Celery Salad with dried cherry flavored cranberries instead of currants (Cook’s Country, October-November 2018).
Slugburgers (Cook’s Country Apr/May 2021).
Modernist Cuisine Mac and Cheese with brocolli.
Latin American-Style Flan (coffee version, The Complete America’s Test Kitchen TV Show Cookbook).
Green salad with blue cheese dressing.
Charcoal Grilled Flank Steak.
Homemade Pasta (https://www.youtube.com/watch?v=mzQDzYXDD08) with hazelnuts and sage (Milk Street, video no longer available).
Almond Cake (Cook’s Illustrated All-Time Best Italian Recipes) with Tilamook Caramel Ice Cream and lightly sweetened whipped cream.
Also, I got the new induction range today!
Since we are taking pictures, here is another one:
Green salad with blue cheese dressing and beets.
Beef Barley Soup (https://www.seriouseats.com/beef-barley-soup-recipe).
Grilled Cheese Sandwiches (brioche bread from Cook’s Illustrated All-Time Best Bread Recipes and a Swiss cheese version of Modernist Cuisin’s perfectly melting cheese slice).
Banana Fluff (https://www.thekitchn.com/banana-fluff-recipe-23714535)
Green salad with blue cheese dressing and beets.
Chile Rellenos (https://www.seriouseats.com/chiles-rellenos-smothered-and-traditional-recipe).
Mexican Rice (America’s Test Kitchen Family Cookbook).
Green salad with blue cheese dressing and beets.
Creamy cheesy chicken casserole with bacon, artichoke hearts, and olives (recipe from DeepSeek, basically just a half cheddar half mozzarella corkscrew mac and cheese with the extra ingredients)
Panna cotta infused with mixed fruit.
Green salad with blue cheese dressing.
Creamy Turnip Puree (America’s Test Kitchen Simple Weeknight Meals).
Chicken Cordon Bleu (Inserted shredder gruyere ,one slice of perfectly melting Swiss cheese slice from Moderinst Cuisine, and just short of two slices of ham off the bone from WinCo, egg white and brown mustard coating, flour base, panko crust).
White Cake II (Joy of Cooking) with Rich Coffee Buttercream Frosting (The Best New Recipe) and dulce de leche filling (sweetened condensed milk can simmered for about 2 and a half hours, maybe a little longer).
Green salad with blue cheese dressing and beets.
Homemade wide egg noodles (hand cut pappardelle) with butter and pork tenderloin stroganoff (mushrooms and onions and sour cream).
Fruit salad with whipped cream.
Green salad with blue cheese dressing and beets.
Beef Skewers (old recipe, not sure of origin, in my “Food” folder) with yogurt, and cheeses on chapati bread (old recipe, not sure of origin, in my “Food” folder).
Baked sweet potato chips.
Fruit salad with whipped cream.
Artichoke steamed in instantpot for 12 minutes (quick release) served with homemade mayo.
Green salad with blue cheese dressing and beets.
Spiced Beef Pitas (Cook’s Country, June/July 2017).
Baked sweet potato chips.
Chicago Hot Beef Sandwiches: 2.5 lbs of top round (was hoping for finding bottom at the store), seared, then coated in one package of Good Seasons® Italian Dressing and Dip Mix that has been bloomed in butter, then braised in 4 cups of beef broth until tender (about 200°-210°). Cooled, sliced thin, and reheated. Served on toasted Winco® hoagie rolls with slices of provalone cheese and braising sauce and gardeneira.
Orange Cream Terrazzo Dream (Jiggle! A Cookbook).