Meg Recipe Reviews (Pg. 1) - (10107272)

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Turkey Brine

Reviewed: Nov. 25, 2011
I have never brined before and was really nervous about it as I've been totally happy with making my bird traditionally... basting and turning the bird, cooking slowly for longer time, etc... to make a tender, juicy turkey. Well, this recipe was GREAT! I think I will be brining every turkey from now on! I DID reduce the salt from 1 cup to 3/4 because I was nervous about it and since I was brining a 23 pounder (doubled the recipe) I didn't have room for failure. I liked it with the reduced salt. It was NOT too salty. I brined for ten hours in a cooler. I also added onion powder and garlic to the mix. It turned out heavenly. One of the best Thanksgiving Turkeys I've ever made. The meat is light and literally flakes away from the bone. Amazing!
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Shrimp Francesca

Reviewed: Aug. 6, 2010
Excellent! I added sherry to the butter/garlic and also Parmesan as well as the Romano cheese (because I like it) but otherwise cooked as-is. I also used more cheese than suggested. :) Very tasty. Served over fettuccine with a side of steamed asparagus for dinner tonight! MMMM!
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2 users found this review helpful

Grilled Salmon II

Reviewed: Aug. 6, 2010
I hate fish. I mean, HATE it! This recipe helped me incorporate salmon into my family's diet and we LOVE IT! It's a keeper. I marinate overnight and am a member of the You-Can-Never-Have-Too-Much-Garlic Club so I use at least twice the chopped garlic but otherwise make as-is. DELICIOUS! While grilling the salmon, I turn bits of the marinade recipe into a reduction to glaze the meat with. Mmm!
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11 users found this review helpful

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