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Bun Bo Hue Seasoning Suggestion

Bun Bo Hue Seasoning Suggestion

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Buy on-line at (ships from and sold by) SPICEZON DOT COM

  • See if at Fubon
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Soft Caramels

Soft Caramels

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• Softer Caramels: The softness of the caramels is mainly a result of the cream

  • Caramel Variations:
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cup white granulated sugar
  • 1/4 cup corn syrup
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • Salted Caramels - Add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt.
  • Gingerbread Caramels - Add 2 tablespoons of molasses to the sugar mixture. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves along with the vanilla at the very end of cooking.
  • Chocolate Caramels - Increase the amount of cream to 1 1/2 cups. Melt 10 ounces of good chocolate into the cream mixture along with the butter.
  • Equipment
  • 8 x8 baking dish (or similar size)
  • Parchment paper
  • 2-quart saucepan
  • 4-quart saucepan
  • Instant-read thermometer or candy thermometer
  • Spatula
  • Whisk
  • Wax paper
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Fried Chicken Sandwich Condiment Ideas

Fried Chicken Sandwich Condiment Ideas

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② House-made Sriracha brioche: Yes, there's Srirachain the dough

  • Best fried chicken sandwich you can make.
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Homemade Halloumi

Homemade Halloumi

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When I’m asked why I make my own jam, pickles, cheese or bacon, the first reason that comes to mind is: It’s m...

  • To recipes call for a sprinkling of dried mint. To avoid an overdose of minty flavor, balance the herbal scattering with dried parsley.
  • to you don’t have a cheese basket to mold the halloumi and drain the whey, a plastic produce basket or a small colander will work just as well.
  • Use only the freshest milk for the best-tasting cheese.
  • Rennet, either animal- or vegetable-based, is available in liquid or tablet form at beer- and cheesemaking shops, at many Latin grocers and online. Use filtered, bottled water if your water contains chlorine, which is not good for cheese making.
  • 1/8 1/8 1/8 teaspoon rennet
  • 1/4 1/4 1/4 cup filtered, nonchlorinated water
  • 1/2 1/2 1/2 gallon whole milk, pasteurized but not homogenized (often sold in glass bottles), or more as needed
  • 1 1 1/8 tablespoon fresh lemon juice or 1/8 teaspoon citric acid
  • 1 1 1 teaspoon kosher or fine sea salt
  • 1 1 1 teaspoon dried mint and/or dried parsley, or a combination (optional)
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Indulgent Overnight Oatmeal

Indulgent Overnight Oatmeal

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COMMENTS: We make these in half pint mason jars with plastic lids

  • 1 container (6 oz) yogurt, any flavor
  • 1/4 cup old-fashioned or quick-cooking oats
  • 1/2 c. water (as people said too dry) or apple sauce or apple juice
  • Add in: fresh berries, chocolate chips & peanut butter, whatever.
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Banana Bread Tiramisu

Banana Bread Tiramisu

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And yes, you read that right

