Culinary Goods

So, I don’t have a picture of this cake, but my friend made it for book group. She put it in a Bundt pan and served it with whipped cream. It was really good, so I give it a 8.5. Honey Cake Ingredients: 1 cup white sugar 1 cup honey 1/2 cup vegetable oil 4 eggs 2 teaspoons grated orange zest 1 cup orange juice 2 1/2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. 2. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. retrieved f

I got this recipe off thegardengrazer.com and it is a great meal to have on a hot summer night. It's healthy, fresh and light, and Jared and I both gave it a 7.5. I added some grilled chicken to it, which made it more filling. I also added some cumin to the dressing and think next time I won't use Greek yogurt, because it was a little too tart for my taste.  Southwestern Chopped Salad with Cilantro Dressing  Ingredients Large head of romaine 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes 2 cups corn (I used frozen, thawed) 5 green onions Creamy Cilantro-Lime Dressing  or other dressing of choice Directions Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.   Cilantro-Lime Dressing Recipe yields 3/4 cup dressing Ingredients 1 cup loosely packed cilantro, stems removed and roughly chopped 1/2 cup plain

So I got this recipe and pic off of Annie's Eats and  thought it was a good, healthy meal. I actually didn't change anything from the original recipe, though will probably add a bit more Parmesan next time. Jared and I both gave this a 7.  Great Greens Pasta Yield: about 6-8 servings Ingredients For the roasted tomatoes:  1½ pints grape or cherry tomatoes, halved 2 tbsp. olive oil Coarse salt and freshly ground black pepper, to taste Pinch of sugar For the pasta:  12-16 oz. pasta (I use whole wheat) 2 tbsp. butter 1 tbsp. olive oil ¾ cup chopped yellow onion 3-4 cloves garlic, minced ½ tsp. red pepper flakes 16 oz. baby spinach leaves 1 avocado, split and pitted 6 tbsp. fresh basil leaves, packed 6 tbsp. greek yogurt ½ cup grated Parmesan cheese, plus more for serving Directions To roast the tomatoes, preheat the oven to 350˚ F.  Combine the tomatoes, olive oil, salt and pepper, and sugar on a rimmed baking sheet and toss well to coat

I got this pic and recipe off of ourbestbites.com. I didn't have curry paste and thought I would just substitute my curry powder, but a quick Google search informed that they are NOT interchangeable. So I added more soy sauce to make up for it. I only put in 2 TBS. of the sweet chili sauce because I don't love a lot of heat and that was perfect for me. Jared, on the other hand, likes more, so he added more to his plate. I also added some sesame oil and I think that made it taste better. Jared and I both gave it a 7.   Veggies and Noodles with Thai Coconut Curry Sauce Inspired by   The Colorado Connection Ingredients: 1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse) 1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots 1/2 c. green onions 1 medium red, orange, or yellow pepper, thinly sliced 1 c. sliced mushrooms (about 6-8 s

I got this recipe and picture off of the Pioneer Woman's Cook's website and made it for Jared for Father's Day breakfast. I made it with sourdough bread the night before and let it sit in the fridge overnight. I didn't serve it with blueberries , but it was still really tasty. Jared wanted it more crispy, so I baked it for an hour. I also used 1% milk instead of the whole milk because it already calls for cream. We both gave it an 8.  Ingredients FRENCH TOAST Butter, For Greasing 1 loaf Crusty Sourdough Or French Bread 8 whole Eggs 2 cups Whole Milk 1/2 cup Heavy Cream 1/2 cup Sugar 1/2 cup Brown Sugar 2 Tablespoons Vanilla Extract Topping 1/2 cup Flour 1/2 cup Firmly Packed Brown Sugar 1 teaspoon Cinnamon 1/4 teaspoon Salt Freshly Grated Nutmeg, Optional 1 stick Cold Butter, Cut Into Pieces Warm Syrup, For Serving Butter, For Serving 1 cup Fresh Blueberries, For Serving Preparation Instructions For the Fren

I just bought 4 pounds of shelled peas yesterday at a local farm.  I also had lots of avocado's, asparagus, and broccoli on hand.  So I came up with this recipe.  I don't want to rate my own recipe, but I had my husband do it and he would give it a 6, just because it was missing a little something.  Maybe you can help me crack the secret ingredient it needs.  Maybe something creamy or a certain spice? Salad: 2 cups water 1 1/2 cup quinoa 1/2 teaspoon salt 2 teaspoons olive oil 1 small bunch asparagus, about 15 spears, cut into 1-inch (bite size) pieces 1 small bunch of broccoli cut into bite size pieces  1 tablespoon fresh lemon juice 1 -1.5 cup peas  (I had fresh, but could use frozen) 1 avocado, chopped Salt and freshly ground black pepper, to taste 1/4 cup chopped basil Parmesan cheese for topping Dressing: 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon honey 1 clove garlic, minced 1 tablespoon finely chopped fresh basil Salt and f

So, this recipe (and photo) came from gardengrazer.com, and I did like it, so I give it a 7. that being said, I like her original pesto, mozzarella and tomato Panini better. I mean, if you have a bunch of vegetables on hand and want to use them up, this is a great way to pack in more nutrients. personally, I’d rather have them on the side and eat the Panini in the more simple form. Here is the recipe: Roasted Vegetable Panini with Pesto Makes about 4 large paninis (reduce if needed) Ingredients 3 bell peppers (I use 2 red, 1 orange) 1 onion 8 oz. mushrooms, sliced Asparagus Shredded mozzarella Feta Pesto Italian bread (2 slices per sandwich) Olive oil Kosher salt Directions Preheat oven to 425. Cut pepper and onion into strips, and asparagus in half. On a baking sheet, toss veggies with olive oil and kosher salt. Roast about 30 minutes. On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella and feta. Add a generous layer of vegetables. Spread pesto on a seco

Okay, I know I'm not going to get any prizes for my photography, but I like to add pictures, so you all get to be grossed out by this one. Anyway, I used the beef leftover from my Italian Beef Dip Sandwiches, so I was able to skip the whole cooking process. I basically tossed it all in a pot and heated it up.  I only used fresh parsley and the rest of my herbs were dried. I also added celery. I would give this an 8. Also, if you have any issues using red wine, I wouldn't recommend this recipe to you, as the wine is what makes this dish taste fabulous! Italian Beef Stew Recipe adapted by Our Best Bites from Cooking Light Ingredients: About 3 tablespoons olive oil, divided 1 1/2 cups chopped onion (about 1 medium onion) 1/2 cup chopped carrot About 1 tablespoon minced garlic 1/4 cup all-purpose flour 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt (plus more for seasoning the stew at the end if necessary) 1 1/2-2 lb. cubed beef or beef

So this recipe is not healthy at all but oh so good. I got it from my sister-in-law Holly and it's something that usually everyone loves (except if you're a vegetarian). I like to put the beef on deli/kaiser rolls with Swiss cheese, although you can try your own variation because it's so versatile. The best part of it is that I use the leftover beef to make beef stew, which is the recipe I'm posting next. I would like to try this someday with chicken and see how it turns out. I would give this an 8.5. 3 c. water  1tsp salt 1 tsp. ground black pepper 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. onion salt 1 tsp dried parsley 1 tsp. garlic powder 1 bay leaf 1 (.7 oz.) package dry italian-style salad dressing mix 1 (5 lb.) rump roast Combine water with all spices in a saucepan. Stir well and bring to a boil. Place roast in slow cooker, and pour saucepan mixture over the meat. Cover, and cook on low for 10 to 12 hours or on