Sconty empire

  No-Bake Chocolate Mousse Bars Time:  30 minutes, plus chilling Chocolate mousse bars are simple to create and much simpler to enjoy. They are ethereal and ready to melt in your mouth. It's essential to use a chocolate that you would be content to munch on by itself because there are so few ingredients. Although it is optional, the instant espresso powder gives this straightforward dessert dimension. Use a long, sharp knife that has been cleaned before each cut and reheated in hot water to cut beautiful, neat slices. INGREDIENTS Yield: 24 servings FOR THE CRUST 18 whole graham crackers (about 9½ ounces/269 grams) 8  tablespoons/113 grams unsalted butter (1 stick), melted 2 tablespoons granulated sugar ¼ teaspoon kosher salt FOR THE FILLING 1 pound/454 grams semisweet chocolate, finely chopped 3 cups cold heavy cream, plus more for serving 2 teaspoons instant espresso powder ½ teaspoon kosher salt 1 tablespoon pure vanilla extract Whipped cream (optional) PREPARATION For No-Bake Ch

 Soy-Butter Corn Ramen Time: 35 minutes  Summer corn's sweetness is used in this simple, one-pot noodle recipe to counteract the umami flavors of the butter and soy sauce. It's an homage to wafu pasta meals, which combine the flavors, techniques, and ingredients of Italian and Japanese cuisine.  INGREDIENTS Yield: 4 servings 4 ears corn, husked 4 scallions, trimmed, white and green parts thinly sliced and separated 4 blocks/12 ounces instant dried ramen noodles, flavor packets discarded ¼ cup soy sauce ¼ cup vegan or regular unsalted butter. PREPARATION Step 1 Snap each corn cob in half to make them easier to handle. Slice the corn kernels off the cobs, and add the cobs to a large pot, along with the white parts of the scallions. Add 5 cups of water to the pot and bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer for 8 to 10 minutes, until the smell of corn permeates the kitchen. Step 2 Uncover and discard the cobs. Add the noodle blocks to the

  Huevos Rancheros TIME :45 Minutes  Traditionally, a hearty Mexican breakfast of eggs "rancher's style" is savored following a difficult morning of work. Huevos rancheros, however, also make a filling and cozy weeknight meal. The quick and easy to make homemade salsa can be cleverly used in three different ways. INGREDIENTS For  Huevos Rancheros Yield : 4 servings 2pounds ripe tomatoes, diced ¾cup finely chopped white onion (from ½ medium onion) 2tablespoons lemon juice 1small jalapeño, stemmed and minced 2teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning ½teaspoon grated garlic ¼cup neutral oil, such as safflower or canola 2(15-ounce) cans black beans ¾teaspoon ground cumin ¼teaspoon smoked paprika 8large eggs 2tablespoons chopped cilantro leaves, plus more for serving 8(6-inch) warmed corn tortillas Sliced avocado and crumbled queso fresco, for serving. PREPARATION For  Huevos Rancheros Step 1 In a medium saucepan, combine tomatoes, onion, lemon j