Out of this World Turkey Brine

Reviewed: Nov. 23, 2009

FIRST-TIME BRINERS: AFTER BRINING, YOU MUST THOROUGHLY RINSE THE TURKEY IN RUNNING WATER (about 2 mins) and then PAT IT DRY thoroughly before baking. Also, DON'T BRINE A TURKEY THAT IS MARKED "PRE-BASTED". I suspect one or the other of these is the issue for those complaining about their bird being "too salty" even after cutting back on the salt. Do not cut back on the salt! The rinse and/or the unbasted bird will solve your problem. This recipe is terrific, but the author unfortunately assumed users would know these things. Do try it again!! I add 1/2 can of orange juice concentrate but everything else is the same. If you are using frozen turkey, it should be thawed before brining. A FRESH turkey will always turn out better.

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Candy Fanatic

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Long Island, New York, USA

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Cranberry Orange Relish with Orange Flavored Liqueur

Reviewed: Nov. 23, 2009

I've made this many times for Thanksgiving and everyone loves it! In my opinion, its much better than cranberry jelly! Very easy and it has a very refreshing flavor! I use 1- 12oz. bag of fresh cranberries, about 3/4 cup of white sugar and 1 large navel orange. I didn't use the orange liqueur and it was still delicious! This makes about 2 1/2 cups of relish!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Apple Crisp II

Reviewed: Nov. 22, 2009

I found this to be much too sweet. I will use tarter apples and cut the white sugar back to 1/2 cup (or use a mix of apples as I did this time and just omit the white sugar.) The topping is sweet enough without adding more sugar to the apples. I also added just a sprinkle of nutmeg to the apples.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Stuffed Leg of Lamb

Reviewed: Nov. 22, 2009

I would give this 10 stars if I could. The only thing I did differently was omit the pine nuts. This was a beautiful presentation and sooo flavorful. Thank you for an excellent recipe!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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MVP of any party dip

Reviewed: Nov. 21, 2009

I kept forgetting to make this but I finally remembered last night!!! This was extremely good!!! I only used 6oz. of the hot sauce because I'm whimpy when it comes to spicy foods...but it was still too spicy for me! I ended up adding 3 Tbls. of honey to help tone down the heat...then it was perfect! I used ranch dressing instead of blue cheese (just a personal preference)...this was gobbled up real quick! I served it with tortilla chips and celery sticks and it was delicious with both! I will make this again for the Super Bowl!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Onion French Bread

Reviewed: Nov. 20, 2009

I only made 1/2 the recipe and needed to make a few changes to accomodate what I had on hand. I replaced 1/4 cup of water with milk instead of using the powdered and I made my own onion soup mix (recipe from another site.) The dough was a bit sticky to work with but made a nice loaf, with a good crumb. We really enjoyed the leftover bread as a base for fried egg sandwiches today at lunch. Thanks for sharing the recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Corn Spoon Bread

Reviewed: Nov. 20, 2009

I brought this to a potluck and while sitting at the table a murmur started around the room. "Who made the corn?" When people found out I made it, lots of people requested the recipe for Thanksgiving. I made the recipe as written, but doubled it, and added 1 teaspoon of vanilla and used 1 stick of butter. I cooked it in the crockpot for 4 hours, then put it in the oven at 350 for about half an hour to brown the top.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Bill's Braisin Bread

Reviewed: Nov. 19, 2009

This made a surprisingly good loaf of bread. Not too sweet, but interesting flavor. I did add some more raisins.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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California Roll Salad

Reviewed: Nov. 19, 2009

This is one of my favorite salads. It is so easy, different and tasty. I use the wasabi paste in a tube from the oriental food aisle or sometimes by the fresh salad section. I also add some sugared ginger sprinkled on top, and some grated ginger in the dressing. Sushi is all about the ginger for me! I usually don't mix in the lettuce, but put the salad on a bed of lettuce for people to take if they want. I also tried adding the sushi seaweed sheets chopped up and mixed in- did not like it at all.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Pink Ladies

Reviewed: Nov. 19, 2009

This was a fun, different recipe. I made it for my husband to bring to work on halloween when he dressed up as a Grease "Pink Lady." I only put the 2 Tablespoons of cherry juice in the frosting. Interestingly kids said it was very cherry-y, but most adults just got a hint of cherry. They were very pretty and not hard to make. A little goes a long way.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Alice Chicken

Reviewed: Nov. 19, 2009

We love this chicken and think it tastes just like Outback. Who would believe that marinating chicken in Worcestershire Sauce would make such a difference! we cooked the chicken on the barbeque (just because living in Florida we grill all the time!) and added cheddar cheese. If you go looking for leftovers, they are always all gone, no matter how much we make! Just wish they were a bit healthier!

