Culinary Goods

  So, I had these as a kid and loved them and finally got the recipe.  I made some changes, and these cookies were good. Hadley loves them, and they are her new favorite, and Stef liked them as well. I would say they are an 8.   Aunt Sheri’s M&M Pudding Cookies 2 ¼ cup flour 1 tsp. baking soda 1 cup margarine I used half butter and half shortening, and I think next time we’ll just use 100% butter ¼ cup sugar ¾ cup packed brown sugar 1 package 4 serving size instant French vanilla pudding 1 tsp. vanilla 2 eggs 1 small package chocolate chips I used M&M’s instead 1 cup nuts I left this out M&M’s Form into balls, but push the M&M’s into the cookies after baking (as soon as they come out of the oven), or they will crack. Bake 375 for 8 minutes.

I thought this would be really good, but it was kind of a letdown. It was just bland and lacking in flavor. I would give it a 5. I got the recipe from Fine Cooking.  4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head) 1 medium onion, sliced 2 cloves garlic, peeled Fine sea salt or table salt 12 oz. dried penne 2 cups 1% milk 1 tsp. dry mustard Freshly ground black pepper 2 tsp. chopped fresh thyme 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup) I used regular Cheddar 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater) Position a rack in the center of the oven and heat the oven to 375°F. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender. Fill the pot three-quarters full of salted water and bring to a boil over high heat.

I really liked these. They were easy to make and very tasty. Jared gave them a 7.5 and I gave them an 8. I got the recipe from Fine Cooking. And with this, I have tied Melissa in recipe count. So there! 1 Tbs. canola oil or vegetable oil 1 medium red onion, halved and thinly sliced 1 medium clove garlic, mashed to a paste with 1/4 tsp. kosher salt 3/4 tsp. finely grated fresh ginger 1/8 tsp. cayenne 1 lb. ground turkey 1 8-oz. can tomato sauce 1/4 cup hoisin sauce 3/4 cup fresh cilantro leaves 2 Tbs. fresh lime juice; more to taste 4 split egg twist rolls or sesame seed hamburger buns, toasted if desired Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently with a wooden spatula, until softened, about 5 minutes. Reduce the heat to medium, add the garlic, ginger, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add the turkey and cook, stirring constantly and breaking it up into s

I actually got this recipe from my Runner's World magazine since the fat in peanuts, and the protein and fiber give "a slow sustained energy source" (according to my magazine). I couldn't find Soba noodles at Smiths, so used chow mein instead, which I'm sure isn't as healthy. This was good and I will definitely make it again. I added shredded carrots to it and will probably julienne zucchini next time as well. I would absolutely recommend the low sodium soy sauce since this was plenty salty without me even adding any salt. Jared and I both gave this a 7. 6 tablespoons reduced sodium tamari or soy sauce I used low sodium soy sauce 2 tablespoons sesame oil (such as Leblanc) 1 tablespoon unsweetened peanut butter 4 tablespoons rice vinegar 1 tablespoon grated fresh ginger 2 garlic cloves, minced 10 ounces soba noodles I used chow mein 2 cups shredded cooked chicken, warmed or room temperature I didn't add this 5 scallions, thinly sliced 1/4 cup toasted

I have been looking for a good potato salad recipe for a long time and this is the best I've found so far. As I'm typing this, I realized that I forgot to put green onions in, which would make the salad even better. I didn't use mint in this, but put in a ton of dill since I have a bunch in my garden. I like dill better in potato salad anyway, but mint might also be good. I also have oregano in my garden, so may also throw some of that in next time. Jared and I both gave it a 7.5. I got the recipe from my Fine Cooking magazine. This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation. 3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick Kosher salt 1/4 cup best-quality white-wine vinegar 1 Tbs. Dijon mustard 1/2 cup extra-virgin olive oil Freshly grou

I know this is a very basic recipe, but I love no-bake cookies and never write down the recipe I use. I would give them a 7.5. I got the recipe off of foodnetwork.com. Ingredients 2 cups sugar I used 1 C.  4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tablespoon vanilla 3 cups oatmeal Waxed paper Directions In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

This had good flavor, but wasn't very filling. If I make it again, I'll have to serve it with rolls or something else. I got it from my Fine Cooking magazine and would give it a 6.5. 2 Tbs. unsalted butter 1/2 cup coarsely chopped shallots I used onion 1 tsp. minced garlic 4 cups fresh shelled peas (3-1/2 to 4 lb. unshelled) or frozen peas 2 cups lower-salt chicken broth 1/2 cup chopped fresh mint Kosher salt and freshly ground black pepper Pinch granulated sugar (optional) 1/2 cup heavy cream I poured in some half and half Finely grated zest of one-half medium lemon Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low. Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low