Culinary Goods

This has lovely flavor and is fresh and healthy. It would be great with grilled fish or chicken, as well as feta, though that might make it more a  Greek salad than an Italian salad. We'll just call it a Mediterranean salad. It gets a 7.5 and the recipe came from the harvestkitchen.com. Also, I added beets to this the second time I made it, and it made it that much more awesome. INGREDIENTS: Half of a small red onion, halved through the core 1 large head romaine lettuce 1 medium head radicchio I left this out 1 pint small sweet cherry tomatoes, halved through the stem ends 1 large cucumber, peeled and seeded then cut in half and sliced 1-1/2 cups canned garbanzo beans, drained and rinsed 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips) 5 pepperoncini, stems cut off and discarded, thinly sliced I use a whole bottle of sliced  pepperoncinis 1/2 cup kalamata olives I use the whole bottle 1/2 cup Oregano Vinaigrette Juice of 1/2 lemon

This cake did not disappoint. It gets a 9. I put my changes below in bold, and I found this on thecakeblog.com. This chocolate cake is good enough to stand on its own. S’mores Cake by Tessa Huff For the Chocolate Buttermilk Cake: 2 cups all-purpose flour 3/4 cup cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups sugar I only did 1 1/2 cups 1/2 cup + 2 tablespoons grapeseed or canola oil 2 teaspoons vanilla extract 3 eggs 1 1/2 cups buttermilk 1/2 cup hot water For, this, you beat the oil and sugar, and add in eggs and vanilla. Then, you alternate the sifted dry ingredients with the buttermilk. Finally, you had the hot water and beat at most like 20 seconds. You bake this in 3 8-inch pans at 350 for like 20-25 minutes. For the Graham Frosting: 1/2 cup unsalted butter, softened 4 tablespoons cream cheese, softened I did 6 tbs. or so 2 – 2 1/2 cups confectioner’s sugar I only did 2 cups, and you could easily do 1 1/2 cups 1 – 2 tablespoons mi

This is something we made a ton as kids, and originally got the recipe off the back of the Hershey's cocoa powder box. We loved it, and it's something I've modified over the years, and now my kids love it. This originally called for 1/2 C. of sugar, so it's no wonder we all have blood sugar issues now. Anyway, if I die tomorrow, I would want my kids to know my recipe, so here it is. It's basic, but a classic. 1/4 C. cocoa 2 1/2 TBS sugar 1 can evaporated milk (this is about 1 1/2 C.) About 2 1/2 C. milk. Basically, I add 4 cups of liquid total including the can of evaporated milk and regular milk. dash of salt 1/3 C. water 1 tsp. vanilla Mix cocoa powder, sugar and salt together and heat over medium-low heat. Add milk and evaporated milk and whisk occasionally over medium-high heat. Once it reaches desired temperature, turn heat off and add vanilla.

This was good, but would be better with ground turkey since the beef made it heavy and greasy. It had good flavor though, and gets a 6.8. The recipe came from carlsbadcravings.com. 1   pound   lean ground beef I'll use turkey next time 1/4   onion, chopped 3   garlic cloves, minced 2   teaspoons   freshly grated ginger 4-5   cups   cooked rice/quinoa, sprialized veggies Korean Sauce 1/3   cup   low sodium soy sauce 2-3   tablespoons   brown sugar   (See Note) I used 1 TBS 2   tablespoons   Chinese rice wine   may substitute dry sherry I left this out because I didn't have it on hand  2-3   tablespoons   Gochujang   or more if desired* I used 1 TBS 2   teaspoons   sesame oil 1/4   teaspoon   pepper 2   teaspoons   cornstarch Stir Fry 1   teaspoon   olive oil 1   large zucchini, sliced 1   red bell pepper, chopped 1   carrot, thinly sliced *may add or substitute different vegetables Garnish green onions chili paste ses

This was fine, but not as good as I'd hoped it would be. First, the dough, as you can see, was not cooperating and kept ripping on me. I've made many tarts and galettes in my day and I've never struggled with the dough this much. The recipe came from onceuponachef.com and gets a 6. For the Crust 1-1/2 cups   all-purpose flour, spooned and leveled  1/2 teaspoon  salt  2 tablespoons   granulated sugar  1-1/2 sticks (12 tablespoons)   very cold unsalted butter, cut into 1/2-inch pieces  1/4 cup   very cold water  For the Filling 1-3/4 lbs   baking apples (3 large) 1/3 cup   sugar  1 teaspoon  vanilla extract 1 teaspoon  cinnamon 2 tablespoons  unsalted butter, melted 1/8 teaspoon   salt For Assembling & Baking 1 tablespoon  all purpose flour 1  egg, beaten 2 tablespoons  turbinado sugar I used 1 TBS 1 tablespoon   apricot jelly or jam, optional for glaze Here's the link to the instructions:  https://www.onceuponachef.com/recipes/

