Stancec44's profile page
Recipes
Mini Lasagnas (would use filling from my lasagna instead (Belmonte)
By stancec44
Classic lasagna is hard to beat in the taste department, but in the looks department? Woof
- 1 tablespoon olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 4 Italian sausages, casings removed
- 2 1/2 cups tomato sauce
- 1 tablespoon Italian herb seasoning
- Pinch of red pepper flakes
- Salt and freshly ground black pepper
- 24 wonton wrappers
- 1 1/4 cups ricotta
- 1 cup shredded mozzarella
spring vegetable lasagna
By stancec44
For Pasta: On a clean work surface, mound flour and form a well in the center
- FILLING
- 2 cups very small broccoli florets (from 3/4 pound)
- Fine sea salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound zucchini, trimmed, thinly sliced into half moons
- 2 medium leeks, thinly sliced (white and pale green parts only), rinsed well and patted dry
- 1/2 pound asparagus, trimmed and cut crosswise on the diagonal into 1/4-inch-thick rounds
- 4 jarred artichoke hearts in water, drained, patted dry and thinly sliced
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground black pepper
- 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
- BÉCHAMEL
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 pound whole milk ricotta cheese
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly grated nutmeg
- Unsalted butter for greasing baking dish
- 4 large eggs
Cheese Enchiladas with Red Chile Sauce (Diabetic)
By stancec44
Per serving: 305 calories; 14 g fat (6 g sat, 4 g mono); 30 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 1...
- RED CHILE SAUCE
- 2 teaspoons canola oil
- 1/2 cup minced white onion
- 1 clove garlic, minced
- 1/2 cup mild-to-medium-hot red New Mexican chile powder
- 2 cups vegetable broth or reduced-sodium chicken broth
- 1 cup water
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon salt
- ENCHILADAS
- 1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
- 2 tablespoons low-fat plain yogurt
- 12 6-inch corn tortillas, blue corn if available
- 2 cups shredded sharp Cheddar cheese, (8 ounces), divided
- 1/4 cup minced white onion, plus more for garnish
World's Best Milk Bread?
By stancec44
(Use for Shibuya Honey Toast - but shape as regular loaf
- 1 1 1 large egg
- 2/3 2/3 75°), cup (160 g.) whole milk at room temperature (about 75°), plus more for brushing
- 3 3 85°F) tbsp. (40 g.) slightly warmed water (about 85°F)
- 2 1/3 2 1/3 1 cups plus 1 Tbsp. (340 g.) bread flour
- 1/4 1/4 1 cup plus 1 tsp. (60 g.) sugar
- 1 1/4 1 1/4 1/4 tsp. (4 g.) instant dry yeast
- 2 2 2 tsp. (6 g.) kosher salt
- 1/4 1/4 1/4 c. (60 g.) unsalted butter, at room temperature
- Nonstick baking spray, or a neutral-flavored oil, for greasing
Classic Vanilla Bundt Cake
By stancec44
Fine-grained, high-rising, and tender, this golden cake is simplicity at its best
- 12 ounces unsalted butter, at room temperature
- 10 1/2 ounces granulated sugar
- 6 large eggs, at room temperature
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1/2 ounce vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract, optional
- 6 ounces milk
- CLEAR VANILLA GLAZE
- 2 3/8 ounces granulated sugar
- 5 teaspoons water
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
By stancec44
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnut...
