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Marinated No-Mystery Meats Recipe

Marinated No-Mystery Meats

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Average Rating:

Total Reviews: 67

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  • on October 03, 2012

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    I have been making this for years. It is my "go to" recipe when I want something quick and delicious! It works as well for fish as it does for meat and poultry. A keeper! Just recommended it to my cousin!

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  • on May 07, 2012

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    Made this for supper last night used the strip steak and my boyfriend said that was some dang good delicious chow. It was a really good flavorful steak and the gravy was ultimate. Mrs Rays recipes are never disappointing.

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  • on April 17, 2012

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    I made this last night as kinda of a quick throw together meal, and my family couldn't get enough of the gravy and just loved the pork loin chops. Always love how fast and delicious her recipes are!

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  • on February 25, 2012

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    I love this recipe. I used this for pork chops but then I lost the recipe and couldn't remember where it originally came from. So I have been looking for years on the internet. Now that I have it again, my family is thrilled and we'll be having pork chops tonight. 10 minutes is not really enough time to marinate the meat so I usually let the pork sit for about 45 minutes to an hour. Salt and pepper to taste. Potatoes and green beans and you're good to go. Oh yeah, don't forget the rolls, you'll want them for the extra gravy.

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  • on February 10, 2012

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    I love the recipe! It adds so much flavor to the meats. I think the meat should marinate for longer than 10 minutes to really absorb the flavors though. If your meat came out bland its probably because you didn't salt and pepper it enough before adding it to the marinade. You have to really rub in the salt and pepper. I made this recipe for pork and chicken last night because I was hosting a dinner party. It was a major success!!! Side of mashed potatoes and brussel sprouts added the perfect touch to the hearty comfort dinner.

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  • on January 06, 2012

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    An oldie but a goodie. This was the first RR recipe I ever made. I measure nothing and add the spices I like, and typically use this on center cut pork chops. The vinegar makes them extremely tender! There is no way for this to be bland if you are tasting and seasoning as you go. I gave the recipe to a girl at work and she calls them Kerry's pork chops in her house. Sorry Rach!

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  • on October 21, 2011

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    yummmmmmmmmmmmmmm!!!!!!!!!!!!!!!!

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  • on October 02, 2011

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    I thought the sauce tasted really weird...bland bad weird. I feel that if this recipe lived in a certain era, it would live in Archie Bunkers house. I definitely will not make this again. I'm surprised, all of Rachel Ray's recipes that I've tried have been very good.

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  • on July 10, 2011

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    I've been making this recipe regularly for about 2 years now. I've made it with chicken, pork and steaks and it's been fabulous every single time. The marinade is great just as written but it's also a great base to add to for different flavors. My family's favorite is chicken breast with the marinade and pan gravy with potatoes. It's such a great comfort food.

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  • on June 25, 2011

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    I've made this with chicken and beef, and agree that it is rather bland. However, both the marinade and pan gravy are good bases to start with and customize for your taste. I add something different every time I make it, but for example to the marinade I've added garlic, lemon pepper, cumin, and chili powder. To the pan gravy, I added red wine vinegar and garlic and it turned out quite tasty!

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