Chef_Madel's profile page
Recipes
Chocolate Fondue
By Chef_Madel
Enjoy!
- 300 gm Toblerone Chocolate
- whipping cream
- fresh pineapple
- straw berries
- sponge cake
- marshmallows
- apples
Red Grapefruit Chiffon Cake
By Chef_Madel
To get the highest, lightest cake, be sure to use a regular - not nonstick - tube pan
- Icing:
- 2 1/4 sifted cake and pastry flour 550 ml
- 1 1/2 cups granulated sugar 375 ml
- 1 tbsp baking powder 15 ml
- 1/2 tsp salt 2 ml
- 6 egg yolks
- 2 tbsp grated grapefruit rind 15ml
- 3/4 cup strained red grapefruit juice 175 ml
- 1/2 cup vegetable oil 125 ml
- 8 egg whites
- 1/4 tsp cream of tartar 1 ml
- 4 cups icing sugar 1l
- 1/3 cup red grapefruit juice (approx) 75 ml
Shrimp Pate
By Chef_Madel
Mix together and put in a mold
- 4 cans of shrimp
- 2 small onions (3/4 cups onion)
- 1 cup melted butter
- 1 cup mayo
- 2 tbsp lemon juice
Cranberry Sangria
By Chef_Madel
Mix Cranberry Cocktail, wine, liqueur and berries together in a large pitcher
- 1 bottle (1.89L) Ocean Spray Cranberry Cocktail
- 3 cups (759 ml) sweet red wine
- 1/2 cup (125 ml) orange or raspberry liqueur
- Seasonal berries
Maslights
By Chef_Madel
mix together
- 2 oz white rum
- 1 oz cherry brandy
- 1 oz apricot brandy
- 4 oz orange juice
- 4 oz pineapple juice
- dash of grenadine
- dash of lime juice
Seafood Spread with Lemon Dill Mayonnaise
By Chef_Madel
Delight seafood lovers with this delicious appetizer
- Lemon Dill Mayonnaise:
- 4 egg yolks
- 1/4 tsp (1 ml) each paprika, salt and freshly ground pepper
- 1 cup (250 ml) milk or light cream
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 can (7 3/4 oz/220 g) salmon, drained and flaked
- 1 can (4 oz/113 g) salad shrimp, drained
- 1 can (6 1/2 oz/184 g) white tuna, drained and flaked
- 1 cup (250 ml) light cream
- 1 tsp (5 ml) anchovy paste (optional)
- 2 tbsp (25 ml) chopped fresh dill
- Lemon Dill
- Mayonnaise
- (recipe follows)
- 1 egg yolk, at room temperature
- 1/4 tsp (1 ml) dry mustard
- 1/4 tsp (1 ml) salt
- 1 tbsp (15 ml) tarragon vinegar
- 1 tbsp (15 ml) lemon juice
- 1 cup (250 ml) olive or vegetable oil
- 2 tbsp (25 ml) chopped fresh dill
Band stand Punch
By Chef_Madel
add all ingredients to bowl
- Before Serving:
- 1 12 oz can frozen orange juice condensed
- 1 12. oz can frozen lemonade condensed
- 1 48. oz can pineapple juice
- 2 750 ml bottle of ginger ale
- 2 750 ml bottles club soda
Hot Crab Appetizer
By Chef_Madel
This dis is also good using shrimp instead of crab
- 8 oz (250 g) cream cheese milk
- 1 tbsp (15 ml) milk
- 1 can (7 oz/220 g) crab meat, drained and flaked
- 1 green onion, finely choppe
- 1/2 tsp Dijon mustard Grated lemon rind
Cajun Rubs
By Chef_Madel
serve
- 1 tbsp salt
- 1 tbsp oregano
- 1 tbsp thyme
- 2 tbsp pepper
- 2 tbsp + 2 tsp of paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp cagemi
Beef Teriyaki - Slow Cook
By Chef_Madel
mix and enjoy
- 1 tsp ginger
- 1 tbsp sugar
- 2 tbsp oil
- 1/2 cup soya
- 1 clove of garlic