recipe it turned out absolutely delicious. Nice an moist and the gravy it made was wonderful. A bit salty but that can be adjusted by using low sodium products. I tried it again a second time and it was tough. I did cook it at a lower heat and I am not sure if it was the same cut of meat I had the first time. Definitely a keeper. My husband is a hunter and I plan on trying this with venison.
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7 users found this review helpful

Apple Crisp II

Reviewed: Apr. 14, 2007
My son requested apple crisp for dessert on Easter so I tried this recipe. I wasn't sure about adding the water since none of my other crisp recipes called for it. I did add only 1/4 cup. It didn't need it at all. It came out a little watery but I just drained it off after baking. Very delicious. I thought the topping was the perfect amount but my husband liked it so much he thought it could use more. I will make this again.
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2 users found this review helpful
Photo by KGora

Banana Split Cake

Reviewed: Dec. 30, 2007
I made this for Christmas Eve dessert and everyone loved it. I used powdered sugar instead of regular sugar when blending with the cream cheese. I also added all the bananas in the inside instead of on top. On top I sprinkled with graham cracker crumbs and added maraschino cherries. Excellent. Will definitely make again.
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13 users found this review helpful

Simple Turkey Chili

Reviewed: Jan. 5, 2008
This was very good chili. Mine did not turn out too spicy, but I didn't have cayenne pepper. I added extra chili powder to give it a bit more flavor. I think I will invest in some cayenne pepper and try this recipe again. I will definitely be making again. Very good flavor and so simple to make.
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 2, 2008
I made this for the first time on Friday night for dinner and before I could even get it on my plate my husband’s comment was “This is good!” I was a little unsure of putting milk in my meatloaf since I had never done that before, but I figured I couldn’t go wrong since the recipe had very good reviews. I followed the recipe as is minus the onions since hubby won’t eat them. I used CAB ground round for the beef and I did add one teaspoon each of onion powder and garlic powder. I combined the ketchup and brown sugar and put it on the top of the loaf in the pan and when it was done baking I put it under the broiler for about two minutes to caramelize the topping. The meatloaf had a good texture and was moist. However, the topping was a little too sweet, maybe next time I will cut back a bit on the sugar.
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2 users found this review helpful

Curried Chicken Tea Sandwiches

Reviewed: Apr. 22, 2008
I made this recipe (x4) for my niece’s bridal shower this past Sunday. We served these with croissants and got many compliments. We even had people asking to take the leftovers home. I followed the recipe to a T with the exception of the curry powder, which I did not have and was not willing to purchase. I looked up a recipe for curry powder online and used what I had on hand for the ingredients, which were garlic powder, ground ginger, chili seasoning, salt, pepper, and dry mustard. Prior to the shower I made a sample batch, ½ with Miracle Whip and ½ with Hellman’s Mayonnaise. I preferred the mayo and used that for the shower. The cranberries, green onion and celery gave this salad a real festive look. My mom and dad had leftovers for lunch for two days now as well as myself. My cousin and sister also took some home for their families!! Great hit!! I will definitely make again. Updated 1/7/09: I tried this again using store bought rotisserie chicken. The result was not as good as boiling your own chicken.
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113 users found this review helpful

Clone of a Cinnabon

Reviewed: Jul. 25, 2008
These were awesome. Thanks so much for such a delicious recipe.
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3 users found this review helpful

Flatlander Chili

Reviewed: Jan. 7, 2009
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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2 users found this review helpful
Photo by KGora

Soft Chocolate Cookies

Reviewed: Jan. 17, 2009
I couldn’t stop eating them! -- I was looking for a quick chocolate cookie recipe to make last night that was different than my husband’s favorite standby, which is Nestle Tollhouse Chocolate Chip Cookies. These fit the bill perfectly. I softened my cold butter in the microwave for a bit on a low power (I didn’t want super soft butter) before mixing the ingredients in my stand mixer. I added ½ cup semi-sweet chocolate chips and ½ cup white chips to the batter. I skipped chilling the dough (in a hurry to eat ‘em!) and skipped the confectioners’ sugar (forgot) and went right to baking. I used my #50 cookie scoop, 1-1/2”, and flattened cookies slightly with my fingers before baking. I baked on my air bake cookie sheet lined with a silicone-baking mat for 10 minutes. I pulled the cookies out of the oven when they looked just slightly under baked, cooled for a couple minutes on the cookie sheet and transferred to cooling racks. The recipe made about 2-1/2 dozen this way. The cookies turned out amazing. They were just ever so slightly crisp on the edges and nice and soft and chewy in the middle. These were great right out of the oven! I think the addition of the chocolate chips were what made these cookies even better. I didn’t notice any greasiness as some people mentioned. These cookies aren’t just for kids. I would recommend these cookies for any type of event!
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2 users found this review helpful
Photo by KGora

