Culinary Goods

This is from the New York Times cooking site and the recipe comes from Marcella Hazan, who apparently gets the credit for changing how Americans cook Italian food. This is decent, definitely tasty. I added 2 or 3 Tb. of Wondera to thicken it (I like a thicker sauce) and the few hours of simmering really adds the flavor in. I'd add more nutmeg and maybe a slight bit more wine. I paired this with a green salad and it was great. Garlic bread would have been good, too. 1 tablespoon vegetable oil 3 tablespoons butter plus 1 tablespoon for tossing the pasta ½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill 1 cup whole milk Whole nutmeg 1 cup dry white wine 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice 1 ¼ to 1 ½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table Put the oil, butter and chopp

Normally I am not a huge fan of cheesecake, but I really liked these. I think the ratio of crust to filling works better for me. These were a big hit overall--probably a 9. The recipe came from melskitchencafe.com Dulce de Leche Cheesecake Bars Crust: 2 cups (8 ounces) graham cracker crumbs (about 16-17 rectangles) 2 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 10 tablespoons (5 ounces) butter, melted Cheesecake Batter: 3 (8-ounce) packages cream cheese, softened to room temperature 1 cup (7.5 ounces) granulated sugar I did 3/4 cup 1/3 cup sour cream 1/2 cup dulce de leche (see note) 2 teaspoons vanilla extract 3 large eggs Glaze: 2/3 cup dulce de leche 1 tablespoon heavy cream https://www.melskitchencafe.com/wp-json/mv-create/v1/creations/2869/print You make the crust

This is amazing. A bit time consuming, but worth it. I love chicken marsala, and that's what it tastes like. Chicken Marsala 2 cups marsala wine I think this could be increased a bit for more marsala flavor 3/4 cup white wine 2 cups chicken broth 6 thin chicken breasts 1/2 onion 8-12 oz. mushrooms, sliced 3 garlic cloves, minced  1/2 tsp dried fresh thyme 1 cup heavy cream I watched a demonstration on how to make this by Chef Bill Briwa, and then I kind of had to wing it with the ingredient amounts because he didn't actually provide any. Next time, I would keep the heat way higher so it browns because my chicken toughened up unnecessarily because of the heat I chose. I need a sear it first before I turn it down, and breading might even help with that. Skin-on chicken would also help. So, essentially, you heat a pan on high, add canola oil, wait until it is shimmery and almost at a smoke point and add your chicken that you have seasoned

I love turnovers of all kinds, and these get an 8.5. So, this made 8 turnovers, but I had extra filling. This is probably for 10-12 turnovers. Blueberry Turnovers So, you boil the following: 1 cup blueberries, 3 T. sugar, 2 T. cornstarch, pinch of salt, zest from a lemon. 1-2 tsp. water. After about 5 minutes, this thickens and you kind of smash the blueberries. Then, I added 3 more cups of berries (mostly blueberries, but some rapsberries). You cut each sheet of puff pastry into 4 sections, and I added a bit of cream cheese to each turnover. I would add 1 Tbs. to each turnover next time so you can taste it more. Add the filling, use a fork to close up the sides, brush it with an egg wash, and bake at 400 until the corners are deep golden since the egg wash will misconstrue the actual color. I would say 20-30 minutes.

Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and

This is a recipe I got way back when we lived in Cache Valley. It's good--I mean, they taste like kebabs. Hawaiian Kebabs Marinade: 2-3 chicken breasts 8 Tbs. soy sauce 3 T. brown sugar 2 T. rice vinegar 2 T. ketchup 1 tsp. garlic powder salt and pepper 2 T. sesame oil (I would go a bit scant on this--maybe even cut it in half) 2 T. canola oil 1 T. fresh ginger 4 T. pineapple juice For the vegetables, I made the Italian vinaigrette from what I think is called "Blair Salad" on the blog and instead of Italian seasoning I did McCormick Mesquite Chicken Seasoning. For the potatoes, oil and Lawry's seasoned salt. works amazingly well.

