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Recipes
Esfijas
By garciamoss
This Middle Eastern appetizer recipe is very easy to make
- 1 1/2 pounds (750 grams) ground beef
- 1 medium white or brown onion – finely chopped
- Salt & Pepper
- A pinch of ground cumin
- Up to a cup of Greek yogurt or Labne or Kefir cheese
- 1 cup of chopped mint leaves
- Empanada Dough or Puff Pastry Dough
- 1 lightly beaten egg with a splash of cream or milk
Tourtière (Québécois Meat Pie)
By garciamoss
1. Whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub mixture until pea...
- 2 1/2 cups flour
- 1 tsp. dry mustard powder
- 1/2 tsp. lemon zest
- 1/2 tsp. kosher salt, plus more to taste
- 16 tbsp. unsalted butter, cubed and chilled
- Juice of 1 lemon
- 1 1/2 cups finely chopped russet potatoes
- 2 tbsp. canola oil
- 1 1/2 lb. ground pork
- 6 cloves garlic, minced
- 2 small yellow onions, finely chopped
- 1 medium carrot, finely chopped
- 1/2 cup apple cider
- 1/2 tsp. celery seed
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 2 bay leaves
- Freshly ground black pepper, to taste
- 1 egg, mixed with 2 tbsp. milk, for egg wash
Everyday Fried Noodles (Tian Tian Chao Mian)
By garciamoss
1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes
- 1/2 small seedless cucumber, peeled and julienned
- Kosher salt, to taste
- 3 tbsp. canola oil
- 1 medium carrot, julienned
- 1 onion, thinly sliced
- 1/4 lb. ground pork
- 4 cloves garlic, minced
- 1 1" piece ginger, minced
- 6 scallions, minced
- 1 1/2 tbsp. dark soy sauce
- 1 1/2 tbsp. rice cooking wine
- 1 1/2 tsp. sugar
- 2 cups bean sprouts
- 6 oz. dried flat noodles, boiled and rinsed under cold water
- 1 tbsp. Asian sesame oil
Grilled Chicken With Speedy BBQ Sauce
By garciamoss
1. Preheat grill. 2. Warm the oil in a medium saucepan over medium-low heat
- 1 tablespoon olive oil
- 1/2 finely chopped red onion
- 1/2 green bell pepper, finely chopped
- 1 1/2 cups barbecue sauce
- 4 (5-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Strawberry-Pretzel Icebox Pie
By garciamoss
1. Preheat oven to 350°
- 2 cups finely crushed pretzel sticks
- 3/4 cup butter, melted
- 1/4 cup firmly packed light brown sugar
- 2 cups sliced fresh strawberries
- 1 (14-oz.) can sweetened condensed milk
- 1/2 (8-oz.) package cream cheese, softened
- 4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
- 2 cups whipping cream, divided
- 1/3 cup granulated sugar
Salted Caramel "Ding Dong" Cake
By garciamoss
Preheat oven to 350°. Coat cake pans with nonstick spray
- Nonstick vegetable oil spray
- 1 cup natural unsweetened cocoa powder
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1 cup hot strong coffee
- 3/4 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs
- 9 ounces semisweet or bittersweet chocolate, chopped
- 1 1/8 teaspoons kosher salt
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons unflavored gelatin
- 1 1/2 cups chilled heavy cream
- 1/2 cup powdered sugar
- 1 vanilla bean, split lengthwise
- Flaky sea salt (such as Maldon)
- Two 9-inch-diameter cake pans with 2-inch-high sides; a 9-inch-diameter springform pan
Lefse
By garciamoss
Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches
- 1 3/4 lbs russet potatoes
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1 3/4 cups all-purpose flour, plus more for rolling
La Panadería's Mexican Pink Cake
By garciamoss
Those bright pink cake slices with colorful sprinkles, also known as “Pastel de Niños” (Children’s Cake) wil...
- CAKE:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- 3 eggs
- 1/2 cup oil, or substitute 1/2 cup applesauce or 1 cup mashed bananas
- 1 teaspoon vanilla bean paste or extract
- Zest of 1 lemon, optional
- 1 cup milk
- PINK FROSTING:
- 3 cups confectioners sugar
- 3 tablespoons butter, softened
- 3 tablespoons milk
- 1/2 teaspoon vanilla and 2 drops red food coloring
- Candy sprinkles
Apple Cake with Vanilla Custard Sauce
By garciamoss
Preheat the oven to 350 F
- For the Vanilla Custard Sauce:
- 2 large or 3 small Granny Smith or other tart Apples
- Juice of 1 large lemon (or 2 small ones)
- 1 cup all-purpose Flour (2 cups)
- 1 teaspoon Baking powder (1 1/2 teaspoons)
- 3/4 cup Sugar (1 1/4 cups)
- 1/4 teaspoon Salt (1/2 teaspoon)
- 1/2 teaspoon ground Cinnamon (1 teaspoon)
- 1/4 teaspoon ground Nutmeg (1/2 teaspoon)
- 8 Tablespoons unsalted Butter (divided in half, soften to room temp half of the butter and set the other half aside) (For the bigger cake - 12 Tablespoons Butter, divided in half, soften to room temp the other half while set aside the other half)
- 1/2 cup Milk (1 cup)
- 2 Eggs, beaten lightly (3)
- 1 teaspoon Vanilla Extract (1 1/2 teaspoon)
- Cinnamon-Sugar (for dusting)
- 1 cup Milk
- 4 Egg Yolks
- 2 Tablespoons Sugar
- 1/2 teaspoon Vanilla Extract
Strawberry Peach Sangria
By garciamoss
Combine the peaches, strawberries, red wine, peach liqueur, and rum in a large pitcher
- 1/2 peach, sliced into wedges
- 10 strawberries, hulled and quartered
- 1 bottle of dry red wine (I used a fruit forward Pinot Noir)
- 1/2 cup peach liqueur
- 1/2 cup dark rum
- 2 tablespoons sugar, optional
- Sparkling water and lemon wedges, for serving