Formerly Faceless Recipes 52 - So Many Recipes, So Little Time... Blog at Allrecipes.com - 272898

So Many Recipes, So Little Time...

Formerly Faceless Recipes 52 
 
Apr. 15, 2012 8:50 am 
Updated: Jun. 2, 2012 9:58 am

Welcome to Formerly Faceless Recipes #52.  At the close of this blog, I will have given faces to 382 kitchen-approved recipes. 


Frankly, it's getting harder and harder to find recipe that sound good to me and that I think (at least) my husband will like. So the blogs are fewer and farther between these days. I don't really get the Ambassador program, but my understanding is that it is also geared toward giving faces to recipes. I'm by no means complaining, but there are fewer recipes to choose from now due to the efforts of others. 


This is a good thing. 


Let's jump in, then.


Grandma's Farmhouse Turkey Brine

By: Blair

This brine helped produce the moistest turkey I've ever eaten. I did rinse my turkey before roasting. I stuffed the cavity with celery tops and fresh herbs, then rubbed the skin with a bit of canola oil and sprinkled on freshly ground black pepper. Temperature-wise, my turkey tested done long before I expected it to. I chose to roast it minutes longer and it was still moist, juicy, and perfectly roasted. I did find a few bites of meat to be a bit on the salty side, but no one else seemed to notice. I might cut back on the salt the next time as I feel there was more than enough. This is not a pretty brine - it's a murky brownish color. The finished bird is much more appealing.






Ryan's Fantastic Spaghetti Sauce

By: Ryan Hargreaves

I made half the recipe, and the servings are HUGE. There is good flavor here, but DH and I both thought the vinegar (which I carefully measured) was overpowering. It was the one flavor that came through in every bite and seemed to really soak into the pasta. I wish I had gone with my gut and replaced the vinegar with white wine.



Robert's Rosemary Rub

By: RMUTH





This was very tasty. I used it on Rib-eyes and my husband and son really enjoyed it. I ground the rosemary with a mortar and pestle to more evenly distribute the rosemary flavor. This worked very well to get the rosemary flavor into every bite. Thanks for sharing this simple recipe.




Frenchie's Salad Dressing

By: Fran

This is a tasty dressing. I started out adding less sugar than the recipe called for, but after tasting, added the rest.  I grated the onion and garlic to avoid having chunks in the dressing. This is nice and tangy and slightly sweet, just like a good French dressing should be. 




King's Seasoned Salt

By: Falvor King

This is tasty enough, as is. I haven't actually used it in a recipe yet. My usual use of seasoned salt is on grilled potatoes, and this should work well. It's certainly much less expensive to mix this up with spices I generally have on hand.




For the Dogs



This next recipe was not faceless. It is also NOT published, but my dogs and I think it should be. They love these things! 

Sunny Day Sunflower Dog Treats

Personal Recipe By: apple.strudel

Max and Oliver loved these. They smelled so good while baking that I almost ate one myself. My flax seeds were the golden ones, so they aren't showing up in the picture. Thanks for sharing this recipe!



Pumpkin Puppy Pretzels

My Personal Recipe

Pumpkin is good for dogs' digestive tracts. That said, I wrote this recipe for my dog Max, who needs some help in that department. Oliver likes them, too. :) If you don't feel like rolling pretzels, you could just make them into sticks, or possibly even roll the dough and cut out shapes with cookie cutters. 



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Comments
Apr. 15, 2012 9:42 am
Nice blog Pam. Your formerly faceless recipes adventure has certainly taken off. As for the brine - For the desired chemical effect to take place the proportions cannot be less than 2/3 to 1 cup of KOSHER salt per gallon (4 quarts) of water or other liquid. So, with this recipe I would use about 1 1/3 - 1 1/2 cups Kosher salt. Thanks for your inspiration.
 
Apr. 15, 2012 9:46 am
Thanks, Baking Nana. I should have looked into it a little more before making the brine. It really was good, but my bird was small so I didn't need to add any extra liquid to cover it. I noticed that other reviewers added more water.
 
Apr. 15, 2012 12:33 pm
that turkey looks amazing! my cooking-challenged wife would wrestle wolves to try the puppie treats. ok, i gotta gripe here...you and mylepp are demeaning really great looking dawgs...gonna call aspca...:) very nice pictures and of course some great ideas for some good chow, thanks!
 
Apr. 15, 2012 1:05 pm
Now, Gary, I have to inform you that those dawgs were aptly bribed for their participation in the wearing of the bunny ears. :) (Why do you think I baked all those dog treats?!?)
 
