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Recipes
Peanut Butter Pound Cake S'mores
By stancec44
In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought po...
- Own pound cake recipe, instead of store-bought, so don't buy one. Left it in recipe, though
- 2 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- One 1-pound frozen pound cake, preferably Sara Lee, thawed
- 1/4 cup creamy or chunky peanut butter (not natural)
- 1/3 cup marshmallow fluff
- 1 tablespoon unsalted butter, softened
Dark Chocolate Torte w/Spiced Blackberry Coulis
By stancec44
This rich chocolate torte gets added intensity from a spiked blackberry coulis
- 2 2/3 cups semisweet chocolate chips (16 ounces), divided
- 1 cup (2 sticks) pareve salted margarine, divided
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 5 large eggs
- 1 cup sugar
- Spiked Blackberry Coulis (separate recipe)
- Fresh mint sprigs
- Fresh blackberries (optional)
Sikil Pak (Pumpkin-Seed Dip)
By stancec44
1. In a large skillet set over medium heat, add the canola oil
- 2 tablespoons canola oil
- 2 medium shallots, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 medium jalapeño, finely chopped
- 1 cup roasted and salted pumpkin seeds (pepitas)
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water
- 1 teaspoon orange zest
- Kosher salt
- Tortilla chips or pita chips, for serving
Arepas de huevo (Egg-stuffed Corn Cakes
By stancec44
Twice-fried arepas stuffed with soft-cooked eggs are a classic street food in Cartagena, Colombia
- 2 cups precooked white corn flour, preferably Harina P.A.N.
- 1 1⁄2 tsp. kosher salt
- 1 tbsp. canola oil, plus more for frying
- 8 eggs
- Hot sauce, for serving (optional)
- Sour Cream (opt)
- Salsa (opt)
Almost Famous Soft Pretzels
By stancec44
You can watch video on these on website if you want
- For the pretzels:
- For the pretzels:
- For the pretzels:
- 1 1 1 cup milk
- 1 1 1 cup milk
- 1 1 1 cup milk
- 1 1 1 package active dry yeast
- 1 1 1 package active dry yeast
- 1 1 1 package active dry yeast
- 3 3 3 tablespoons packed light brown sugar
- 3 3 3 tablespoons packed light brown sugar
- 3 3 3 tablespoons packed light brown sugar
- 2 1/4 2 1/4 1/4 cups all-purpose flour, plus more for kneading
- 2 1/4 2 1/4 1/4 cups all-purpose flour, plus more for kneading
- 2 1/4 2 1/4 1/4 cups all-purpose flour, plus more for kneading
- 10 10 10 tablespoons unsalted butter, plus more for greasing
- 10 10 10 tablespoons unsalted butter, plus more for greasing
- 10 10 10 tablespoons unsalted butter, plus more for greasing
- 1 1 1 teaspoon fine salt
- 1 1 1 teaspoon fine salt
- 1 1 1 teaspoon fine salt
- 1/3 1/3 1/3 cup baking soda
- 1/3 1/3 1/3 cup baking soda
- 1/3 1/3 1/3 cup baking soda
- 2 2 2 tablespoons coarse salt
- 2 2 2 tablespoons coarse salt
- 2 2 2 tablespoons coarse salt
- For the Sauce:
- For the Sauce:
- For the Sauce:
- 1/4 1/4 1/4 cup mayonnaise
- 1/4 1/4 1/4 cup mayonnaise
- 1/4 1/4 1/4 cup mayonnaise
- 1/4 1/4 1/4 cup dijon mustard
- 1/4 1/4 1/4 cup dijon mustard
- 1/4 1/4 1/4 cup dijon mustard
- 3 3 3 tablespoons packed light brown sugar
- 3 3 3 tablespoons packed light brown sugar
- 3 3 3 tablespoons packed light brown sugar
- 1/2 1/2 1/2 teaspoon cider vinegar
- 1/2 1/2 1/2 teaspoon cider vinegar
- 1/2 1/2 1/2 teaspoon cider vinegar
Tomato Ketchup
By stancec44
One of the best things about making your own tomato purée is that it easily becomes homemade ketchup, which is bet...
- One 1-inch-long cinnamon stick, crushed
- 1 tsp. celery seed
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. whole cloves
- 1/4 tsp. ground allspice
- 6 T bs. distilled white vinegar
- 5 cups Tomato Purée (see separate recipe in Sauces)
- 6 T bs. chopped yellow onion
- 1/4 cup granulated sugar
- 1/2 tsp. kosher salt
Lemon "Pastel"
By stancec44
1 c. sugar ½ c. fresh lemon juice 3 lg
- 1 c. sugar
- 1/2 c. fresh lemon juice
- 3 lg. eggs
- 3 lg. egg yolks
- 1/2 c. whipping cream
- Lemon slices
- Fresh mint springs
Homemade Tater Tots
By stancec44
TO FREEZE: Transfer cooled tater tots to an airtight container
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1 cup vegetable oil
- 2 tablespoons chopped fresh parsley leaves
Tortas de aceite (Olive Oil Cakes)
By stancec44
In a large mixing bowl, mix 6 Tbsp warm water, yeast, salt and olive oil until yeast is completely dissolved
- 1 Tbsp (10 gr) dry yeast
- 6 Tbsp Spanish virgin olive oil
- 12 Tbsp warm water
- 1 tsp salt
- 2 1/3 cups (300 gr) unbleached white flour
- granulated sugar for topping
- anise seeds for topping
- (See variations at end of directions).
Chicken Quesadillas
By stancec44
Quesadillas are a ridiculously uncomplicated dish: tortillas stuffed with cheese and whatever else your heart desir...
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground coriander
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 ⁄2 tsp. dried oregano
- 1 1⁄4 lb. boneless skinless chicken breasts (about 2)
- 1 ⁄2 cup olive oil
- 1 orange bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 medium red onion, 1⁄4 minced, the rest thinly sliced
- 1 avocado
- 2 tbsp. fresh lime juice
- 1 tbsp. minced cilantro
- 1 tomato, cored, seeded, and minced
- Freshly ground black pepper, to taste
- 10 flour tortillas
- 8 oz. shredded cheddar cheese
- 8 oz. shredded Monterey Jack cheese
- 4 oz. queso fresco
- Sour cream, to serve