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

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Bacon, Egg and Cheese Sandwiches

Reviewed: Oct. 6, 2012
I don't normally cook with refrigerator packaged baking products but I got the crescent rolls on sale and this was quick and easy. Using pre-cooked bacon heated until crispy in the microwave made this recipe a whip to put together. I love bacon, egg and cheese so I had to try this one. I would suggest to slightly under cook the eggs since they will also be baked but fully cooked eggs did work out fine. This would be a good one to try if you are looking for a quick and easy breakfast or brunch option. Not gourmet by any means but tasty nonetheless.
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152 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

Home-Fried Cheese Sticks

Reviewed: Jul. 8, 2012
I originally tried and reviewed this recipe before it was published. I will share my review from then. March 5, 2012 - Awesome! I made these for Super Bowl Sunday this year and they turned out great! I coated twice per the instructions but I still had a slight problem with the cheese oozing out. Make sure you coat the cheese well with the breadcrumbs. Just as good as store bought but I had the satisfaction of making them myself! Thanks Melissa for the inspiration!
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111 users found this review helpful

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

Slow Cooker Apple Crisp

Reviewed: Oct. 4, 2009
I used 3 Granny Smith apples, 3 Gala, and 3 Jonagold. My sliced apples filled a 3 quart bowl, which worked perfectly in my 4 quart slow cooker and cooked to just over 1/2 that amount but my apples were quite large to start with. One variety turned to mush and I am sure it wasn't the Granny Smith. Some held their shape well and were actually cooked perfectly. The flavor was very good and had just the right amount of sweetness. However, it never hardened on top. For this reason alone, I don't think I will be making it in the slow cooker again - I will stick to using my oven.
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50 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

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
Photo by KGora

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
Photo by KGora

Fresh Sweet Corn Fritters

Reviewed: Aug. 27, 2012
I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels.
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29 users 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

Awesome Red Wine Pot Roast

Reviewed: Nov. 29, 2009
This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium beef stock in place of the water and ended up using 1 cup in all after adding an additional 1/2 cup when I added my vegies. I combined all my spices together first and added 1/2 to the flour before sprinkling on the roast. I also put the flour/spice mixture into a spice shaker to make applying to the roast easier and less messy. Worked out great and I only ended up using 1 tablespoon flour mixture in all - didn't need any more and the roast was well covered. The liquid does cook down quite a bit, unless it was because of my cast iron pot, so I suggest keeping an eye on that, especially if you want to make a gravy. You may want to add more if that is the case. I had just enough liquid to use as an au jus - no gravy needed. Delicious. Thanks for an awesome recipe! I will definitely be making this again!
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28 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
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
Photo by KGora

Zucchini 'Noodles'

Reviewed: Jul. 21, 2011
These were a nice change from how I normally cook my zucchini. I skipped cooking in boiling water and I don't think it needed it. They turned out a bit salty although I did rinse them before cooking, which I am sure wouldn't have been a problem had I not skipped the boiling. I will rinse them better next time. They turned out tender-crisp which is how I love my veggies. I made these for my lunch and served with spaghetti sauce and enjoyed every bite. Thanks for the recipe Becka!
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11 users found this review helpful
Photo by KGora

Quick and Easy Home Fries

Reviewed: Jan. 17, 2011
Good basic fried potato recipe. I find that adding a little canola or vegetable oil along with the butter will help crisp up the potatoes. Butter alone burns easily leaving the potatoes with an unpleasant look. I have better luck without using the lid.
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11 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

Cindy's Best Fudge

Reviewed: Dec. 21, 2009
There is just one word for this fudge! FANTASTIC! This fudge is so easy to make and oh so creamy. I mixed the cooked sugar/milk mixture with the rest of the ingredients (except the vanilla) in my 32-cup Tupperware bowl. Worked perfectly. I then split the mixture into two separate bowls and added 1 tsp vanilla to one batch and 1 tsp plus a smidge more of orange extract to the other. Absolutely delicious. I ended up using a 9" square pan and a 11" x 7" pan and they worked well. This is so much better than the recipe I had been using for years, which was Kraft's Fantasy Fudge recipe off the marshmallow creme jar. I did notice a small amount of butter pooling on top of the fudge so I may cut that back a bit next time. Oh, and there will be a next time! My husband commented on how much better it was than the batch I made last week of a different recipe. We liked the orange flavored fudge best out of the two. Tastes like the chocolate oranges you get at Christmas. Thanks so much Cindy for such a wonderful recipe!
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11 users found this review helpful
Photo by KGora

Stove Pot Roast With Mashed Potatoes

Reviewed: Jan. 3, 2013
I've been making my roast like this for quite some time. I like to coat the roast with flour along with the salt and pepper before searing. I then remove the roast and cook the onion and carrots for a minute or two to get them slightly browned. I didn't use the garlic. Tossed in some fresh thyme along with the rosemary - the fresh herbs make all the difference. I like to thicken the pan juices into a gravy to serve over the potatoes.
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10 users found this review helpful
Photo by KGora

Emily's Famous Hash Browns

Reviewed: Mar. 5, 2012
These hashbrowns turned out nice and crispy on the outside and tender on the inside. I left out the onion because hubby wouldn't eat them if I had added them but I think they would have been much better with the onion. I recommend making these thinner than the 1/2 inch called for because they are mush inside when they're too thick. I think I will try to cut back just a tad bit on the flour next time I make them in case that is why the thicker ones seemed mushy inside. But if you keep them on the thinner side they are perfect. I also added a touch of garlic powder, onion powder since I added no onions, and used seasoning salt and fresh ground pepper.
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10 users found this review helpful
Photo by KGora

Coconut Macaroons III

Reviewed: Dec. 28, 2010
These are very simple to make. I tried this recipe as well as the one off the Baker's coconut package which called for sugar instead of the sweetened condensed milk. I prefered the Baker's recipe, I think the milk tends to leave and aftertaste. But still a tasty recipe.
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10 users found this review helpful

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