culinary review

Welcome to The Culinary Review!

This is resource for the cooking and baking enthusiast. Here you can find lots of inspiring recipes, articles, how-to's, ingredient information and more!

Many recipes are broken down by each ingredient so you can see the exact cost and calorie content, for a more complete picture. Feel free to stop by and say hi and we always love to read your comments!

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How much does one tablespoon of sugar cost or how many calories do 2 ounces of wine contain? How many cups make up one pound of flour? Well check out our ingredient database!

Perhaps you're just stepping into the kitchen and could use some pointers on how you properly dice an onion or how to cook rice? At our cooking help center there is lots of useful information to learn from.
Here you can find a whole range of different recipes, one tastier than the next. Thinking chicken, pasta or salad? Or perhaps you're looking for that perfect recipe for chocolate cake or peanut butter fudge?

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Popular Articles 

Popular How-To's 
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How To Freeze Beans and Chickpeas
How To Cook Rice on your Stove Top
How To Brew Italian Coffee Using a “Moka Express” Stove Top Coffee Maker
How To Make Pasteurized Eggs (Cooking With Raw Eggs)

Jelly Roll Cake with Strawberry Cream Filling

Thu Apr 18, 2019 5:27 am
Comments: 1 Views: 2172
jelly roll cake
To make a jelly roll cake is the perfect solution if you don't have too much time or the patience to bake a long and complicated cake. Making a jelly roll cake is pretty quick, plus you can alter the filling endlessly and try different combinations. This type of cake is just perfect to make if you're expecting company and you would like to serve something along with coffee. The strawberry cream filling we used here turned out quite good, just make sure to not fill the roll before the cake has completely cooled.


For the cake

  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature
  • ¾ cups sugar
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup strawberry jam


Heat the oven to 350 degrees. Coat a 12 by 18 inch rimmed baking sheet with baking spray and line with parchment paper. In a bowl, whisk together the flour, baking powder and salt.

In a separate bowl, whip the eggs together with an electric mixer on low speed until light and foamy, for about 1 to 3 minutes. Increase the speed of the mixer to medium and slowly add the sugar. Increase the speed to high and beat the eggs and the sugar for about 5 to 10 minutes, or until they are thick the color is pale yellow. Beat in the vanilla.

Sift the flour mixture over the beaten eggs and fold it in with a rugger spatula. Pour the batter into the prepared baking sheet, spread out evenly. Bake for about 10 to 15 minutes, or until it feels firm and the cake springs back when touched. Make sure to rotate the pan halfway through.

Before the cake cools, run a knife alongside the edge of the cake and flip it onto a large sheet of parchment paper. Carefully peel off the attached parchment paper, then roll the cake and the new parchment into a log and let cool. This will prevent the cake from breaking later on.

Whip the cream, and add the fruit jam.

Once the cake has completely cooled, unroll the cake and spread the cream jam mixture, make sure to leave a 1 inch border along the edges. Roll the cake up again and leave the parchment behind as you go.

Dust the cake with confectionery sugar and slice up.

Rachael Ray's Sauteed Crimini Mushrooms

Tue Jun 26, 2018 9:00 pm
Comments: 1 Views: 4375

Crimini mushrooms are almost always quite expensive to buy, however they provide a nice flavor. Crimini mushrooms are actually baby portabella mushrooms. So if it is cheaper, then you could possibly use button mushrooms instead along with a small amount of portabella mushrooms.