  • For the Banana Bread:
  • For the Banana Bread:
  • For the Banana Bread:
  • 4 4 4 large eggs at room temperature
  • 4 4 4 large eggs at room temperature
  • 4 4 4 large eggs at room temperature
  • 14 14 2 oz granulated sugar 2 cups
  • 14 14 2 oz granulated sugar 2 cups
  • 14 14 2 oz granulated sugar 2 cups
  • 2 1/2 2 1/2 1/3 oz packed brown sugar 1/3 cup
  • 2 1/2 2 1/2 1/3 oz packed brown sugar 1/3 cup
  • 2 1/2 2 1/2 1/3 oz packed brown sugar 1/3 cup
  • 24 24 3 6 mashed ripe bananas 3 cups, from about 6 bananas
  • 24 24 3 6 mashed ripe bananas 3 cups, from about 6 bananas
  • 24 24 3 6 mashed ripe bananas 3 cups, from about 6 bananas
  • 8 8 1 oz vegetable or liquid coconut oil 1 cup
  • 8 8 1 oz vegetable or liquid coconut oil 1 cup
  • 8 8 1 oz vegetable or liquid coconut oil 1 cup
  • 2 2 2 tsp vanilla extract
  • 2 2 2 tsp vanilla extract
  • 2 2 2 tsp vanilla extract
  • 2 2 1/4 oz Greek yogurt or sour cream 1/4 cup
  • 2 2 1/4 oz Greek yogurt or sour cream 1/4 cup
  • 2 2 1/4 oz Greek yogurt or sour cream 1/4 cup
  • 13 3/4 13 3/4 3 1/4 all-purpose flour 3 1/4 cups
  • 13 3/4 13 3/4 3 1/4 all-purpose flour 3 1/4 cups
  • 13 3/4 13 3/4 3 1/4 all-purpose flour 3 1/4 cups
  • 2 2 2 tsp baking soda
  • 2 2 2 tsp baking soda
  • 2 2 2 tsp baking soda
  • 2 2 2 tsp ground cinnamon
  • 2 2 2 tsp ground cinnamon
  • 2 2 2 tsp ground cinnamon
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • For the Dulce de Leche Soaking Syrup:
  • For the Dulce de Leche Soaking Syrup:
  • For the Dulce de Leche Soaking Syrup:
  • 14 14 14 oz dulce de leche or sweetened condensed milk
  • 14 14 14 oz dulce de leche or sweetened condensed milk
  • 14 14 14 oz dulce de leche or sweetened condensed milk
  • 1/4 1/4 1/4 cup milk
  • 1/4 1/4 1/4 cup milk
  • 1/4 1/4 1/4 cup milk
  • For the Caramelized Bananas:
  • For the Caramelized Bananas:
  • For the Caramelized Bananas:
  • 2 2 2 tbsp butter
  • 2 2 2 tbsp butter
  • 2 2 2 tbsp butter
  • 1/4 1/4 1/4 cup brown sugar
  • 1/4 1/4 1/4 cup brown sugar
  • 1/4 1/4 1/4 cup brown sugar
  • 1 1 1 tbsp rum can substitute water or orange juice
  • 1 1 1 tbsp rum can substitute water or orange juice
  • 1 1 1 tbsp rum can substitute water or orange juice
  • 1 1 1 tsp vanilla extract
  • 1 1 1 tsp vanilla extract
  • 1 1 1 tsp vanilla extract
  • 1/4 1/4 1/4 tsp cinnamon
  • 1/4 1/4 1/4 tsp cinnamon
  • 1/4 1/4 1/4 tsp cinnamon
  • 4 4 5 large bananas or 5 medium bananas
  • 4 4 5 large bananas or 5 medium bananas
  • 4 4 5 large bananas or 5 medium bananas
  • For the Mascarpone Cream:
  • For the Mascarpone Cream:
  • For the Mascarpone Cream:
  • 6 6 6 egg yolks at room temperature
  • 6 6 6 egg yolks at room temperature
  • 6 6 6 egg yolks at room temperature
  • 7 7 1 oz granulated sugar 1 cup
  • 7 7 1 oz granulated sugar 1 cup
  • 7 7 1 oz granulated sugar 1 cup
  • 1 1 1 lb mascarpone cheese
  • 1 1 1 lb mascarpone cheese
  • 1 1 1 lb mascarpone cheese
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 2 2 2 tsp vanilla extract
  • 2 2 2 tsp vanilla extract
  • 2 2 2 tsp vanilla extract
  • 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
  • Assemble:
  • Assemble:
  • Assemble:
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • 1 1/2 1 1/2 1/2 cups heavy cream
  • 1/2 1/2 1/2 cup powdered sugar
  • 1/2 1/2 1/2 cup powdered sugar
  • 1/2 1/2 1/2 cup powdered sugar
  • Chocolate pearls or other chocolate decorations optional
  • Chocolate pearls or other chocolate decorations optional
  • Chocolate pearls or other chocolate decorations optional
  • For the Optional Chocolate Shell:
  • For the Optional Chocolate Shell:
  • For the Optional Chocolate Shell:
  • 1 1 1 lb chocolate candy coating or tempered chocolate see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered
  • 1 1 1 lb chocolate candy coating or tempered chocolate see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered
  • 1 1 1 lb chocolate candy coating or tempered chocolate see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered
  • 4" cake collar strips 4" high
  • 4" cake collar strips 4" high
  • 4" cake collar strips 4" high
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Chimichangas

Chimichangas

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Preheat the oven to 450 degrees F

