Culinary Goods

Even though plain bananas taste like snot, I like them mixed into things. This was particularly good, and I will definitely make it again. It get a 7 and the recipe came from sweetandsavorymeals.com. 1   cup   all-purpose flour   1/2   cup   cocoa powder   2   teaspoons   baking powder   1/2   teaspoon   sea salt   1 1/2   cups   mashed bananas   about 3 medium bananas   1   large egg   room temperature   1/4   cup   unsalted butter   melted   1/4   cup  olive  oil   1   cup   light brown sugar I used 1/2 C.    1   teaspoon   vanilla extract   1   cup   large semisweet chocolate chips   1/2   cup   walnuts   chopped Here's the link to the instructions: https://sweetandsavorymeals.com/chocolate-banana-bread/

I am always a fan of anything tasty that can be made in the Instant Pot, and this was a pretty good one. The pepper in it does give it some heat, so cut it down if you don't like too much heat. This would be really good with garlic naan bread. It came from savorytooth.com and gets a 7. For marinating the chicken: 1   pound   boneless skinless chicken breasts   about 2, chopped into bite-sized pieces 1   cup   plain 2% fat greek yogurt   7 ounces 1   tablespoon   garam masala 1   tablespoon   lemon juice 1   teaspoon   black pepper 1/4   teaspoon   ground ginger For the sauce: 15   ounces   canned  tomato sauce  or puree 5   cloves   garlic   minced 4   teaspoons   garam masala 1/2   teaspoon   paprika 1/2   teaspoon   turmeric 1/2   teaspoon   salt 1/4   teaspoon   cayenne   I left this out  1   cup   heavy whipping cream   added last I used half and half  For serving: basmati rice naan freshly chopped cilantro Here's the link to the i

These are so very good—I give them a 9. This is the second recipe I’ve tried, and this one is the best. I am keeping this one and am done looking. This came from Fine Cooking magazine, and I put my changes below in bold. Spiced Cider Doughnuts By Tony Rosenfeld October/November 2018 Issue For the dough 2-1/2 cups apple cider When mine reduced down, it wasn’t a full 1/2 cup. It was scant. 4 oz. (8 Tbs.) unsalted butter, at room temperature I cut this in half 1/2 packed cup light brown sugar I cut this in half 2 large eggs 1/2 cup buttermilk 1 Tbs. pure vanilla extract Zest of 1 lemon (about 1 Tbs.) I left this out 16 oz. (3-1/2 cups) all-purpose flour; more for dusting weigh this 1 Tbs. baking powder 1 tsp. table salt 1 tsp. ground cinnamon 1/4 tsp. ground allspice I also added 1/8 tsp. nutmeg For frying 14 cups sunflower or canola oil We use vegetable shortening, a MUST 1 cup granulated sugar I used 1/2 of this and ended up with tons leftover

This is a really well-known British dessert that I had never had, so decided to give it a shot. This was super easy and awesomely good. I'm sure a caramel sauce makes everything better, but it was still good even without that. It get a 7.5, and the recipe came from melskitchencafe.com. CAKE: 6 ounces dates, pitted and finely chopped (about 8-10 medjool dates) 3/4 cup boiling water 3/4 teaspoon baking soda 1/2 teaspoon vanilla extract 3/4 cup (5.5 ounces) granulated sugar I used 1/2 C.  6 tablespoons (3 ounces) butter, softened 2 large eggs 1 1/4 cup (6.25 ounces) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt SAUCE: 3/4 cup (5.75 ounces) packed light or dark brown sugar I used 1/3 C.  1 stick (4 ounces, 8 tablespoons) butter 1/2 cup heavy whipping cream Pinch of coarse, kosher salt 1/4 to 1/2 cup chopped pecans (optional) Additional heavy whipping cream for drizzling (optional) Here's the link:  https://www.melskitchencafe.com

So, this is very, very good--it can easily be an 8. We (meaning Rebecca) finally figured out the secret of how to get curry to taste like the Thai restaurants. It’s a curry pasted called Mae Ploy brand, and it comes in a plastic tub. You can find it at Asian markets. I tried to replicate a curry they have at Thai Siam, and the flavor was very close, but the texture of the curry was off. First, we used salmon, which added oil to the curry and made an oily red residue float to the top. Very uncool. I also overcooked the vegetables, so I would suggest adding quick cooking vegetables, like zucchini, at the very end so they keep their texture and shape. I would also cut the potatoes bigger next time so that they are feel more substantial. Finally, if you use lots of vegetables like I do, they put off water, so I would go easy on the additional water. I doubled the recipe to feed our family, plus Haynes. So, here is the base recipe (which came from a little paper cookbook Rebecca bought

I love me a good chocolate cake, and flourless cakes are always a favorite since they're usually gooey and fudgey. This one fit that criteria, and this will probably be my go-to. It get an 8 and came from cooking classy.com. 6   oz   bittersweet chocolate   (60%), chopped 10   Tbsp   unsalted butter   , diced into pieces 2/3   cup   granulated sugar I did this minus 2 TBS 1/3   cup   packed light-brown sugar 1 1/2   tsp   vanilla extract 1/4   tsp   salt 4   large eggs 1/2   cup   unsweetened cocoa powder Topping (optional) 1   cup   heavy cream 2   Tbsp   granulated sugar  Fresh strawberries or raspberries Link to the instructions:  https://www.cookingclassy.com/flourless-chocolate-cake/