Whether you’re making your first turkey for Thanksgiving or your hundredth, I’ve got a recipe I found for the moistest, juiciest bird you’ll ever eat. I posted it last year and thought I'd re post this year for anyone who missed it or didn't give it a try. This recipe will take some planning ahead of time. It’s called brining, where you soak the bird in a salt marinade for 24 hours before you roast it. OMG YUM!
A year has gone by now since my initiation into the Taste of Home Cooking School dynasty and I can make Italian sausage stuffed mushrooms, upside down apple pie, busy day pork chops and a handful of other recipes. Now it was time to take it to the next level...
Fall is apple season. Perfect for enjoying a plain apple, or whipping up an apple pie or apple cake. Here's a new way to savor the flavor of apples all year long. Ginger apple preserve. Grab some Granny Smith apples and check out this ginger apple preserve recipe from Delilah.
Sometimes things happen that bring out the 13-year-old boy in all of us. Certainly a book entitled ‘Cooking with Poo’ elicits a response that most likely involves snickering and/or the inevitable question, “Why on earth would anyone want to cook with poo?”
Thanksgiving can cause a world of stress to many people. The pressure to put on a great meal, can definitely get to some people. If you're looking to improve your chances of great tasting food on the table, here are some tools you should consider getting your hands on before the big day.
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