RAYKATS Recipe Reviews (Pg. 1) - Allrecipes.com (1234405)

Marinade for Chicken

Reviewed: Aug. 4, 2011

Very good recipe, but I did omit the salt with the soy sauce being so salty as is. I marinaded chicken breasts overnight, grilled, sliced and place on top of a salad tossed with balsamic vinagrette dressing. Served with Darbey bread (this website)and it was a perfect for a hot day meal.

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Italian Stuffed Sandwich Wedges

Reviewed: Aug. 3, 2011

This sandwich is very similar to the muffuletta. At lunchtime these sandwiches walk out the door by the dozen from the Central Market on Decatur St. in New Orleans. They are the best!

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3 users found this review helpful

Better Than Sex Cake II

Reviewed: Jul. 28, 2011

OMG - I followed this recipe to a "T" and it was absolutely wonderful! I'm moving it into my "Family Favorites" file and will be making it again and again and again!

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CCRyder's Smoker Rib Rub

Reviewed: Jul. 16, 2011

This is my "go to" rub! I even keep it made up in my refrigerator. Usually rub down my baby back ribs and let them sit in refer overnight. I bake (tightly covered with foil) on a rack at 300 degrees for 2-2-1/2 hours. After cooling I grill using your favorite BBQ sauce. Meat falls off the bones - these are the best!

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Darbey Bread

Reviewed: Jul. 16, 2011

Made this for the first time and it is awesome. Added some real bacon bits and it was a super hit with my family. So easy using the frozen bread dough. I've decided to take this recipe on vacation with us!

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Crispy Kung Pao Chicken

Reviewed: Jul. 9, 2011

This was okay but I guess I was expecting more. I took the advice of others and cut the vinegar down to 3 T. I didn't have rice vinegar so used white vinegar. I was hoping it would be a pretty reddish sauce but was dark brown, I suppose that's to be expected with the soy sauce. I also cut down the soy sauce so it wouldn't be too salty. My husband like it but doubt I'll make it again.l

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Bacon-Onion Pan Rolls

Reviewed: Jul. 2, 2011

Took the suggestion of others and sauteed onions in bacon drippings. Wow, these are sensational! Family devoured them. I even baked them and froze them for two weeks before serving. Just brought them to room temperature, wrapped them in a damp paper towel and microwaved for 2-1/2 minutes on Power level 5. Yep this one's a keeper!

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Clone of a Cinnabon

Reviewed: May 30, 2011

These were absolutely the best and very forgiving. Like others I didn't have a bread machine or bread flour. Just proofed yeast for 10 minutes in 110 degree whole milk with 1 teas of sugar. I followed recipe exactly except after mixing all the wet ingredients with the flour I guess I should have kneaded the dough but didn't, just allowed it to rise. Even without the kneading dough easily doubled and they couldn't have been any better! The softest cinnamon rolls I've ever made. Will be making these again and often for overnight company.

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Meatloaf With A Bite

Reviewed: Apr. 21, 2011

This meatloaf had wonderful flavor but was way too "wet". Pretty much fell apart when trying to cut. I will try it again but will cut down the salsa to 1 C. and will drain it before adding to the meat mixture as other posters have suggested. Otherwise very good!

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Freezer Caramel Drizzle Pie

Reviewed: Jul. 23, 2010

I've been making this pie for 20 years, originally got the recipe from a lady in Houma, LA. I've always used the Pillsbury refrigerated pie sheets baking for the prescribed time before filling. I will have to try with the graham cracker crust, just a little concerned it might be too sweet. Once you make this pie it will be constantly requested by your family. It's the best!

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Fajita Marinade II

Reviewed: Feb. 1, 2010

This was okay, but not what I expected. I have to agree with some previous reviewers the Worcestershire sauce and vinegar were way too overpowering. I even added some chili powder and cayenne pepper but still didn't cut it. I'll keep searching for the perfect Fajita Marinade.

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Marinated Flank Steak

Reviewed: Jun. 14, 2009

This is one great marinade. I did use ribeyes instead of flank and marinated in the refrigerator for about 30 hours. I only had 1 T. of lemon juice so used 1 T. of lime juice as well. Outstanding, this is going right into the "Family Favorites" file. Thanks, Guycon

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Savory Garlic Marinated Steaks

Reviewed: Jun. 10, 2009

This is perfect as is and most kitchens would have all ingredients. The only thing I did was eliminated the salt completely as I felt the soy sauce would provide enough sodium. This is definitely a keeper!

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Juiciest Hamburgers Ever

Reviewed: May 31, 2009

I made exactly as stated. They were very good, juicy and stayed together well. Next time I think I may cut down the bread crumbs the texture kind of reminded me of the school hamburgers where they extended the meat with bread. Loved the worcestershire and cayenne pepper, great additions.

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A Plus Fair Corn Dogs

Reviewed: May 9, 2009

My grandson and I made these. They were very good and nice and crunchy, my only complaint was the hot dog inside was barely warm. I didn't want to leave them in the oil any longer or they would have burned the outer crust. Maybe my oil was too hot ? ? ? I guess next time I'll leave them in longer in less heated oil.

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Baked Pork Chops I

Reviewed: Apr. 17, 2009

I've made this for the umpteenth time and always the best! Just added a can of sliced drained mushrooms and onions this time. Absolutely the best! The only change I made was I had no wine so used apple juice. Easy and even my picky grandkids loved it. Update - I've made these four times now and they are fool proof. Very good and pretty enough for a company dinner.

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Soft Chocolate Chip Cookies II

Reviewed: Mar. 15, 2009

Very easy recipe with no changes. Perfect soft cookies, but gone way too fast.

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Rempel Family Meatloaf

Reviewed: Feb. 18, 2009

I thought this meatloaf had very good flavor but mine kind of fell apart when it was cut. I will try it again and maybe use a little more cracker crumbs to hold it together. I put a glaze on top which consisted of 1/3 C ketchup, 1/3 C brown sugar and 1 T dry mustard.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 28, 2008

This was very tasty and different. My husband loved it, which I was a little concerned about with the balsamic vinegar. I didn't have fresh mushrooms so used canned sliced mushrooms. I did add a little cornstarch and water to the sauce to slightly thicken. I think maybe next time I will use white balsamic vinegar so it doesn't turn so dark but I will definitely make it again.

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 24, 2008

This is a great and very quick to prepare recipe. I used boneless pork chops instead of chicken and added a sliced white onion on top. I skipped the brown sugar as the BBQ sauce I used was quite sweet and I used an Italian dressing made with balsamic vinegar which is also sweet. Will definitely make again - Mmmmmmmm!

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3 users found this review helpful