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Recipes
Creamy Tomato Soup
By stancec44
This is so much better than the off-the-shelf creamed tomato soup that you'll never want to go back to that old chi...
- 5 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup chopped onions (2 small-to-medium onions)
- 28-ounce can tomato purée or tomatoes in purée (or two 15-oz. cans tomato sauce)
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- a couple of shakes black pepper
- 3 tablespoons King Arthur Unbleached All-Purpose Flour (would omit)
- 1 can (a scant 2 cups) chicken broth
- 1/4 teaspoon baking soda
- 1 to 3 tablespoons sugar, to taste (not necessary)
- 1 1/2 cups evaporated milk (or half & half)
- 1/2 teaspoon salt
Steamed Manila Clams with Tomato, Vermouth, Linguica Sausage and Toasted Focaccia
By stancec44
1. Prepare an ice-water bath and set aside
- 1 small fennel bulb--trimmed, cored and thinly sliced
- 1 small yellow onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/4 pound spicy linguiça sausage, thinly sliced on the bias
- 5 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 4 thyme sprigs
- 1 bay leaf
- 2 1/2 pounds Manila clams, scrubbed and rinsed
- 1 1/2 cups low-sodium or homemade vegetable broth or stock
- 1 cup dry vermouth
- One 14.5-ounce can stewed tomatoes
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon plus 1 teaspoon harissa paste
- 1 tablespoon roughly chopped flat-leaf parsley leaves
- Freshly squeezed juice of 1 or 2 lemons (about 3 to 6 tablespoons)
- Salt and freshly ground black pepper
- 4 thin slices focaccia bread, toasted
Chex Mix (not original, but interesting)
By stancec44
In large microwave-safe bowl, combine the Corn Chex with the Goldfish, Cheez-Its and pretzels
- 3 cups Corn Chex
- 3 cups cheddar Goldfish crackers
- 2 cups white cheddar Cheez-It crackers
- 2 cups mini pretzels
- 5 tablespoons unsalted butter, sliced
- 1/4 cup plus 2 tablespoons hot sauce, such as Frank’s RedHot
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon apple cider vinegar
- 2 pinches of cayenne Pepper
Mini Matzoh Balls
By stancec44
Combine egg yolks, club soda, chicken fat, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to bl...
- 2 large eggs, separated
- 1/4 cup club soda
- 2 tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine, melted
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted matzo meal
Fresh Corn Tortillas
By stancec44
Whisk masa and salt in a medium bowl
- 2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
- 1/2 teaspoon kosher salt
- Vegetable oil (for brushing)
Ozoni (Japanese New Year's Soup)
By stancec44
In Japanese homes on the first day of the year, the dish to eat is ozoni, a soup composed of pink-rimmed fish cake,...
- 4 dried shiitake mushrooms
- 4 cups chicken stock
- 2 boneless, skinless chicken thighs, cut into 1" pieces
- 4 oz. daikon radish, peeled and sliced 1⁄4" thick on the bias
- 1 carrot, sliced 1⁄4" thick on the bias
- 4 oz. kamaboko (Japanese fish cake), sliced 1⁄4" thick
- 1 cup spinach, stems trimmed
- 1 tbsp. sake
- 1 tsp. soy sauce
- Kosher salt, to taste
- 4 kiri mochi (glutinous rice cakes), 1" x 2", about 1⁄2" thick
- Mitsuba or parsley sprigs, for garnish
Crispy Wonton Pea & Ricotta Ravioli
By stancec44
In a bowl combine the ricotta cheese, peas, egg, Parmigiano Reggiano, lemon zest, thyme, salt and pepper
- 1 1 1 cup ricotta cheese
- 1 1 1 cup ricotta cheese
- 1 1 1 cup ricotta cheese
- 1 1 1 cup green peas
- 1 1 1 cup green peas
- 1 1 1 cup green peas
- 1 1 1/4 egg 1/4 cup grated Parmigiano Reggiano
- 1 1 1/4 egg 1/4 cup grated Parmigiano Reggiano
- 1 1 1/4 egg 1/4 cup grated Parmigiano Reggiano
- 1 Zest of 1 fresh lemon
- 1 Zest of 1 fresh lemon
- 1 Zest of 1 fresh lemon
- 1 1 1 teaspoon chopped fresh thyme leaves
- 1 1 1 teaspoon chopped fresh thyme leaves
- 1 1 1 teaspoon chopped fresh thyme leaves
- 1/2 1/2 to teaspoon Kosher or sea salt, or to taste
- 1/2 1/2 to teaspoon Kosher or sea salt, or to taste
- 1/2 1/2 to teaspoon Kosher or sea salt, or to taste
- to cracked black pepper, to taste A
- to cracked black pepper, to taste A
- to cracked black pepper, to taste A
- 40 40 wonton wrappers
- 40 40 wonton wrappers
- 40 40 wonton wrappers
- Water, for sealing the wrappers
- Water, for sealing the wrappers
- Water, for sealing the wrappers
- Grapeseed or other frying oil, for frying
- Grapeseed or other frying oil, for frying
- Grapeseed or other frying oil, for frying
- Tomato sauce, béchamel sauce, butter sauce, or other vegetable accompaniments (optional)
- Tomato sauce, béchamel sauce, butter sauce, or other vegetable accompaniments (optional)
- Tomato sauce, béchamel sauce, butter sauce, or other vegetable accompaniments (optional)
Greek Yogurt with Tandoori Honey and Freeze-Dried Fruit
By stancec44
1. Divide the yogurt among four small serving bowls
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon ground tandoori spice mix
- 1/4 cup honey
- 1 cup all-natural granola
- 1 cup finely chopped fresh fruit, such as pineapple, kiwi or bananas, or a combination
- 1 cup freeze-dried fruit, such as pineapple, bananas or berries, or a combination
- 8 small basil leaves, torn (optional)
- 8 small mint leaves, torn (optional)
Shaved Spring Asparagus Salad
By stancec44
This salad holds well for a few days
- 1 bunch fresh Asparagus (fat spears work well)
- 2 lemons -juiced and zested (you will need 1/8 cup lemon juice)
- 1/4 cup black truffle oil
- sea salt and cracked black pepper to taste (you can use truffle salt if you want to gild the lily)
Mint Chip Ice Cream Cake
By stancec44
This receipe makes 20 servings
- Cake
- Nonstick vegetable oil spray
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 11 large egg whites
- 1/4 teaspoon cream of tartar
- 1 3/4 cups sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Filling and Assembly
- 6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes
- 2 cups coarsely crushed chocolate wafer cookies or Oreos
- 2 1/2 teaspoons unflavored gelatin
- 4 cups chilled heavy cream
- 1 cup powdered sugar
- Green food coloring
- Colored sprinkles