RuthC Profile - (13543670)

cook's profile


Home Town: Long Island, New York, USA
Living In: Orlando, Florida, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Kids, Quick & Easy
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Perry Cupcakes
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Recipe Reviews 3 reviews
Hoot-n Holler Baby Back Pork Ribs
Awesome and easy recipe! I was never a "rib person" before, but after trying this recipe, I am a convert, as well as my kids. I never seem to have the mesquite flavoring (and never seem to remember it while shopping), so I usually just use two onions and the bay leaves when boiling the ribs. No worries, because after brushing on Sweet Baby Ray's original barbeque sauce, that is all we need. The first time I made these, my husband asked where I got the recipe from. I told him, and he said "Be sure not to lose it!" Mt kids even eat these ribs, and they are finicky eaters. I've even boiled the ribs the day before, let them sit in the refrigerator overnight and cooked them the next day. GREAT for saving time after being at work! We're having these tonight with potato salad and grilled corn on the cob. Yum!!

2 users found this review helpful
Reviewed On: Mar. 10, 2013
Lemon Thyme Chicken Tenders
I was looking for something quick and easy to make with my chicken tenderloins, and this fit the bill to a "T"! Like many others, I had to rely on the dry goods in my pantry (dried thyme and garlic powder, no lemon zest), but it still turned out great! Even my finicky kids loved the chicken! This recipe is a definite keeper!

1 user found this review helpful
Reviewed On: May 3, 2012
Turkey Brine
I used this brine for the first time last year, and I am using it again this year. Everyone raved about how great the turkey was! I had a 26 pound turkey last year, and I increased everything by half (a gallon and a half veggie broth) and used regular kosher salt. I also added a gallon of apple juice to the brine for a little sweetness. My biggest challenge was finding a container large enough to hold a 26 pound bird - Ziploc XXXL bags (the kind they advertise to hold sports equipment in!) to the rescue - it's food safe and allowed me to "flip" my bird easily to make sure the brine was soaked up by all the areas of the bird. Once you brine a turkey - especially with this recipe, you'll never go back to a non-brined turkey again. And the bird does cook A LOT quicker, so just be aware and plan your serving time accordingly!

26 users found this review helpful
Reviewed On: Nov. 20, 2011

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