- For the Oregano-Hazelnut Pesto
- For the Oregano-Hazelnut Pesto
- 1 1 1⁄2 1⁄2 cups packed oregano
- 1 1 1⁄2 1⁄2 cups packed oregano
- 1 1 1 cup extra-virgin olive oil
- 1 1 1 cup extra-virgin olive oil
- 1 1⁄2 1⁄2 cup packed basil
- 1 1⁄2 1⁄2 cup packed basil
- 1 1⁄2 1⁄2 cup finely grated parmesan
- 1 1⁄2 1⁄2 cup finely grated parmesan
- 1 1⁄4 1⁄4 cup hazelnuts, toasted
- 1 1⁄4 1⁄4 cup hazelnuts, toasted
- 2 2 2 cloves garlic, finely chopped
- 2 2 2 cloves garlic, finely chopped
- to salt and freshly ground black pepper, to taste
- to salt and freshly ground black pepper, to taste
- For the Ravioli
- For the Ravioli
- 2 2 2 tbsp. olive oil
- 2 2 2 tbsp. olive oil
- 4 4 4 cloves garlic, unpeeled
- 4 4 4 cloves garlic, unpeeled
- 1 1 1 3⁄4 (about 1 3⁄4 lb.) butternut squash, halved lengthwise and seeds removed
- 1 1 1 3⁄4 (about 1 3⁄4 lb.) butternut squash, halved lengthwise and seeds removed
- 1 1 1 cup finely grated parmesan, plus more for serving
- 1 1 1 cup finely grated parmesan, plus more for serving
- 4 4 4 tbsp. unsalted butter, browned
- 4 4 4 tbsp. unsalted butter, browned
- 1 1 1 tbsp. freshly grated nutmeg
- 1 1 1 tbsp. freshly grated nutmeg
- 2 2 1⁄2 tsp. minced sage, plus 1⁄2 cup packed whole leaves
- 2 2 1⁄2 tsp. minced sage, plus 1⁄2 cup packed whole leaves
- 2 2 2 tsp. minced oregano
- 2 2 2 tsp. minced oregano
- to salt and freshly ground black pepper, to taste
- to salt and freshly ground black pepper, to taste
- 1 1 1 cup canola oil
- 1 1 1 cup canola oil
- 80 80 80 square wonton wrappers
- 80 80 80 square wonton wrappers
- 1 1 1 egg, lightly beaten
- 1 1 1 egg, lightly beaten
Toffee-Chocolate Candy
By stancec44
Combine the two chocolates and set aside
- 6 oz. semisweet chocolate, chopped
- 6 oz. bittersweet chocolate, chopped
- 8 oz. (1 cup) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp. light corn syrup
- 1/2 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1/2 cup finely chopped toasted pecans
Spicy Pickled Mussels with Turnips and Geens
By stancec44
1. In a large skillet, heat 1 tablespoon of the oil over medium heat
- 2 tablespoons canola oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- One 1/2-inch piece of ginger, peeled and grated
- 2 pounds mussels, scrubbed and debearded
- 1 cup dry white wine
- 1/3 cup rice vinegar
- 1 tablespoon La-Yu (Chinese hot chile oil)
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground fennel seeds
- 1 bunch (about 4 ounces) baby turnips with greens, trimmed and cut into 1/8-inch rounds, greens reserved
- Twelve 1/2-inch thick baguette slices, sliced on a bias, grilled or toasted under a broiler
- Cilantro sprigs, for garnish
BA Party Mix
By stancec44
Preheat oven to 250°. Combine the first 5 ingredients in a large bowl
- 4 cups Bugles (original flavor)
- 3 cups whole wheat sesame pretzel rounds or other small pretzels
- 2 cups roasted unsalted peanuts
- 1 cup raw shelled pumpkin seeds (pepitas)
- 1 cup store-bought roasted green peas (not wasabi flavor)
- 6 tablespoons (3/4 stick) unsalted butter
- 12 large garlic cloves, crushed
- 2 tablespoons Worchestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon English mustard powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika plus more for sprinkling
- 1/8 teaspoon freshly ground black pepper
- 3 cups Terra Stix
Flourless Chocolate Cake with Chocolate Glaze
By stancec44
Position a rack in the middle of the oven and heat the oven to 300°F
- For the cake:
- 12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
- 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
- 5 large eggs
- 1 cup granulated sugar
- 1-1/2 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
- For the glaze:
- 4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
- 1-1/2 oz. (3 Tbs.) unsalted butter