Cookie52730's profile page
Recipes
Coffee-Toffee Ice Cream Tart
By cookie52730
For Crust and Filling: Preheat oven to 325 Butter 9 inch tart pan w removable bottoom
- Crust and Filling
- 1 1/2 C finely ground chocolate wafer cookie crumbs
- 1/2 tsp ground cinnamon
- 1/4 C butter, melted
- 1/2 C coarsely chopped chocolate-covered english toffee bars
- 1 1/2 pints coffee ice cream, slightly softened
- Topping
- 1/3 C whipping cream
- 1 T butter
- 6 oz good quality white chocolate
- 1 tsp vanilla extract
Roast Chicken with Marsala Sauce
By cookie52730
For Chicken: Mix wine, shallots, oil, sage and rosemary in 15x10x2 inch glass baking dish
- Chicken:
- 1 C dry white wine
- 1/4 C chopped shallots
- 2 T olive oil
- 1 T chopped fresh sage or 1 tsp
- dried rubbed
- 1 T chopped fresh rosemary
- or 1 tsp dried
- 2 4-4 1/2 pound chickens, boned, halved
- Sauce:
- 3 C chicken stock or canned low salt broth
- 1 C beef stock or canned broth
- 1/2 C diced seeded plum tomatoes
- 1/2 C dry Marsala
- 2 T chilled butter cut into pieces
- 2 T chopped fresh Italian parsley
Bay and Lemon Roasted Potatoes
By cookie52730
Preheat oven to 400.Combine olive oil, lemon juice, garlic cloves, bay leaves and lemon peel in blender
- 5 T Olive Oil
- 1/4 C fresh lemon juice
- 4 L garlic cloves, peeled
- 4 bay leaves
- 2 tsp grated lemon peel
- 5 L russet potatoes unpeeled, cut into 1" pieces.
Choc-Oat Chip Cookies
By cookie52730
Combine flour, baking soda, and salt in small bowl
- 1 3/4 C Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 C brown sugar
- 1 C butter, softened
- 2 eggs
- 2 T Milk
- 2 tsp vanilla extract
- 2 1/2 C quick or old fash oats
- 2 C Semi Sweet choc chips
- 1 C coarsely chopped nuts
Snickerdoodle Cookie
By cookie52730
Preheat oven to 375 Mix sugar, shortening and eggs
- 1 1/2 C sugar
- 1 C Shortening soft
- 2 eggs
- 2 3/4 C Flour
- 2 tsp Cream of Tartor
- 1 tsp baking soda
- 1/2 tsp salt
- 2 T sugar
- 2 tsp cinnamon
Lemon Souffles with Grand Marnier Sauce
By cookie52730
For Sauce: Bring cream and sugar to boil in heavy medium saucepan, stirring until sugar dissolves
- Sauce:
- 1 C whipping cream
- 1/4 C sugar
- 4 large eggs yolks
- 1 T Grand Marnier
- 1 tsp vanilla extract
- Souffles
- 1/4 C butter
- 1/4 C flour
- 2 C whole milk
- 1 1/2 C sugar
- 1/4 cornstarch
- 6 lg egg yolks
- 6 T fresh lemon juice
- 5 tsp grated lemon peel
- Additional sugar
- 8 Lg egg whites, room temp
- Powdered sugar
fettuccine with morels & asparagus
By cookie52730
cook asparagus in large pot boiling salted water until crisp tender, about 3 minutes
- 1 3/4 pound fresh asparagus, trimmed
- cut into 1" lengths
- 8 oz fettuccine
- 3 T butter
- 2 lg. garlic cloves, minced
- 1 tea. dried taragon
- 12 oz fresh morels, cleaned trimmed
- 1 1/4 cup whipping cream
- 1/2 c canned chicken broth
- 1 cup freshly grated parmesan cheese
Herb Marinated Feta and Olives
By cookie52730
combine ingredients and let it marinade in refridgerator for up to one week before eating
- 1 T whole Cumin seeds
- 2 tsp whole coriander seeds
- 1 tsp dried crushed red pepper
- 2 garlic cloves, minced
- 2 tsp grated orange peel
- 1 1/2 C extra virgin olive oil
- 10 oz assorted brine cured green and black olives
- 3 T minced fresh basil
- 2 T minced fresh cilantro
- 8 oz fets cheese, cut into 1/2 inch squares.
- 1 French bread baguette, sliced
Cashew Chicken Toss
By cookie52730
drain pineapple, reserving juice; set pineapple aside
- 2 cans (8oz each) pineapple chunks
- 3 T sugar
- 2 tsp cornstarch
- 2 tsp grated orange peel
- 1/4 - 1/2 tsp dried basil
- dash pepper
- 1 lb boneless skinless chicken breast
- 4 C ready to serve salad greens
- 1 11oz mandarin oranges, drained
- 1/3 C cashews
roast chicken with marsala sauce
By cookie52730
For Chicken Mix wine, shallots, oil, sage and rosemary in 15X10X2 inch glass baking dish
- Chicken
- 1 cup dry white wine
- 1/4 cu chopped shallots
- 2 Tab. olive oil
- 1 T chopped fresh sage or 1 teas. dried
- 1 T chopped fresh rosemary or 1 teaspoon dried
- 2 4-41/2 lb. chicken, boned, halved
- Sauce
- 3 cups chicken stock or canned broth
- 1 cup beef stock or canned broth
- 1/2 c diced seeded plum tomatoes
- 1/2 cu dry marsala
- 2 T. chilled butter
- 2 T. chopped fresh Italian parsley.