Culinary Goods

This is from the New York Times cooking site and the recipe comes from Marcella Hazan, who apparently gets the credit for changing how Americans cook Italian food. This is decent, definitely tasty. I added 2 or 3 Tb. of Wondera to thicken it (I like a thicker sauce) and the few hours of simmering really adds the flavor in. I'd add more nutmeg and maybe a slight bit more wine. I paired this with a green salad and it was great. Garlic bread would have been good, too. 1 tablespoon vegetable oil 3 tablespoons butter plus 1 tablespoon for tossing the pasta ½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill 1 cup whole milk Whole nutmeg 1 cup dry white wine 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice 1 ¼ to 1 ½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table Put the oil, butter and chopp...

Normally I am not a huge fan of cheesecake, but I really liked these. I think the ratio of crust to filling works better for me. These were a big hit overall--probably a 9. The recipe came from melskitchencafe.com Dulce de Leche Cheesecake Bars Crust: 2 cups (8 ounces) graham cracker crumbs (about 16-17 rectangles) 2 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 10 tablespoons (5 ounces) butter, melted Cheesecake Batter: 3 (8-ounce) packages cream cheese, softened to room temperature 1 cup (7.5 ounces) granulated sugar I did 3/4 cup 1/3 cup sour cream 1/2 cup dulce de leche (see note) 2 teaspoons vanilla extract 3 large eggs Glaze: 2/3 cup dulce de leche 1 tablespoon heavy cream https://www.melskitchencafe.com/wp-json/mv-create/v1/creations/2869/print You make the crust ...

This is amazing. A bit time consuming, but worth it. I love chicken marsala, and that's what it tastes like. Chicken Marsala 2 cups marsala wine I think this could be increased a bit for more marsala flavor 3/4 cup white wine 2 cups chicken broth 6 thin chicken breasts 1/2 onion 8-12 oz. mushrooms, sliced 3 garlic cloves, minced  1/2 tsp dried fresh thyme 1 cup heavy cream I watched a demonstration on how to make this by Chef Bill Briwa, and then I kind of had to wing it with the ingredient amounts because he didn't actually provide any. Next time, I would keep the heat way higher so it browns because my chicken toughened up unnecessarily because of the heat I chose. I need a sear it first before I turn it down, and breading might even help with that. Skin-on chicken would also help. So, essentially, you heat a pan on high, add canola oil, wait until it is shimmery and almost at a smoke point and add your chicken that you have seasoned ...

I love turnovers of all kinds, and these get an 8.5. So, this made 8 turnovers, but I had extra filling. This is probably for 10-12 turnovers. Blueberry Turnovers So, you boil the following: 1 cup blueberries, 3 T. sugar, 2 T. cornstarch, pinch of salt, zest from a lemon. 1-2 tsp. water. After about 5 minutes, this thickens and you kind of smash the blueberries. Then, I added 3 more cups of berries (mostly blueberries, but some rapsberries). You cut each sheet of puff pastry into 4 sections, and I added a bit of cream cheese to each turnover. I would add 1 Tbs. to each turnover next time so you can taste it more. Add the filling, use a fork to close up the sides, brush it with an egg wash, and bake at 400 until the corners are deep golden since the egg wash will misconstrue the actual color. I would say 20-30 minutes.

Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...

This is a recipe I got way back when we lived in Cache Valley. It's good--I mean, they taste like kebabs. Hawaiian Kebabs Marinade: 2-3 chicken breasts 8 Tbs. soy sauce 3 T. brown sugar 2 T. rice vinegar 2 T. ketchup 1 tsp. garlic powder salt and pepper 2 T. sesame oil (I would go a bit scant on this--maybe even cut it in half) 2 T. canola oil 1 T. fresh ginger 4 T. pineapple juice For the vegetables, I made the Italian vinaigrette from what I think is called "Blair Salad" on the blog and instead of Italian seasoning I did McCormick Mesquite Chicken Seasoning. For the potatoes, oil and Lawry's seasoned salt. works amazingly well.

This is a basic, easy, grilled shrimp recipe from New York Times. I paired it with the summer swash casserole on this blog, and bread with pesto. It was awesome.  "Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.  This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires." (I used basic frozen small to medium shrimp that was shelled and deveined) Step 1  2 tablespoons extra­ virgin olive oil 2 TB butter 2 cup dry white wine or broth  4 garlic cloves, minced  3⁄4 teaspoon k...