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Recipes
Crispy, Crunchy Golden Shredded Hash Browns
By stancec44
Shred the potatoes on the largest holes of a box grater
- 1 pound russet potatoes, peeled
- 3 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Chinese Style Plum Sauce
By stancec44
Good with duck and pork. Make in small batches and store in the refrigerator
- 15 red-skinned plums (preferably w/red flesh, too), about 2 1/4 lbs., pitted and chopped
- 2 c. red wine vinegar
- 1 tsp. salt
- 1 tsp. dried red chili flakes
- 3 star anise, tied up in a piece of cheesecloth
- 1/2 dark soy sauce
- 2/3 c. firmly packed light brown sugar
Moist Apple Cake
By stancec44
Applesauce makes this cake wonderfully moist
- For the Ginger Topping:
- For the walnut topping: (Can make ginger topping as well - see below)
- 1/4 lb. (1/2 cup) unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1-1/4 tsp. ground cinnamon
- 4-1/2 oz. (1 cup) all-purpose flour
- 1/4 cup confectioners' sugar
- 4 oz. (1 cup) whole walnuts, coarsely chopped
- 4 1/2 oz. flour
- 1/3 c. sugar
- 2 Tbsp. light brown sugar
- 1 1/2 tsp. ground ginger
- 1/8 tsp. salt
- 1/4 lb. (1/2 c.) cold unsalted butter, cut in 8 pieces
- For the Cake:
- 9 oz. (2 cups) flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. table salt
- 3 oz. (6 Tbsp.) unsalted butter, room temperature
- 1 1/4 c. sugar
- 2 eggs, room temp.
- 3/4 c. smooth homemade or store bought applesauce
- 1 c. sour cream
Pozole Rojo - Pork & Hominy Stew
By stancec44
Pozole rojo is a hearty stew made with pork or chicken in a red–chile broth and studded with hominy (big, chewy k...
- 1 bunch mint (1 ounce)
- 1 bunch cilantro (1 ounce)
- 4 pound country-style pork ribs (not lean)
- 10 cups water
- 26 garlic cloves (about 1 1/2 heads), peeled, divided
- 1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
- 1 teaspoon dried oregano (preferably Mexican)
- 5 whole black peppercorns
- 2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
- 1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
- 1 whole clove
- 2 tablespoons vegetable oil
- 3 (15-ounce) cans hominy (also called pozole), rinsed and drained
- Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes
CRISPY EDAMAME FRITTERS
By stancec44
1. In a blender, combine the soybeans with the milk
- One 12-ounce package frozen shelled soybeans (edamame), thawed
- 1/2 cup 2% low-fat milk
- 1 egg yolk
- 1/4 teaspoon soy sauce, plus more for serving
- 1/2 cup bread crumbs
- Vegetable oil, for panfrying
- Finely chopped cilantro or mint leaves, for garnish (optional)
Cheese Filled Brioche Rolls
By stancec44
Mix the fromage blanc, goat cheese, garlic with cooked and cooled spinach
- 1/3 Cup Warm Water
- 1/3 Cup Warm Whole Milk
- 5 teaspoons (2 envelopes) dry yeast
- 3 3/4 cup All Purpose flour
- 2 teaspoons sea salt
- 3 large eggs
- 1/4 cup caster sugar
- 12 ounces Unsalted Butter - room temperature
- 1/2 cup fromage blanc
- 1/2 cup fresh chevre goat cheese (soft) I like Mamma Terra
- 2 Tablespoons fresh garlic - mashed
- 2 Cups Fresh spinach - washed, stemmed, wilted
- 1/2 cup grated Parmesan cheese
Roast Chicken Pan Bagnat (Eat w/French Onion Soup)
By stancec44
This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese,...
- 3 tbsp. olive oil
- 2 anchovy fillets in oil
- 1 garlic clove, mashed to a paste
- 8 oz. pitted kalamata olives, drained
- 2 tbsp. capers, rinsed
- 1 tbsp. fresh lemon juice
- 1 tbsp. thyme leaves
- Kosher salt and freshly ground black pepper
- 1 (12-inch) ciabatta loaf, halved lengthwise
- 4 oz. goat cheese, softened
- 1 ⁄2 cucumber, thinly sliced
- 1 ⁄2 cup jarred roasted red peppers, cut into 1⁄4-inch strips
- 1 ⁄2 small red onion, thinly sliced lengthwise
- 1 1⁄2 cups shredded rotisserie chicken
- 1 cup loosely packed arugula
- (See French Onion Soup recipe in Soups)
Chocolate–Peanut Butter Fun Cake
By stancec44
Chocolate Cake Preheat oven to 350°
- Chocolate Cake
- Nonstick vegetable oil spray
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
- Peanut Butter Buttercream
- 1/2 cup sugar
- 1/4 cup egg whites (from about 2 large eggs)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup creamy peanut butter
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- Kosher salt
- 1/4 cup chopped semisweet or bittersweet chocolatet(about 1 3/4 ounces)
- 1/4 cup chopped unsalted, dry-roasted peanuts
Abruezzese Style Lasagna
By stancec44
For the meat sauce: Pat the meats dry and season both sides of each piece with a little salt and pepper
- For the meat sauce:
- 8 oz. beef chuck
- 8 oz. pork shoulder
- 8 oz. lamb shoulder
- Fresh ground s&p
- 2 Tbsp. sunflower oil
- 2 Tbsp. olive oil
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 1 med. onion, finely chopped
- 2 cloves garlic, lightly crushed
- 2 Tbsp. flat leaf parsley, finely chopped
- 1/2 dry white wine
- 7 c. tomato puree (passata di pomodoro)
- For the meatballs (optional -yeah, right):
- 12 oz. ground veal
- 1/2 tsp. fine salt
- pinch ground nutmeg
- 1 egg, lightly beaten
- veggie oil for frying
- For the lasagna:
- 1 pound Fresh Egg Pasta for Lasagna (see accompanying recipe in Pasta section)
- 1 pound well-drained fresh whole- milk ricotta cheese
- 1 pound whole-milk mozzarella cheese, thinly sliced or diced
- 11 ⁄2 cups freshly grated Parmigiano- Reggiano cheese
- 1 ⁄2 cup shredded fresh basil leaves Olive oil
- Salt, for the pasta cooking water
Sausage and Egg Enchiladas with Tomatillo Sauce (Overnight)
By stancec44
Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and ...
- For the tomatillo sauce
- 2 lb. fresh tomatillos, husked and rinsed in warm water
- 1 medium jalapeño, stemmed
- 1 cup chopped fresh cilantro
- 1 large clove garlic, peeled
- 1 tsp. ground cumin
- Kosher salt
- 1 cup heavy cream
- For the enchiladas
- 2 to 3 Tbs. vegetable oil; more for the baking dish
- 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
- 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
- 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
- 1 small yellow onion, finely chopped (1/2 cup)
- 1 4-oz. can diced green chiles, drained (optional)
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 Tbs. unsalted butter
- 16 6-inch corn tortillas
- 4 oz. Monterey Jack, grated (1 cup)
- Sour cream, for serving (optional)