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

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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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9 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jul. 4, 2011
I just got done making this recipe and it turned out fantastic and tastes great too! I was a little leary since other reviewers had trouble with the consistency being less than desirable but thought i would give it a go anyway. I used my KitchenAid stand mixer and chilled the stainless steel bowl in the freezer for about 15 minutes before starting. I whipped the cream as directed using my wire whip attachment and then placed into a separate bowl when done. I then added the cold cream cheese, sugar (I used C & H Baker`s Sugar Ultra-Fine Pure Cane Sugar) and vanilla into my mixer bowl and beat until smooth and creamy using the beater blade attachment. I then removed the beater and using a rubber spatula I slowly folded the whipped cream into the cream cheese mixture. Turned out great! Thanks for the yummy recipe!
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6 users found this review helpful

Awesome Red Wine Pot Roast - Kelly's Version

Reviewed: Feb. 28, 2010
This is my version of the Awesome Red Wine Pot Roast recipe. Very delicious and tender. Company worthy for sure.
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1 user found this review helpful
Photo by KGora

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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1 user 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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115 users found this review helpful
Photo by KGora

Herbed Citrus Chicken

Reviewed: Jun. 7, 2012
Since I have a garden full of fresh herbs I used this recipe as a starting point. I went a little crazy picking a few too many herbs but just had to use them all. In a bowl I combined the zest and juice of one lemon, the olive oil and I used approximately one tablespoon each of the following fresh herbs: rosemary, thyme, sage, chives, parsley, and lemon balm. Instead of garlic powder I minced one garlic clove and added 2 tablespoons of worcestershire in place of the salt. I let the chicken hang out in the marinade for almost 24 hours. I had frozen extra chicken breasts from two different packages of chicken and used a total of 4 breast halves. Two pieces of the chicken turned out real juicy and tender and the other two were more firm and dry. The final result will depend on your chicken. I've tried similar recipes using dried herbs and they turned out fantastic - I just happened to have fresh on hand and love it even more that way. Thanks for the great recipe Victoria!
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2 users found this review helpful

Home Fried Cheese Sticks

Reviewed: Mar. 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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3 users found this review helpful
Photo by KGora

Shrimp and Sweet Corn Maque Choux

Reviewed: Apr. 22, 2012
This was delicious. I did make a couple small changes. I mix my own Creole seasoning so I can adjust the heat to our taste and I didn't have zucchini on hand like I thought I did so I just chopped some fresh pea pods and added them for color. Loved the simplicity and it was bursting with flavor!
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4 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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39 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Mar. 8, 2011
I am not one to like jarred sloppy joe sauce and refuse to buy it. I have tried a few recipes for sloppy joes and have been disappointed. They usually have tomato paste, which I am not a fan of, or include vinegar. To me vinegar ruins a sloppy joe. This recipe did not dissapoint. The only change I made was to the ketchup. I used 1/2 ketchup and 1/2 our favorite barbeque sauce (Bull's Eye). I especially like that it does not call for onions and peppers (hubby won't eat 'em) and still had excellent flavor. This recipe is delicious. Definitely a keeper. Thanks Laurie Hauser!
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2 users found this review helpful
Photo by KGora

Garlic Parmesan Orzo

Reviewed: Jun. 7, 2012
I melted 1/2 tablespoon of butter in a sauce pan and added the dry orzo and sauteed until lightly browned. I then added 1-3/4 cup chicken broth and simmered until tender, about 15 minutes. I then finished the recipe as directed, omitting the salt and using one clove of garlic for 1/2 recipe. I really thought the garlic was going to be overpowering but once mixed together this recipe was perfect! A definite keeper in our house. A quick, easy and tasty side dish. Doesn't get much better than that for me.
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2 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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43 users found this review helpful

Low-Cal Roasted Sweet Potato Bites

Reviewed: Nov. 20, 2014
I really enjoyed this dish. Unfortunately, there is snow covering my garden herbs this time of year so I resorted to using dried thyme leaves and rosemary (I ground the rosemary more fine in my coffee grinder). I didn't measure the seasonings, just sprinkled to taste. Very good! As others noted, it did take more than 20 minutes to roast - about 40-45 minutes to get a tender bite. The sweetness of the potato combined with the savory herbs was perfect! I love the coconut oil also. Yum! I will make this again.
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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

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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33 users found this review helpful
Photo by KGora

Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: Aug. 10, 2012
This will be my new go-to way to cook corn on the cob. Perfection. I love that there is no mess from the husks. I cooked 2 ears at once and cooked for 5 minutes. I opened one ear and thought that it needed another minute so I popped the other one back in and it was perfect. I think the length of time will depend on the number of ears you microwave at one time and the wattage of your microwave. Mine is a 950 watter.
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10 users found this review helpful
Photo by KGora

Smoky Andouille Mini Hot Bites

Reviewed: Sep. 29, 2012
Challenged to create a recipe using AlFresco Chicken Sausage I came up with this tasty treat. Worried the tomatoes would water down the batter, I placed the drained tomatoes on a paper towel to absorb any extra moisture. This is how I buttered my mini muffin pan - I cut 2 tbs of cold butter into six even slices and then cut each slice into quarters (you will have 24 small pieces). I then placed a piece into each empty mini muffin cup. I placed the pan into the oven for about 30 seconds or until the butter melted. Then, using a silicone pastry brush, I brushed the butter up the sides of the empty muffins - worked like a charm. They also slipped right out of the pan without a problem. These can also be baked in a 9 x 13 pan for 30 - 35 minutes or until golden. They are best warm and are pretty tasty - I couldn't stay out of them.
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2 users found this review helpful

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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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

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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3 users found this review helpful

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