Culinary Goods

So,. these were great. I got the recipe from myself because I made it up--go me. I made them in a 9x13 pan  (line it with parchment so it can lift out easily) and then used a circle cutter (you can get 15 tops). I don't know the exact size, but 2.5" is what I settled on after trying 3" (estimates). When I count outward from my 12 count biscuit cutter set they were numbers 3, 4, an 5 with 5 being the winner. Anyway, we topped these with cream, ground coffee, homemade caramel, and pecans. Pumpkin Cheesecake Bars   Crust: 9 oz. gingersnaps, crushed 6 Tbs. butter Filling: 3 packages of 8 oz. cream cheese 1 cup brown sugar 3 eggs Scant 1cup pumpkin 1/3 cup evaporated milk 1 1/2 tsp. cinnamon Scant 1/2 tsp. ginger Scant 1/2 tsp. nutmeg Scant 1/2 tsp. cloves Scant 1/4 tsp. allspice 1/3 cup sour cream 2 ¼ tsp vanilla 3 Tbs. flour   You make the crust and bake it at 350 for about 10 minutes. You combine everything for the batter (except the

  This was surprisingly awesome. I added rosemary and orange zest to it, and the orange is what made this dish, so don't leave it out. This get an 8 and is a halfbakedharvest.com recipe. 2-3   slices   thick cut bacon, chopped I left this out 1   yellow onion, chopped 4   cloves   garlic, minced or grated 2   tablespoons   tomato paste 4   carrots, chopped 1 1/2   pounds   boneless chicken breasts 2   cups   cremini mushrooms, sliced I left these out 1 1/2   cups   dry red wine, such as Cabernet Sauvignon 1   cup   low sodium chicken broth 2   bay leaves 4   thyme sprigs  kosher salt and black pepper 1/2   cup   fresh parsley, chopped mashed potatoes, for serving Zest of one orange 1/2 tsp of  rosemary , but it needs more https://www.halfbakedharvest.com/healthier-instant-pot-coq-au-vin/#bo-recipe

 This recipe originally came from John's grandmother, Marie Campbell. These are the best scones I personally have tried, and they puff up beautifully. They are served with cinnamon honey butter or whatever you like. Scones   2 cups warm buttermilk                                               1 tsp. salt 2 Tbs. yeast dissolved in ¼ cup water                         ½ tsp. baking soda 3 tsp. baking powder                                                   2 Tbs. sugar 6 Tbs. canola oil                                                           6 cups flour 2 eggs   Ok, I follow this recipe exactly except for I often use active dry yeast and add it to the dry ingredients. I heat the buttermilk up in the microwave. Add dry, add wet, mix together in Bosch for about 5 minutes and then you let this rise for about 60 minutes, and then I turn the Bosch back on to get the air out and then you roll out the ENTIRE thing at once. You cut the pieces, let them rest a bit, and then

 So, this was good, but I would never crave this and want to make it on a regular basis. Vietnamese Garlic Shrimp (Prawn) Noodle Salad Ingredients Garlic Shrimp (Prawns) 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells) 1 tbsp olive oil 2 garlic cloves , minced Pinch of salt and pepper Dressing 1/4 cup lime juice 1/4 cup fish sauce I did 50% canola oil 2 tbsp rice vinegar 1 tbsp caster sugar I did 2 Tbs. of sweet red chili sauce 1 large garlic clove , very finely chopped 1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy) I left this out Salad 2.5 oz / 75g dried rice vermicelli noodles (Note 1) 3 cups iceberg lettuce , shredded 1 cup carrot , cut into fine matchsticks 1 1/2 cups cucumber , cut into matchsticks 1 1/2 cups beansprouts 1/4 cup coriander leaves , lightly packed 1/4 cup mint leaves (ordinary

  This had great flavor, and I will definitely be making it again. It gets a 7.5, and the recipe came from halfbakedharvest.com. 1 1/2   pounds   boneless skinless chicken thighs or breasts 3-4   tablespoons   Thai red curry paste   using more or less to your taste I used 2 TBS 2   teaspoons   ground ginger 3   tablespoons   sesame oil or extra virgin olive oil 1/4   cup   fresh Thai basil or regular basil chopped I used 1 tsp dried basil 1/4   cup   fresh cilantro, chopped, plus more for serving 1   (14 ounce) can   full fat coconut milk 1/4   cup   low sodium soy sauce 2   tablespoons   fish sauce   (optional, but recommended ) I left this out 1/2   cup   creamy peanut butter juice of 1 lime steamed rice, for serving roasted peanuts and Persian cucumbers, for serving SPICY LIME MANGO  1   mango, diced 1   jalapeño, seeded and chopped I left this out juice and zest from 1 lime  I left this out https://www.halfbakedharvest.com/thai-peanut-chicken/#bo-recipe

These were good, but they needed some flavor in the actual dough. Also, try to ignore how different these all look- precision is not my forte. They get a 7, and the recipe from halfbakedharvest.com. 1   cup   warm whole milk 1   tablespoon honey 2   eggs, beaten 2   tablespoons   butter, melted 3 ½ - 4   cups flour 1   packet (2 1/4 teaspoons)   instant dry yeast   (see notes for no yeast option) 1/2   teaspoon kosher salt 2   cups   shredded cheddar cheese 1   tablespoon   fresh thyme leaves   (or 2 teaspoons dried thyme) 2   tablespoons everything spider bagel (I used 1/2 TBS garlic power and 1/2 TBS onion powder instead) 1/2   teaspoon crushed red pepper flakes (I left these out) 1/4   cup pesto https://www.halfbakedharvest.com/herby-everything-cheddar-swirl-buns/

So, these are good. But you have to let them cool way longer than the traditional doughnut recipe we use. Everyone but Grey liked the doughnut recipe we make every year better, but these are good. They are technically just spudnuts, so their texture was really fabulous. There were little lumps of potatoes in the dough, which made me nervous, but they turned out great. They don't feel dense, but they are much denser and carb heavy than my  original recipe. Windmill Village Bakery Glazed Donut Copycat Recipe Ingredients Donuts ·          1 pound russet potatoes, peeled and quartered ·          2 packages active dry yeast (or 4 1/2 teaspoons) ·          1 1/2 cups cups warm milk (110° to 115°) ·          6 1/2 cups canola oil (1/2 cup for dough, 6 cups for frying) ·          1/2 cup sugar ·          2 eggs ·          1 teaspoon salt ·          7 1/2 cups all-purpose flour Donut Glaze ·          8 cups confectioners' sugar ·