So, this was surprisingly good. I give this an 8, and it makes enough to feed about 10-12 adults. I found the recipe on carlsbadcravings.com, and I put my changes below in bold: 6 slices bacon uncooked 1 pound bulk/ground spicy Italian sausage 1 onion, chopped 3 carrots, chopped (approx. 1 ½ cups) We did more than this, probably 2 – 2 1/2 cups 3 stalks celery, chopped (approx. 1 ½ cups) We probably did 2 cups 4-6 garlic cloves, minced We did 7-8 cloves 1/3 cup flour I only used a few Tbs. 1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes 1 15 oz. can cannellini beans rinsed and rained We doubled this 1 15 oz. can can sweet corn rinsed and drained 1 15 oz. can creamed corn 4 cups low sodium chicken broth 3 cups milk 3 tablespoons cornstarch I left this out 1 tablespoon Dijon mustard 2 bay leaves I forgot to add these 1 tablespoon chicken bouillon We did Better than Bouillon 1 tsp EACH dried parsley, salt 1/2 tsp EACH dried basil, dried oregano 1

So, this is a classic from my childhood. I have included the original here, along with the changes I have made that I believe improve it. It’s like an 8, probably mostly out of nostalgia. Seven Layer Salad 1 large head iceburg lettuce I use romaine lettuce, like 3 small heads 1 cup celery I probably did more of this, just until a layer was made 1/4 cup finely chopped green onions 10 oz. frozen peas Again, I just put them down until they formed a layer 1 can water chestnuts I have always hated these, so I leave them out 1/2 cup parmesan cheese Fresh is much better 1/2-3/4 lb bacon, cooked and crumbled We did 4 slices 4 boiled eggs, cut in cubes I did 6 eggs because mine were medium and I put dill salt and pepper on them before I put them on the salad 2 large tomatoes, cut in semi-circle quarters 1/2 cup olives, sliced Dressing: 2 cups mayonnaise I would cut this down to about 1 3/4 cup, and of that, I would do about 25% sour cream instead. If John weren’t allergic

So, I was underwhelmed by this particular recipe. I felt it needed something more, and it was too thick. I followed the recipe exactly, but it is possible I screwed it up with the cooking. Anyway, I found this on melskitchencafe.com, and we dipped potato chips, pretzels, strawberries, pineapple, bananas, raspberries, nilla wafers, marshmallows, and shortbread cookies. 10 ounces semisweet or bittersweet chocolate, chopped (see note)   I used Ghirardelli, although Anasazi restaurant uses Guittard, so I might try that brand next 1/3 cup milk 1/3 cup heavy cream 1 teaspoon vanilla extract (see note above for other variations) Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.) Recipe retrieved from: https://www.melskitchencafe.com/perfect-chocolate-fondue/

This was good, but not amazing. I would make this again, but am more open to experimenting with new recipes for fondue. We dipped bread, meatballs (from lisa), sauteed mushrooms, and various vegetables. Oh, ad olives. So, this was the first time we have ever made fondue. I looked online and combined some recipes to make the following: 1 3/4 cup grated smoked gouda cheese 1 3/4 cup grated Gruyere cheese 2 T. cornstarch 4 oz. white wine 4 oz. chicken broth 1 Tbs. garlic 1/2 lemon, squeezed You bring the wine and broth to a boil. Add garlic and lemon. You coat the cheeses with cornstarch, and add it in by the handful.

