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amyamy123

Member since Aug 2013

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Reviewed Basic Brine for Juicy, Tender Chicken or Turkey

Mar 20, 2014 in on Food.com

So simple, but so effective. I only brined the chicken for 3 hours, then I chose to roast it, and it was the best roast chicken I';ve ever made. Some seem to believe that wet brining softens poultry skin and keeps it from getting very crispy, but after roasting at 450F for approx 1 hr the skin was super crispy, while the meat was juicy and fl...

Reviewed homemade soft pretzels

Jan 29, 2014 on FoodNetwork.com

CanNOT believe how good these are! I tried making pretzels a few years ago using a different recipe and was so disappointed that I never wanted to try again. So glad I gave this recipe a shot. Dont know if it made a difference, but I used bread flour just bc ive had a bag sitting around that I never use. I weighed it, and im not sure how much it ended...

Reviewed homemade soft pretzels

Jan 29, 2014 on FoodNetwork.com

CanNOT believe how good these are! I tried making pretzels a few years ago using a different recipe and was so disappointed that I never wanted to try again. So glad I gave this recipe a shot. Dont know if it made a difference, but I used bread flour just bc ive had a bag sitting around that I never use. I weighed it, and im not sure how much it ended...

Reviewed Jambalaya with Shrimp and Ham

Aug 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didnt have traditional long grained rice, only jasmine rice. Other than that I followed the recipe exactly, and it was delicious. I didnt even have to use more than the recommended amount of salt. Will definitely make again, but if I have to use jasmine rice again i'll prob add 1/4 cup to help absorb the liquid."

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