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Recipes
Pumpkin and Coconut Soup
By stancec44
1. In a large pot, heat the canola oil
- 1 tablespoon canola oil
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 11 ⁄2 teaspoons kosher salt, divided
- One 15-ounce can pure pumpkin puree
- One 13-ounce can coconut milk
- 1 ⁄4 cup fresh lime juice
- 1 ⁄4 cup fish sauce
- 1 ⁄2 teaspoon sambal oelek or Sriracha, plus more for serving
- 1 ⁄4 cup chopped cilantro
- 1 ⁄4 cup thinly sliced scallions
- 1 ⁄4 cup crushed Asian rice crackers (optional)
Denver Breakfast Bake
By stancec44
Overnight best
- 2 Tbsp. butter or olive oil
- 3/4 c. diced onion
- 1 1/2 c. julienned red & green bell pepper
- 1 Tbsp. minced garlic
- 8 lg. eggs
- 3 c. half & half
- 1 tsp. salt
- 1/4 tsp black pepper
- 8 c. 1: diced or torn hearty French bread
- 1 1/2 c. julienned ham
- 2 c. coarsely shredded cheddar cheese
- 1/2 c. parmesan
Smith Island Cake
By stancec44
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was...
- FOR THE CAKE:
- 24 tbsp. unsalted butter, melted, plus more for pans
- 3 1/2 cups flour, plus more for pans
- 4 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 2 1/4 cups sugar
- 2 cups milk
- 1 tbsp. vanilla extract
- 6 eggs
- FOR THE ICING:
- 2 oz. unsweetened chocolate, chopped
- 2 oz. semisweet chocolate, chopped
- 2 cups sugar
- 1 cup evaporated milk
- 6 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
Seafoam Candy
By stancec44
Grease an 8 by 8-inch baking dish with butter; line it with 2 pieces of parchment paper so that the paper hangs ove...
- Butter, to generously grease the dish
- 1 cup (200 g) sugar
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) corn syrup
- ⅛ teaspoon sea salt
- 3½ teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 12 oz (340 g) good-quality dark chocolate, chopped
Cookies & Cream Naked Cake
By stancec44
1. Preheat the oven to 350°F
- 2 2 2 boxes chocolate cake mix
- 2 2 2 boxes chocolate cake mix
- 2 2 2 boxes chocolate cake mix
- 1 1 1 cup vegetable oil
- 1 1 1 cup vegetable oil
- 1 1 1 cup vegetable oil
- 6 6 6 eggs
- 6 6 6 eggs
- 6 6 6 eggs
- COOKIES-AND-CREAM FROSTING
- COOKIES-AND-CREAM FROSTING
- COOKIES-AND-CREAM FROSTING
- 15 15 15 Oreos
- 15 15 15 Oreos
- 15 15 15 Oreos
- 3 3 3 sticks unsalted butter, softened
- 3 3 3 sticks unsalted butter, softened
- 3 3 3 sticks unsalted butter, softened
- 3 1/2 3 1/2 1/2 cups confectioners’ sugar
- 3 1/2 3 1/2 1/2 cups confectioners’ sugar
- 3 1/2 3 1/2 1/2 cups confectioners’ sugar
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup heavy cream
- 2 2 2 teaspoons pure vanilla extract
- 2 2 2 teaspoons pure vanilla extract
- 2 2 2 teaspoons pure vanilla extract
- CHOCOLATE GANACHE AND TOPPING
- CHOCOLATE GANACHE AND TOPPING
- CHOCOLATE GANACHE AND TOPPING
- 1 1 1 cup bittersweet chocolate, chopped
- 1 1 1 cup bittersweet chocolate, chopped
- 1 1 1 cup bittersweet chocolate, chopped
- 3/4 3/4 3/4 cup heavy cream
- 3/4 3/4 3/4 cup heavy cream
- 3/4 3/4 3/4 cup heavy cream
- Oreos, as needed for decorating
- Oreos, as needed for decorating
- Oreos, as needed for decorating
Hot Chocolate 7 Ways
By stancec44
Take your plain cup of cocoa to the next level with these slow cooker variations
- 6 cups half-and-half
- 2 cups heavy cream
- 12 ounces bittersweet or semisweet chocolate, chopped
- 1 tablespoon vanilla
- Marshmallows or sweetened whipped cream (optional)
Polenta w/Mushroom Ragu (Polenta al ragu di Funghi)
By stancec44
From LCI. Served to Bruce, Dave Wardwell, Other Dave and Denise in October 2018
- 6 1/3 c. water
- 3/4 c. whole milk
- 4 Tbsp. olive oil
- salt
- 1 3/4 c. polenta or coarse cornmeal
- 1/2 oz. dried mushrooms
- 1 Small onion, diced
- 1 medium carrot, diced
- 1 celery stick, diced
- 1/4 lb. each ground beef, ground pork, ground veal
- 1/4 lb. pancetta, cut into bits
- 1 cinnamon stick
- 1 Tbsp. flour
- Freshly ground black pepper
- 2 c. veggie broth
- 1/4 c. unsalted butter, melted
- 2 oz. (3/4 c.) Parmigiano-Reggiano cheese, freshly grated
- 1/2 c. finely chopped flat leaf parsley
Grilled Corn w/Herb Butter and Corn Nuts
By stancec44
If using cornbread, preheat oven to 375°
- 1/2 cup crumbled store-bought or homemade cornbread (optional)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper
- 4 ears of corn, husked, both ends trimmed
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)
Homemade Hot Chocolate (Mix)
By stancec44
Homemade hot chocolate takes a little more effort than ripping open a bag of instant mix, but—oh boy—does it ta
- 1 1/2 cups (12 ounces) 60% cocoa dark chocolate chips
- 3 tablespoons sugar
- 4 cups milk
- Whipped cream, for garnish
- Marshmallows, for garnish
- Notes: If you are using the marshmallows for garnish in your hot cocoa, reduce your sugar accordingly to 1 1/2 tablespoons.
Kahlua Spiked Frozen Mocha Lattes
By stancec44
The base for this fun frozen dessert cocktail can be prepared up to one month ahead
- 3/4 cup sugar
- 5 1/2 teaspoons instant espresso powder
- 4 teaspoons natural unsweetened cocoa powder
- 2 pinches of salt
- 2 1/2 cups water, divided
- 2 cups half and half
- 3/4 cup chilled heavy whipping cream
- 1 1/2 tablespoons (packed) golden brown sugar
- 1/2 teaspoon (scant) vanilla extract
- 3/4 cup Kahlúa or other coffee-flavored liqueur
- SPECIAL EQUIPMENT
- Ice cube trays (enough to make about forty-five 1 3/4x1 3/4x1 1/4-inch ice cubes)
- EVEN EASIER
- Instead of making whipped cream, try an organic, all-natural aerosol whipped cream, like Clover Farms.