This is a basic, easy, grilled shrimp recipe from New York Times. I paired it with the summer swash casserole on this blog, and bread with pesto. It was awesome.  "Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.  This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires." (I used basic frozen small to medium shrimp that was shelled and deveined) Step 1  2 tablespoons extra­ virgin olive oil 2 TB butter 2 cup dry white wine or broth  4 garlic cloves, minced  3⁄4 teaspoon kosher salt, or

I got these recipes from the Washington Post because I'm part of their virtual cookbook club. I made changes to the Asian Chicken recipe (called Black Bean Chicken on the website). Both were super tasty, I give them each a 9, and they're going in my permanent recipe book. Asian Chicken (it's like a tasty stir fry):  https://www.washingtonpost.com/recipes/black-bean-chicken-dou-chi-ji-ding/17477/?utm_source=newsletter&utm_medium=email&utm_content=wp_vessential_5 Smacked Cucumber:  https://www.washingtonpost.com/recipes/smacked-cucumber-garlicky-sauce-suan-ni-pai-huan-gua/17478/?utm_source=newsletter&utm_medium=email&utm_content=wp_vessential_5 You may need to find substitutions for some items but a Google search makes that easy.  Add green onions to the chicken when you're ready to eat:  Asian Chicken Servings:  2 Total time:  30 minutes   For the marinade: 1 tablespoon Shaoxing wine (sub sherry or marinin cooking wine) 1/4 tea

So, we saw something like this on the Great British Baking Show (theirs was a Frasier, I think), and Grey wanted to try it. I hate working with gelatin, so I threw together a citrus olive oil cake with pastry cream and cream in the middle and then whipped cream. Mine looked sloppy, but I don't care. It tasted like a really amazing strawberry shortcake. Totally a 9, but the recipes are all on the blog in other places, so if you really want to make this, look them up. You slice the cake in half, put plastic around a 9 inch springform pan, cut strawberries in half and put them cut side out, add the pastry cream and smaller cut strawberries, then the other top of the cake and put it in the fridge for a while. If I had wanted it to look cuter I would have added gelatin to the pastry cream like the Tartine cookbook suggested, but I prefer taste and less work, and it was totally fantastic the way it was in terms of taste.

These were good. They were like a cross between shortbread and pie crust cookies, and they had this beautiful mild anise flavor. I would make these again. Biscochitos 1/2 cup butter 1/2 cup shortening 1 cup sugar You could probably do 2/3 cup 1 tsp. cinnamon (I think it needs at least 1 Tbs.--this is what I did) 1 Tbs. anise seeds 1/2 tsp. salt 1 tsp. vanilla 1 egg yolk 2 cups (10 oz. flour) So, first you combine the cinnamon and sugar together and then put 1/2 cup in a dish and put it to the side. Then you whip the fat with the sugar for about 3 minutes. You grind the anise in a spice grinder, and then add the cinnamon, anise, and vanilla to the mixture. Keep mixing, then add the vanilla and egg. Add the flour and mix just until it comes together. You roll it into a 9 inch circle about 1/2 inch thick and put it in the fridge for 30 minutes. Then, you cut it into about 30-40 pieces. You cut straight lines with a pizza cutter and then go diagonally the other way unti

So, this is a fattening, comfort food, Mormon type of meal. Hadley said "it just tastes nice", and everyone liked it. It is definitely easy, and I put my changes below. Instant Pot Crack Chicken Pasta 1-   lb   boneless   skinless chicken breast, cut into bite-sized pieces 2   Tbsp   olive oil 1   (1-oz)   package dry Ranch dressing mix 1/4   cup   cooked chopped bacon 1   (8-oz)   package cream cheese 1-   lb   dry penne pasta 3   cups   low-sodium chicken broth 2   cups   water I used half and half 2   cups   shredded cheddar cheese https://www.plainchicken.com/instant-pot-crack-chicken-pasta/ So, essentially you saute the chicken in the ranch dressing packet for a couple of minutes, and then add the pasta and the liquid. You put it on manual for about 3 minutes, and then let it sit for another 6 before you release the pressure. I think it cooked too long, so next time, I would follow her recipe where you just cook it for 4 minutes and then release.

This was good and easy. It reminds me a lot of teriyaki chicken actually. The recipe came from carlsbadcravings.com Crockpot Honey Garlic Chicken 1 1/2 pounds boneless skinless chicken thighs or breasts, 1/3 cup honey I decreased this to 1/4 cup 1/4 cup low sodium soy sauce 1/4 cup water 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman 3 tablespoons ketchup 2 tablespoons apple cider vinegar 2 tablespoons Asian sweet chili sauce like Mae Ploy 2-4 teaspoons Asian chili sauce or Sriracha or more to taste I did 2 tsp. chili garlic sauce 1 1/2 tablespoons cornstarch I would increase this to 2 Tbs. 4 cloves garlic, minced or 1 teaspoon garlic powder I did garlic powder 2 teaspoon freshly grated ginger or 3/4 teaspoon ginger powder I did fresh ginger Essentially, you make the sauce, pour it over the chicken, and I baked mine on low for 5 hours. You shred it and then boil the sauce down until it thickens (mine needed