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Recipes
Milano Cookies
By stancec44
Milano cookies. You know what we’re talking about, yes? The buttery cookies made by Pepperidge Farm that are darn...
- 2 sticks unsalted butter (8 oz), at room temperature
- 1 cup confectioners’ sugar, sifted
- 1/3 cup granulated sugar
- 1/2 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups unbleached all-purpose flour, sifted
- 1 teaspoon kosher salt
- 1 1/2 cups Hot Fudge (we suggest making this the day before and refrigerating it overnight) (see separate recipe)
Coffee & Roasted Almond Chocolate Bark
By stancec44
Notes: I used Morde Dark Chocolate which is locally available
- 300 grams of dark chocolate (10.58 oz)
- 1/2 cup roasted almonds, roughly chopped
- 1/2 to 1 tbsp instant coffee powder.
Grilled Shrimp With New Orleans-Style Barbecue Sauce
By stancec44
Can remove shrimp tail if you don't like eating them
- For the Barbecue Sauce
- 1 stick butter
- 1 tablespoon spicy brown mustard
- 3 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- For the Shrimp
- 2 pounds large shrimp (16/20 per pound) peeled and deveined, tails left on
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- Heavy rolls if you want to make them Po' Boys.
Southwest Caesar Salad w/Chile Croutons
By stancec44
From Fusion Food Cook-Book by Hugh Carpenter
- SALAD:
- 2 c. 1/2" bread cubes from good quality French bread, crusts on
- 1/4 c. olive oil
- 3 cloves garlic, finely minced and divided (2 minced cloves + 1 minced clove)
- 1 tsp. kosher salt
- 2 tsp. Asian chile sauce
- 1/4 c. chopped fresh cilantro
- 2 heads Romaine
- 3 ears white corn
- 1 red bell pepper, stemmed and seeded
- 1 c. freshly grated Parmesan
- DRESSING:
- 1/3 c. fresh squeezed lemon juice
- 1 Tbsp. light brown sugar
- 1 Tbsp. thin soy sauce
- 1 Tbsp. mayo
- 2 Tbsp. finely minced chives
- 1/2 c. olive oil (good quality)
- S&P to taste
Breakfast Casserole - Mom's
By stancec44
Preheat oven to 350. Put all ingredients (except meat, cheese and broccoli) into blender and blend well
- 3 eggs
- 1/2 c. Bisquick
- 1/4 c. melted butter
- 1 1/2 c. milk
- 1/4 tsp. salt
- dash pepper
- 1 c (or more) shredded Swiss cheese (or Parmesan)
- 1/2 c. diced ham or bacon
- 1 c. broccoli, lightly steamed
- (Note: Tripled for one Christmas - used very large casserole dish and baked about 55 minutes. Used sausages that I had browned first and then sliced instead of ham or bacon.)
Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd)
By stancec44
Stir together pork, wine, and salt in a small bowl
- 3 oz pork tenderloin (preferably from tail end), thinly sliced crosswise (1/3 cup)
- 1 teaspoon Chinese Shaoxing cooking wine or medium-dry Sherry
- 1/4 teaspoon salt
- 1 (14- to 16-oz) block of firm tofu
- 1 cup plus 3 tablespoons peanut oil
- 2 (4- to 5-inch) fresh mild red chiles (sometimes called finger chiles), thinly sliced diagonally, then seeded
- 1 tablespoon finely chopped garlic
- 2 1/2 to 3 tablespoons Chinese fermented black beans, rinsed well and drained
- 3/4 cup chicken stock or reduced-sodium chicken broth
- 1/4 teaspoon dark soy sauce
- 3/4 teaspoon potato starch
- 1 tablespoon water
- 3 scallions, greens thinly sliced diagonally (reserve remainder for another use)
- 1/2 teaspoon Asian sesame oil
- 1 to 2 teaspoons Asian chile oil
- Special equipment: a well-seasoned 14-inch flat-bottomed wok; a deep-fat thermometer
- Accompaniment: white rice
Artichoke Dip
By stancec44
Chop artichoke hearts, mix all and put in buttered casserole dish
- Preheat oven to 350
- 2 cans artichoke hearts, drained
- 1 c. mayo
- 1 c. grated parmesan
Braided Apple Danish Loaf (Overnight)
By stancec44
DIRECTIONS 1. Warm the milk and water over medium heat until lukewarm to the touch (about 90° to 95°)
- Dough
- 1 cup whole milk
- 1/4 cup water
- 4 1/4 cups bread flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 8 tablespoons (1 stick) softened butter
- Filling
- 4 Granny Smith apples, peeled and chopped
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- Pinch of nutmeg
- Apricot jam or jelly, for glazing
Bubble Top Brioches
By stancec44
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment
- 1/4 cup warm water (110°F to 115°F)
- 1/4 cup warm whole milk (110°F to 115°F)
- 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 3 large eggs, room temperature
- 3 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg beaten to blend with 1 teaspoon water (for glaze)
The BA Foodist's Mom's Chicken Liver Pâté
By stancec44
Melt 1/4 cup butter in heavy large skillet over medium-high heat
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 4 bacon slices, chopped
- 1 1/2 cups chopped onion
- 1 garlic clove, minced
- 12 ounces chicken livers, trimmed
- 1 large Granny Smith apple, peeled, cored, cut into 1/4- to 1/3-inch cubes (about 1 1/3 cups)
- 1 tablespoon chopped fresh marjoram
- 2 hard-boiled eggs, peeled, quartered
- 2 tablespoons dry Sherry, bourbon, or Cognac
- 1 1/4 teaspoons salt
- Fresh parsley sprig
- Rye bread slices, toasted