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Recipes
FRIDGE CAKE - WHITE CHOCOLATE WITH PISTACHIO AND GINGER
By akselden
Refrigerate for 24 hours.
- 28 small gingersnap cookies
- 1/2 C. shelled, skinned pistachios, halved
- 16 oz. good-quality white chocolate, broken into pieces
- 12 T. unsalted butter
- 1 T. golden syrup
- 1 T. rum
Roasted King Salmon
By akselden
1 Heat oven to 400°F. 2 In small bowl combine butter and herbs
- 3 tbsp unsalted butter, at room temperature
- 1 tbsp minced fresh herbs, such as
- rosemary, parsley and thyme
- 8 salmon filets, about 6 oz. each
- Salt and pepper
- 3/4 cup vegetable broth
- 2 tbsp rice wine vinegar
- 2 tbsp sake
- 1 tbsp brown sugar
- 2 tbsp peanut oil
- 1 - clove garlic, minced
- 4 baby bok choy, halved and blanched
- 1 pkg. (3 1/2 oz.) enoki mushrooms, trimmed
- 1 tbsp cornstarch
- 1 pkg. (8 oz.) udon noodles, cooked
Two-Bean and Beet Salad with Feta
By akselden
1. Preheat the oven to 375°
- 2 pounds small golden or red beets,
- scrubbed
- 2 pounds mixed yellow wax and
- green beans
- 1/2 cup extra-virgin olive oil
- 1/4 cup black currant vinegar or red wine vinegar
- 2 tablespoons minced chives
- Salt
- 1/4 pound feta cheese, preferably
- Greek, crumbled (1 cup)
Texas Chili
By akselden
Combine 1 qt water, 5 lb lean beef (cubed or coarsely ground) 3 tbs sugar and 2 1/2 tbs salt, bring to a boil, skim...
- 1 qt water
- 5 lb lean beef
- 3 tbsp sugar
- 2 1/2 tbs salt
- 3/4 cup olive oil
- 5 tbs flour
- 5 minced cloves of garlic
- 1 tsp pepper
- 1 tsp oregano
- 1 tsp cumin
Cranbeny Relish
By akselden
In a large, heavy-bottomed kettle, combine 4 cups cranberries with the apple juice, sugar, and cinnamon sticks
- 8 c.fresh cranberries, divided
- 3 c. apple juice
- 21 j, c, sugar
- 2 cinnamon sticks
- 1 chopped dried figs
- 2 Granny Smith apples, peeled, cored, and coarsely chopped
- 1 tbsp. shredded orange zest
- 1 tbsp. shredded lemon zest
- 1/2 c. apple cider vinegar
- 1/2 c. orange juice
- 1/4 . c. lemon juice
- 1 c. golden raisins
- 1 1/2 c. walnuts, toasted and coarsely chopped
- 1 c. port wine or sherry
DESIGNER DUCK SAUCE
By akselden
Combine all ingredients in small bowl; cover with plastic wrap until ready to serve
- 1 jar (7 oz.) store-bought duck sauce
- 2 tbsp orange marmalade
- 1 tbsp fresh lemon juice
- 1 tsp minced fresh ginger
LINGUINI - SHELLS SEAFOOD PASTA AT HOME
By akselden
1. To prepare pasta: In a kettle, cook linguine in water, butter and salt until al dente
- Pasta:
- 1 lb. linguine
- 1 T. butter
- Salt to taste
- Seafood Mix (see Note)
- 4 oz. raw mussel meat
- 6 oz. chopped clams, cooked and drained
- 10 oz. raw scallops
- 12 oz. raw shrimp, peeled
- Sauce:
- 1/2 C. olive oil
- 1/2 C. dry cooking wine
- 8 cloves fresh garlic, finely chopped
- Salt and pepper to taste
- 2 dashes soy sauce
- 2 C. heavy cream
BLOODY MARY SHRIMP
By akselden
PREPARE SHRIMP: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil
- FOR SHRIMP
- 1 lb medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
- FOR SAUCE
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice '
- 2 tablespoons bottled horseradish (not drained),or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
MAPLE CREME FRAICHE
By akselden
Must sit out on counter overnight
- 1/2 C. sour cream
- 1/2 C. whipping cream
- 1/4 C. pure maple syrup
LOUISIANA CRAB CAKES
By akselden
Combine first 2 ingredients; refrigerate 30 min
- 1 lb. fresh lump crab meat, cleaned
- 1 cup fresh bread crumbs
- 1 cup finely chopped red pepper
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup plus 2 tbsp mayonnaise
- 2 tsp Creole mustard
- 2 tsp fresh chopped tarragon
- 1 tsp Worcestershire sauce
- 1/2 -3/4 tsp ground red pepper (cayenne)
- 1/2 tsp red pepper sauce
- 1/2 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1/4 cup vegetable oil
- 1 1/3 cup mayonnaise
- 1/3 cup roasted red peppers, chopped
- 1 tbsp lemon juice
- 2 tsp minced garlic
- 1/2 tsp red pepper sauce
- Salt to taste