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Recipes
Spinach, Pear and green bean salad with riesling dressing
By Dunjab
Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth
- 1/2 cup diced peeled cored ripe Bartlett pear
- 6 tablespoons medium-dry Riesling
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped shallot
- 1 teaspoon Dijon mustard
- 1/2 cup vegetable oil
- 1/2 pound haricots verts or small green beans, trimmed
- 6 cups (packed) baby spinach leaves (about 6 ounces)
- 3 ripe Bartlett pears, quartered, cored, cut into 1/4-inch-thick slices
- 3/4 cup crumbled blue cheese
- 3/4 cup walnuts, toasted
- Read More http://www.epicurious.com/recipes/food/views/Spinach-Pear-and-Green-Bean-Salad-with-Riesling-Dressing-15660#ixzz1AaaRd6fk
Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini
By Dunjab
• Place pork, fat side down, on work surface with 1 short end facing you
- 14-pound boneless pork loin roast, trimmed
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, very thinly sliced
- 1/2 cuppanko (Japanese breadcrumbs)
- 1/2 cupchopped fresh chives
- 1 1/2 teaspoonscoarse kosher salt, divided
- 1 teaspoonfreshly ground black pepper, divided
- 1 1/2 poundsbroccolini, trimmed
- 3 tablespoonsolive oil
- 1 cuplow-salt chicken broth
- 1 cupPinot Grigio or other dry white wine
- 2 tablespoons(1/4 stick) butter
- 1 tablespooncornstarch mixed with 1 tablespoon water
- 1 tablespoonfresh lemon juice
- Read More http://www.bonappetit.com/recipes/2010/12/lemon_and_prosciutto_stuffed_pork_loin_roast_with_broccolini#ixzz1elwUz7Y0
Godiva Molten Chocolate Bundt cake
By Dunjab
Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder
- 4 oz Godiva dark chocolate Callets
- 1/2 cup boiling water
- 1 tbs espresso powder
- 1 cup sour cream
- 2 cups all purpose flour
- 2 cups pecans (finely chopped or ground in a food processor)
- 1 tsp salt
- 1 3/4 cups confectioners sugar
- 3/4 cup cocoa powder (plus more for dusting pan)
- 4 eggs
- 2 egg yolks
- 1 tbs vanilla
- 2 1/4 sticks unsalted butter
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- Fudge Glaze
- 3 tbs butter
- 1/2 cup water
- 1/3 cup heavy cream
- 2 tbs honey
- 8 oz semisweet chocolate
- 2 tbs rum
Scheiterhaufen
By Dunjab
1: Äpfel waschen, Kerngehäuse ausstechen, halbieren
- 3 portApfel3 portBrötchen mit Rosinen1 tlButter4 ganzesEi100 grZucker200 mlMilch2 portVanilleschoten30 grButter3 elZucker braun Rohzucker
- 1 EL Puderzucker zum Bestaeuben
Chocolate-Raspberry Layer Cake
By Dunjab
Tender chocolate cake is layered with raspberry jam and rich chocolate ganache (a mixture of melted chocolate and w...
- Cake
- Nonstick vegetable oil spray
- 2 cups unbleached all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- Chocolate ganache and raspberry topping
- 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/4 cups heavy whipping cream
- 6 tablespoons seedless raspberry jam, stirred to loosen, divided
- 2 6-ounce containers fresh raspberries
- Powdered sugar
- Special Equipment
- 2 9-inch-diameter cake pans with 2-inch-high sides
Peach Angel Food cupcakes
By Dunjab
only have 75 calories per cupcake
- What you need:
- PEACH ANGEL FOOD CUPCAKES
- 1 Box of Betty Crocker Angel Food Cake
- 1 small box of Peach Jell-o (I used regular, but you could try sugar free for even fewer calories) dry--not prepared!
- 1 cup & 1 Tbsp water
- 1 medium peach (peeled and minced into small pieces)
- 1 tub of LIGHT Cool Whip
Thai red Curry Squash Soup
By Dunjab
1. In a large, heavy pot, melt the butter
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
- 2 tablespoons Thai red curry paste
- 3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
- 5 cups water
- Two 13 1/2-ounce cans unsweetened coconut milk
- 2 lime leaves or 1 teaspoon lime zest
- 1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- Salt
- 1/4 cup vegetable oil
- 2 large scallions, thinly sliced
Strawberry Cheescake Ice Cream
By Dunjab
If you like Cheesecake and Ice Cream then this recipe is for you
- One 8-ounce package Philadelphia-brand cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1/3 cup heavy cream
- 2 teaspoons grated lemon zest (or 1,5 tablespoons of lemon juice)
- 2 cups fresh strawberries
- 3 graham crackers, preferably honey grahams, coarsely chopped or, if you prefer, bashed into crumbs
Bay Scallop, Shrimp and Ahi tuna Ceviche in Tortilla Cups
By Dunjab
Delicious homemade ceviche with bay scallops, shrimp and tuna is served in tortilla cups that are freshly made
- Peanut Oil, for frying
- 4 small, thin corn tortillas, each about 8 inches in diameter
- 1/2 pound fresh shrimp, peeled and deveined
- 1/2 pound fresh baby bay scallops, side muscles removed
- 1/2 pound ahi tuna fillet, cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish
- 1/2 medium red onion, cut into 1/4-inch cubes
- 1 medium ripe tomato, peeled, seeded, and cut into 1/4-inch cubes
- Salt
- Freshly ground black pepper
Lili's Chicken Casserole
By Dunjab
Poach chicken and make stock: Cut backbones, wing tips, and second joints of wings from chickens, then cut each ch...
- Pasta and Chicken Gratin
- For chicken and stock
- 2 (3 1/2- to 4-lb) chickens
- 10 cups cold water
- 1 celery rib, quartered
- 1 carrot, quartered
- 1 medium onion, quartered
- 1 large garlic clove, smashed
- 2 fresh thyme sprigs
- 1 teaspoon salt
- 1/4 teaspoon whole black peppercorns
- For cheese sauce and casserole
- 1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
- 1 garlic clove, minced
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup crème fraîche (8 oz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1 lb Gruyère, coarsely grated (6 cups)
- 1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
- 1 lb penne rigate or other short tubular pasta
- 6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
- Special equipment: 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)