Culinary Goods

I got this recipe off of cookingclassy.com but modified it a bit. So, in terms of texture, this meat was awesome. It also tasted good, but I didn't like the vegetables as much. However, the method is awesome. You need AT LEAST 8 hours on low if you want it to shred easily. Crock Pot Roast  1 large onion chuck roast (mine was a small 1.5 lb. roast) 5-6 large carrots, cut into smaller portions 6 red potatoes, cut into smaller portions 1 celery stick I will leave this out next time 4 cloves garlic I am using garlic powder next time 1/3 cup red wine 1/3 cup beef broth 2 tsp. Worcestershire sauce salt and pepper Italian seasoning from the grinder So, here is what I did. I seared the roast in a cast iron skillet coated in olive oil and heated high (you pat the roast dry and put salt and pepper on it). Then, I put that in the crockpot. Then, I put the onions in some oil and cooked those until they started to brown. I deglazed the pan with the liquid, and then poured this over the roast. I

This is a good recipe and not as time-consuming as other Bolognese recipes I've seen. I took Scout to  a Harmon's cooking class a few years ago, and this is one of the recipes the chef had them make (her name was Chef Freyka). Anyway,  it gets a 7.5. 1 oz. dried porcini mushrooms I left these out and just added 1 tsp. of Trader Joes Unami mix 2 oz. pancetta I usually leave this out and add olive oil instead 1 onion, diced small 4 bay leaf 4 TBS garlic, minced 1 carrot, minced 1 lb ground beef 2 TBS dry oregano 2 TBS dried parsley 1/2 C. port wine I just use a basic red wine 4 TBS tomato paste 4 C. tomato sauce 2 BS balsamic vinegar 2 BS fresh oregano, finely chopped 2 TBS Italian parsley, finely chopped 2 TBS sugar, options I leave this out Soak the mushrooms in water and set aside. The cook pancetta until some of the fat renders. When it's cooked but not crispy, add bay leaves and the onion. Cool onions over low heat until they are transparent and caramelized. Stir in ga

  This was fine but not great, which was surprising. I thought the mascarpone would make it more creamy, but it instead just gave the ice cream a tangy taste, almost like I had added yogurt. Boo. I'm to the point where I think any good peach ice cream needs to have jello in it, so I'll probably add that next time. This came from Fine Cooking and gets a 6. 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar Table salt 5 large egg yolks 1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and pureed 1 cup mascarpone Here's the link:  https://www.finecooking.com/recipe/peach-mascarpone-ice-cream

 So, this was fine. It just wasn't amazing, so I'm not even going to give many details, but here is what did not work well:  3 cups half and half 1 cup cream 1/2 cup sugar (don't go less than this) 1 1/2 lbs. peaches, peeled and pureed dash salt 1 Tbs. vanilla 6 egg yolks The best peach ice cream I personally have tasted came from my neighbor, Tori Spainhower. Here is the very vague recipe she gave us: 3 cups sugar                                                                 1 quart cream 3 peaches sliced into little cubes ½ package orange or peach jell-o                                milk to fill line   This will make 1 gallon, and she fills it ¾ full.   There is more milk than cream, and you can just add food coloring instead of jell-o if you want.   She usually uses orange. Now, here is what I have learned. I think you do need jello if you want a stronger fruit flavor to come through because otherwise it tastes like vanilla with a slight fruit flavor. You can

 Stefani hates this meal. Like with a passion. She says Mormons just throw in everything but the kitchen sink into the bowl and call it dinner. I actually like this. I use Rebecca's recipe she had growing up, and it would be even better with some sour cream. I don't make these very often, usually once a year, but my kids like them a lot. Hawaiian Haystacks   1 T. butter                                                                    1/3 cup onion 1 clove garlic sometimes I double 1/2 tsp. powder instead   Saute, then add:   ¾ cup cold chicken broth mixed with 2 T. cornstarch. Boil, then add 1 cup milk and 1 cup chicken broth. Boil. Add chicken, 2 tsp. Worcestershire sauce. salt and pepper. Add cooked, shredded chicken. Top with fresh pineapple, roasted slivered almonds, peas, radishes, cheese, tomato, celery, green onions and whatever else. I double the sauce and just use 2 cups chicken broth total. It's super thick when it cools, but it's a good consis

I forgot to get a picture of these, but they look like cute little cheesecake squares drizzled in caramel and topped with chopped snickers.  These were good. I like them and I think they are an 8. CARAMEL SNICKERS CHEESECAKE BARS ·           3 cups Oreo cookie crumbs (about 30 Oreos, crushed) ·           6 tablespoons butter, melted CHEESECAKE: ·           24 ounces (3 8-ounce packages) cream cheese, softened to room temperature ·           1/2 cup (3.75 ounces) granulated sugar I also added 1/4 cup brown sugar ·           2 large eggs ·           1/2 cup sour cream I also added sour cream ·           1 teaspoon vanilla extract ·           Pinch of salt ·           10 ounces Snicker bars, chopped (about 18-20 fun-size bars or  5-6 regular size bars) I left these out and just put them on top ·           1/3 cup (2 ounces) mini chocolate chips I left these out entirely ·           Caramel sauce for drizzling, optional I used dulce de leche HTTPS://WWW.MELSKITCHENC