  • 2 2 2 tablespoons unsalted butter
  • 2 2 2 tablespoons unsalted butter
  • 2 2 2 tablespoons unsalted butter
  • 4 4 4 tablespoons vegetable oil
  • 4 4 4 tablespoons vegetable oil
  • 4 4 4 tablespoons vegetable oil
  • 1 1 1 white onion, chopped
  • 1 1 1 white onion, chopped
  • 1 1 1 white onion, chopped
  • 3 3 3 cloves garlic, chopped
  • 3 3 3 cloves garlic, chopped
  • 3 3 3 cloves garlic, chopped
  • 1 1 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 1 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 1 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1 1/2 1 1/2 1/2 teaspoons chili powder
  • 1 1/2 1 1/2 1/2 teaspoons chili powder
  • 1 1/2 1 1/2 1/2 teaspoons chili powder
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 1 1 1 small tomato, chopped, plus more for topping
  • 1 1 1 small tomato, chopped, plus more for topping
  • 1 1 1 small tomato, chopped, plus more for topping
  • 2 2 2 tablespoons chopped fresh cilantro
  • 2 2 2 tablespoons chopped fresh cilantro
  • 2 2 2 tablespoons chopped fresh cilantro
  • 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
  • 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
  • 2 1/2 2 1/2 1/2 cups shredded rotisserie chicken
  • 1/4 1/4 1/4 cup sour cream
  • 1/4 1/4 1/4 cup sour cream
  • 1/4 1/4 1/4 cup sour cream
  • 1 15-ounce 1 15-ounce 15-ounce can refried beans
  • 1 15-ounce 1 15-ounce 15-ounce can refried beans
  • 1 15-ounce 1 15-ounce 15-ounce can refried beans
  • 4 10-inch 4 10-inch flour tortillas
  • 4 10-inch 4 10-inch flour tortillas
  • 4 10-inch 4 10-inch flour tortillas
  • 1 1 1 cup shredded monterey jack cheese, plus more for topping
  • 1 1 1 cup shredded monterey jack cheese, plus more for topping
  • 1 1 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Mexi-sauce, for topping (see below)
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Shredded lettuce, for topping
  • Shredded lettuce, for topping
  • Mexican rice, for serving
  • Mexican rice, for serving
  • Mexican rice, for serving
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Tater Tots with Spicy Mayo

Tater Tots with Spicy Mayo

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spicy mayonnaise Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with...

  • spicy mayonnaise
  • 1 cup mayonnaise
  • 1 teaspoon adobo sauce from canned chipotles in adobo
  • 1 teaspoon gochujang (Korean hot pepper paste)
  • ¼ teaspoon hot smoked Spanish paprika (optional)
  • Kosher salt and freshly ground black pepper
  • “tater tots”
  • 3 medium russet potatoes (about 2 lb.), scrubbed
  • 2 scallions, chopped
  • ½ cup seasoned Italian breadcrumbs
  • ¼ cup heavy cream
  • 1 tablespoon sour cream or plain yogurt
  • 1 tablespoon unsalted butter, room temperature
  • ½ teaspoon granulated garlic
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt, plus more
  • 2 tablespoons grated Parmesan, plus more
  • 2 large eggs, beaten to blend
  • Vegetable oil (for frying; about 3 cups)
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Pork Belly with Corn Crêpes (Overnight)

Pork Belly with Corn Crêpes (Overnight)

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1. In a bowl, stir the piloncillo with the cinnamon, coriander and anise seeds

  • Pork Belly
  • 2 ounces piloncillo, finely grated (or 1/4 cup dark-brown sugar)
  • 2 1/4 teaspoons cinnamon
  • 2 1/4 teaspoons coriander seeds
  • 1/4 teaspoon anise seeds
  • 1 slab (about 2 pounds) pork belly
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon cracked peppercorns
  • Coarse sea salt
  • Corn Crêpes
  • 3/4 cup fresh masa (available at Latin markets) or make your own with masa flour, following the directions on the label
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tablespoon unsalted butter, melted
  • Salt
  • Vegetable oil
  • 1 cup habanero salsa
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Yolanda's Pecan Pie

Yolanda's Pecan Pie

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Pecan pie is one of those recipes that is both a total show stealer, and easy to make ahead

  • Need: 9 x 2 removable bottom deep dish fluted tart pan
  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 2 cups flour
  • 2 egg yolks
  • 4 eggs
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1/2 cup melted butter
  • 1 tsp vanilla
  • 2 cups pecans
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