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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)

Rachael Ray's Recipes: Calories and Cost per Serving

Tue Jun 26, 2018 9:00 pm
Comments: 2 Views: 4949

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
Breakfast/Brunch:









Deviled Frittata and Heavenly Angel Hair Pasta
744
4,462 $1.99
$11.95
Gingerbread Waffles
939
3,755
$1.37
$5.48
Oatmeal Cookie Pancakes
857
3,430 $1.27
$5.08





Pasta:








Chicken Piccata Pasta Toss
814
3,257
$2.61
$10.42
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:









Chicken Eggplant Roll Salad561
2,246 $4.32
$17.26
Chicken and Broccoli Peanut Noodles with Cucumber Carrot Salad
1,3945,578 $5.44 $21.75
Chicken in a Pot, No Pie
507
2,029$2.32
$9.27
Chicken Meatball and Tortellini Soup 972 3,886 $4.06 $16.22
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
978
3,911$3.01
$12.03
Crispy Chicken Cutlets with Basil-Parsley Sauce
1,083
4,332 $6.10
$24.38
Grainy Mustard Dressed Chicken and Roasted Potato Wilted Spinach Salad
418
2,509 $2.51
$15.05
Honey Mustard and Red Onion Barbecued Chicken
689
2,756 $1.81
$7.24
Italian Chicken Chili With Pancetta Croutons
1,226
7,353 $5.96
$35.74
Grilled Chicken Cutlet Parmigiana 764 3,058 $3.61 $14.42
     
Meat:








Big Beef Meatballs with Bucatini
1,041 4,165$6.11
$24.44
Florentine Meatballs
797
3,189 $3.18
$12.72
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
     
Entrees:








Butternut Squash Risotto
411
2,468 $1.43
$8.57
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





Sides:








Bacon, Spinach and Cream Potatoes457
2,740$0.89
$5.36
Italian Slaw Salad 174 696 $1.50 $5.99
Romaine Hearts with Strawberry Balsamic Vinaigrette
294
1,175$1.98
$7.93
Sauteed Crimini Mushrooms 98 587 $1.67 $10.04
Warm Cherry Tomato Salad
76
457$1.21
$7.25
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
24
1,469$0.17
$10.27
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
307
1,228 $0.68 $2.73
     
Dessert:




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








Chocolate Snowballs
70
3,376 $0.06
$2.82
Missy's Cut-Outs
129
2,575 $0.07
$1.44
Peanut Butter and Jelly Cookie
191
2,293 $0.13
$1.57





Candy/Snack:








Rachael Ray's Five Minute Fudge
203
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
     
Drinks:








Red Wine Spritzers
115
688 $1.86
$11.16
Toffee Hot Chocolate
839
3,358 $1.20
$4.78
Root Beer Bomb 374 1,496 $1.51 $6.03
Grapefruit Margarita
340
1,361 $3.99$15.96

 



Rachael Ray's Sauteed Crimini Mushrooms

Tue Jun 26, 2018 9:00 pm
Comments: 1 Views: 3877

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.

 

click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 6
Total Cost: $9.83
Cost Per Serving: $1.64
Total Calories: 587
Calories/Serving: 98
IngredientVolumeMassCostCalorie
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



How To Make Pasteurized Eggs (Cooking With Raw Eggs)

Sat Dec 31, 2016 3:50 am
Comments: 71 Views: 113843

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: 3865
image
image

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.

Ingredients:

  • 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

Method:

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.



Beef Chili with Homemade Mexican Adobo Sauce

Wed Apr 13, 2016 1:33 am
Comments: 3 Views: 6748
adobo sauce
click on any ingredient
for more information, including
measurement conversions
Measurements
|
General Info
Servings: 6
Total Cost: $16.18
Cost Per Serving: $2.70
Total Calories: 4,395
Calories/Serving: 733
IngredientVolumeMassCostCalorie
Beef Chuck Blade Roast * 2.00 Pounds $10.06 3,125
Salt, Kosher 1 Tablespoon 14.40 Grams $0.03 0
Onion, Yellow Diced 1 1/2 Cup 240.00 Grams $0.53 101
Bell Pepper, Red (2 peppers) * 240.00 Grams $2.02 61
Pepper, Ancho, Dried (6 peppers) * 30.00 Grams $0.41 85
Peppers, Pasilla, Dried (~ 6 peppers) * 30.00 Grams $0.64 103
Vinegar, Champagne 6 Tablespoons 90.00 Grams $0.36 60
Brown Sugar, Packed 1/3 Cup 72.60 Grams $0.21 274
Tomato Paste 1/4 Cup 66.00 Grams $0.25 50
Cumin, Ground 2 Tablespoons 12.60 Grams $0.89 48
Franks Hot Sauce 2 Tablespoons 30.00 Grams $0.22 10
Oil, Vegetable, Organic 4 Tablespoons 56.00 Grams $0.56 480

Adobo Sauce

Authentic Mexican Adobo Sauce is easy to make and allows you to create any flavor you want. In most supermarkets and grocery stores there are ethnic isles that have many different types of dried chili peppers. They range from hot to mild. You can choose any combination to create the heat you need for your guests.

adobo sauce

To make an adobo sauce is pretty straight forward. Chop up about 10 - 12 dried peppers (we like using a lot for a stronger flavor) and heat them up in a cast iron pan with a tablespoon of vegetable oil for a few minutes. We removed the seeds and stems. You will begin to smell the strong flavor soon.

Plunge the hot oily peppers into a small bowl of water (~ 2 cups) and wait a few minutes for the flavor to penetrate the water. Use another plate to keep the peppers under water if necessary.

In a blender add the peppers and water, then pulse. Then add the vinegar, brown sugar (you could use white but the molases adds flavor), cumin, salt and some hot sauce. Blend until smooth. Taste and see if it needs any more sugar. You will find that the taste will not be too sweet, but more vinegar should come through. Flavor really begins to develop over the slow cooking process.

Slow Cooked Beef Chuck in Adobo Sauce

mexican adobo sauce

To make the dish cut up the chuck (or bottom round) into cubes and brown them in some oil or bacon fat. Then add the onions, sautee and then add the tomato paste. Stir until combined, then add the adobo sauce. If you want you can add other ingredients. We added fresh red peppers to the dish at this point.

Put the lid on to the dutch oven and let cook in the oven at ~ 300 degrees F for about 2 hours.

We actually made this dish on an outdoor charcol grill so we checked the dutch oven every 15 - 20 minutes to make sure nothing was burning. When using a charcol grill make sure not to have too many coals making it too hot, you want to slow cook the dish. 



Associated Glossary Terms & Concepts
Braising

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