I know these are technically the size of cream puffs, but I love these. Every time I make them I wonder why on earth I don’t make them more. Oh, that’s right, they are tons and tons of work. I give them a 9.5 though. Here is the recipe: Éclairs SHELLS – a double batch makes 36-40 small cream puffs http://www.finecooking.com/recipes/eclair-pastry-shells.aspx First, I measure the flour by weight. Then, you can either pipe them onto parchment for large ones, or use a small cookie scoop for the cream puff size. Anyway, bake those until they are thoroughly browned (don’t be afraid to cook them until they are deep brown—I think it was around 30 minutes on 400 for the small ones), take out the middles, and then fill with the following: FILLING Pasty Cream recipe, courtesy of Dad 3/4 cup sugar I cut this down to 1/2 cup 1/2 cup flour 1/4 tsp. salt 3 cups milk use a high fat milk 4 egg yolks 3 Tbs. butter 1 1/2 tsp. vanilla Combine dry ingredients and stir. Add milk and stir

This is just one of those classic recipes. In fact, I got this from Aunt Ines, my Grandpa Goodsell’s sister. She lived to be over 100, so surely, it’s the cake, right? The only major change is that I have added vanilla to both the frosting and the cake. It gets a 9. Texas Sheet Cake Bring to a boil: 2 cubes butter 1 cup water 1/4 cup cocoa Pour over: 2 1/4 cups flour 2 cups sugar Use 1 1/4 C. 2 tsp. soda 1/2 tsp. salt Add: 1/2 cup sour milk (add 2 tsp. of vinegar to milk and let sit--I just use buttermilk) 2 eggs 1 tsp. vanilla Beat well and pour on greased cookie sheet. Bake at 350 for 20 minutes. While still warm, frost with chocolate frosting. Frosting: 1 cube butter 1/4 cup cocoa or to taste 3 cups powdered sugar 5 Tbs. milk 1 tsp. vanilla Boil all frosting ingredients except sugar and then whisk in sugar until it’s smooth. While the cake is still warm, pour the frosting through sifter.

OK, so these are my favorite energy bite of all time. THEY ARE THE BEST. Wow, calm down there, Donald. I love melskitchencafe.com, and she didn’t disappoint. They are so very good, and they are one of the healthier versions because they are entirely sweetened with dates. I would give these an 9 because I really, really like them for what they are. I got about 20 very good sized balls out of them. Don’t laugh at that last statement. I know it sounds weird. HEALTHY DARK CHOCOLATE ALMOND JOY BITES 6 ounces pitted Medjool or other soft dates (about 1 cup or 10-12 dates) I counted mine and it was 9 exactly. Take the pit out 1 cup (5 ounces) unsalted, whole almonds (roasted is fine) 1/2 cup (1 1/2 to 2 ounces) shredded coconut, sweetened or unsweetened I used the Trader Joe unsweetened coconut 1/2 cup (about 2 ounces) natural, unsweetened or Dutch-process cocoa powder (I use half of each) I did Dutch-process 1 to 2 tablespoons extra-virgin coconut oil (no need to melt) Start w

So, these were good. I mean, it’s beans for dinner, but still. They tasted more like lasagna beans, and I would give them a 7.5 and make them again. The recipe came from smittenkitchen.com: Pizza Beans 2 tablespoons (30 ml) olive oil 1 large onion, chopped 2 celery stalks, diced 1 large or 2 regular carrots, diced I increased this Salt and freshly ground black pepper or red pepper flakes I added crushed red pepper and probably 1 Tbs. of Italian seasoning 2 large garlic cloves, minced I increased this 1/4 cup (60 ml) dry white or red wine (optional) We used red 4 ounces (115 grams) curly kale leaves, chopped or torn I measured it and it was like 2/3 of a bunch, so I ended up just using most of the rest of the bunch 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use) I used 28 oz. of diced and then cut them on a cutting board. I also added about 3/4 can of tomato paste 1 pound (455 grams) cooked firm-tender giant

So, this recipe came from melslkitchencafe.com, and my  kids loved these. I hear they stick to the muffin liners, so maybe spray those first. They seem hard on the outside like brownie edges and soft in the middle. Here is the recipe, which I didn’t change a thing on: 1 cup coconut oil (8 ounces) 2 cups semisweet or bittersweet chocolate chips (12 ounces) 1 cup packed light brown sugar (7 ounces) 1/2 cup granulated sugar (3 1/2 ounces) 4 large eggs 1 teaspoon vanilla extract 1 teaspoon salt 1 cup flour (5 ounces) https://www.melskitchencafe.com/fudgy-coconut-oil-brownie-bites/ So, you melt the coconut oil and chocolate in 30 second intervals until it’s smooth. Don’t overheat. Then add the sugar and stir, then the eggs, one at a time. Add the remaining ingredients, and pour into GREASED mini muffin tins (I used normal size and got about 20).  You can fill them about 3/4 full. You bake them at 350 for about 12-ish-20 minutes. They are hard to tell when they are done.