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for more information, including
measurement conversions
General Info
Servings: 6
Total Cost: $9.83
Cost Per Serving: $1.64
Total Calories: 587
Calories/Serving: 98
Olive Oil, Extra Virgin 1 Tablespoon 13.50 Grams $0.20 119
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Thyme, Fresh, Chopped 3 Tablespoons 28.00 Grams $2.00 35
Wine, Red Table 1/2 Cup 118.00 Grams $1.10 84
Parsley, Fresh, Chopped 2 Tablespoons 18.75 Grams $0.31 0
Mushrooms, Crimini * 1.50 Pounds $6.07 146

6 servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 1/2 pounds crimini mushrooms, brushed clean with damp towel
Salt and pepper
3 tablespoons fresh thyme leaves, chopped
1/2 cup dry red wine
2 tablespoons chopped fresh parsley leaves

View full recipe

Rachael Ray's Recipes: Calories and Cost per Serving

Tue Jun 26, 2018 9:00 pm
Comments: 2 Views: 5161

Rachael Ray is a known TV personality that cooks up a storm of dishes. So how many calories does each serving actually contain and how much does it cost? Overall she uses quite a few ingredients in each recipe and the prices reflect that. Her calories per serving are generally quite high as well.

RecipeCalories per Serving Total Calories
Cost per Serving Total Cost

Deviled Frittata and Heavenly Angel Hair Pasta
4,462 $1.99
Gingerbread Waffles
Oatmeal Cookie Pancakes
3,430 $1.27


Chicken Piccata Pasta Toss
Pino Luongo & Mark Stausman's Fresh Pasta With Meatballs & Mushrooms 1,0126,072
$2.51 $15.04
Three Vegetable Penne with Tarragon-Basil Pesto 7092,837
$6.67 $26.67
Veal Ragu with Campanelle 7234,341
$4.07 $24.45
Red & Green Lasagna 1,307 7,840 $5.68 $34.11
Three-Alarm Italian Style Chili Mac 648 3,890 $2.36 $14.16
Mac and Cheese Lorraine 1,191 4,765 $4.53 $18.13

Chicken Eggplant Roll Salad561
2,246 $4.32
Chicken and Broccoli Peanut Noodles with Cucumber Carrot Salad
1,3945,578 $5.44 $21.75
Chicken in a Pot, No Pie
Chicken Meatball and Tortellini Soup 972 3,886 $4.06 $16.22
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Crispy Chicken Cutlets with Basil-Parsley Sauce
4,332 $6.10
Grainy Mustard Dressed Chicken and Roasted Potato Wilted Spinach Salad
2,509 $2.51
Honey Mustard and Red Onion Barbecued Chicken
2,756 $1.81
Italian Chicken Chili With Pancetta Croutons
7,353 $5.96
Grilled Chicken Cutlet Parmigiana 764 3,058 $3.61 $14.42

Big Beef Meatballs with Bucatini
1,041 4,165$6.11
Florentine Meatballs
3,189 $3.18
Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce 470 3,760 $2.44 $19.56
Stuffed Steak with Prosciutto and Spinach 6744,047 $2.12 $12.70
30 Minute Shepherd's Pie 675 2,701 $2.63 $10.53
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto 1,254 2,509 $7.92 $15.84

Butternut Squash Risotto
2,468 $1.43
Classic Swiss Fondue 536 2,144 $3.70 $14.78
Beet Risotto 577 2,307 $2.11 $8.45
Chicago Dog Salad 542 2,167 $2.16 $8.65


Bacon, Spinach and Cream Potatoes457
Italian Slaw Salad 174 696 $1.50 $5.99
Romaine Hearts with Strawberry Balsamic Vinaigrette
Sauteed Crimini Mushrooms 98 587 $1.67 $10.04
Warm Cherry Tomato Salad
Asparagus with Gremolata 88 700 $2.09 $16.71
Sweet and Spicy Brussels Sprouts 106 634 $1.95 $11.69
Spinach Garlic Bread 503 2,013 $1.43 $5.72
Peppers and Parmesan Cheese 76 455 $0.79 $4.74
Italian Chef Salad
Spicy Not-Baked Beans 293 1,172 $1.91 $7.66
Tomato, Pepper and Onion Salad 114 456 $0.61 $2.45
Mashed Sweet-n-Bitter Potatoes
1,228 $0.68 $2.73

