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Recipes
Broiled Salmon with Herb Mustard Glaze
By JDARK
1. a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grai...
- 2 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Nonstick olive oil cooking spray
- 6 salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
Marble Cheesecake
By JDARK
Crust: 1. Combine crumbs, sugar and margarine
- Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons margarine, melted
- Cake:
- 24 ounces cream cheese
- 3/4 cup sugar
- 3 tablespoons flour
- 1 teaspoon vanilla
- 3 eggs
- 1 ounce unsweetened chocolate, melted
Homemade Cannoli
By JDARK
Watch how to make this recipe
- 2 2 2 cups all-purpose flour
- 1 1 1 tablespoon granulated sugar
- 1/4 1/4 1/4 teaspoon kosher salt
- 1 1 2 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
- 1 1 1 egg yolk
- 1/2 1/2 1/2 cup dry white wine
- 2 2 2 cups ricotta cheese, preferably whole milk
- 3/4 3/4 3/4 cup powdered sugar
- 1 1 1 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon allspice
- 1/4 1/4 1/4 cup heavy cream
- 1/4 1/4 1/4 cup small semisweet chocolate chips
- 1 1 1 lemon
- 1 1 1 quart canola oil, for frying
- Flour, for rolling
- 1 1 1 egg, lightly beaten, for egg wash
- Powdered sugar, for dusting
White Chocolate Cheesecake
By JDARK
1. Melt the white chocolate by putting it in the top of a double boiler; making sure the water in the bottom pan is...
- 12 ounces white chocolate
- 1-1/4 cup pound cake crumbs
- 24 ounces cream cheese
- 1 cup sugar
- 1-1/2 teaspoons vanilla
- 1 tablespoon apricot brandy
- 1 cups sour cream
Chocolate Truffles
By JDARK
1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Cold Carrot Salad with Vinaigrette
By JDARK
1. Peel the carrots and cut off the tops
- 1-1/2 pounds fresh carrots
- 1-1/2 tablespoons lemon juice
- 1-1/2 tablespoons vegetable oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cumin
- Salt
- Pepper
Double Chocolate Biscotti
By JDARK
1. Preheat oven to 350 degrees F
- 2-1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/3 cups sugar
- 1/2 cup margarine or butter
- 3 eggs
- 2 ounces semi-sweet chocolate, melted
- 1 teaspoon instant espresso coffee powder
- 3/4 cup semi-sweet chocolate mini chips
Potato Salad with Vinaigrette
By JDARK
1. Peel the potatoes and cut them into evenly sized cubes
- 2 pounds firm potatoes
- 2 tablespoons vegetable oil
- 1-1/2 tablespoons vinegar
- 1 tablespoon chopped parsley
- Salt
- Pepper
French Onion Soup
By JDARK
1. In a large, wide soup pot, melt butter over medium heat
- 4 tablespoons unsalted butter
- 6 large yellow onions, sliced to about 1/8" thick
- 2 teaspoons flour
- Salt and freshly ground black pepper
- 1 cup dry white wine
- 8 cups beef broth
- 1 sprig flat-leaf parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 baguette, cut into 3/8" slices
- 1-1/2 cups grated Gruyere cheese
Lemon Nut Cookies
By JDARK
1. In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth
- 1-1/4 cups pine nuts, toasted
- 1-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup powdered sugar, plus 1 cup for rolling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, plus 2 teaspoons
- 1 teaspoon vanilla extract