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Apple Brine for Turkey the Night Before Cooking

Reviewed: Dec. 16, 2011

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.

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Rib Eye Steaks with a Soy and Ginger Marinade

Reviewed: Oct. 19, 2009

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.

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Spinach Chicken Parmesan

Reviewed: Jan. 5, 2009

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.

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Quick Cheeseburger Pie

Reviewed: Jan. 5, 2009

It was good. I was out of a few things...onion and garlic clove so I used garlic and onion powder. I wanted more flavor so I skipped the flour and added Bistro gravy thickener. Tasty overall with lots of pickle zing.

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Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 15, 2008

Thank you it's a great recipe. I found that the cottage cheese mix was too much for my taste so I will 1/2 it next time. Instead of canned red enchilada sauce I used the red enchilada sauce recipe on this site because it is awesome homemade.

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Gerry's Chicken Enchiladas

Reviewed: Mar. 15, 2008

Any recipe I have tested on this site that contains canned soup tastes like it came out of the can. It was just ok.

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Chicken Pot Pie IX

Reviewed: Jan. 6, 2008

It was ok. I added savoury and a 1/2 chopped bell red pepper for more flavour. Took the advice of other reviews on here and doubled the sauce. I find that Chicken Pot Pies are the best when made with chicken broth and heavy cream or half and half.

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Perfect Turkey

Reviewed: Jan. 1, 2008

Excellent recipe the first time I made it and here's what I did to change it up for Christmas. I brined it overnight in a cooler in 8 gallons of ice cold water to 8 cups of kosher salt and 6 cups of loosely packed dark brown sugar. After taking it out of the brine mix I thoroughly rinsed it. I then put the turkey in a bowl in the fridge to rest for 3 hours then discarded more of the brine. Set oven at 400 degrees. Paper towelled the brined turkey dry, put unsalted butter under the skin of the breast with 1 large bay leaf under skin of each breast. I then rubbed a mixture of roasted garlic, unsalted butter, and sage all over the turkey. I put the turkey on a bed of carrots, celery, and onion, breast side down, then added 1/4 cup water. Turkey roasted uncovered for 1 hour at 400 degrees fahrenheit, without opening oven door turned it down to 300 degrees fahrenheit. Roasted at 300 degrees fahrenheit for an hour. Opened the door to baste the turkey. Roasted another hour at 300 and basted again. Covered turkey with foil. Roasted another 15 - 30 minutes. Uncovered turkey, basted it and probed with thermometer, removed when it reached 180 degrees fahrenheit. Let it rest for 20 minutes covered with foil. All in all roasted 3 1/2 hours. Best turkey I have ever had! Moist, flavourful and delicious yes even the breast. NOTES: Not necessary to turn the turkey ...don't use chicken broth or salted butter on a brined turkey or your gravy/turkey will be salty.

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