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Double Caramel-Pecan Cheesecake Bars

Reviewed: Nov. 19, 2009

This cheesecake was yummy and extremely easy to make. I made a mistake in measuring, so ended up having to double the recipe, which was actually a good thing because it was gone quickly when my husband brought it to work. I ended up making a 9 X 13 inch rectangular pan and a 7 X 11 brownie pan. They came out light and tasty. I did use the melted caramels in the cake, but drizzled caramel sundae sauce over the top.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Cookies 'n' Creme Fudge

Reviewed: Nov. 19, 2009

My husband and I thought it was too sweet, but all the kids loved it. My daughter brought it with her while helping at the school play and it was gone in minutes with everyone saying it tasted just like the Cookie and Cream candy bars that they use to buy. I live in Florida, so good thing it was eaten quickly because it melted if out of the fridge too long.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Asian Orange Chicken

Reviewed: Nov. 19, 2009

Made this pretty much to the recipe, except that I doubled it, used boneless chicken thighs and added a pack of mixed frozen broccoli, cauliflower and carrots. I fried the chicken in batches, and when done put them in a 350 oven to stay warm and crispy. With 3 teenagers, by the next morning there was not a piece left. They all exclaimed how good it was - even better than Chinese takeout.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Final Exam Brownies

Reviewed: Nov. 17, 2009

I had some mini marshmallows to use up and this was the answer. I had no baking chocolate so I used powered cocoa and butter but you would never know it. They didn't bake up with the grainy texture other eceipes do. The marshmallows did burn a bit on top so next time I will check for doneness at 30 minutes. Nice treat!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Best Ever Muffins

Reviewed: Nov. 16, 2009

This recipe is a terrific jumping off point. I have made exactly as written; I have used WW flour; I have added blueberries, chocolate chips and even mashed pears and they always bake up perfectly. They truly are the best ever!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Good Old Fashioned Pancakes

Reviewed: Nov. 15, 2009

This was a good recipe. They were a little thin, but I like thin pancakes. Try using self rising flour for ones that rise better. Also, add a little vanilla for extra flavor.

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Hannah

Cooking Level: Professional

Home Town: Long Island, New York, USA

Living In: Rahway, New Jersey, USA

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Old Time Chicken Divan

Reviewed: Nov. 13, 2009

This was my solution to leftover under cooked roast chicken and it worked quite well. I had to substitute grated cheddar for the parmesan because that was what I had on hand and I omitted the sherry since I had none. The lack of sherry left the sauce sort of bland so I added about 1/8 tsp cayenne. I realize these are significant changes, but I believe this recipe is good enough to allow the cook to improvise and still produce Chicken Divan. Thank you for sharing.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Veggie Enchiladas

Reviewed: Nov. 11, 2009

This was VERY good!!! The only changes I made was to add salt and pepper while sauteing the zucchini and I also added an extra clove of garlic because I just LOVE garlic! I used 2 small zucchinis, 1 large can of black beans, 1 large can of green sauce and 16 oz. of cheddar cheese. This made 14, taco sized, enchiladas. I agree with you...I think the green enchilada sauce is much better than the red! The green sauce complimented the flavor of the vegetables perfectly! This is a must try recipe!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Mushroom and Sweet Pepper Sandwich

Reviewed: Nov. 11, 2009

Wow! This is a tasty little sandwich!!! I made it exactly as written except I used wheat bread instead of rye. I made the dressing out of honey dijon mustard and mayo. I've never tried that before but I really liked it! It went perfectly with this sandwich! 10 Stars!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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