Culinary Goods

This recipe came from Annie’s Eats, and it’s awesome. I did make some changes, which I note below in bold. I give it a 9.5 Milk Chocolate Ice Cream with Brownie Bits Yield: about 1 quart Ingredients For the brownies: 8 tbsp. unsalted butter, cut into pieces (I used 6 T.) 4 oz. unsweetened chocolate, chopped 1¼ cups sugar (I used scant 1 cup) 2 large eggs 1 tsp. vanilla extract ½ cup all-purpose flour Pinch of salt ½ cup semisweet or bittersweet chocolate chips (I used half of this) For the ice cream: 8 oz. milk chocolate (at least 30% cacao solids), finely chopped ( I used a generous cup) 1½ cups heavy cream (I only used 1 cup) 1½ cups whole milk (I used 2 1/2 cups) ¾ cup sugar (I cut this down a slight bit) Pinch of salt 4 large egg yolks I added 1 tsp. vanilla Directions To make the brownies, preheat the oven to 350˚ F. Line an 8 x 8-inch baking pan with aluminum foil. Lightly grease the foil with nonstick spray. Add the butter to a small saucepan an...

Melissa and I had this the other night and really liked it- it was probably my favorite tortilla soup ever, actually. I can't speak for her on the number, but I would give it a 9. If you want extra heat, don't seed the jalapeno. Also, feel free to buy your own tortilla strips if you're not up for making them.  Tortilla Soup 1 medium onion, chopped 2 cloves garlic, minced 2 Tbs. olive oil 4 C. beef broth 4 C. chicken broth 1/2 C. tomato juice 1 tsp. cumin 1 tsp. chili powder 1 jalapeno, seeded and chopped 1 tsp. salt 3/4 tsp. Worchestershire sauce Tortilla strips 1 C. shredded cooked chicken 1 large tomao, peeled and diced 2 avacados peeled and pitted and chopped 1 C. shredded Monterey jack cheese In a 4-quart saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt, and Worchestershire sauce. Heat to boiling, reduce heat and simmer covered for one hour. Cut tortilla strips into narrow st...

I got this recipe (and the picture) off of ourbestbites.com. I really liked these, but my biggest complaint is the recipe was really confusing and not specific at all. That is why I put quotation marks around "lots and lots of garlic". So basically, I'll just tell you what I did. I used one cucumber, 1 red bell pepper, 3 carrots, and 4 cloves of garlic. I didn't have fresh ginger, unfortunately, so I put in 1 tsp. of ground ginger. I didn't use cashews, put about 4 Tbs. of soy sauce in the sauce, and didn't use Sriracha sauce. I didn't mix the meat before-hand in a bowl, but just threw the meat, green onions, garlic, ginger, lime juice, soy sauce, and brown sugar into a skillet. I gave these an 8 and my husband gave them a 7, so we'll settle on a 7.5. They are super healthy and have good flavor, so I will definitely make them again. I like them better than the other turkey lettuce wrap recipe I posted a while back (that one is a Me...

I would give these an 8 because I love orange-flavored most things and the orange compliments the ginger really well. I only baked my cookies for 12-13 minutes because you don't want these to be dry. I also used half butter and half canola oil for the cookies. The recipe says you can also use fresh ginger, but I didn't have any on hand, but I will try that one of these days. I'm sure it would make the flavor only that much better. Cookies: 2 C. flour 1/2 tsp. baking soda 1 1/2 tsp. cinnamon 2 tsp. ground ginger 1/4 tsp. ground cloves 1/4 tsp. salt 1 1/2 sticks butter, room temperature 1/2 C. packed brown sugar 1 C. sugar 1/4 C. molasses 1 egg 1/2 tsp. vanilla Filling: 1/4 C. cream cheese 2 Tbs. butter, room temperature 1 tsp. grated orange zest 1 tsp. orange juice 1/2 tsp. ground ginger 1 3/4 C. powdered sugar 1. To make cookies: In a medium bowl, combine flour,  baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an...

These are awesome. Seriously. They get a 10 with no apologies. This recipe is from ourbestbites.com, but I altered it a bit. First, I use 10 T. butter and 2/3 cup oil instead of all butter. I cut the sugar down to 1 1/2 cups. And, I increase the lemon zest in both the frosting and the batter, as well as the lemon juice in the batter to about 1/3 cup. They are not good warm, and they are best the first day. Oh, and I cut the butter down in the frosting to 1 cup.   Lemon Cupcakes Ingredients: 1 1/2 c. (3 sticks) of REAL butter I use half butter, half oil 3 c. cake flour (no substitutions here–you really need the lightness of cake flour) 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 2 c. sugar I use 1 1/2 cups 5 large eggs 2 tsp. vanilla extract 4 Tbsp. freshly squeezed lemon juice I use 1/3 cup Zest of 2 lemons (just zest the other lemons before you squeeze them) 1 c. buttermilk Instructions: Preheat oven to 325. Line 2 12-cup muffin tins with cupcake line...

Okay, so I got this recipe from my sister-in-law, Ange and would give it a 9.5. I thought it was that good. I made the sugar cookie version and the one thing I will change next time is that I won't put almonds at the bottom because I don't like nuts and it gave it kind of a caramel popcorn taste (I don't like popcorn either). So if you like nuts and popcorn, stick with the almonds. Everyone else who ate it really liked it with the almonds. I've never tried it with a regular pie crust, but I'm sure that would be tasty as well.This tastes best if you use fresh peaches, so this is more of a summer dessert. Oregon Peach Pie 1 9-inch pie crust, baked 1/2 cup sliced almonds 2 tsp. butter 8 oz. cream cheese 1 C. powdered sugar 1 tsp. vanilla 2 cups whipped cream, whipped 2-3 peaches, peeled and sliced, approx. 1 3/4 cups Glaze: 2-3 peaches, peeled 1 Tbs. lemon juice 1/2 cups sugar 1 Tbs. cornstarch Cook nuts in a fry pan with butter until sligh...

Ok, so we made this for our weekly meat meal, and it was awesome. The recipe was originally from Rebecca, and then I altered it slightly. I give this a 9. My picture looks terrible because my camera lens is smudged, but you get the picture. Mango Chicken Tacos 2 frozen chicken breasts 1 1/2 cups dry black beans that are then cooked (the beans you add to the crock pot need to be soft—PRE-COOKED; this is probably about 3 cups of cooked beans or more, 2-3 cans worth I would say) 4 cloves minced garlic 1-2 cups frozen corn 1/2 jar of the Mango Peach salsa that they sell at Costco (it’s right by the peso sauce) 2-3 T. brown sugar Put this all in the crock pot (put half of the salsa down, then the chicken, then the rest of the salsa) and cook on high for 2 hours and then low for 2 hours. Adjust as needed for unfrozen chicken. When the chicken is done, I put mine in the food processor to shred it up really fast. We served this with guacamole (a must), cheese, olives, etc. and we put...