Lorraine Kealey Profile - Allrecipes.com (19350884)

Lorraine Kealey

Lorraine Kealey
Home Town: Queens, New York, USA
Living In: Cherry Hill, New Jersey, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Indian, Italian, Middle Eastern, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 10 reviews
Turkey Brine
Suggestion: Bags can tear, so I brine my larger turkeys (20+ pounds) in my canner. it's cold out (January), so I just screw the lid onto the canner and place it on my balcony. We're on the 14th floor, so the only critters I worry about are the house finches :-)

1 user found this review helpful
Reviewed On: Jan. 25, 2015
Simple Roasted Butternut Squash
Surprisingly good and easy to make. For me, it's easiest to peel it whole then to cut off the bulbous portion, slice that in half lengthwise and scoop out the seeds. I made this a day ahead of time for Thanksgiving; stored them on the cold balcony in the serving chafer, then a couple of hours before serving just popped the chafer on the stand to heat it up. Everyone loved it - even those who didn't previously care for butternut squash! Thank you for this easy, delicious recipe.

1 user found this review helpful
Reviewed On: Nov. 28, 2014
Chef John's Mango Cranberry Sauce
Chef John has never failed me yet so I am confidently giving this 5 stars and making it the day before Thanksgiving (right now, as I write this, as a matter of fact :-). Will update my review after my family and guests have a chance to taste this intriguing cranberry sauce. As per Chef John's video's recommendation, I kept hunting until I found 'the ghost' - didn't find the brand he used, but did find Born to Hula - Ghost of Ancho just this morning (whew!!!). Well back to the kitchen I go!!!!! --- Okay - it's the day after Thanksgiving and votes are in. It was unanimous - family and guests raved about the cranberry sauce. It is officially now a STAPLE at our family Thanksgiving table from now on. SUGGESTION: Give yourself plenty of time to find THE GHOST hot sauce. i found the brand Chef John used (Dave's Ghost Pepper Naga Jolokia Hot Sauce) online, and will make sure to have it handy the next time I make this.

1 user found this review helpful
Reviewed On: Nov. 26, 2014
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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