Apr. 15, 2012 6:39 pm
I always am happy when I see one of your blogs! Great as always. Thanks for sharing!
 
Rae 
Apr. 15, 2012 9:17 pm
Now I want a rib-eye! Yum. Great pics :)
 
Apr. 16, 2012 5:47 am
Very nice, Pam, once again!
 
Lela 
Apr. 16, 2012 7:32 am
Love your blog. I like the puppy treats. My Misha would love any treat I throw her way. Thanks.
 
Apr. 16, 2012 10:44 am
Great blog! I hope you don't stop! I really look forward to them :)
 
Apr. 16, 2012 11:27 am
AR doesn't make it easy to find unrated, faceless recipes anymore either. Nice job as usual, Pam.
 
sueb 
Apr. 16, 2012 2:51 pm
I know what you mean about there not being quite as many faceless recipes as we remember from a while back. I still have a bunch of them in my recipe box, however. I prefer to make the unrated recipes without pics because I like being different. I'll continue to seek out the kinds of recipes I think my family will like an keep on making them. Well! I'm off to try out a new unrated faceless recipe!
 
Apr. 16, 2012 3:34 pm
Wonderful pics Pam, as always!
 
Apr. 17, 2012 1:21 pm
I am in awe of your blogs, Pam. Your dedication to the cause of facelessness is amazing. Beautiful pictures...cute animations...excellent work! One of my doggies has had a couple seizures lately, and I was thinking about you and your dog. Hope everything is OK.
 
Apr. 17, 2012 3:44 pm
Mominator - I hope your furkid is okay. My Max is doing well. He takes phenobarbitol twice a day and hasn't seized in over a year (thank goodness). Oliver keeps him active.:)
 
Apr. 17, 2012 3:44 pm
Thank you, everyone, for the nice comments.
 
Apr. 17, 2012 4:11 pm
Happy to hear that. I'll never forget when I went into labor with my first son. The old man took our dog to the vet (a different dog - but a seizure dog nonetheless)with his pills. He was explaining the situation and spilled the pills all over the waiting room. The nice vet ladies said, "Get out of here! We'll pick up the pills!" Give Max and Oliver a big smooch from me :)
 
CJ 
Apr. 21, 2012 5:38 am
I really appreciated your efforts. I know what you mean about running out of recipes. I've entered many recipe contests at Reiman publications. Never won but have had recipes published in the magazines and cook books. I don't enter as many contests now as I use so many of the recipes published by them. We are empty nesters so my cooking style has changed a lot and wouldn't be as applicable to younger families. Thanks for the recipes and pictures. CJ
 
Jun. 2, 2012 9:58 am
Pam. Love your blogs!,, XOXO
 
 
 
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Pam-3BoysMama

Home Town
Monroeville, Pennsylvania, USA

Member Since
Jan. 2003

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Photography, Reading Books, Music

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About Me
I have three teenage sons who are picky eaters (especially the middle one). I try to cook things that they might enjoy trying, but they're not always willing to try new things. My husband started out a picky eater when we met back in 1986, but he's gotten much better and is willing to try ALMOST anything I make. In my spare time I teach second grade. I have introduced my students to cooking and/or new foods over the years.
My favorite things to cook
I love to try all sorts of new recipes, so I don't really have a favorite thing to cook. I enjoy using fresh ingredients from the garden and canning those ingredients to use year-round. I also enjoy baking treats for my second grade class. I'll try almost anything if I think my family will eat it. Of course, I've been known to try a recipe because I want to, whether they'll eat it or not.
My favorite family cooking traditions
I love making the pumpkin pies and other desserts for Thanksgiving. I always like to try one new dessert for each holiday. Baking Christmas cookies is a tradition that goes back as long as I can remember.
My cooking triumphs
I've made some pretty cool cakes for my boys' birthdays. They include a firetruck, baseball, football, and Pokeball. I've also used shaped pans to decorate everything from Barney and Elmo, Power Ranger, Jeff Gordon's #24 racecar, football helmet, a dog and dog house, a monkey, a giant cupcake, and a penguin. Some recent cakes have been a pizza, chef's hat, and Topsy-Turvy (Mad Hatter Cake.) The last one didn't collapse - that was a real triumph! One of my best triumphs has been teaching my boys to cook. They'll never go hungry.
My cooking tragedies
The first time I cooked a turkey I relied on my thermometer to tell when it was done. It wasn't.
 
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