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Recipes
Asian Style BBQ Pork Spareribs
By stancec44
Place the ribs in a sealable plastic bag
- One 3-pound rack St. Louis-style pork spareribs
- 4 cups sugar
- 3/4 cup brandy
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup Hoisin sauce
- 1 tablespoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon ground ginger
Basic Pie Dough-WS
By stancec44
Can go to Williams Sonoma website for Q&A on this, and for reviews (all seem good)
- 1 1/4 cups unbleached all-purpose flour
- 1 Tbs. sugar
- 1/4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 Tbs. very cold water
Chile Corn Custard Squares
By stancec44
This addictive appetizer is a delicious combination of sour cream, cheese, and corn
- 3 1/2 tablespoons vegetable oil, divided
- 1 large onion, finely chopped
- Nonstick vegetable oil spray
- 1/4 cup all purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
- 1/2 cup sour cream plus additional for garnish
- 1/2 cup canned creamed corn
- 2 tablespoons minced seeded jalapeño chiles
- Tomato salsa (for garnish)
ESPRESSO-HAZELNUT BITTER CHOCOLATE BARK
By stancec44
1. Preheat the oven to 400° and line a large baking sheet with parchment paper
- 3 ounces (about 1/2 cup) raw hazelnuts
- 1/2 ounce (1/4 cup) espresso beans
- 1/2 pound bittersweet chocolate, roughly chopped
- 1/2 teaspoon flaky sea salt (optional)
Apple Pancakes w/Cinnamon Butter
By stancec44
To make for easy pancakes, put in old catsup bottle
- Cinnamon Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon grated orange peel
- Pancakes
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
- 1 2/3 cups all purpose flour
- 2 tablespoons (packed) golden brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted, divided
Very Vanilla Frosting (Best!)
By stancec44
Use on our Very Vanilla Cake or on your favorite 8- or 9-inch triple-layer cake
- 3 cups granulated sugar
- 3 oz. (2/3 cup) unbleached all-purpose flour
- 3 cups whole milk
- 2/3 cup heavy cream
- 1-1/2 Tbs. vanilla paste or pure vanilla extract
- 24 oz. (3 cups) cold unsalted butter, cut into 1/2-inch pieces
Quaker Oats Oatmeal Cookies
By stancec44
This is the one
- Options:
- 1 c. salted butter, softened
- 1 c. firmly packed brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 & 1/2 c. flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3 c. Quaker Oats
- 1 c. raisins, chocolate chips, coconut, dried cranberries, dried cherries.
Pork Chops Braised with Cabbage (Cotes de Pork a l'Auvergnate)
By stancec44
May 19, 2019. Very good casserole
- From small spiral bound The Cooking of Provincial France.
Braised Lamb Shanks w/Caramelized Onions & Shallots
By stancec44
For lamb shanks: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat
- 4 tablespoons olive oil
- 1 pound onions, sliced
- 5 large shallots, sliced (about 1 cup)
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 6 3/4 - to 1-pound lamb shanks
- all purpose flour
- 2 1/2 cups dry red wine
- 2 1/2 cups canned beef broth
- 1 1/2 tablespoons tomato paste
- 2 bay leaves
- Potato and Root vegetable mash
- 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
- 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
- 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
- 3 tablespoons olive oil
Endive Spears with Sweet Potato, Bacon & Chives
By stancec44
Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minute...
- 3 slices bacon, thinly sliced crosswise
- 1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 Tbs. thinly sliced fresh chives
- 2 medium heads Belgian endive
- 1/4 cup creme fraiche or sour cream