This recipe is a definite keeper. I used frozen grouper. It never has had a good texture when I've cooked it previously. I followed the suggestion of cooking the fish w/ just the lemon juice for about 14 min. before I broiled it. After broiling it was hot and very delicious. I didn't have hot pepper sauce and used a sprinkle of hot pepper flakes. Thanks for this recipe!!

Reviewed On: Feb. 10, 2010

Wow, I'll never go back to traditional roasting. The turkey I used was from last season and I wasn't sure how it would turn out. I just happened to have one cooking bag so decided to give it a try. The turkey was brown ( I did use some paprika) and as one reviewer said even the dark meat was good and I don't usually prefer it. The clean-up was a breeze and the gravy was unbeatable. I didn't think it would be done in 3 hours so I cooked it longer but 3 hrs. would have been sufficient. But even w/ cooking iit longer it still was moist and wonderful. Thanks for this recipe!!

Reviewed On: Nov. 26, 2009

I don't usually cook London Broil but I decided to try it with this marinade. It was perfect!! I put the marinade on top of the meat in a glass dish (covered) for 2 days. Even my fussy adult son liked this. We cooked it on the grill to a medium doneness. It may have been even more tender had we eaten it rare but none of us wanted it that way.

Reviewed On: Jun. 21, 2009