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BelleBradford325

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Replied to good eats roast turkey

Oct 11, 2014 on FoodNetwork.com

DinnerThyme, Make an herb butter (finely minced parsley, shallot, and citrus rinds blended into one stick of butter) and place it under the breast's skin. Do this after you remove the bird from the brine and before you put it in the oven. After that, follow Alton's instructions to the letter regarding the foil breast plate. Let the bird rest for...

Replied to good eats roast turkey

Oct 11, 2014 on FoodNetwork.com

Alton thinks stuffing is EVIL! So make it on the side and call it dressing. Happy Thanksgiving!

Replied to good eats roast turkey

Oct 11, 2014 on FoodNetwork.com

Hello Carita, We will have a thirty pounder this year and I have decided to cut it in two. I will use Alton's Roast Turkey recipe for one half in our oven (always a big hit) and for the other half, I will use Alton's Deep Fried Turkey recipe, which is awesome as well. I believe this will eliminate the possibility of drying-out the breast meat. Also,...

Replied to good eats roast turkey

Oct 11, 2014 on FoodNetwork.com

Yes! Follow Alton's instructions to the letter and you cannot go wrong. Happy Thanksgiving!

Reviewed good eats roast turkey

Oct 2, 2014 on FoodNetwork.com

Alton,
Thank you -- You are truly the Thanksgiving Turkey Master!
This is the tenth year I am making your recipe for my family, which they now demand. This year however our friends are bringing a thirty pound turkey -- a heritage breed they raised on their own farm -- as the central figure of our feast. Do you have any recipe alterations,...

Reviewed good eats roast turkey

Oct 2, 2014 on FoodNetwork.com

Alton,
Thank you -- You are truly the Thanksgiving Turkey Master!
This is the tenth year I am making your recipe for my family, which they now demand. This year however our friends are bringing a thirty pound turkey -- a heritage breed they raised on their own farm -- as the central figure of our feast. Do you have any recipe alterations,...

Reviewed lasagna cupcakes

Jul 25, 2014 on FoodNetwork.com

Fabulous!!! We made this as the original recipe called for as well as with Tyler's Texas chili, cheddar cheese, and cilantro. Both were outstanding!!! I am looking forward to trying other recipes with this method.

Favorited Saltimbocca alla Romana

Apr 2, 2014 in Recipes on Cooking Channel

Favorited Green Smoothie

Apr 2, 2014 in Recipes on Cooking Channel

Favorited Caprese Di Farro

Apr 2, 2014 in Recipes on Cooking Channel

Favorited Eggplant and Pasta Incaciata

Apr 2, 2014 in Recipes on Cooking Channel

Reviewed Crispy Louisiana Crab Cakes with Mango Salsa, Spiced Tomato Glaze and Cilantro-Avocado Emulsion

Jun 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Yahoo! Emeril, you did it again. Thank you for helping me WOW my husband and family. These crab cakes and sauces are divine will become an epicurean tradition in our household.
"

Reviewed Pork Ribs and Roast with Mojo

Mar 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Happy Easter! Tender, juicy, and flavor-packed, this pork was wonderful and I will certainly make it again. One minor change -- I added fresh pineapple to the pan and roasted it in the oven at 325*F for about 2 hours. The pan sauce became the basis for the Mojo to which I added one cup of fresh pineapple juice instead of the lime. The entire famil"

Reviewed Juniper Brined Turkey With Asian Ginger Butter

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

This works just as well with a bone-in-pork roast as it does with turkey. I only had 1 cup of brown sugar (that was what I had in my pantry) and tossed in 2 cups of gin into the brine. The pork bathed in this liquid heaven overnight and I slowly roasted it at 325 for 3 hours. "OUTSTANDING!" was my husband's response. This will become a family c"

Reviewed Perfect French Fries

Oct 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the only way to make truly great French Fries! Outstanding recipe!"

Reviewed Cuban Roasted Pork Leg: Pernil

Jan 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW! A four pound bone-in pork roast ROCKED-THE-HOUSE with this recipe! Of course I reduce the proportions a bit to accommodate the poundage difference but in the end this was fabulous (and really easy so don't tell your relatives that fact)! ""

Reviewed French Toast

Dec 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton, Your French Toast Rocks! It has become our family's traditional Christmas morning breakfast. I use day old challah bread to make your toast then make Monte Cristo sandwiches with leftover Honey Baked Ham, raspberry preserves, and thinly sliced Emmental cheese. It is simply not Christmas without it. Thanks for bringing such joy and flavor...

Reviewed Bumped-Up Brussels Sprouts

Nov 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Outstanding! Guy's Bumped-Up Brussels Sprouts were a big hit at our family's Thanksgiving table in 2010 so my husband insisted these become a tradition. Here I am on November 5th planning our 2011 holiday dinner and what is at the top of my list? Guy's Bumped-Up Brussels Sprouts! Thanks Guy!""

Reviewed Whoopie Pies

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yahoo -- or, rather -- Whoopie! This recipe ROCKS! I will remake these for a back to school night -- (400+, and I know these Whoopie Pies will be a big hit! Thanks for the Whoopies!""

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