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Recipes
Chicken & Vegetable Tagine
By danaheller
Heat 2 tbs of the oil in a large, wide pot over low heat
- 6 tbs olive oil
- 3 cups slivered onions
- 6 large cloves of garlic, minced
- 1 tbs sweet Hungarian paprika
- 1 tsp coarse (kosher) salt
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- freshly ground black pepper, to taste
- 2 cups (drained) diced canned tomatoes
- 1 cup water
- 3 tbs lemon juice
- 8 chicken legs with thighs, seperated and skinned
- 1 large eggplant, cut into 1-inch cubes
- 2 tbs chopped fresh flat-leaf parsley
- salt and pepper, to taste
- 1/3 cup slivered blanched almonds, for garnish
Chateaubriand in a Brioche Crust
By danaheller
First make the mushroom duxelle
- Mushroom Duxelle:
- 1 3/4 to 2 lbs trimmed tenderloin of beef, cut from the top end to the middle
- 1/4 cup clarified butter
- 12 good spinach leaves
- 3 tbs butter
- 14 oz button mushrooms, wiped and finely chopped
- juice of 1 lemon
- 1/2 cup finely chopped shallots
- 4 tbs heavy cream
- To Assemble:
- 14 oz brioche dough (about 1/2 recipe)
- flour for dusting
- 3 herb crepes, 11-12 inches in diameter
- 1 egg yolk beaten with 1 tsp milg (egg wash)
- salt and freshly ground pepper
Pistachio Baked Salmon
By danaheller
1. Preheat oven to 425 deg
- 1 cup salted dry roasted pistachio nuts, chopped.
- 1/2 cup packed brown sugar
- 3 Tbsp. lemon juice
- 1 tsp. dried dillweed
- 1 tsp. coarsley ground black pepper
- 6 6oz skinless salmon fillets
- 1/4 cups purchased basil pesto (optional)
Pumpkin Bars
By danaheller
Bars: 1. Preheat oven to 350 degrees
- Bars:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 oz canned pumpkin
- 2 cups sifted all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- Icing:
- 8 oz package cream cheese
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 tsp vanilla extract
White Chocolate Creme Brulee
By danaheller
*****
- 4 cups heavy cream
- 3/4 cup granulated sugar
- 6 oz white chocolate, chopped in small pieces
- 3/4 cup egg yolks (about 10 large), lightly beaten
- 5 tbs granulated sugar
Di's Delight
By danaheller
1. Preheat oven to 375 degrees
- 2 eggs
- 2 cups granulated sugar, divided
- 2 cups self-rising flour
- pinch salt
- 1 (15 oz) can fruit cocktail
- 2 tsp baking soda
- 1 (12 oz) can evaporated milk
Bacon-wrapped Shrimp w/ Cheese & Jalapeno
By danaheller
****
- 16 jumbo deveined shrimp
- 1/4 pound of your favorite cheese cut into 1 inch by 1/2 inch pieces
- 1 whole green jalapeno
- 1 package of bacon
- skewers (soak in water first if using wooden ones so they don't burn)
Crab-stuffed Jalapenos
By danaheller
1. Cut peppers in half lengthwise
- Stuffing mixture:
- 1 lb flaked crabmeat
- 1 can jalapeno peppers (1 lb, 11 oz)
- 2 tbs green pepper, finely chopped
- 2 tbs onions, finely chopped
- 1/4 cup cracker meal
- 1 egg, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 clove garlic, minced
- 1/4 cup milk
- Breading mixture:
- 2 cup cracker meal
- 1 cup milk
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
Dungeness Crab Football (shaped) Poppers with Trio of Sauces
By danaheller
Poppers: 1. Saute the chopped leeks in butter until sweated
- Poppers:
- 24 each 2-inch wonton squares (cut each into a football shape)
- 1/2 lb cream cheese
- 1 oz butter
- 1 leek, finely chopped
- 1 cup water
- 1 qt salad or frying oil
- 1 lb Dungeness crab meat
- 4 oz ponzu
- 4 oz peanut dipping sauce
- 4 oz jalapeno sauce
- Sauces:
- Peanut-
- 1/4 cup peanut butter
- 2 tbs sugar
- 1 tsp chili flakes
- 3 tbs rice vinegar
- Ponzu-
- 1/4 cup soy sauce
- 2 tbs yuzu fruit juice
- 1 tbs rice vinegar
- Jalapeno-
- 1/4 cup fish sauce
- 2 tbs sugar
- 2 tbs rice vinegar
- 1/4 bunch cilantro, finely chopped
Bacon-wrapped Breadsticks
By danaheller
1. Preheat oven to 350 degrees
- 4 1/2 oz box sesame seed breadsticks
- 16 oz package bacon
- 8 oz container grated Parmesan