Ray Recipe Reviews (Pg. 1) - Allrecipes.com (10462029)

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Pumpkin Frozen Yogurt

Reviewed: Oct. 6, 2010
As this is written, it is only okay. I think a lot hinges on the brand of Greek yogurt and the kind of maple syrup (real or Aunt Jemima) you use in this. I'm not sure what the submitter used but on hand I had Fage and Spring Tree maple syrup. I ended up having to smooth out the Fage taste with half and half (to taste) and extra maple syrup. I love my Fage and I eat it for breakfast with strawberries and hardly any added sugar; for some reason, the combination of packed pumpkin, spices and Fage just left a strange aftertaste. I blended everything to the same consistency in my blender before pouring it into my ice cream maker. It only took 10-15 minutes to set up.
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12 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Oct. 3, 2010
Loved it!! So simple, so easy to throw together ... Unfortunately, grill was out of propane, so I ended up just baking the chicken in the oven. Still a great meal!
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Sep. 12, 2010
A HUGE thank you to Patti for submitting this. My husband asks me to make this all winter. (It's too hot in Texas to justify making it in July.) My in-laws love it, I love it, my parents love it. It's an all-around crowd-pleaser; you won't be sorry you made it! A few things to note that aren't in the directions: please rinse your beans before adding them to the crock pot! There's way too much sodium in the liquid used to preserve the beans; this recipe doesn't need it. Also: USE Patti's taco seasoning (the most helpful review on the front page.) I know it's "extra work," but there's all kinds of junk/sodium in those taco seasoning packages and her seasoning tastes *SO* much better. If you have the time, I find cubing the chicken breasts beforehand makes the shredding easier - it pretty much falls apart on its own. For REAL kick-you-in-the-teeth heat, use cans of "Hot" Rotel (just one, unless you're in for the punishment.) For those nights you don't want to be up, use the Mild Rotel. ;)
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3 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Sep. 12, 2010
I love, love LOVE this recipe! I started out following the recipe as written but have since adjusted to our tastes. (My husband doesn't care for that much white vinegar, even though I loved it.) Really, that only involved reducing the amount of white vinegar and adding OJ as per another reviewer's suggestion. Very authentic and is my staple carne asada recipe.
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Dee's Roast Pork for Tacos

Reviewed: Apr. 26, 2009
5 stars for taste AND ease! I did this in my crockpot with a pork loin for 5 hours on high (I also added 1/2 cup of water just to help keep things juicy.) Thanks for a keeper! Edit: On my third or fourth - I forget - making of this recipe, I switched the kind of green chilies I was using to ones that had a seasoning already in them. Be CAREFUL with these. It made the entire dish too salty!!
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7 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Apr. 17, 2009
I made these for my husband for his birthday and we LOVED them! A big part of that is because the batter reminds me of my grandmother's Crazy Cake. I cooked mine to the low end of the suggested baking time - 25 min - until a toothpick came out clean. Be sure to let them cool for at least 15 minutes before taking them out of the baking tin. Also, I'm not sure why a few other reviews mentioned there was too much filling. My "dollop" was more like 2-3T and filled the tin just a little above the halfway mark. I overfilled a few and noticed that those were far more likely to stick to the paper wrappers than the ones that I had not.
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2 users found this review helpful

Orange Cracker Apricot Chicken

Reviewed: Mar. 2, 2009
This was amazingly easy and SO tasty! This is now in my weekly rotation.. The only 2 things I did differently were to use Jack Daniel's Dijon mustard, which gave the chicken a nice smoky BBQ flavor, and I used 2 extra large chicken breasts that I pounded down to about 1/2" thick. A quick note: Don't overdo the preserves. I put 3-4T on the first chicken breast because I thought the chicken breast was bigger and would need more. Not so! The preserves didn't caramelize as nicely as the breast I only put 2T of preserves on.
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35 users found this review helpful

