COUNTRYRAY Profile - (10098502)

cook's profile


Home Town: Brimley. Upper Peninsula, Michigan, USA
Living In: Brimley, Upper Peninsula, Michigan, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Hunting, Wine Tasting
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Ready for a tour
About this Cook
Retired in 2006, Love touring on my Harley Davidson Electra Glide Classic Motorcycle to rallys, Grow a lot of veggies in garden, and spices. Am not afraid to try different things in kitchen. Member of Combat Veterans Motorcycle Association as a Support member, Forgotten Eagles of Michigan, and ABATE. all motorcycle groups for Veterans and Safety.
My favorite things to cook
A lot of Southern Mediterranean dishes. My Mentor of sorts was wathcing and reading Nick Stellino's "Cucina Amore" Pastas, meatless and seafood. and slow cooker recipes.
My favorite family cooking traditions
My Grandmother was from the Ukraine, so a lot of German style dishes, but mostly Southern Mediteranean (Italian)and Grilling.
My cooking triumphs
I've developed from scratch a heartburn free Oven Dressing in Italian tradition for Mother in law who always got heartburn.
My cooking tragedies
Many, during trial and error, but getting used to knowing how much of different types of spices to add without over doing it....especially spicy.. We live and learn, but fear not, to try again..
Recipe Reviews 38 reviews
Angel Hair Pasta with Shrimp and Basil
One can of tomatoes is enough, or 2, 15oz cans. Always add a small sprinkle of red pepper flakes when you saute the garlic. Turning the shrimp while cooking in garlic and red pepper flakes and olive oil, adding a little of the basil while doing so. Add remaining basil, I use a bit more than called for (love basil), add tomatoes and let flavors meld. 2 or 3 minutes, then add the chilled pasta and re add the shrimp, turn heat to low or off, if good and hot, and let the el' dente pasta soak up the sauce. It should not be too wet. Good Italian pasta sauce is nearly all taken in by the pasta. Serve with the parmesan cheese (Important to always grate your own fresh parmesan) it really does make a difference... a red wine of your choice for pairing. And it is a very very good dish.

2 users found this review helpful
Reviewed On: Jun. 19, 2013
Easy Yet Romantic Filet Mignon
first off,,,,,, 5 to 7 minutes to each side in a 500* broiler is way too long.... Rare to Med rare, 4 min per side max, if they are a good 1 1/4 to 1 1/2" thick. Never ever more than 8 min total even on hot grill........ If a bbq grill is not available...then broiler will suffice, but please, an expensive cut of meat should never ever be cooked/broiled/bbq'd more than enough time to be RARE to Med Rare.....anything more than that, you may as well have roast beef..........needs garlic.......and i prefer granulated to powder...does not clump up. with a little whatsisheresauce added to olive oil pressed into slimly sliced or tenderizer pointed machine........... otherwise,,,very good.......

2 users found this review helpful
Reviewed On: Feb. 12, 2013
Tender Tomato Chicken Breasts
Actually the 1 tablespoon pepper and 3 tablespoons onion powder, (I use granulated onion) is correct, per another review stating too is not too much. Adds flavor to all the ingredients. Lots of veggies, broth, tomatoes/juice and chicken to absorb it all and keep can always lessen the amount for personal taste......but TRY AS WRITTEN before knocking it.....thought it was great.....thanks, am keeping and using this recipe again......

3 users found this review helpful
Reviewed On: Mar. 27, 2012
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Published Recipes

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