Culinary Goods

  This is something I started making about 15 years ago, and they also have a lemon version, which is amazing. I really love this dessert, and it's always a crowd pleaser for anyone who loves chocolate and coffee. It gets an 8 and the recipe came from Fine Cooking magazine.  Softened butter for the ramekins 2 oz. (1/4 cup) unsalted butter, melted and cooled slightly 1 cup granulated sugar I used 3/4 C 3 large eggs, separated, at room temperature 1/3 cup unsweetened Dutch-processed cocoa 2 Tbs. unbleached all-purpose flour 1/4 plus 1/8 tsp. table salt 1-1/4 cups strong brewed coffee, at room temperature 1/3 cup whole milk, at room temperature 1 tsp. pure vanilla extract Lightly sweetened whipped cream for serving (optional) https://www.finecooking.com/recipe/mocha-pudding-cakes

  This was fine. I probably cut down the sugar too much, but it was okay with strawberry jam on top. I doubled this just to get enough to feed my family of four and only put in 2 TBS total of sugar (and 1 C orange juice). It gets a 5 and the recipe came from onedishkitchen.com ½   cup   orange juice ▢  ¼   cup   old fashioned oats ▢  ½   cup   all-purpose flour ▢  ¼   cup   sugar I used 2 TBS sugar for a double batch ▢  ½   teaspoon   baking soda ▢  2   tablespoons   salted butter   , melted ▢  1   large   egg ▢  ⅛   teaspoon   vanilla extract ▢  powdered sugar   , optional https://onedishkitchen.com/mini-orange-oat-breakfast-cake/

 I didn't get a picture of this. Sorry. This was really rich and creamy, but almost a little too rich and creamy. Next time I would leave out the coconut cream since it just didn't need it. This get an 8 and the recipe is from selfproclaimedfoodie.com. 6   egg yolks ▢  ¾   cup   sugar ▢  1   cup   sweetened shredded coconut   (loosely packed ) ▢  1   cup   half-and-half ▢  1   cup   heavy cream ▢  1   cup   light coconut milk   (canned) ▢  14   ounce   can coconut cream I will leave this out next time https://selfproclaimedfoodie.com/coconut-ice-cream/

Hopefully my sisters put the correct info in the comments b/c my knowledge about this sandwich is very sketchy. I am not sure this is even the title of the sandwich, but it apparently was from USU's Hazel's bakery and I gather it's the following: Bread Garlic butter Tomatoes Cheese--there was some debate over the type, but I think I used mozzarella. They also mentioned provolone Balsamic vinegar Italian seasoning sprinkled on top, or just salt and pepper (maybe?-I really shouldn't be blogging something I know so little about) You broil it all and it tasted good. On a whim, I checked online and ironically the Joe is Joe Caliendo who is the dad of our friend Frank Caliendo. I guess there is also oil and vinegar and then the cheese is provolone and parmesan, so I figured it out myself, and you can read about it here: https://usustatesman.com/the-men-the-myth-the-sandwich-the-marv-n-joe-is-a-famous-and-edible-product-of-usus-engineering-program/

  I have made this for years and it's great. I like sourdough the best, but anything works. I do mine open face. You spread it with veggie cream cheese (I make my own, search for the recipe on the blog) Then, you layer it with this: Swiss or Provolone cheese half an avocado sliced cucumbers sliced mushrooms sliced olives tomato sprouts spinach

  This was good. It tasted a bit like the old pasta milano dish from Macaronic Grill. With shrimp and pesto, you know.  EASY SHRIMP PESTO PASTA WITH SUN-DRIED TOMATOES  12 ounces penne pasta  1 tablespoon olive oil  1 to 1 1/2 pounds shrimp, peeled, deveined and tails removed (see note)  1/2 cup heavy cream  1/2 cup chicken broth (I use low-sodium) I used white wine  1/2 cup chopped sun-dried tomatoes (drained and lightly rinsed if packed in oil or water)  1/2 cup basil pesto (see note) I used way more than this  Freshly grated Parmesan cheese, for serving Easy Shrimp Pesto Pasta Recipe | Mel's Kitchen Cafe (melskitchencafe.com)

We used this in taco salad, and it was great. There is likely a better one out there, but for now, this works fine. It came from melskitchencafe.com CREAMY LIME DRESSING:  1 cup buttermilk  1/2 cup mayonnaise  4 ounces cream cheese, light or regular, softened to room temperature  1/4 cup fresh cilantro, more or less to taste I would double this  2 tablespoons fresh lime juice I would double this  1 teaspoon salt I used half seasoned salt  1/2 teaspoon onion powder  1/2 teaspoon garlic powder  Pinch of black pepper Floating Taco Bowls with Crazy Delicious Lime Dressing | Mel's Kitchen (melskitchencafe.com)

These are amazing--I could eat them all day. Here is what I did: I took a bunch of the ends from the sourdough, so it was probably almost half a loaf. Then, I cut them into bread shapes and on one side I put garlic butter made with fresh garlic. On the other side, I brushed on the following olive oil mixture: 2 T. olive oil 1 tsp. dry parsley 1/4 tsp. salt few shakes of crushed red pepper quite a few grinds from the Italian grinder 1/2 tsp. oregano scant 1/2 tsp. onion powder generous 1/4 tsp. garlic powder Then, I cut the bread into chunks the size of croutons, put them in a bowl and kind of mix them up a bit to get everything coated. You put them on a baking sheet, and I sprinkled kosher salt over them and did a bunch from the Italian grinder. I baked mine at 375 for 15 minutes and then at 400 for 5 minutes, and you stir every 5 minutes. They were fantastic! Cool them completely so they don't warm up the salad.