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KarensKitchenOR

Tualatin, Oregon

Member since Aug 2009

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Reviewed Good Eats Roast Turkey

Jan 10, 2014 on FoodNetwork.com

Just do it! I don't do reviews often and I am an experienced home cook of about 40 years. You need to try this! Even if you are experienced do it exactly as Alton says for the first try. My only deviation was that I couldn't find allspice berries for the brine so I put in a tsp. of ground allspice.

I usually cook my turkeys lower...

Replied to Good Eats Roast Turkey

Dec 21, 2013 on FoodNetwork.com

I think the brine is the key to flavor and moistness. As far as sodium goes, I don't know. For a 20 lb. bird I would increase the amount of brine so it is covered completely, and then I would use a probe thermometer to make sure it comes to the temp Alton suggests. It will probably take longer than the time he states for a larger bird. I trust my...

Reviewed Herb-Roasted Onions

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

I love you Ina! I stumbled on this by accident. I wanted to roast both mushroom caps and onions. Was just looking for the roasting time difference. Ended up starting the onions 20 minutes early then adding the mushrooms and roasting an additional 25 minutes. The onions were "to die for crazy good", the mushrooms equally excellent. Can't wait to tr"

Reviewed Crispy Kale "Chips"

Jul 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm giving 5 stars to a recipe that I didn't like. I'm doing that because the technical execution of it is excellent. I WANT to like Kale. I guess I still don't. But the texture of these chips was to die for! I'm going to try this with other hearty greens that I like the taste of. Definitely keep the oil light, but take the time to "massage" all t"

Reviewed Weeknight Buttermilk Fried Chicken

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

Going to give it 5 stars for cooking method. Less stovetop mess, frees up a burner and you can control browning and degree of doneness in the oven. Results were crunchy, moist and delicious. But Melissa, you need to tweak the recipe to reflect the size of the cut up chicken. It just says 1 chicken cut into 10 pieces. Previous reviews were right, ...

Reviewed Old-Time Beef Stew

Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

For such a simple recipe this was really, really good. Of course I had to tweak it for my family's preferences.

1. I agree with JodiBova who posted dredging the meat in flour before browning. I used beef shank and included the bones for the extra flavor. I also used beef stock instead of water, and I increased the beef stock because...

Reviewed Baked Shrimp Scampi

Mar 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Today I made the full fledged recipe, with only one exception. After reading all of your helpful comments (yes, they are helpful I again omitted the panko crumbs from the butter mixture and instead sprinkled them on the top of the finished casserole dish. OMG, that crunch on the top layer puts this over the top! (I did broil this for about 45 se...

Reviewed Baked Shrimp Scampi

Mar 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Today I made the full fledged recipe, with only one exception. After reading all of your helpful comments (yes, they are helpful) I again omitted the panko crumbs from the butter mixture and instead sprinkled them on the top of the finished casserole dish. OMG, that crunch on the top layer puts this over the top! (I did broil this for about 45 s...

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