Chocolate Covered Cherries

Reviewed: Feb. 3, 2009
I made these to give as gifts to my friends for Valentine’s Day. These were very good and pretty sweet. I measured the dough into teaspoons and rolled into a ball before flattening with the bottom of a glass dipped in powdered sugar. This made it a uniform thickness and was perfectly round and wrapped around the cherries nicely. I was disappointed with the chocolate not having a shine to it. I think I will use Ghirardelli Candy Making & Dipping Chocolate next time - it tastes great, is wonderful to work with, and leaves a nice shine to the candy. It’s just hard to find unless it is Christmas time. Great recipe. I will make these again.
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9 users found this review helpful
Photo by KGora

Vegetarian Sweet and Sour Meatballs

Reviewed: Feb. 3, 2009
There isn’t much food that I dislike but I think sweet and sour sauce just may be one of them. The “meat”balls themselves were very good. I just did not care for the sauce. I used only ½ cup of nuts to try and cut back on the fat content of this recipe. I also used one whole egg and four egg whites instead of the four eggs called for in this recipe. When mixing the ingredients I felt that one cup of bread crumbs was plenty, and I was right. Much more than that and I think they would have turned out hard. I have been using a similar recipe to this for years, however, my recipe does not call for the spices this recipe did. They lend a nice touch. Great recipe.
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3 users found this review helpful

Chewy Caramel

Reviewed: Feb. 20, 2009
This recipe had really good flavor, however the cooking time is off. I cooked mine to approx. 248 degrees for around 5 minutes. The caramels were perfect once chilled in the refrigerator but if left at room temperature they were a bit too soft.
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3 users found this review helpful

Homemade Crispy Seasoned French Fries

Reviewed: Mar. 1, 2009
These fried up beautifully. Nice and crispy. Looked like they could have come from a restaurant. I used 1/2 the dry ingredients but did use a full 1/2 cup of water and it was perfect for the two potatoes I peeled. I used onion and garlic powders because I thought with all that salt it would be a bit much, plus I only stock the powders. But when all was said and done they did need a bit more than the one teaspoon salt I had added. So I seasoned the finished fries with season salt. Yum!
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 18, 2009
These cookies baked up beautifully. I didn’t have unsalted butter so I used regular butter. I thought these were a little on the sweet side. I may experiment by reducing the sugar next time I make them. I missed the part about melting the butter but they turned out perfectly with using butter I had pulled out of the refrigerator the night before. If you are one of the people that experienced flat cookies, no need to refrigerate your dough if you use the softened butter. Also, to prevent your dough from getting too soft and causing flat cookies - do not over beat your dough and do not leave it near the warm oven while a batch of cookies is baking. I thought I messed up one cookie sheet full (I was only able to get three of these bigguns on my cookie sheet at a time!) because I had inadvertently turned my oven off, but I turned the oven back on after it had already cooled to 225 degrees, kept the cookies in the oven and continued to bake until they looked done and they were a tad on the flat side but they were still chewy the next day! Thanks for the recipe.
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1 user found this review helpful

Easy Pizza Sauce I

Reviewed: Apr. 4, 2009
Normally I don't like to review on a recipe that I have made alterations to but I thought the small change I made wouldn't have affected the final outcome too much..... I used this recipe as a starting point when I didn't have pizza sauce on hand. I used Contadina tomato sauce instead of the water and tomato paste and did not use the oil, mostly to make it nonfat. The rest of the recipe I used as written. This made a very good sauce. I used this to prepare my pizza pasta bake. Quick, delicious, and oh so easy. I don't think I will buy pizza sauce again. This had so much more flavor than store bought pizza sauce. Thanks for the recipe.
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1 user found this review helpful

Herb Fryer Chicken

Reviewed: Jun. 14, 2009
I was looking for a grilled chicken recipe for dinner tonight that was a little different than that with regular old barbeque sauce. This fit the bill perfectly! I scaled this down to three servings and it worked great for the package of four thighs I had on hand. I used onion powder instead of onions (because hubby won’t eat onions) and I also used dried herbs instead of fresh, which worked great for me since that is what I had on hand. I cut the oil to one tablespoon and don‘t think it even needed that (with the chicken pieces being so greasy as it is I wonder if it would even need the oil at all.) I marinated for four hours before grilling. This recipe was delicious even changing it up as I did! I am sure it would be even better using the fresh herbs and onions as written. Thanks for a great recipe that adapted well to change.
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29 users found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Jul. 1, 2009
This recipe is exactly like the one on the package of a certain dry veggie soup mix found in the store. It always goes over well.
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1 user found this review helpful

Marinade for Steak I

Reviewed: Jul. 25, 2009
I was excited to try this marinade since it had such a high rating. Since it states "a great marinade for any cut of beef" I purposedly bought less expensive chuck steaks to try this recipe on, hoping for good results. I marinaded the steaks overnight figuring they would need it since they were steaks of a lesser grade. I have to admit we were extremely dissappointed. The flavor was too strong overpowering and yes, like other reviewers commented "sour". The steaks were not even slightly tenderized. Since I have used soy sauce and worcestershire in other steak marinades I am inclined to believe it may have been the lemon juice/vinegar mixture that we were turned off by. I will not be making this again.
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2 users found this review helpful

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