HKR Profile - (13935860)

cook's profile


Home Town: St. Petersburg, Fl, Florida, USA
Living In: Seminole, Fl, Florida, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Low Carb, Healthy, Dessert, Quick & Easy
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About this Cook
I enjoy cooking food as a way to be creative and relax. I cook everything from scratch and only use organic or all natural ingredients.
My favorite things to cook
I enjoy cooking food that most people enjoy eating - nothing that you would find in a fine dining restaurant. I like Italian, Mexican, flat bread pizzas, desserts, all with simple ingredients and meals that freeze well. I cook on the weekends and have my freezer stocked so I do not have to cook during the week after I get home from work.
Recipe Reviews 22 reviews
Citrus Turkey Brine
This was the first time I have ever had a brined turkey and I have to say the juice just poured out of it like never before. I do not particularly like turkey, but I always cook a 20 to 24 pound bird for Thanksgiving. I did not rub salt on the bird first, but put all of the dry ingredients in a sauce pan with about one quart of water. I dissolved the salt in the water over medium heat. I then transferred the mixture to a large stainless bowl, added ice, water, the sliced fruit, onion, and garlic. I put my turkey in two Reynolds oven bags (I doubled them to prevent leaking). Then I placed the turkey in a large party ice bucket, poured the cold brine into the bags, removed the air and double tied it before putting it in my fridge for 36 hours. Thanksgiving morning I took the bird out three hours before it was to go into the oven, rinsed it thoroughly, dried, and stuffed with dressing. The turkey roasted for five hours and I let it rest for 30 minutes before carving. I did not baste the turkey at all and the pan drippings yielded one quart with the fat removed. I made my gravy from the pan drippings and neck meat. The most important thing about the gravy – do NOT season before tasting it. Mine had the maximum amount of salt in it to still be OK. If I had added salt to the gravy, it might have been inedible due to the salt coming out of the turkey from the brining. I found the meat to be flavorful and moist, and not salty tasting since I used an unbasted store bought turkey.

3 users found this review helpful
Reviewed On: Nov. 30, 2013
Crustless Cranberry Pie
I followed this recipe to the letter and it turned out great. My neighbors loved it and I will make it for Thanksgiving. I can see how this would be a great base recipe with all kinds of substitution possibilities such as blueberries, chocolate chips, pecans, etc. It’s very easy to put together and probably freezes great. You could easily put this together and put it in the oven as soon as the turkey comes out to serve with ice cream for dessert.

1 user found this review helpful
Reviewed On: Nov. 23, 2013
The Original Fantasy Fudge
I have been making this for 25 years. It is not only simple and delicious, but it's one of the few candy recipes that you can make without a candy thermometer. I usually boil it for slightly longer than five minutes. I have never altered the recipe but can see from the other reviews how easy it would be to use peppermint extract or even toss in some white chocolate chips. You could divide it into two or three bowls, mix in your different ingredients, and have a variety box for gift giving without make several different batches. Thanks for the ideas!

1 user found this review helpful
Reviewed On: Nov. 16, 2013

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