Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 0
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Monday, January 26, 2026, 06:46 PM
Dutch Baby with White Cheddar & Apples [Real Simple]
Monday, January 12, 2026, 07:16 PM
Chicken & Dumplings [The Kitchn]
Sunday, January 04, 2026, 05:45 PM
I tried to make the viral sheet-pan Döner Kebab based this on a combination of
I did a mix of the spices but largely kept the ratios correct for 1 lbs of chicken.
It was SO WET from the onion. It made it so hard to work with, too easy to spread, bad at crisping, and kind of tasting like an onion. I was not impressed. I'd try again but way less onion (and/or chopped fine, not ground with the processor). Or try different spices. Maybe Koeftas?
Thursday, January 01, 2026, 06:50 PM
Red Beans and Rice [Joy the Baker]. Chicken sausage
Thursday, January 01, 2026, 12:22 PM
Monday, December 29, 2025, 07:39 PM
I decided to try something fun and made two recipes I have been saving on Instagram:
I had the kids help with the noodles and it worked okay. I ended up with a bit more water than I wanted. I also only cooked them for about 2 min as per ChatGPT's advice. That seemed to be enough though they were chewy. More like dumplings than noodles (which makes sense).
Still, it was fun all around. And the zucchini was good. Maybe not a "revelation" but still good enough. And it all came together super fast!
Sunday, December 28, 2025, 07:50 PM
I was browsing Instagram and came across Microwave Honeycomb Candy [olivia_onehe on Instagram] and decided to try.
My first attempt burnt at 3 min. My second, I did 2 min than a lot of 10, then 5, then 2 second bursts. I forget the final time. It didn't burn per-se and looked like both this and other videos.
But it tasted kind of burnt. And just not that good really.
Oh well. It was a fun science experiment.
Saturday, December 27, 2025, 02:41 PM
Recipe as it stood when made: Biscotti @ 2025-12-25
I was very frustrated with my biscotti last week (no post) because it just crumbled so badly and was very hard to cook. Some of it is that our oven is in bad shape but I also think the recipe isn't doing me any favors.
So, based on a long ChatGPT conversation (HTML Copy), I am going to try a few changes and with my comments
| Change I will try | Comments/Updates after the fact |
|---|---|
| Bake longer on first bake. I will bake at 325°F for 35-40 minutes. I will check the temperature but I won't rely on it. | Needed longer and I bumped it up to 350°F for a bit. Was about 205°F when I pulled it |
| Cool for 15 min then refrigerate for 20-30 min. Cut only once it is cooled | Did this but used a fan to cool it faster. Worked well! |
| Slice, but not saw, with serrated knife. I will play with this and see. I can always switch it up while slicing. | I didn't like this. I went back to just slicing with a chef's knife |
| Chop pistachios and warm them up | I think it helped. I was worried it wouldn't have the green but I think it still did |
As I noted in the table, I think this was a success! I did still struggle to get it fully cooked, though I partially blame the oven. It was about, or slightly over, 205°F when I took it out.
I still had to toast it about the same but the end result was less break-a-tooth crispy. I suspect it was closer to what it should be but I could always adjust the toast time
I need to update the recipe. I will in the future
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