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strawka

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Replied to good eats roast turkey

3 hours ago on FoodNetwork.com

I did double the brine ingredients. I think whether you scale the brine up also depends on the size of the container you brine the bird in. We used a cooler that just barely fit the bird, so the brine didn't have anywhere else to go. In the past, when I had a much larger cooler, I put the brine and bird in a trash bag inside the cooler, and filled...

Reviewed good eats roast turkey

8 hours ago on FoodNetwork.com

This was my third year using Alton's recipe for Friendsgiving, and it continues to be a showstopper! I used a 20.5 lb fresh bird, and it ended up taking 3 hours and 15 minutes to reach 161. It rested for probably 45 minutes before we carved, and it was perfectly cooked and juicy! Be warned that it will smoke while it cooks at 500, so open your wi...

Reviewed good eats roast turkey

8 hours ago on FoodNetwork.com

This was my third year using Alton's recipe for Friendsgiving, and it continues to be a showstopper! I used a 20.5 lb fresh bird, and it ended up taking 3 hours and 15 minutes to reach 161. It rested for probably 45 minutes before we carved, and it was perfectly cooked and juicy! Be warned that it will smoke while it cooks at 500, so open your wi...

Reviewed Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

My squash-skeptical brother and dad cleaned their plates. And here I was worried about leftovers!"

Favorited Butternut Squash with Quinoa, Spinach and Walnuts

Jan 2, 2012 in Recipes on Cooking Channel

Reviewed Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

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

instead of topping pizza dough, i filled prebaked mini phyllo shells. i only used one package of shells (15), but it probably made enough for two packages. baked at a lower temp since i wasn't using uncooked dough. delicious!""

Reviewed Crab and Ricotta Cannelloni

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this with shells instead of canelloni and baked it in two 8x8 glass dishes, putting a thin layer of sauce on the bottom first. The only changes I made flavorwise were to add a small handful of parmigiano reggiano to the bechamel (probably not even 1/4 cup) and up the salt in the sauce to one teaspoon. I made the sauce maybe an hour before ...

Reviewed Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

i knew this was a likely hit thanks to the sun-dried tomatoes and artichoke hearts (two of my mom's favorite ingredients). my family is not normally into spicy foods, but i'm glad i stuck with the hot italian sausage rather than opting for something milder. a definite winner!""

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