Muscle Jock Chef Profile - Allrecipes.com (11088032)

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Muscle Jock Chef


Muscle Jock Chef
 
Home Town: Blenheim, Ontario, Canada
Living In: Atlanta, Georgia, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy
Hobbies: Camping, Biking, Music, Charity Work
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Recipe Reviews 34 reviews
Spanish Rice Bake
WOW!!! this recipe is totally AWESOME.. I made this one pot dish in a cast iron skillet.. I also used ground bison instead of ground beef, it's more lean less fat. Like the other reviewers while browning your meat add the seasons , I didn't use the brown sugar, can diced tomatoes, or the chili sauce I use salsa medium & hot instead of that. Which gives you all the flavor. I also use little more cumin to taste and I added a can of Mexican corn w/ peppers, also a little taco seasoning on the beef... MMMMMMM this was perfect.. when adding the rice it is important not to do too much stirring of the rice just evenly distribute & cover with lid turn all the way down to low for simmer.. I added grated extra sharp cheese to the topping .. My friend who I cooked this for.. LOVE IT.. .said I knocked it out of the park. Remember when cooking anything seasoning is all about taste, slowly add your seasoning then taste.. add more if needed to suit the taste your looking for.

0 users found this review helpful
Reviewed On: Sep. 23, 2014
Maria's Pepper Steak
this recipe is really good and yes it need some changes but overall you can get good flavor from this my boyfriend..It came out the BOMB.... Now you will need to cook the strips of steak in 3 tables spoon of EVO I put lid over the skillet and tossed the strips around w/ steak seasoning & some added garlic powder.. I did this for about 15 minutes they were good and brown. I then removed the meat let the water that came from the meet to reduce down some added little more EVO an then tossed in the onions & green peppers.. cooked this down some then took the veggies out.. I then poured in my sauce mixture.. Now with the sauce.. I suggest cutting back on the RWV , since I had 2lbs of meat.. I did need to increase the sauce .. but it came out very very good when I added the meat & veggies back into the sauce w/ 1/2 cup of water mixed with a teaspoon of corn starch for thickening .. I let it simmer for 40 minutes..the meat came out so tender...you can add mushrooms to the veggies too.. This same recipe can be done w/ chicken as well if you trying to cut back on red meat..

0 users found this review helpful
Reviewed On: Sep. 13, 2014
Honey Baked Chicken II
This really is a simple and good recipe and just like the other reviewers said you would need to add more curry than required or you would just have honey mustard sauce... I also think you do need to add cyannne pepper and most def decrease the butter.. In fact you can substitute the better for EVOO. Add some garlic powder & slice onions over the chicken before pouring the sauce over it.. Cover with foil for the first 40 minutes of baking .. then take the cover off turn up temperature to 400 degrees .... OMG the taste is great I did this over to big leg quarters.. The next time I do it I will let the chicken marinate in the sauce in a ziplock bag overnight. Also poke holes in the chicken for a full marinade . I also suggest using a Dijon mustard or Spicy mustard ... just so you will not have THE TYPICAL HONEY MUSTARD flavor.. Also adding Gram Marsala will put a good twist on it.

1 user found this review helpful
Reviewed On: Sep. 1, 2014
 
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