Culinary Goods

 So, this recipe is Lara VanLeuwen's, and they are as good as any I have had. They are crescent rolls, and they were my nemesis for years, but I did ok. Her instructions are pretty decent. I think my rolls were rising for 60-90 minutes the first time, and then maybe an hour the second time. Here is a direct link:   Delicious Dinner Rolls Recipe - The Secrets To Perfection (howdoesshe.com) Delicious Dinner Rolls Top of Form Bottom of Form Ingredients ·          1 1/2 cups of milk ·          3/4 cup + 1 Tablespoon Sugar I did 1/2 cup sugar total and it was fine ·          1 egg ·          1 Tablespoon salt ·          2 Tablespoons yeast ·          2 cups of warm water ·          about 9-10 cups of all purpose flour I also added a couple of cups of bread flour ·          at least 1 cup of butter Instructions 1.    Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces help

 So, this was good, but you have to use cream instead of half and half or the texture gets ruined. I didn't add tortellini to mine, but everything else is the same. I got the recipe from cookingclassy.com. I doubled this, and it made SO much. I don't think I would double it again. Creamy Minestrone 2 Tbsp olive oil 1 1/2 cups diced yellow onion 1 cup diced carrots 1 cup diced celery 1 cup 1-inch cut fresh green beans 1 1/2 Tbsp minced garlic (4 cloves) 3 (14 oz) cans low-sodium chicken broth or vegetable broth, or more to thin as desired 2 (14.5 oz) cans diced tomatoes 2 Tbsp tomato paste 1 1/4 cups halved and sliced zucchini (1 small) 2 tsp dried basil* 1 tsp dried oregano 1/2 tsp dried thyme Salt and freshly ground black pepper 1 (9 oz) pkg. refrigerated three cheese tortellini 1 (14.5 oz) can dark red kidney beans, drained and rinsed 2 cups chopped fresh spinach 1 1/4 cups half and half** Finely shredded parmes

This was fantastic. We served it on fresh sourdough toast.  A few things. I would take half of the sauce away next time because our roast was small and we had tons of gravy/sauce. If you had a really big roast, it would probably be fine. I would also add some fresh pepperoncini sliced peppers if you serve it sandwich style. So, I saw a recipe on Pinterest that I used as an inspiration, and damndelicious also had a good one. Here is what I did. 2 1/2 lb. chuck roast 6 whole garlic cloves 1 Tbs. garlic 1 small onion 3/4 packet of dry   Ranch Dressing Mix 1 packet of Onion Soup mix 6 chopped Pepperoncini peppers 1/4 cup liquid from the pepperoncini jar 1 cup beef broth 1/2 tsp. salt 1/4 tsp. red pepper flakes 1 Tbs. Worcestershire sauce So, you put the pressure cooker on Saute and then when it's really hot you sear the roast (you might have to cut it in smaller portions). It's like 2-3 minutes per side. Take that out, throw in an onion, add some beef broth to scrape up the caramel

This is 2 different recipes, but they're great combined. I love this flavor, and it tasted fresh and light. Definitely a keeper and gets an 8. It came from cookingclassy.com 4   (6 oz)   boneless skinless chicken breasts* 1/4   cup   olive oil 2   Tbsp   fresh lemon juice 1   Tbsp   minced garlic   (3 cloves) 1   Tbsp   peeled and minced fresh ginger 1 1/2   tsp   ground cumin 1   tsp   ground coriander 1   tsp   paprika 1/2   tsp   ground cinnamon 1/4   tsp   turmeric 1/3   cup   chopped fresh cilantro,   plus more for serving Salt and freshly ground black pepper https://www.cookingclassy.com/grilled-moroccan-chicken/#jump-to-recipe Couscous with Roasted Vegetables 1 large red bell pepper,   cored and diced 2   medium carrots,   halved through length and sliced fairly thin 1   small red onion,   diced into 1-inch chunks 1   medium zucchini,   halved through the length and sliced 4   Tbsp   olive oil,   divided 2   Tbsp   fresh lemon juice 2   tsp   minced garlic   (2 cloves) 1   t

