Group 1: It was nice but too much breading.
Group 2: The flavor was really good but it was too dry.
Group 3 (My group):
Ours was so good! we had a lot of cheese too add a lot of flavor. It was a big recipe although the trouble was worth it. I think we had the best mac and cheese and I think a lot of people can agree.
Group 4: Pretty good but really needs more flavor, It would and can be so good!
Group 5:Good but needs more cheese,maybe more shredded velveeta.
Best freakin, chilli I have ever had. It had the texture, flavor and just the right amount of salt. This chilli needs to be on a government website of recommended foods. This recipe did kinda require a lot of materials but it was soooo worth it. We chose this recipe because of five words… Its The Best Damn Chilli! I recommend this recipe to everyone even non-chilli enthusiast.
The gravy was not the best but did fulfill my needs. The texture should be improved somehow and maybe a little more flavor.
The Pie crust was a little too soft and sour. We may have under cooked it and that’s what caused the abnormalities. We may have too much of an ingredient also but nonetheless it should be improved next time.
The whole pie was a little too sour and mushy, I don’t know what we did wrong but I will figure it out and do better next time. It also tasted a little watery. The recipe was clear though so it could be a minor mistake. So in all it wasn’t the best pumpkin pie I have ever had.
The mashed potatoes were lit. The texture was good and the flavor was active on my taste buds. The cross between too salty and peppery is golden. We loved them all around.
The green beans were also lit. The crunchy and slimness was definitely there. I could really appreciate the flavor and spice.
My favorite of all the dishes… THE STUFFING!! oh, man i love stuffing. Especially this stuffing we got the recipe just right. It was so flavorful and delicious. This was the highlight of the Thankscookin’ Dinner!
6 egg yolks
1/2 cup white sugar
2 teaspoons vanilla extract
2 cups mascarpone cheese
2 cups brewed coffee
1 tablespoon cocoa powder
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow and very fluffy. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 10×10 inch dish.
Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone.
Cover and chill 1 hour. Sprinkle with cocoa just before serving.
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 1 medium onion, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 2 cups pizza sauce (I used homemade, but you can certainly use store bought)
- 15 oz tomato sauce
- 6 oz tomato paste
- 30 oz part-skim ricotta cheese
- 1 1/3 cups grated Parmesan cheese
- 4 large egg yolks
- 3 tablespoons chopped fresh parsley (or 1.5 tsp dried)
- 3 tablespoon chopped fresh basil (or 1.5 tsp dried)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Lightly oil a 9×13 inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 5 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don’t stick together and allow to cool.
Heat the oil in a medium saucepan over medium heat. Add the diced onion and saute until translucent and tender, about 5 minutes. Add the red pepper flakes and stir. Add the garlic and saute until tender, about 1 minute. Add the pizza sauce, tomato sauce, and tomato paste. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Remove from oven and allow to rest 5-10 minutes before serving.
The tiramisu was one of the best desserts I have ever had. It had a lot of flavor and a good texture. It was not very difficult to make and took little to no effort. The process of cooking it was a little on the stinky side of things for some reason. Overall i enjoyed it and even took some home! The stuffed shells were decent, but not the best. they were a little dry. I also think they could have been a little more flavor full. I only got one because my teacher forgot about me but that’s okay. The cooking process for the stuffed shells was a little more difficult than the tiramisu but neither were particularly hard. It was a good meal overall, I recommend to all who enjoy a simple/good dinner.
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls
Review: absolutely fantastic, I loved the texture, flavor and the recipe is easy to understand. The materials are easy to work with also. The dough was sometimes difficult to roll and shape, I might try a different dough recipe next time but overall it came out well. I think this recipe is a great treat/dessert to have on any occasion, I recommend it to everyone!
1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple.
3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
4. Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.
Review: So tasty! I loved it! 10/10! I recommend to Everyone!
It is very easy to make and not a lot of work. The Recipe is very easy to understand. I think its great because its very healthy compared to other deserts out there. The taste is extremely smooth and satisfying. I And most others agree it was very exquisite!
Lemony Chicken And Orzo Soup
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
- 1 tablespoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
- 1 celery stalk, sliced crosswise 1/2-inch thick
- 12 ounces skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 cup orzo
- 1/4 cup chopped fresh dill
- Lemon halves (for serving)
Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.