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Recipes
Roast Chicken with Lemon and Thyme
By alas14
Preheat oven to 450°F. Mix first 4 ingredients in bowl
- 3 tablespoons minced fresh thyme
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
- 2 teaspoons grated lemon peel
- 1 7-pound roasting chicken
- 1 lemon, quartered
- To make gravy (optional)
- 1/4 cup dry white wine
- 1 cup (about) canned low-salt chicken broth
- 2 teaspoons all purpose flour
German Chocolate Cake
By alas14
COCONUT-PECAN FILLING: 1 can (12oz) evaporated milk 1 1/2 teaspoon vanilla 1 1/2 cup sugar 1 pkg (7 oz) flaked ...
- CAKE:
- 1/2 cup water
- 1 4-oz pkg Baker's German Sweet chocolate bar
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 large eggs -- separated
- 1 teaspoon vanilla
- 1 cup buttermilk
- Line bottoms of 3 9" round cake pans with wax paper; grease sides of pan.
- Microwave chocolate and water in a large bowl until chocolate is almost melted.
- Stir until chocolate is completely melted.
- Mix flour, baking soda, and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating until well blended after each addition.
- Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
- Gently stir into batter. Pour evenly into prepared pans.
- Bake at 350 for 30 minutes or until toothpick inserted into centers comes out clean.
- Immediately run spatula between cakes and sides of pans. Cool 15 minutes.
- Remove cake layers from pans. Remove wax paper. Cool completely or wire racks.
- Spread Coconut-Pecan Filling between layers and onto top of cake.
Elegant Wild Rice Soup
By alas14
Melt margarine in saucepan, sauté onion until tender
- 6 tbsp.margarine or butter
- 1 Tablespoon onion, minced
- 1/3 cup cubed ham
- 1 tbsp minced onion
- 1/2 cup carrots, grated
- 3 tbsp chopped slivered almonds
- 1/2 cup flour
- 1/2 tsp salt
- 3 cups chicken broth
- 1 cup half and half cream (10% cream
- 2 cups cooked Wild Rice
- 2 tbsp dry sherry (optional)
- snipped parsley or chives
Boursin Chicken with Spinach
By alas14
In a small bowl, crumble the Boursin cheese with a fork
- 2 chicken breast, butterflied to even thickness
- 1 package boursin cheese
- 1/2 package frozen spinach, thawed and squeesed dry
- or 5 oz fresh spinach, blanched, with coarse chop
- oil
- bread crumbs
- garlic powder
- butter
Blue Cheese Fondue
By alas14
In a bowl, combine the cheeses and cornstarch
- 3/4 lb. Cambozola cheese, rind removed,
- cheese crumbled
- 3/4 lb. pungent blue cheese, rind removed,
- cheese crumbled
- 5 tsp. cornstarch
- 1/4 cup dry white wine
- 2 tsp. minced fresh thyme
- 3/4 cup heavy cream
- Pinch of cayenne pepper
- 1/4 tsp. cracked black pepper
- 5 fresh chives, snipped
- 2 to 3 lb. assorted vegetables, such as blanched
- green beans, broccolini and asparagus, peeled
- baby carrots and radishes
- 1/2 loaf crusty bread, cut into cubes
Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic
By alas14
To cook the fish, rinse the fillets with cool water and pat dry
- Serves 2 people
- Cooking time: 10 minutes
- Ingredients
- 2 4 ounce Pacific Rockfish or Red Snapper fillets
- 2 tablespoons grapeseed or canola oil
- 2 tomatoes, chopped
- 1 garlic clove, peeled and chopped
- 1 teaspoon capers
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme or fresh basil
Chicken-Salad for sandwiches or salad
By alas14
Prepare all of the salad ingredients and combine them in a large bowl
- 3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
- 2 stalks celery, chopped
- 1/2 red bell pepper, seeded and chopped
- 4-6 green olives, pitted and minced
- 1/4 cup of chopped red onion
- 1/2 to a whole apple, cored and chopped
- 1/3 head of iceberg head lettuce, sliced and chopped
- 5 Tbsp mayonnaise
- 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
- 2 teaspoons fresh squeezed lemon juice
- Salt and pepper to taste
Chicken-"The Market" Chicken Salad
By alas14
Bring 4 cups water to a boil
- 1 carrot -- sliced
- 1 ribcelery -- sliced
- 1 pound chicken tenders or breasts
- 4 jalapenos, canned -- seeded and chopped
- 1/3 cup mayonnaise
- 4 green onions -- sliced
- 1/2 cup sour cream
- 1 teaspoon cumin
Black Bean Salad
By alas14
For the Dressing: In a small bowl, combine all ingredients
- For the Salad:
- 1 19 oz can Black beans, rinsed and drained
- 1/2 a red pepper, diced
- 1 avocado, cubed
- For the Dressing:
- 1/4 cup cilantro, minced
- juice and zest of 1 lime
- 1 Tbsp white balsamic vinegar
- 1/4 tsp ground cumin
- 1 tsp honey
- 3 Tbsp olive oil
- Black pepper
Rice Pudding-Creamy
By alas14
In a medium saucepan, bring 1 1/2 cups water to a boil
- 3/4 cup uncooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup golden raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract