Culinary Goods

This recipe came from Annie’s Eats, and it’s awesome. I did make some changes, which I note below in bold. I give it a 9.5 Milk Chocolate Ice Cream with Brownie Bits Yield: about 1 quart Ingredients For the brownies: 8 tbsp. unsalted butter, cut into pieces (I used 6 T.) 4 oz. unsweetened chocolate, chopped 1¼ cups sugar (I used scant 1 cup) 2 large eggs 1 tsp. vanilla extract ½ cup all-purpose flour Pinch of salt ½ cup semisweet or bittersweet chocolate chips (I used half of this) For the ice cream: 8 oz. milk chocolate (at least 30% cacao solids), finely chopped ( I used a generous cup) 1½ cups heavy cream (I only used 1 cup) 1½ cups whole milk (I used 2 1/2 cups) ¾ cup sugar (I cut this down a slight bit) Pinch of salt 4 large egg yolks I added 1 tsp. vanilla Directions To make the brownies, preheat the oven to 350˚ F. Line an 8 x 8-inch baking pan with aluminum foil. Lightly grease the foil with nonstick spray. Add the butter to a small saucepan an

Melissa and I had this the other night and really liked it- it was probably my favorite tortilla soup ever, actually. I can't speak for her on the number, but I would give it a 9. If you want extra heat, don't seed the jalapeno. Also, feel free to buy your own tortilla strips if you're not up for making them.  Tortilla Soup 1 medium onion, chopped 2 cloves garlic, minced 2 Tbs. olive oil 4 C. beef broth 4 C. chicken broth 1/2 C. tomato juice 1 tsp. cumin 1 tsp. chili powder 1 jalapeno, seeded and chopped 1 tsp. salt 3/4 tsp. Worchestershire sauce Tortilla strips 1 C. shredded cooked chicken 1 large tomao, peeled and diced 2 avacados peeled and pitted and chopped 1 C. shredded Monterey jack cheese In a 4-quart saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt, and Worchestershire sauce. Heat to boiling, reduce heat and simmer covered for one hour. Cut tortilla strips into narrow st

I got this recipe (and the picture) off of ourbestbites.com. I really liked these, but my biggest complaint is the recipe was really confusing and not specific at all. That is why I put quotation marks around "lots and lots of garlic". So basically, I'll just tell you what I did. I used one cucumber, 1 red bell pepper, 3 carrots, and 4 cloves of garlic. I didn't have fresh ginger, unfortunately, so I put in 1 tsp. of ground ginger. I didn't use cashews, put about 4 Tbs. of soy sauce in the sauce, and didn't use Sriracha sauce. I didn't mix the meat before-hand in a bowl, but just threw the meat, green onions, garlic, ginger, lime juice, soy sauce, and brown sugar into a skillet. I gave these an 8 and my husband gave them a 7, so we'll settle on a 7.5. They are super healthy and have good flavor, so I will definitely make them again. I like them better than the other turkey lettuce wrap recipe I posted a while back (that one is a Me

I would give these an 8 because I love orange-flavored most things and the orange compliments the ginger really well. I only baked my cookies for 12-13 minutes because you don't want these to be dry. I also used half butter and half canola oil for the cookies. The recipe says you can also use fresh ginger, but I didn't have any on hand, but I will try that one of these days. I'm sure it would make the flavor only that much better. Cookies: 2 C. flour 1/2 tsp. baking soda 1 1/2 tsp. cinnamon 2 tsp. ground ginger 1/4 tsp. ground cloves 1/4 tsp. salt 1 1/2 sticks butter, room temperature 1/2 C. packed brown sugar 1 C. sugar 1/4 C. molasses 1 egg 1/2 tsp. vanilla Filling: 1/4 C. cream cheese 2 Tbs. butter, room temperature 1 tsp. grated orange zest 1 tsp. orange juice 1/2 tsp. ground ginger 1 3/4 C. powdered sugar 1. To make cookies: In a medium bowl, combine flour,  baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an