  Brit found this recipe (not sure from where) about 13 years ago, and it's a good one. The picture you see doesn't accurately represent it since I used tilapia instead of chicken, and I added beets and brown rice. The salsa is especially good, but it all has great flavor.  1 TBS ground ginger 1 TBS ground coriander 1 ½ tsp. turmeric 1 ½ tsp. garlic powder 3 Tbs. vegetable oil 1 Tbs. Asian chile paste (like sambal oelek) 1 Tbs. brown sugar 2 tsp. kosher salt 2 ½ lb. of chicken 2 cups small-diced fresh mango (2 mangos) ½ cup diced red bell pepper ½ cup salted peanuts, coarsely chopped 1/3 cup thinly sliced green onions (one bunch) 3 Tbs. chopped cilantro 1 Tbs. seeded, minced jalapeno 3 Tbs. fresh lime juice     Mix ginger, coriander, turmeric, and garlic powder in bowl. Heat 2 Tb. of oil in skillet over low heat. Add spices to the hot oil and heat until they bubble and become fragrant, about 30 to 60 seconds. Return spice blend to bowl; stir in chile past, brown sugar and salt.

I really enjoyed this, and not only did it add great flavor to the chicken, it also helped tenderize it before it was grilled. I doubled it because I needed a marinade for 8 chicken breasts. It gets a 9 and my changes are in bold. 1/4 cup olive oil 1/3 cup lime juice (or about 2-3 limes squeezed) When I doubled this I only used 2 limes and 2 lemon 1/2 cup packed cilantro I didn't include this because a lot of the other foods I was pairing the chicken with had cilantro in them 3 cloves garlic, minced 1/2 tsp oregano 1/2 tsp chili powder 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp onion powder The instructions say to blend this, but I just added everything to a bowl and refrigerated it for about 4-5 hours.  https://neighborfoodblog.com/mexican-chicken-marinade/

This recipe came from damndelicious.net. It was good and I would make it again. Just make sure your potatoes are small or they won't cook. CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE 6 bone-in, skin-on chicken thighs 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided I think I used 1 Tbs. of butter here 3 cups baby spinach, roughly chopped 16 ounces baby Dutch potatoes, halved* 2 tablespoons chopped fresh parsley leaves FOR THE GARLIC PARMESAN CREAM SAUCE 1/4 cup unsalted butter 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup chicken broth, or more, as needed 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 cup half and half* 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste Essentially, you sear the chicken, put it to the side. Wilt the spinach in the same pan, put it to the side. Make the cream sauce in the same pan. Pour all the stuff in a 9x13

  This was good. It needed just a bit more oomph with flavor, but that can be easily remedied. I didn't have fresh herbs, so I guessed on the dried herb ratios and may have added too little. Anyway, this was easy, and I'm always a fan of crockpot meals, especially on the nights I have to work. It gets a 7 and came from ambitiouskitchen.com. 1   tablespoon   olive oil 1 ½   pounds   boneless skinless chicken thighs, cut into 1 inch pieces Freshly ground salt and pepper 2   cups   chicken broth 1/2   cup   dry white wine* 1   tablespoon   worcestershire sauce 1   teaspoon   balsamic vinegar 2   teaspoons   chopped fresh rosemary (fresh is best!) 2   teaspoons   chopped fresh thyme (fresh is best!) ½   teaspoon   dried oregano 1   teaspoon   salt, plus more to taste Lots of freshly ground black pepper 6   garlic cloves, finely minced 1   large yellow onion, cut into chunks 3   large carrots, peeled and cut into 1/2-inch diagonal slices 1   pound   yukon gold potatoes, diced into ½

This was kind of a fun change on cowboy cookies. It came from melskitchencafe.com, and it was tasty.   Cowboy Cookies 1   cup   ( 227   g )   butter, softened (I use salted butter) 1   cup   ( 212   g )   granulated sugar I did 3/4 cup 1   cup   ( 212   g )   packed light brown sugar I did 3/4 cup 1   teaspoon   baking soda 1   teaspoon   baking powder 1   teaspoon   ground cinnamon ¾   teaspoon   salt 2   large   eggs (100 g out of shell) 1   teaspoon   vanilla extract 2 ¼   cups   ( 320   g )   all-purpose flour I would try and decrease this by 20 grams 2   cups   ( 200   g )   old-fashioned rolled oats (see note for quick oats) 1 ½   cups   ( 128   g )   sweetened coconut flakes I think this could go way down 2   cups   ( 340   g )   semisweet chocolate chips 1 to 1 ½   cups   ( 120-180   g )   chopped, toasted pecans (see note for toasting) Cowboy Cookies {New and Improved} - Mel's Kitchen Cafe (melskitchencafe.com) You bake at 350 for like 10-12 minutes. I lowered my temp to 3