COUNTRYRAY Recipe Reviews (Pg. 1) - Allrecipes.com (10098502)

Tender Tomato Chicken Breasts

Reviewed: Mar. 27, 2012

Actually the 1 tablespoon pepper and 3 tablespoons onion powder, (I use granulated onion) is correct, per another review stating too much......it is not too much. Adds flavor to all the ingredients. Lots of veggies, broth, tomatoes/juice and chicken to absorb it all and keep flavorful....you 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......

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1 user found this review helpful

Nutty Coconut Fish

Reviewed: Feb. 18, 2012

This is excellent as is. I live where White Fish is easily obtainable fresh. Like near White Fish Point near Brimley, Michigan in the beautiful Upper Penninsula. I only have one extra comment on a comment. PLEASE DO NOT COOK AT HIGHER HEAT as one suggested. Fish do not need to be cooked at such high heat....an even 350*to 375* is perfect. when fish is done, the coating turns brown, even in oil. You do not want to over cook the outer, before the inner is done, or that "fishy" taste will come through. be sure to skin it and remove the grey fat layer and blood line from it. that is where any bacteria and fishy taste comes from, especially if it has been frozen. take it from a 67 year old White Fish fisherman and connoisseur of fish chef......

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112 users found this review helpful

Grilled Cornish Game Hens

Reviewed: Nov. 24, 2011

excellent, but double the marinade, and save 1/4 of it for basting. Made for Thanksgiving dinner.....all I can say is WOW.....so very good....don't skimp on the lemon.....I used even the pulp, and with rosemary sprigs, garlic and onion.....pulverized it all in my Vitamix and let sit overnight before applying to bird....wow....lets just say they ate it all....and loved it....requests are already in for Christmas dinner. mmmmmm

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2 users found this review helpful

Vegetable Quesadillas

Reviewed: Jul. 3, 2011

very very good. but use my fish/veggie grate and do it on the grill......easy to turn as some had problems. take a second tray put over it and turn the whole thing, or put in a basket... Very good. really great on the grill...

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2 users found this review helpful

Red Rooster

Reviewed: Jul. 3, 2011

great. but with a vitamix mixer. poured in container, added ice and crushed into a great margarita style drink.

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2 users found this review helpful

'King Of Rock' Frozen Pudding Pops

Reviewed: Jun. 8, 2011

Alright John W. you got a frozen sweet tooth like me. Awesome. only thing I MIGHT add is a drop or two of low sugar or sugar free hersheys chocolate syrup. like a reeses pnut butter cup with banana chaser. lol. great great recipe John I'd give you 10 stars if it were possible. Kids love'm (the ol' man does too) hehe :-)) double smiles on this one..

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7 users found this review helpful

Chocolate Strawberry Smoothie

Reviewed: Jun. 4, 2011

I used frozen strawberries, fresh banana but for the chocolate, I used some 2% milk with syrup blended and froze in cube tray, and vanilla yogurt. awesome.. thanks. Me and my VITAMIX love it. almost makes ice cream if you add cubes of ice.

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1 user found this review helpful

Uncle Wynn's Bread Machine Rye

Reviewed: May 19, 2011

Without the caraway it would be 5 stars.

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2 users found this review helpful

Rhubarb Margarita

Reviewed: May 14, 2011

If you own a Vitamix you can forget the cooking to make a syrup, Emulsify the pulp and all. The flavor is there. Put all ingredients in the Vitamix wet container, start on variable 1, increase rapidly to 10 then switch to high for approx 40 to 45 seconds until ice and mixture is creamy and slushy. add a dash of lime/lemon mix, wet the rim of the glass with tequila on finger and dip in salt. very good.

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8 users found this review helpful

Juicy Roasted Chicken

Reviewed: Sep. 18, 2010

This is an excellent recipe, thanks. second time I did it on the grill and OMG. thanks.

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2 users found this review helpful

Chicken Seasoning Blend

Reviewed: Jun. 7, 2010

other than the boullion granules, it is an excellent rub to use on chicken to have put on and sealed in a sealer bag for a few hours or overnight before smoking. To eat that evening. Not cured, but mmmm mmmmm tasty. thank you. like this rub. and adding the rosemary is a real bonus, goes well with pork loin also. minus the granules. the granules are good for the backing or frying. mmmmm chili? mmmm have to try that one. sounds good.