Four Cheese Macaroni Casserole

Reviewed: Jan. 24, 2009
This is my go-to mac'n'cheese recipe. I always have all the ingredients on hand and even if I'm missing one, it's so easy to find a new variation that's just as delicious! I use a can of Italian diced tomatoes (drained) and I mix everything in a 9"x13" baking dish to make this a one-dish recipe. For a richer flavor, I will use a can of tomato paste with the above seasonings plus fresh basil and thyme. To top it all off, I dust the top with bread crumbs. So tasty and so simple!
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Jan. 22, 2009
According to one of the helpful reviews, I halved recipe and made two 7 1/2" x 9" loaves and baked at 325 degrees for 1 hr 10 mins. I agree that you can't really make the butter and sugar in the beginning "cream." I think this has something to do with the problem of this recipe. I even hand-mixed the flour in to create a denser, bread-like consistency. I didn't achieve anything close to "bread." Like some other reviewers, the consistency I got was more of a cake. After letting them cool, I could barely get them out of the pan and ended up with something like crumbly cake. Barring all that, I still gave it 2 stars because for all its problems, somehow it still tasted pretty good - for cake.
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2 users found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 22, 2009
This recipe was really only ok. I followed exactly with only one exception: I used 1 C bread crumbs instead of the bread slices. The ketchup mix for the sauce was way too sweet for a meatloaf, in my opinion. My husband and I could barely stomach it. I may re-try this recipe with half the brown sugar called for and tomato paste or a can of tomato sauce instead of ketchup. There's quite enough sugar as it is in 1/2 C of ketchup that you don't need so much sugar.
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Simply Parmesan Chicken

Reviewed: Jul. 31, 2008
I give this recipe 5-stars based on how yummy it is without any modifications AND how versatile it is. This is a regular staple when I want dinner in a hurry because I always have the ingredients in the pantry. I've switched over to using olive oil instead of the egg though. Just drizzle the oil over the chicken and saves the extra step!
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0 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jul. 13, 2008
I love this recipe for being oh-so easy. After reading previous reviews, I decided to follow the recipe as-is as far as the liquids were concerned. My fellow reviewers were right on with the lovely roasted-chicken flavor that results. Just as a personal preference, I think this recipe should call for some freshly-cracked pepper just to give it a little zing. Served over No Yolk noodles, it was good meal!
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Greek Pasta with Tomatoes and White Beans

Reviewed: Jul. 11, 2008
My goodness this was tasty! Very simple to prepare, very easy clean up and very easy on the wallet too. I was a little skeptical of using all that spinach (I bought one of the 9 oz HEB To Go! bags) but since it was cooked down, the spinach wasn't overwhelming at all. Just for personal preference, next time I make this, I may try and see what happening when I scale back the spinach some. Thanks for a great recipe!
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1 user found this review helpful

Grilled Cheese with Tomato

Reviewed: May 29, 2008
I absolutely love this recipe! It's definitely better with fresh basil leaves, but if your grocery store - like mine - seems to never have it in stock, dried basil fits the bill. I also use sliced mozzarella since it's less of a mess.
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6 users found this review helpful

Chili Cheese Puff

Reviewed: May 26, 2008
I really wish I could give this 3.5 stars because I wasn't totally won over, but I wasn't totally put off by it either. First of all, it is a little on the heavy side. (Lots of cheese makes it not quite as light and fluffy as I was imagining.) I think it could use a little spicing up - pepper, salt, paprika possibly. As a side dish it is delightful, however, don't intend on having this as the sole dish for your brunch. It definitely needs to be accompanied by something since it's almost too much to have just by itself.
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6 users found this review helpful

The Twenty Dollar Burger

Reviewed: May 25, 2008
Absolutely fantastic! Did once without cilantro (at the request of my mother) and then again later when she wasn't visiting. Personally, I think the cilantro really adds some zip to the whole thing - don't leave it out if you have the choice! Still, even without the cilantro, this is a GREAT recipe. Lots of zing and heat. Edit: If you're having trouble forming a patty with this recipe - An easy trick is to use two forks so that you don't over-handle the meat. Overlap pieces together, start small and work your way up, keeping the patty even throughout. Don't smash anything down! You might want to add a cup of oatmeal or breadcrumbs if you're really having a hard time of it.
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51 users found this review helpful

 
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