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Recipes
MOLTEN CHOCOLATE CAKE WITH CANDIED WALNUTS
By SAEGERMA
BUTTER 8 6OZ RAMEKINS AND DUST WITH FLOUR IN A BOWL OVER DOUBLE BOILER MELT BUTTER AND CHOCOLATE SET ASIDE AND LE
- 6 OZ SEMI-SWEET CHOCOLATE
- 2 OZ BITTERSWEET CHOCOLATE
- 3/4 CUP UNSALTED BUTTER 3 EGG YOLKS
- 3 WHOLE EGGS
- 3/4 CUP SUGAR
- 3/4 CUP FLOUR
Caramel Apple Cheesecake Bars with Streusel Topping
By SAEGERMA
Recipe courtesy Paula Deen
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar, plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Streusel topping, recipe follows
- 1/2 cup caramel topping
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup (1 stick) butter, softened
MINI CHOCOLATE CAKES
By SAEGERMA
HEAT OVEN 350 COAT 2- SIX CUP JUMBO MUFFIN PANS WITH NONSTCK SPRAY WHISK TOGETHER FLOUR,COCOA,ALLSPICE,BAKING POWDE
- 2 CUPS FLOUR
- 2/3 CUPS COCOA
- 1 1/2 TEAS ALLSPICE
- 1 TEASP BAKING POWDER
- 3/4 TEASP BAKING SODA
- 1/4 TEASP SALT
- 1 1/2 STICKS SOFTENED BUTTER
- GANACHE
- 1 CUP HEAVY CREAM
- 8 OZ BITTERSWEET CHOCOLATE CHOPPED
- 1 1/2 CUPS LIGHT BROWN SUGAR
- 3 EGGS
- 2 TEASP VANILLA
- 1 CUP SOUR CREAM
- 4 OZ BITTERSWEET CHOCOLATE CHOPPED
Garlicky Green Beans
By SAEGERMA
Recipe courtesy Sandra Lee
- 1 pound frozen green beans
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 6 cloves peeled garlic, thinly sliced
- 4 strips pre-cooked bacon
- Salt and pepper
WILD MUSHROOM PASTA
By SAEGERMA
CLEAN & CUT MUSHROOMS HEAT OLIVE OIL IN HOT SKILLET AND SAUTE ONION AND GARLIC FOR 2 MIN WHEN ABOUT HALF WAY DONE A
- 1 1/4 LB ASSORTED MUSHROOMS
- 2 TBS OLIVE OIL
- 1 TBS CRUSHED GARLIC
- 1 SMALL ONION CHOPPED
- 1 CUP CHICKEN STOCK
- 1 CUP NEWMAN'S OWN LEMON PEPPER MARINADE
- 1 TBS FLOUR
- SALT & PEPPER
- 1 LB PASTA
SUNKEN CHOCOLATE-ORANGE CUPCAKES
By SAEGERMA
PREHEAT OVEN 350 COARSELY GRIND ALMONDS INE 12 CUP MUFFIN PAN WITH PAPER LINERS MICROWAVE CHOCOLATE & BUTTER IS S...
- 1 CUP BLANCHED ALMONDS
- 8 OZ BITTERSWEET CHOCOLATE CHOPPED
- 1 STICK UNSALTED BUTTER
- 4 LARGE EGGS SEPERATED
- 1 CUP SUGAR
- 2 TEASPOONS ORZNGE ZEST
Lobster Bisque Brio Tuscan Grill
By SAEGERMA
Try this delicious Lobster Bisque Brio Tuscan Grill recipe
- 1/4 cup Unsalted butter; (*1/2 stick) unsalted butter
- 1/2 cup olive oil; divided, plus more for garnish
- 1 tablespoon Garlic; chopped
- 1/4 cup yellow onion; chopped
- 3 tablespoons All-purpose flour
- 1/2 cup Tomato paste
- 3/4 cup sweet sherry
- 3 1/2 cups lobster stock; (see note), or fish stock
- 2 cups Heavy cream
- 1/4 teaspoon Cayenne; , ground
- Sea salt
- Black pepper; ground
- 6 ounces cooked lobster meat; cooked and diced
- Parsley
Espresso Toffee Fudge
By SAEGERMA
Recipe courtesy Sandra Lee
- Butter-flavored cooking spray
- 1 stick butter
- 4 cups sugar
- 1 (12-ounce) can evaporated milk
- 2 tablespoons instant espresso powder
- 1 (12-ounce) package semisweet chocolate chips
- 30 large marshmallows
- 3/4 cup toffee bits
CHOCOLATE DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE
By SAEGERMA
PREHEAT OVEN 350 BUTTER A 9 INCH CAKE PAN LINE WITH PARCHMENT BRING WATER TO BOIL COMBINE CHOPPED DATES COFFEE BRA
- CAKE
- 1 1/4 CUP WATER
- 26 WHOLE DATES PITTED
- 3 TBL BRANDY
- 2 TBL STRONG BREWED COFFEE
- 4 TBL COCOA
- 2 CUPS FLOUR
- 1 TEAS SALT
- PINCH CINNAMON
- 1 1/2 STICK BUTTER SOFTENED
- 3/4 CUP PACKED DARK BROWN SUGAR
- 4 LARGE EGGS
- 1 1/2 TEAS BAKING SODA
- 5 OZ BITTERSWEET CHOCOLATE CHOPPED
- GLAZE
- 1/2 STICK BUTTER
- 2/3 CUP PACKED LIGHT BROWN SUGAR
- 1/3 CUP LIGHT CORN SYRUP
- 1 TBL WATER
- PINCH OF SALT
- 2 TBL HEAVY CREAM
- 4 OZ BITTERSWEET CHOCOLATE CHOPPED
- 1 TBL PLUS 1 1/2 TEAS BRANDY
Tuscan White Bean and Garlic Soup
By SAEGERMA
Recipe courtesy Giada De Laurentiis
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannelloni beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1/2 teaspoon freshly ground black pepper
- 6 slices ciabatta bread
- Extra-virgin olive oil, for drizzling