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Recipes
Buttermilk and Blue Cheese Slaw
By Chez_Alexander
1. Combine buttermilk, mayonnaise, vinegar, pepper, and hot sauce in a large bowl
- 2 1/2 TBS buttermilk
- 2 1/2 TBS mayonnaise
- 1/2 TBS cider vinegar
- 1/4 tsp black pepper
- 1/4 tsp cayenne hot sauce
- 2 cups thinly sliced Napa (Chinese) cabbage
- 1/3 cup crumbled Gorgonzola or Blue cheese
- 1 thinly sliced green onion
- 1/2 large peeled grated carrot
Prosciutto & Blue Cheese-Stuffed Dates with Fig-Balsamic Sauce & Chiles
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 6 oz paper-thin sliced proscuitto (sliced into 1" X 4" strips)
- 20 pitted and halved Medjool dates
- 4 oz Bleu D'auvergne cheese
- 1/4 cup fig-balsamic vinegar
- 1 tsp honey
- 1/8 tsp red chile flakes
- 40 toothpicks
Muscovado (Brown Sugar) Buttercream
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1/2 vanilla bean, split and scraped
- 3 oz light brown sugar
- 3 oz unsalted butter
- 1/4 cup heavy whipping cream
- 1X recipe Swiss Meringue Buttercream
Brown Sugar Souffles with Creme Anglaise
By Chez_Alexander
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor
- 1/2 cup milk
- 1 (2-inch) piece vanilla bean, split lengthwise
- 2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- Cooking spray
- 2 1/2 tablespoons granulated sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 4 1/2 tablespoons butter
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 large egg whites
- 1/2 teaspoon cream of tartar
Chocolate Pudding with Espresso Whipped Cream
By Chez_Alexander
1. Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon plus 1 teaspoon instant espresso powder
- 2 cups whole milk
- 1 cup bittersweet or semisweet chocolate chips
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chilled heavy whipping cream
Sheet Pan Lemon Parmesan Garlic Chicken Milanese
By Chez_Alexander
1. Preheat oven to 400°F
- CHICKEN:
- 1 1 1 large egg
- 2 2 1/2 tablespoons lemon juice (or juice of 1/2 a lemon)
- 1 1 1 clove minced garlic
- 1/2 1/2 1/2 tablespoon fresh chopped parsley
- 1/2 1/2 to teaspoon each salt and pepper , to season
- 1/2 1/2 1/2 cup breadcrumbs
- 1/3 1/3 1/3 cup fresh grated parmesan cheese
- 4 4 oz) 4 (4 oz) skinless , boneless chicken breasts (or thighs)
- VEGGIES:
- 20 20 20 oz baby potatoes, quartered
- 4 4 4 TBS butter , melted
- 1 1 1 clove minced garlic
- to to taste
- 16 16 16 oz green beans , cut into thirds
Grilled Chive Potatoes
By Chez_Alexander
1. Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes
- 6 red-skinned potatoes, scrubbed
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons chopped fresh chives
- 1 teaspoon finely grated lemon peel
- Nonstick vegetable oil spray
Macadamia Butter Cookies with Dried Cranberries
By Chez_Alexander
We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly
- 2/3 cup macadamia nuts
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup sweetened dried cranberries, chopped
- 1 tablespoon granulated sugar
Coffee Crunch Bars
By Chez_Alexander
The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- 1 1/4 cups (firmly packed) dark brown sugar
- 2 tablespoons instant espresso powder
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
- 1/2 cup sliced almonds
Smoked Salmon Spread
By Chez_Alexander
Combine all ingredients in a medium bowl
- 4 oz softened cream cheese
- 4 oz sour cream
- 2 TBS fresh dill
- 1 TBS fresh lemon juice
- 4 oz chopped smoked salmon
- 2 TBS chopped red onion