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7 users found this review helpful

Mozzarella Mushroom Chicken

Reviewed: Jun. 7, 2010

to slicenbake, who thought it tasteless. try brining the chicken breasts or marinating them first to awaken your taste buds. with garlic and other spices along with mushrooms and melted cheese. some ground pepper helps too, use white pepper. this appears to be a mild dinner that a glass of rose' or chardonney would compliment. very good. a break from traditional fried/baked or bbq chicken. refreshing dinner for two.

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2 users found this review helpful

Italian Style Sausage

Reviewed: May 22, 2010

Oh please people. splurge now and then, use the pork, you know, the other white meat? forget the turkey. this is sausage, to be savoured and tasted and enjoyed. use turkey for your burgers, but not for sausage for pizzas and meatballs. Have we forgotten that lean pork is as healthy as turkey? Loved this recipe, and I make a lot of sausage and smoke it too. Good job. Makes a great Sausage and Eggs breakfast to. I can really appreciate the after much experimentation. been there, done that. but that is what we good cooks do. lol. try and try til we get it right, and someone will change it, but that is ok, we are happy with what we got. Keep submitting Lee. Good recipe. I like it.

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11 users found this review helpful

Avocado Scrambled Eggs

Reviewed: May 8, 2010

Very very good. For a little zing top with a light salsa, wife uses catsup on anything with eggs, but salsa is a refreshing boost.

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2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Apr. 2, 2010

Excellent marinade. Basically a salt & pepper & olive oil man at time of grilling, but on tougher cuts, properly scored or with use of tenderizer tool, and on a roast, it is absolutely delicious for taste and moisture retention when left to rest. Very good. I prefer a little chipolte seasoning to the pepper sauce, and the fresh garlic. a very good 5 star + marinade, thank you, I usually prefer my home made rubs, but this was very very good.

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4 users found this review helpful

Grilled Yellow Squash

Reviewed: Sep. 3, 2009

This is great, I pre-make some garlic/basil infused olive oil in a mister sprayer and have on hand at all times. great for anything, veggies, meat, chicken, fish, anything on the grill. even a good baster for chicken in the oven. I grill a lot of veggies, so much so had to buy a larger grill. An excellent, very low fat way of grilling fresh veggies. I do it all year long, even in winter. Thanks again. This deserves the most stars + that are possible. Even picky eaters will eat their veggies. squash, zucchini, bell peppers even sliced onions and mushrooms on a kabob or in a grill stir fry pan.(the ones with the holes in it). I love that MCCOLLSA rating, My dog loves veggies on the grill, even green and yellow beans. a full bred Tenn mountain treeing feist. She eats as well as we do...lol. OMG just remembered. use this infused oil spritz and sprinkle a touch of curry and lemon on some shrimp and toss on the Barbie. Gawwwwd I love to cook..... sorry to ramble, but you have the most wonderful BASIC ready to build upon grilling mix there is. GOOD JOB..

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3 users found this review helpful

Alla Checca

Reviewed: Aug. 22, 2009

This is excellent. And about the same sauce as I use to put on crisp home made toast for a bruschetta. For a little different tang, I sometimes add a 1/2 tsp fresh rubbed taragon leaves into it. Gives it a combo os tart/tangy/sweet flavor. My compliments to the Chef. I usually slightly heat my sauce first, but it is really fresh and good without cooking first. A great adaption to my personal favorite sauce and bruschetta mixture. a little sweet vidalia onion helps for those who like it. a full 5 stars plus.

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5 users found this review helpful

Creamy Horseradish Garlic Spread

Reviewed: Jul. 23, 2009

Try this as a little fork dip when having a nice rare piece of Prime Rib. it is heavenly, accents the beef perfectly. Very good, have made one similar. Making my mouth water for a prime rib already. Or any fine cut of meat. Ummmm give it a shot with steamed shrimp also....

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13 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Jul. 15, 2009

Very good, but the cooking time depends on thickness of steak, and how you grill it. A good Weber grill(gas) calls for nearly all grilling do be done with the cover closed. I grill at very high temperature with cover down. 3 1/2 minutes on one side, turn and 4 on the other side, depending on thickness. Med rare to rare. turn heat off if you want more done, don't forget the meat continues to cook as it rests. Very good marinade.

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3 users found this review helpful

Cobb Salad

Reviewed: Apr. 22, 2009

very good, there are so many variables to the name Cobb Salad. I had a good one once from Applebees, on a promotional menu item, not back since tho', but they used grilled sliced steak instead of chicken, I have made it both ways several times. always a very good meal in a platter type bowl. lol.

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3 users found this review helpful