  I originally got this recipe from Melissa years ago and have always liked it. I made up a dipping sauce with guacamole, sour cream, garlic powder, lime juice, onion powder and parsley and will probably do that again. These get a 7. 2 cups frozen corn                                                         9 oz. package frozen chopped spinach I leave this out        1 cup Monterey jack cheese,    7 oz. can diced green chiles, drained 4 green onions, chopped                                              Handful cilantro, diced ( 4 T. or so) 1 T. lime juice                                                                3 oz. light cream cheese ½ tsp. cumin                                                                  ½ t. onion powder 1 tsp. chili powder                                                       ¼ tsp. garlic powder 1 tsp. salt                                                                       ¼ tsp. cayenne pepper I leave this out 15 oz. can black beans, drained 1 pa

  This was a good use of my garden squash and zucchini, and it had good flavor. I didn't add tomatoes to this, so needed to cut down the oil and cheese a bit, but it was otherwise tasty. It gets a 7 and came from cooking classy.com. 2   small zucchini   (1 lb), cut into 1/2-inch thick slices 2   small yellow squash   (1 lb), cut into 1/2-inch thick slices 14   oz   Flavorino or small Campari tomatoes   , sliced into halves I didn't use these 3   Tbsp   olive oil 4   cloves   garlic   , minced (1 1/2 Tbsp) 1 1/4   tsp   Italian seasoning Salt and freshly ground black pepper 1   cup   (2.4 oz) finely shredded Parmesan cheese I used half this amount Fresh or dried parsley   , for garnish (optional) Directions:  https://www.cookingclassy.com/roasted-garlic-parmesan-zucchini-squash-and-tomatoes/#jump-to-recipe

This is nearly identical to a recipe I made as a teenager, except for the butter flavoring. I didn't taste this because of the sugar, but everyone liked it a lot.  Almond Poppy Seed Bread BREAD 3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife 2 1/2 cups white sugar I did 2 cups 1 1/2 teaspoons baking powder 1 1/2 teaspoons table salt 1 cup + 2 tablespoons canola oil 3 eggs 1 1/2 cup milk or buttermilk I used buttermilk 1 tablespoon poppy seeds I nearly doubled this 1 1/2 teaspoon vanilla 1 1/2 teaspoon butter flavoring (look for it near the vanilla and almond extracts) 1 1/2 teaspoon almond flavoring GLAZE 3/4 cup white granulated sugar 1/4 cup orange juice 1/2 teaspoon vanilla 1/2 teaspoon butter flavoring 1/2 teaspoon almond flavoring https://ourbestbites.com/almond-poppy-seed-bread/ So, I didn't do the glaze, but I'm sure it would be good. You combine everything but the dry ingredients and buttermilk and then ad

When I was a kid, my mom used to make something like this. I loved it. No shock there. I have re-created it. It's super good. I think the cream cheese layer was not sweet enough, and there was too much salt in the crust. Other than that, I would keep it the same. It was really good, and a big hit. It nears a 9 in terms of how good it is: Crust 1 1/4 cup flour 1 cup walnuts 1 1/2 T brown sugar 9 T. butter 3/4 tsp. kosher salt (scant) I would use normal salt next time--it was too salty with big chunks Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown. Cream Cheese layer 12 oz. cream cheese, I think 8 oz. would be better dash salt I would remove this entirely 1/3 cup powdered sugar I think it needs at least 1/2 cup, bare minimum 1 1/2 cup whipped cream, liquid next time I would just use 1 cup 1 tsp. vanilla You whisk this all together

This is comfort food. It's fattening and salty and pasta. It's not gourmet, but it is good, and it's super easy in a pressure cooker. My kids loved it. Grown-up Hamburger Helper 1 onion, chopped 1 lb. ground turkey 1 Tbs. Italian seasoning 10 grinds from Italian seasoning grinder 1 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1/4 tsp. red pepper flakes 2 cups chicken broth 1 cup water 1/2 cup cream 16 oz. shell pasta 25 oz. pasta sauce (I used  Trader Joes Vodka sauce) 4 oz. cream cheese 1 cup mozzarella cheese parmesan cheese to taste Essentially, I sauteed the onion in the pressure cooker with the ground turkey, and spices, and once it was almost all done, I poured in the water, broth, and cream and stirred it. Then, I put the pasta in and pushed it down with the back of a spoon to try and get covered by the liquid. Then, I carefully poured the tomato sauce on top and tried to distribute it evenly while pushing the pasta down (don't stir). Then, I pressure cooke