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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 recipe 3082g Recipe makes 1 recipe) The following items or measurements are not included below: 1/4 cup black peppercorns 2 teaspoons black peppercorns |
||
| Calories 281 | ||
| Calories from Fat 4 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 56651mg | 2360% | |
| Potassium 170mg | 4% | |
| Total Carbohydrate 71.1g | 23% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 58.7g | ||
| Protein 2.2g | 4% | |
By: newspapergal
Salisbury Steak With Mushroom and Onion Gravy
Awesome Marinade for Pork Tenderloin
By: Chippie
Fairest Wheels (Chicken Pinwheels)
By: Rhonda *J*
Roasted Garlic and Balsamic Marinade
From: Teddy's Mommy
On Nov 16, 2009
AMAZING!! YUMM!! I was brining a chicken so I halved the recipe, then halved the salt so 1/8 cup kosher salt. I also used brown sugar instead of white and used more than called for. I brined my chicken for approximately 32 hours, rinsed it, patted it dry, put it on a roasting rack, coated it with peanut oil and roasted it until my digital thermometer said the temp under the leg was 165. Mmm!! The two of us ate a whole chicken!
From: ColiesKitchen.com
On Jun 21, 2009
Perfect for pork chops!! It worked so well I soaked the boneless chops for 24 hours. They were amazing!!
From: Just Cher
On Dec 10, 2002
I used this recipe to brine my Thanksgiving Turkey and I just wanted to say that it is the only way that I will be roasting my birds from now on. I followed your instructions to the letter only I had a 20lb bird so I did double the brine. This was absolutely the most flavorful, juiciest bird that ever graced my kitchen. I let it rest 30 minutes before carving and it sliced like a dream. Thank you Di! And I apoligize as I thought I had already reviewed!
From: Bergy
On Jul 14, 2003
Shortly after Di posted this Brine recipe I used it on a buffalo roast and it did wonders in making it juicy and tender. Last night I bbq'd a half turkey that had been in my freezer since Christmas. I used this brine and marinated the bird for 28 hours - everyone agreed that they had never tasted a moister, better bird. Thank-you again Di you have made a believer out of me!
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