JsBride Profile - Allrecipes.com (13799794)

cook's profile

JsBride


JsBride
 
Living In: Washington, D.C., USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Needlepoint, Walking, Photography, Reading Books, Music, Wine Tasting
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Zucchini Bread
lime and salt
Margarita Time!!!
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Recipe Reviews 2 reviews
The World's Best Turkey
This was my first time making the turkey for Thanksgiving, and my entire family was impressed. I did follow the directions on the ovenbag box to add flour to the bag before placing the turkey and also cutting a few slits on the top before baking. I used the entire bottle of champagne, at the time I thought it was too much, but it was just right - had plenty of drippings to make the gravy. I did add a bouillon cube to the gravy to counter some of the sweetness from the champagne. Also following some suggestions from other reviews I added a cut up red onion to the inside and an extra apple (mine was a 20lb turkey). After about 2 hours in the oven I cut up the top of the bag so the skin would get nice and crispy. It took about 3 hours to cook and after letting it rest for about 30 minutes the meat was falling off the bones. I'll definitely be making this again for Christmas.

9 users found this review helpful
Reviewed On: Nov. 28, 2008
Zucchini Bread IV
Just made this recipe - first time making zucchini bread, it is simply delicious. After reading a few reviews I also added 1/2 tsp nutmeg and an extra cup of shredded zucchini to the batter just because I ended up with more than I needed, also I made the nut topping (1 cup brown sugar, 1 cup all-purpose flour, 2 tablespoons butter or margarine, 2 teaspoons cinnamon, 1/2 cup chopped walnuts- Mix it all together really well and crumble on top of the batter prior to baking). It came out wonderful, whole family loved it.

11 users found this review helpful
Reviewed On: Aug. 23, 2008
 
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