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Lalalina
 
Home Town: Edmonton, Alberta, Canada
Living In:
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 8 reviews
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Apple Brine for Turkey the Night Before Cooking
For all of the complaints about your turkey being too salty even after the brining process and being rinsed off: You need to let the turkey rest in the fridge overnight to get the rest of the brining mixture out of your turkey!!! About 2 cups or more of the brine will end up in the bowl. Then rinse the turkey again and pat dry! Most recipes miss this key step. Also don't use salted butter or chicken broth on your turkey or it will end up being salty.

1 user found this review helpful
Reviewed On: Dec. 16, 2011
Rib Eye Steaks with a Soy and Ginger Marinade
I have done many marinades over the years and this one is now my favorite. I used a strong beer Molson's Canadian. I marinated the steaks overnight in a ziploc bag. All the flavors melded together to complement and not overwhelm the sirloin tip steaks. The flavour of the steak was there. I like spice in my food and depending on my mood I will change it up to 1/2 tsp of hot sauce. All in all delicous.

0 users found this review helpful
Reviewed On: Oct. 19, 2009
Spinach Chicken Parmesan
This was good. Adding bread crumbs to the parmesan made the crust of the chicken gave good texture...a nice crunch. Also why use frozen produce when fresh is best? I bought fresh spinach chopped it up and added it to green onion during last minute of cooking and continued cooking spinach until it was almost limp. Delicious.

1 user found this review helpful
Reviewed On: Jan. 5, 2009
 
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