CatherineCooks Profile - (16822691)

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Recipe Reviews 17 reviews
Out of this World Turkey Brine
Please make sure that whatever you are using is FOOD GRADE! Coolers are made to hold ice and insulate: they were never meant to come into actual contact with food. Ditto for buckets and refrigerator storage drawers and more. Manufacturers are required to use a higher grade of plastic--and to AVOID using certain chemicals--when what they are making is expected to come into contact with food. Long exposure time, the variable temperatures and the acidic nature of some of the ingredients all are potential contributors to leaching of chemicals from the vessel to the turkey. Hey, protect your beautiful life and your beautiful health. Make sure you have a food safe vessel and BRINE ON!

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Reviewed On: Mar. 20, 2014
Megan's Granola
This granola is first rate! I just made it for the first time and it's really delicious. The only changes I made were to use pumpkin seeds, chopped, instead of sunflower seeds (had pumpkin seeds on hand) and to use coconut oil instead of veg oil (healthier, in my opinion). 325 degrees F was the perfect temperature, but after I stirred it for the first time at 10 minutes, per the recipe, it really got cooking and required stirring every 3 minutes or so, which I was happy to do. I baked it for a total of 27 minutes because I wanted some toastiness in the nuts and no raw taste in the oats. It worked out wonderfully. I can't wait to bag some up and deliver it to my mom and my kids because I think they will love it. I love it. GREAT on plain Greek yogurt with a few raspberries sprinkled over, even though it was still warm from the oven (no patience in this house, alas). Oh, I did not add the raisins as some of my peeps don't like them and we'll probably all be eating the granola over yogurt with berries. Thank you so much for your efforts in developing and sharing this recipe.

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Reviewed On: Mar. 10, 2014
Kathy's Award Winning Barbeque Sauce
Some of the ingredients contribute some salt, but not nearly enough to carry a large quantity of condiment like this. I started with 1/2 teaspoon--you don't need to slam it with salt like food manufacturers do--and go from there according to your tastes. The other thing I knew would be missing before I even put in all the ingredients was TOMATO. Luxe it up with tomato PASTE, same quantity as juice called for. I added some rosé vinegar because I like vinegar in barbeque sauce. I dialed down the cayenne because I share the table with two of the younger set (6 and 7 years old). Everything else is perfect. Oh, I added a whole big onion to a double batch. We like onion. Very great savory sauce. Thank you for sharing.

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Reviewed On: Feb. 6, 2014

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