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Recipes
Honeycomb
By stancec44
Honeycomb and chocolate—the perfect combination for Halloween or camping trips
- 1 1/3 cups superfine sugar
- 1/2 cup corn syrup
- Pinch of cream of tartar
- 1 teaspoon white wine vinegar
- 1 1/2 teaspoons baking soda
- 5 1/2 oz (150g) dark or milk chocolate
Ice Cream Sandwich-Multiple Ideas
By stancec44
Use a cookie cutter to punch out rounds of ice cream (melted partially first, flatten to an even level on a cookie ...
- to slightly messier option: Scoop slightly softened ice cream to press between the cookies.
- d nuts.
- to the ice cream itself would have been tricky here, so we used a small disher to dropthree dollops of softened ice cream onto the cake, spreading them with an offset spatula.
- to liked that these treats firmed up in the freezer but were still easy to eat.
- im the edges for a neat appearance.
- Chocolate-covered graham crackers with s’mores ice cream: Who else has had school lunches packed with Keebler Deluxe Grahams? The s’mores flavor of Ben & Jerry’s makes a natural pairing.
- to the fudge chunks in this ice cream made trimming the sandwiches a bit tricky, so it’s best to fill them neatly from the start.
- Sugar cookie with a spiced ice cream: We grabbed sugar cookies from the grocery bakery and paired them with a pint of cinnamon gelato. The relatively plain cookie let the aromatic filling shine.
- Spiced cookie with lemon filling: We took Tomason’s advice in this flavor pairing.
- Pepperidge Farm’s soft-baked cookies are the ideal size and texture for ice cream sandwiches, and the brand’s cinnamony snickerdoodle proved a great foil for a tart lemon sorbet.
- to are particularly refreshing and a great way to satisfy vegan or dairy-free requests. Sorbet melts faster than ice cream, so time will be of the essence in assembling — and eating.
English-style Roast Potatoes
By stancec44
They’re perfect because they take on an impossibly crispy coating on the outside while remaining steamy-creamy an...
- 5 lb. russet potatoes, peeled, cut into 2" pieces
- Kosher salt
- ½ cup extra-virgin olive oil
- ¼ cup vegetable oil
- 8 garlic cloves, lightly crushed
- 2 long sprigs rosemary
Beef & Squash Chili
By stancec44
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash
- 1 dried ancho chile
- 1 dried pasilla chile
- 3 cups low-sodium chicken broth
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 pound boneless beef chuck roast, cut into 1/2" pieces
- Kosher salt
- Freshly ground pepper
- 1 large white onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (12-ounce) bottle lager
- 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces
- 2 tablespoons fresh lime juice
- 2 tablespoons raw pumpkin seeds (pepitas)
- Sour cream
- Chopped avocado
- Sliced red onion (for serving)
Alpenglow Berry Soup
By stancec44
Mix all of the ingredients together, except for the berries
- 2 c. buttermilk
- 1 c. plain yogurt
- 1 c. orange juice concentrate (not orange juice made up)
- 2 c. sour cream
- 2 Tablespoons honey
- 2 Tablespoons fresh lemon juice
- dash of cinnamon
- 3 c. fresh, sweet berries (like blueberries, strawberries)
Smoky Roasted Corn Soup With Chipotle Chile
By stancec44
What worked: It's just really delicious, with the ingredients and seasoning on point
- 3 ears corn, husked
- 1 poblano pepper, cut into 1/4-inch dice
- 1 small red bell pepper, cut into 1/4-inch dice
- 2 tablespoons olive oil
- 3 cups water
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped red onion
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon chipotle chile powder
- 3/4 teaspoon coarse (kosher) salt
- 1/2 cup heavy cream
little lasagnas with tomato, burrata and pesto
By stancec44
FOR PASTA: In a small bowl, mound flour and form a well in the center
- PASTA
- 3/4 cup farro flour plus more for dusting
- 1 large egg
- 1 teaspoon extra-virgin olive oil plus more for pasta water, baking sheet and lasagnette
- Fine sea salt
- PESTO
- 2 cups packed fresh basil leaves plus more for garnish
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese plus more for lasagnette
- 2 walnut halves
- 1 teaspoon pine nuts
- 1 garlic clove, peeled
- 1 tablespoon club soda
- Fine sea salt
- Freshly ground black pepper
- TOMATO SAUCE
- Coarse sea salt
- 4 vine-ripened tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/3 cup finely chopped onion
- 1 garlic clove, peeled
- Freshly ground black pepper
- 1 teaspoon tomato paste, preferably double concentrated
- 8 fresh basil leaves
- 8 ounces burrata cheese or fresh water-packed mozzarella,cut into 1-inch pieces (see note)
- 1 tablespoon unsalted butter, melted
Madras Chili
By stancec44
This recipe is from Sara Perry’s “The Complete Coffee Book,” which came out in 1991, when upscale coffee was ...
- 1 cup dried red beans
- 1 1/4 cups extra-strength coffee, divided
- 2 tablespoons vegetable oil, divided
- 1/2 cup chopped onion
- 3 cloves garlic, finely chopped
- 2 pounds top sirloin steak, cut into 1/2-inch cubes
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 can (14 1/2 ounces) tomato purée, crushed peeled tomatoes or petite diced tomatoes
- 1 cup beef broth
- Salt, to taste
- Sour cream, for garnish
- Grated Monterey jack cheese, for garnish
- Chopped cilantro, for garnish
Mini Waffles & Chicken
By stancec44
Make a recipe of waffles (wihtout
- CHICKEN & WAFFLE:
- WAFFLES (make w/
- 2 teaspoons yeast
- 1/2 cup warm water
- 1 3/4 cups milk
- 6 tablespoons melted butter
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon sugar
- Pinch of salt
- Canola or peanut oil, for frying
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon cayenne pepper
- 1 tablespoon dried Italian herb seasoning
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders, cut into bite-size (about 1-inch) pieces
- Hot sauce, to taste
- Pinch of cinnamon
- Cinnamon Sugar
- 1 cup sugar
- 2 tablespoons cinnamon
Rustic Apple Stack Cake
By stancec44
This recipe makes four 10” or six 8” layers, all quite thin
- Apple Stack Cake
- 26 ounces all-purpose flour, sifted
- 8 ounces unsalted butter or lard, room temperature
- 8 ounces brown sugar
- 1 Tablespoon ground ginger
- 1 Tablespoon fresh ginger, grated
- 2 tablespoon baking soda
- 12 ounces molasses or sorghum
- 2 eggs, lightly beaten
- 2 tablespoons vanilla extract
- 4 ounces buttermilk
- To Finish
- 4 ounces unsalted butter, melted
- 4 cups apple butter (store bought is fine, but see recipe in Sauces)
- 12 tablespoons heavy cream
- 1 Tablespoon freshly grated nutmeg