Berry Easy Dessert
2661,062 $2.94 $11.76
Chocolate Cups with Whipped Cream 389 1,555 $0.81 $3.23

Chocolate Snowballs
3,376 $0.06
Missy's Cut-Outs
2,575 $0.07
Peanut Butter and Jelly Cookie
2,293 $0.13


Rachael Ray's Five Minute Fudge
6,100 $0.33 $9.81
Holiday Spiced Nuts 267 5,339$0.58 $11.53
Sweet Sesame Five-Spice Popcorn 209 1,045 $0.08 $0.40

Red Wine Spritzers
688 $1.86
Toffee Hot Chocolate
3,358 $1.20
Root Beer Bomb 374 1,496 $1.51 $6.03
Grapefruit Margarita
1,361 $3.99$15.96


How To Make Pasteurized Eggs (Cooking With Raw Eggs)

Sat Dec 31, 2016 3:50 am
Comments: 71 Views: 114658

In the kitchen, you often prepare dishes utilizing raw eggs. Whether you’re making mayonnaise, chocolate moussepasteurize_eggs or cookie dough ice cream, these recipes call for using raw eggs – whites or yolks.

While most eggs are perfectly fine to eat raw, there is always a very small risk that one egg might be contaminated by bacteria. According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella.

Naturally, eggs are surrounded by a protective layer that prevents bacteria from entering and growing. In the United States though, that protective layer is eliminated as all eggs are washed with a special detergent according to government regulations.

To avoid the risk of illness, there are a few things to consider. First of all, make sure to only utilize fresh, whole, grade A or AA eggs. If the egg smells strange or if it's discolored, then throw it away.

Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs won’t completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but it’s really easy to do yourself.

How To Pasteurize Raw Eggs

Place the eggs in a pot with cold water. Put the water on medium heat and stand by to watch as the temperature rises. You don’t want the temperature of the water to exceed 150 degrees. If you want to be exact, you can keep a thermometer probe in the water, if not 140-150 degrees is the stage before bubbles start to form. At that temperature, you can just about keep your finger in the water for a few seconds before you burn yourself. When you reach this temperature, try to keep it. So lower the heat, and watch so the temperature doesn’t rise, then keep the eggs in the water for about 3-5 minutes.

If you want to be even more careful, you can soft boil the eggs as this will work for some recipes. Some dressings for example that call for a raw egg yolk, will taste fine if you utilize a soft-boiled egg yolk, or even better sometimes. If however, you’re making chocolate mousse or parfait, then you’re better off pasteurizing the egg and not soft boiling it.

Light Zucchini Souffle

Wed Apr 13, 2016 8:05 am
Comments: 1 Views: 3971

This recipe is a lot of work to make but is well worth the effort. Makes a nice summer meal with a salad & fresh fruit.


  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • pepper
  • 1-2 tablespoons minced onion
  • 1 1/4 cups grated zucchini
  • 5 eggs separated
  • 1 tablespoon cream on tartar
  • 1/2 cup shredded sharp cheddar cheese


Cut 2 pieces of foil to fit around a 1 1/2 quart souffle dish allowing for 1 inch overlap. Fold foil lengthwise into thirds. Lightly butter one side of foil & bottom of dish. Wrap the foil around the dish allowing it to extend about 3 inches above, set aside.

Melt butter in a saucepan over low heat, add flour stirring until smooth. Cook 1 minute stirring & gradually add milk. Cook over medium heat until mixture is thickened & bubbly. Stir in salt & pepper & onion, remove from heat & let cool. Squeeze grated zucchini to remove liquid & stir into sauce.

Beat egg yolk until thick & lemon colored, add to mixture & stir well. Beat egg whites & cream of tartar until stiff & fold into mixture. Pour into dish & bake in a 350 oven for 1 hour & 5 minutes. Sprinkle with cheese and bake another 5 minutes.

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